Meliz Berg's halloumi cottage pie
Looking for some dinner inspiration to kick off the week? Meliz is here with a comforting classic, her creamy cottage pie! Her tried and tested family recipe uses a rich beef sauce and is topped with deliciously crispy halloumi cheese.
Halloumi cottage pie
Serves: 6
Ingredients
For the filling:4 tbsp beef gravy granules1 beef stock cube800ml boiling water3 tbsp olive or vegetable oil½ tsp sea salt1 large onion, very finely diced 2 carrots, very finely diced2 celery sticks, very fiely diced300g chestnut mushrooms, very finely chopped1 tsp fresh garlic cloves, finely grated ¼ tsp fresh thyme leaves4 tbsp tatli biber salçasi (Turkish sweet red pepper paste) or tomato purée800g beef mince½ tsp coarse black pepper1 tbsp balsamic vinegar1 tbsp pomegranate molasses2 tbsp Worcestershire sauce2 bay leaves
For the mash:1.5kg Maris Piper or King Edward potatoes (weigh them after they have been peeled, cut into small 5cm chunks)50g butter150ml milk50g grated Pecorino Romano75g grated halloumi½ tsp dried mint1 large egg yolk, whisked 1 tsp sesame seeds Salt and pepper to taste
Method
1. Add the gravy granules and crumbled stock cube to a measuring jug and top up with the boiling water, stirring constantly until fully dissolved.
2. In a separate pan on a medium heat, add the oil and heat up, then add the carrots, onions and celery, sprinkle over a little salt and soften for 12-15 mins.
3. Add the mushrooms, garlic and thyme leaves to the pan. Stir for a few more mins, and once fragrant, add the red pepper paste or tomato puree to the pan and combine with the softened vegetables.
4. Add the mince to the pan, breaking it down with a wooden spoon and allowing it to brown. Season with a little black pepper.
5. Pour the balsamic vinegar, the pomegranate molasses, the Worcestershire sauce, and the gravy mixture into the pan and stir well. Add the bay leaves, bring to the boil and then simmer, half covered with the lid, on a low heat for 30-40 minutes until thick and reduced.
6. While the mince filling is cooking on the hob, place the potatoes in a large pan of cold water, with a good pinch of salt, on a medium-high heat and bring up to the boil for 20 minutes, after which they should be soft.
7. Once the mince is cooked, take off the heat and pour the filling into your baking dish (20 cm width x 26cm length) and allow it to cool.
8. Preheat the oven to 200℃/ 180℃ fan.
9. Drain the boiled potatoes with a colander, then mash them through a sieve/ ricer. Place the potatoes back in the dry pan and cover with the lid to keep warm.
10. Add the milk and the butter to a small pan and melt over a medium-high heat until piping hot. Pour the buttery milk over the mashed potatoes and mix until creamy. Check the seasoning and then stir through the grated cheeses and dried mint.
11. Top the cooled cottage pie filling with the mashed potato. As you spread the mash, flick up the spoon a little for a textured finish which will crisp up when cooking. Brush the mashed potato with the beaten egg yolk and sprinkle over the sesame seeds and the remaining thyme leaves.
12. Place on a tray on the middle shelf of the oven for 30-40 minutes until golden and crisp. Allow to cool a little before serving.