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French-style cottage pie

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French-style cottage pie

Preparation : 10 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
Rating :
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Serves 4-6 :
3 onions, quartered
1 ½ tbsp olive oil
3 tbsp breadcrumbs (see recipe)
600 minced beef
3 sprigs* parsley
1 kg floury potatoes
100 ml milk
4 tbsp butter
salt, pepper
1Put the onions into the metal bowl and run the EXPERT programme 30 seconds/
speed 13 (without heating)
. Scrape down the bowl if necessary.
2Add the meat, olive oil and parsley. Run the EXPERT programme, 10 minutes/
speed 3/120 °C.
Set the mixture aside.
3Pour 500ml water into the metal bowl and install the steamer basket. Cut the
potatoes in 3-4cm cubes, rinse in cold water and place in the steamer basket. Run
the STEAM programme 25 minutes. At the end of the programme, check that the
potatoes are completely cooked if not, continue cooking.
4Discard the cooking liquid in the metal bowl and install the whisk. Add the potatoes,
milk and 3 tbsp of the butter; season to taste with nutmeg, salt and pepper. Mash
using the EXPERT programme 1 minute 30/speed 3 (without heating). To obtain
the desired consistency, increase the time and/or add a little more milk if necessary.
Preheat the oven to 210 °C (200 °C fan, gas mark 6/7).
5Brush a gratin dish with the remaining butter and put the meat mixture into it.
Spread the mashed potatoes on top, smooth the surface with a spatula* and
sprinkle with breadcrumbs. Bake for 20 minutes, until browned.
Modified on 06/2017
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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Step2 says cook the meat and set aside (while you do the mashed potatoes)Step5 put it in the gratin dish and put mash on top Sounds great !


In step 4, it states put meat mixture into it. This is the first time meat has been mentioned. How is it made is it cooked or is it raw?