Preheat oven (180c).
Heat olive oil in deep skillett/chef's pan. Add onions and diced carrot, do for a couple of minutes. Set aside.
Season the mince and fry in the oil couple of minutes. Stir the onions and carrot into the mince
then grate the garlic in as well. Add the Worcestershire sauce, tomato puree, mushrooms
and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine
and reduce until almost completely evaporated. Add the chicken stock, bring to
the boil and simmer until the sauce has thickened. Throw in raw peas.
Cook potatoes in boiling salted water until tender. Drain and mash then beat in egg yolks,
followed by about 2 tbsp grated Parmesan.
Spoon the mince into the bottom of a large ovenproof dish.
Layer the mashed potato generously on top of the mince.
Grate some extra Parmesan over and season. Bake in
the oven for approximately 20 minutes, until bubbling and golden brown.
Serve with pan-roasted carrots
Boil with rosemary, thyme and garlic until just soft hen drain and
pat dry. Heat the oil in a large sauté pan then add the carrots and
some seasoning. Brown until just tender, add a knob of butter.
It can also be done with beef (Cottage Pie) or I guess even chicken.
Although it uses an oven so not strictly a two potter there are in fact only two
pans used so its an easy dish for onboard if you have the oven.
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Last edited by tdw; 08-11-2011 at 07:29 PM.