We had a roast rib of beef for Sunday lunch this week, if I had not been so eager to eat it I might have remembered to take a photograph of it and a post all about it would already have been on the site. I will try not to be so eager next time…
With the left over beef I made a cottage pie for tea tonight and I have simmered the bones with an onion, carrot and bouquet garni in enough water to cover the bones for about three hours to make a beef stock for the freezer.
A cottage pie (or a shepherd’s pie if made in the same way using left over lamb) is pure comfort food. It can even be eaten with a spoon if you feel you really need some comforting.
It’s hard to be precise about quantities as you need to adapt according to the amount of meat you have left. I had 8 oz (225g) of beef so I added one onion, one carrot and about 4 oz (110g) of frozen peas. I then topped with half a medium swede boiled with 2 medium sized potatoes. But it will depend on what you have available in the cupboard. The glory of something that is made out of leftovers is that it is adaptable to what you have left over. It may be that you have some leftover mash (carrot, swede, parsnip or potato) from the meal when you enjoyed the roast beef, which would make a brilliant topping.
What I tend to do is whizz the onion and carrot together in the food processor until finely chopped and whilst they are sweating I do the same with the beef in the processor. It makes it into a consistency that is very comforting to eat.
Serves 2 generously
1 onion, peeled, finely chopped
1 carrot, peeled, finely chopped
8 oz (225g) roast beef, finely chopped
4 oz (110g) frozen peas
½ pint (275ml) beef stock
1 bay leaf
salt and pepper
For the topping:
½ medium swede, peeled and cubed
2 medium potatoes, peeled and cut into bigger cubes than the swede
½ oz (10g) butter
Heat a little olive oil in a pan over a gentle heat and add the onion and carrot and sweat for about five minutes. Add the beef and stir and then add the stock and the bay leaf. Cook for 1 hour at a gentle heat. Add the frozen peas. Season to taste. Turn the mixture into a deep oven proof dish.
Whilst the beef mixture is cooking you can cook the potato and swede topping. Swede takes longer to cook than potatoes so I always give them a five minute head start by placing them in a saucepan and adding enough water to cover. Add a little salt (½tsp) to the water and bring to the boil, when they have been boiling for five minutes add the potatoes and cook until both the swede and the potatoes are tender (this will depend on how big you made the cubes, you can test with the point of a knife). Drain in a colander, return to the pan and add the butter. When the butter has melted mash them with a potato masher.
Cover the beef mixture with the potato mixture so that it is completely and evenly covered. Place in a preheated oven at 180°c (350°f, gas mark 4) for about 30-45 minutes until the top is crispy and browned.
Ready for the oven