Name: Italian cottage pie
Prep time: 10 min
Cook time: 40 min
Total time: 5 h
Yield: 4
Cuisine: Italian
Ingredients: 700g floury potatoes sliced; 25g butter; 50g grated parmesan; 140g pancetta or streaky bacon, cut into strips; 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano; ½ quantity beef with red wine & carrots (see 'Goes well with')

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Italian cottage pie

Italian cottage pie

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

Plus 4 hours for the beef stew

A star rating of 4.6 out of 5.48 ratingsRate

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Add a little 'mamma mia' to a beef stew with pancetta and oregano, and a crunchy topping of Parmesan-coated potatoes

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Beef with red wine & carrots

A star rating of 4.8 out of 5.93 ratings

Ingredients

Nutrition

Units:

MetricUS

700g floury potatoes

sliced
25g butter
50g grated parmesan
140g pancetta

or streaky bacon, cut into strips
2 oregano

sprigs, leaves stripped, or 2 tsp dried oregano
½ quantity beef

with red wine & carrots (see 'Goes well with')

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Nutrition: per serving

kcal791
fat40g
saturates15g
carbs46g
sugars12g
fibre5g
protein61g
salt2.83g

low

Method

step 1

First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
step 2

Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.
step 3

In a large saucepan, fry the pancetta or bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.

Recipe from Good Food magazine, March 2010

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A star rating of 4.6 out of 5.48 ratings

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