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    Veal and ham cottage pie

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    Veal and ham cottage pie

    Here, the ingredients of a traditional pastry-topped pie are instead used in that suppertime favourite: cottage pie – it’s much easier. It can also be prepared in advance. After topping with the potato, leave it to cool, then cover and chill before baking.

    • Preparation time: 25 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 6

    Ingredients

    • 900g Minced veal
    • 150ml White wine
    • 300ml Chicken stock
    • 1½ tbsp Tomato purée
    • 120g Smoked roast ham, diced
    • 1.5kg Large floury potatoes, peeled, cut into pieces
    • 100g unsalted butter, diced
    • ½ tsp Freshly grated nutmeg
    • 2 Egg yolks
    • 50g White breadcrumbs
    • 2 Carrots, peeled, chopped
    • 1 Celery stick, chopped
    • 1 Onion, chopped
    • 4 tbsp Extra virgin olive oil
    • 1 tbsp Finely sliced sage, plus 6 whole leaves

    Method

    1. Whiz the carrot, celery and onion in a processor to chop them finely. Heat 2 tbsp oil in a large saucepan over a medium heat; add the chopped veg and sliced sage and fry for about 5 minutes, until softened.
    2. Add the minced veal, turn the heat up high and, stirring frequently, fry until it is no longer pink. Add the wine and simmer until well reduced. Stir in the stock, season and bring to the boil; simmer, uncovered, over a low heat for 30 minutes. Skim off any fat on the surface. Stir in the tomato purée and ham.
    3. As the veal cooks, bring a large pan of water to the boil. Add the potatoes and simmer for 20–30 minutes. Drain; leave for a few minutes. Pass through a sieve or moulin à légumes; add the butter, some seasoning and the nutmeg, then stir in the egg yolks.
    4. Preheat the oven to 200˚C/gas 6. Spoon the meat into a shallow baking dish (about 20cm x 30cm) and smooth the potato on top, forking the surface into furrows.
    5. Toss the breadcrumbs and sage leaves separately with 1 tbsp oil each; scatter first the breadcrumbs, then the sage over the top. Bake for about 40 minutes, until golden.

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