Beef Brisket Cottage Pie
Ingredients
1kg boneless brisket cut into 4 pieces
4 tablespoons oil
2 carrots, peeled and chopped
2 sticks celery, chopped
2 onions, peeled and chopped
2 cloves garlic, minced
500ml passata
500ml beef stock
1 tablespoon horseradish sauce
Salt and pepper
Method
Set oven to 160oc.
Season the brisket with salt. Heat a tablespoon of the oil in a large frying pan until smoking hot. Add the brisket and seal on all sides. Transfer to a casserole. Add the remaining oil to the pan with the carrots, celery and onions. Cook gently until golden – about 10 minutes. Add the passata and stock and bring to a simmer. Pour over the beef, stir in the garlic and place a lid on top. Cook until fork tender – about 3 hours. Remove from heat, add horseradish and rest for 10 minutes. Shred the meat with a fork and check seasoning.
Spoon into an oven proof dish.
Ingredients
1.5kg potatoes, peeled and cut in half
1 onion, finely chopped
25g butter
100ml sour cream
150g grated smoked cheddar
4 chopped scallions
Salt and pepper to taste
Method
Cook the potatoes in boiling salted water until soft. Drain well and return to pan, cooking on a low heat to dry out.
Fry the onion in the butter until soft and golden and mix into the potatoes with 100g of the cheddar, the sour cream and scallions. Mix well and spoon evenly over the brisket.
Scatter over the remaining cheddar and bake in a 180oc oven until golden and bubbling – about 20 minutes.
