Italian cottage pie
Serves 4
Easy
Prep:
Cook:
Plus 4 hours for the beef stew
Add a little 'mamma mia' to a beef stew with pancetta and oregano, and a crunchy topping of Parmesan-coated potatoes
Skip to ingredients
Showing items 1 to 3 of 6
- 700g floury potatoessliced
- 25g butter
- 50g grated parmesan
- 140g pancettaor streaky bacon, cut into strips
- 2 oreganosprigs, leaves stripped, or 2 tsp dried oregano
- ½ quantity beefwith red wine & carrots (see 'Goes well with')
Nutrition: per serving
- kcal791
- fat40g
- saturates15g
- carbs46g
- sugars12g
- fibre5g
- protein61g
- salt2.83glow
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.
