Curtis Stone's nonna's cottage pie
For a tasty twist on the classic mashed potato topped pie, Curtis Stone uses Italian style beef and pork mince and parmesan cheese.
Serves
4
Prep
15m
Note: + 5 mins standing time
Cooking
25m
Ingredients
- 1kg brushed potatoes, peeled, cut into 5cm pieces
- 1 cup (250ml) milk, warmed
- ¾ cup (60g) finely grated parmesan, divided
- 500g Cook with Curtis Italian Recipe Beef & Pork Mince
- 500g jar tomato pasta sauce
Method
STEP 1
Place potatoes in a large saucepan and add enough cold water to cover them by 3cm. Bring to a simmer over high heat. Reduce heat to medium and simmer for 20 mins or until tender. Drain. Return the potatoes to saucepan and mash with the milk and ½ cup (40g) parmesan. Season with salt and pepper.
STEP 2
Meanwhile, heat a 6-cup (1.5L), 25cm (base measurement) ovenproof non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through.
STEP 3
Add the pasta sauce and ½ cup (125ml) water. Bring to a simmer over low heat. Cook, stirring occasionally, for 10 mins or until sauce thickens slightly. Season with salt and pepper.
STEP 4
Position grill rack about 13cm below grill and preheat grill on high. Spread potato mixture over the meat filling. Sprinkle with the remaining parmesan. Grill for 4 mins or until top is golden. Stand for 5 mins before serving.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
