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Spanish cottage pie

  • 0:20 Prep
  • 2:00 Cook
  • 6 Servings


  • 1 tablespoon olive oil
  • 1 chorizo, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 750g pork and veal mince
  • 400g can crushed tomatoes
  • 250ml (1 cup) red wine
  • 250ml (1 cup) Massel chicken style liquid stock
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons smoked paprika
  • 2 dried bay leaves
  • 400g can lentils, rinsed, drained
  • 1.2kg Golden Delight potatoes, peeled, coarsely chopped
  • 80ml (1/3 cup) milk, warmed
  • 60g butter, coarsely chopped


  • 1
    Heat 2 teaspoons of oil in a large, deep frying pan over medium heat. Add chorizo. Stir for 5 minutes or until crisp. Transfer to a plate. Heat remaining oil in pan over low heat. Add onion, carrot and celery. Stir for 5-7 minutes or until softened. Stir in garlic for 1 minute.
  • 2
    Increase heat to medium-high. Add mince. Cook for 5 minutes or until the mince changes colour. Stir in chorizo, tomato, wine, stock, tomato paste, thyme, paprika and bay leaves. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until the sauce is thick. Stir in the lentils and season. Spoon the mince mixture into a 3L (12 cup) ovenproof dish.
  • 3
    Meanwhile, preheat oven to 180C. Cook potato in a saucepan of boiling water for 13-15 minutes or until tender. Drain. Cool for 2-3 minutes. Return to the pan. Add the milk and 40g of the butter. Mash until smooth. Season.
  • 4
    Spread potato mash over the mince mixture. Dot with the remaining butter. Bake for 40 minutes or until golden.

Source: taste.com.au


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