Photo: Priscilla Du Preez
Cottage pie with dauphinoise potato
16 ingredients
30 min + 2 hr
Serves 6-8
openrecipes
This is the perfect meal to serve when all the family are around as everyone can help themselves to as little or as much as they want. It’s generous enough for second helpings and if by any chance there are leftovers, it tastes great the next day. It’s so much smarter than the usual cottage pie, so is perfect for casual supper parties too.
Estimated Nutrition (whole recipe, rough)
1146
Calories
51g
Protein
45g
Fat
126g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp oil
- 900g/2lb beef mince
- 2 onions
- 4 sticks celery
- 50g/1¾oz plain flour
- 250ml/9fl oz red wine
- 300ml/½ pint beef stock
- 2 tbsp Worcestershire sauce
- 2 tbsp light muscovado sugar
- 1 tbsp chopped thyme
- 250g/9oz small brown chestnut mushrooms
- dash of gravy browning
- and pepper salt
- 1.5kg/3lb 5oz King Edward
- 150ml/5fl oz double cream
- 100g/3½oz strong cheddar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes