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Ingredients
FOR THE BRAISED BEEF
4 tbsp Flamingo Estate Olive Oil, plus more for serving
2 carrots, peeled and diced
2 stalks celery, diced
1 yellow onion, diced
2 cloves garlic, minced
salt and pepper
1lb ground beef
2 tbsp tomato paste
1 glass red wine
2 cups beef stock
4 sprigs rosemary, leaves picked and chopped
1 fresh bay leaf
1 tsp fish sauce (optional)
FOR MASHED POTATO
2 lbs yukon gold potatoes, peeled and diced
4 tbsp unsalted butter, diced
2 tbsp Flamingo Estate Olive Oil
2 egg yolks
Steps
- Heat 1 tbsp Flamingo Estate Olive Oil in a heavy pot over low heat. Add the garlic, carrot, celery, onion, salt and pepper. Sweat over low heat until completely soft and tender, about 15 minutes. Remove from the pot and set aside.
- Add 1 tbsp Flamingo Olive Oil and increase heat to high. Add ground beef and season with salt and pepper. Cook until thoroughly browned. Return the vegetables and add the tomato paste. Cook, stirring, for 1 minute. Deglaze with the red wine, then cook until almost all the liquid evaporates. Add the beef stock, rosemary, bay leaf and fish sauce (if using). Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until reduced to a thick sauce, about 30 minutes. Remove the bay leaf and thyme.
- Meanwhile, place potatoes in a large pot, cover with cold water and add salt to taste. Bring to a boil, then simmer on medium heat until the potatoes are fork tender, about 20 minutes. Strain, then press through a potato ricer back into the pot the potatoes cooked in. Beat in the butter gradually, then add the Flamingo Estate Olive Oil and egg yolks. Place in a piping bag fitted with a star nozzle.
- Preheat oven to 400°F. Spread the beef into a 12” gratin dish, or similar, then pipe the mashed potato on top. Bake the cottage pie until the potato is golden and crisp, about 20 minutes. Serve immediately, drizzled with more Flamingo Estate Heritage Olive Oil.
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