Rösti Cottage Pie
Ingredients
- 2 tbsp olive oil ⓘ
- 2 None onions, finely chopped ⓘ
- 4 None carrots, finely chopped ⓘ
- 2 None celery sticks, trimmed and finely chopped ⓘ
- 3 cloves garlic, crushed ⓘ
- 2 lbs ground beef ⓘ
- 1/4 cup tomato paste ⓘ
- 1/2 cup dry red wine ⓘ
- 2 cans (14 oz each) diced tomatoes ⓘ
- 1 None bay leaf ⓘ
- 2 lbs russet potatoes ⓘ
- 7 tbsp butter, melted ⓘ
- 2 tbsp fresh flat-leaf parsley leaves ⓘ
Instructions
- Heat oil in a large skillet on medium heat. Cook onion, carrot, celery and garlic, stirring, for 5 mins or until beginning to soften.
- Increase heat to high and add the beef. Cook, breaking it up with a wooden spoon, for 8 mins or until browned. Add the tomato paste and wine and cook until the wine evaporates. Add the tomatoes and bay leaf; season to taste. Reduce heat to low; simmer for 45 mins until the sauce has thickened.
- Preheat the oven to 400°F. Peel, then coarsely grate potatoes into a large bowl. Place the potato in a clean tea towel and squeeze out as much liquid as possible. Return the potato to the bowl. Stir in the butter and season.
- Transfer beef mixture to a 2-quart baking dish. Spread the potato mixture over the top.
- Bake for 50 mins until the rosti top is golden. Sprinkle with parsley.
Nutrition & Diet Analysis (per serving)
1071
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).