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Funguy Cottage Pie

Yields6 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

 300g beef fillet, cut in medallions
 2 tbsp plain flour for dusting meat and mushrooms
 2 chorizo sausages, thinly sliced
 250g button mushrooms
 2 tbsp extra virgin olive oil
 2 brown onion, diced
 2 sticks celery, diced
 2 carrots, diced
 1 jar passata (700g)
 250ml chicken stock
 2 tbsp Worcestershire sauce
 1/3 bunch thyme, leaves only
 2 sweet potatoes, peeled and small dice
 25g butter
 50ml double cream or milk
 Salt & pepper to season
1

Dust the meat and mushrooms with flour and season with salt and pepper.

2

In a large oven proof pan, sear the beef in olive oil until golden brown. Be careful not to burn the flour. Set beef aside.

3

In the same pan, brown the button mushrooms in the olive oil for about 5 minutes, then add the chorizo, onion, leek, celery and carrots and cook until soft. Add the passata, chicken stock, Worcestershire sauce and thyme. Mix well and bring to a simmer for 8 minutes.

4

Meanwhile, boil the sweet potato in a separate pot, until soft. Strain and return to the same pot on a low heat. When back on the stove top, mash the sweet potato with butter and cream using a potato masher or a whisk.

5

To finish the pie, stir the beef through the saucy mixture. Cover with the sweet potato mash using a spatula. Scrape the surface with a fork to create small peaks.

6

Place in the oven, on grill, for 10 min till caramelised.

Nutrition Facts

Servings 6