Recipe of Favorite Gwent Cottage Pie

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Perfect Gwent Cottage Pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Gwent Cottage Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gwent Cottage Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gwent Cottage Pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gwent Cottage Pie estimated approx 30 mins.

To get started with this recipe, we have to prepare a few components. You can have Gwent Cottage Pie using 15 ingredients and 14 steps. Here is how you can achieve it.

A favourite from back home in Wales. If you don't like leeks, you could replace them with onions or try my broccoli in cheese sauce as the middle layer

Ingredients and spices that need to be Get to make Gwent Cottage Pie:

1. meat sauce
2. 80 grams butter
3. 1 large onion sliced
4. 350 grams minced beef
5. 2 tbsp plain flour
6. 400 ml hot beef stock - home-made, from a cube, from a jar, however you want your beef stock
7. leeks in cheese sauce
8. 3 medium leeks
9. 80 grams butter
10. 1 tbsp heaped, of plain flour
11. 100 ml milk
12. 1 tsp mustard powder
13. 150 grams grated cheese
14. Seasoning
15. 1 kg mashed potato - I use a floury potato with lots of butter and a dash of milk

Steps to make to make Gwent Cottage Pie

1. Add the minced beef to a preheated saucepan and fry quickly releasing the fat (if you use lean beef you'll have to use oil) add thinly sliced onion and lower the heat allowing onions to saute - you can use more meat if you want, but I buy 450g and steal 100g of it to make my Cornish pasties ;)
2. When onions have become clear add the butter and melt
3. Sprinkle the flour over the top of the neat and onion mixture and stir in to absorb the butter. Cook for 1 minute whilst stirring.
4. Add the beef stock a little at a time stirring well in between to avoid any lumps.
5. Put the meat layer into your chosen baking dish - I use a rectangular 12x8, 2 inch deep glass dish but you could choose round, smaller, deeper
6. Now make the leek layer (leaving meat to cool helps keep the layers separate during cooking)
7. Put butter into a saute pan with a lid. Add the sliced leeks and sweat with the lid on over a low heat
8. When the leeks are soft, sprinkle over the flour and stir in for 1 minute
9. Add the milk and stir in well now add the mustard powder and grated cheese
10. If you don't have mustard powder you can use yellow English mustard. Add any seasoning at this point that you feel necessary - we all have different palates
11. When leeks cooled dollop onto the meat sauce, then carefully, a forkfull at a time, cover it in mashed potato. I start from the centre so if I don't have enough mashed potato i just leave a border around the outside - it's ok, it doesn't have to be perfect
12. So mashed potato - i may make fresh for this meal, but often I use leftover, so up to you but I would say that you need it to be fairly stiff.
13. You can keep in the fridge up to 48 hours before baking, the longer the better as it firms up the layers
14. Bake at 180ºC gas 4 for 35 - 40 minutes until the meat starts bubbling through and it starts to form a sticky crust

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