Big Batch Classic Cottage Pie
with mince, zucchini & Carrots
Mit unseren Big-Batch-Rezepten bringst du ganz unkompliziert Comfort Food auf den Tisch – mit dem eingebauten Bonus für morgen. Du stehst nur einmal entspannt am Herd, bereitest aber ganz ohne viel Mehraufwand die Extraportion Wohlfühlen vor. Perfekt für den großen Hunger am Abend oder einen schnellen Lunch am nächsten Tag.
Recipe for 8 portions
1. Cook potatoes
Preheat oven to 220C (200°C fan) with a rack in the center. Peel the potatoes, cut into chunks. Add to a medium pot with enough salted water to cover by 2–3cm. Bring to a boil over high heat. Reduce the heat and simmer until fork-tender, 15–20min. Drain the potatoes; return to pot off heat. Add 2Tbsp butter; mash with a potato masher or fork until smooth.
2. Finish potatoes & prep
Finely chop the cheese. Beat 1 egg. Mix the egg with 100ml milk. Mix the potatoes, egg wash and ½ of the cheese and season with a 1tsp salt and pepper. Peel, halve and finely chop the onions. Scrub or peel the carrots, then cut in quarters lengthwise. Cut into small chunks. Cut the courgettes lengthwise in quarters, then into small chunks. Peel and mince the garlic.
3. Start filling
Heat 2Tbsp olive oil in a large ovenproof skillet over medium-high. Add the mince, season with a ½tsp salt and pepper. Cook until browned, 3–4min. Strain off excess fat till there is only 2–3Tbsp left in the pan. Add the onions, carrots, courgettes and garlic. Cook, stirring often, until softened, 3–4min. Add the tomato paste and 5Tbsp flour; cook, stirring often, ca. 1min.
4. Simmer filling
Deglaze with 600ml water. Then stir in the broth powder and 1Tbsp balsamic vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook over medium heat, stirring until the sauce is thickened, 3–4min. Meanwhile, pick and finely chop the thyme leaves.
5. Finish filling & assemble
Remove the skillet from the heat. Stir in the thyme leaves and season to taste with salt and pepper. Transfer the potatoes to a large resealable plastic bag; cut a 2–3cm opening in one corner. Pipe potatoes in an even layer over filling. Smooth with back of a spoon, then use tines of a fork to make ridges on surface. Sprinkle remaining cheese over top. Drizzle with 2Tbsp olive oil.
6. Bake & serve
Place the skillet on a rimmed baking sheet. Bake on center oven rack until the top is browned and the sauce is bubbling, 20–25min. Tip: for deeper browning, broil the skillet ca. 15cm from the heat source for 1–2min. Let the cottage pie cool for 10–15min. before serving.