Cottage Pie –

Ingredients

• 3 Russet potatoes, peeled, cut in 2.5cm pieces
• 240ml water
• 55g butter, melted
• 120ml heavy cream
• 1 tsp sea salt, divided
• 1 tbsp rapeseed oil
• 1 large onion, peeled, chopped
• 1 package (225g) cremini mushrooms, stems removed, chopped
• 2 large carrots, peeled, chopped
• 2 cloves garlic, peeled, minced
• 1 tbsp tomato paste
• 1 tbsp Wurtz sauce
• ¾ kg minced beef
• 150g frozen peas
• 240ml beef broth
• 2 tbsp fresh parsley, chopped (or 2 teaspoons dried), for garnish
• 8.4fl. oz water
• 1.93oz butter, melted
• 4.2fl. oz heavy cream
• 5.25oz frozen peas
• 8.4fl. oz beef broth
• Step 1 Place potatoes and water into the pot. Assemble pressure lid, making sure the Pressure Release valve is in the seal position.
• Step 2 Select PRESSURE and set to HIGH. Set time to 7 minutes. Select START/PAUSE to begin.
• Step 3 When pressure cooking is complete, quick release the pressure by moving the Pressure Release valve to the vent position. Carefully remove lid when unit has finished releasing pressure.
• Step 4 Mash potatoes with butter, cream and 1 teaspoon salt; transfer to a bowl and cover to keep warm. Clean pot and return to unit.
• Step 5 Select SEAR/SAUTÉ and set to HIGH and add oil. Allow to preheat for 3 minutes.
• Step 9 Close the crisping lid; select GRILL. Set time to 5 minutes. Select START/PAUSE to begin.
• Step 10 When cooking is complete, allow to rest for 10 minutes. Top with parsley and serve.