Pastel de Campo (Cottage Pie)

Pastel de Campo (translates to countryside pie in english) is my spanish version of the traditional english dish named Cottage Pie!

I first made this recipe when I originally moved to Spain permanently back in 2003.  Why have I adapted it from the original english dish of the same name?  Quite simply, I don't eat ground meat of any sort!!!!

You're shocked yes?  I bet you're thinking of all the wonderful recipes using ground meats that I miss out on because of this.  Well, worry not.  There's always ways to adapt, which is exactly what I do.

I did of course eat ground meats when I was younger, so I know all the different dishes and tastes too.  The problem is, I just don't like the texture of it.  So, I have to comprise and therefore I won't miss out on my favourite flavours and combinations.

Generally, in place of ground meats I use shredded meats, simples.

My recipe (to follow) for Pastel de Campo is a much tastier version of Cottage Pie.  Plus, I always prefer such dishes to be served with additional gravy and the vegetables as side dishes.  There's always somebody around the table that will eat some veg and not others, or indeed non at all.  This recipe keeps all diners happy.

You try it too and let me know what you think.  'Prepare for your tastebuds to be transformed'  you'll never eat traditional cottage pie again!!!

Note: For this recipe I use my electric paella/multi pan (see here for its adaptable cooking abilities) which is so adaptable it can be used for frying, slow cooking, fast cooking, etc, etc.  In fact it's better than a slow cooker in general, but you can easily do this in your slow cooker or on the hob, adjust cooking times accordingly.

Pastel de Campo (serves 4-5)

For the beef mixture:-

Olive oil for frying

1.3kg stewing beef steak

2 onions, finely chopped

4 cloves garlic, minced

1/2 bottle of good red wine

2 pint beef stock

good few dashes of worcestershire sauce or maggi seasoning

1 tbsp tomato puree

2 bay leaves

Sea salt & fresh ground pepper (to taste)

1 heaped tbsp flour

3 tsp smoked paprika

1 tbsp fresh thyme, leaves picked

For the potato topping:-

950g potatoes

Sea salt & ground white pepper (to taste)

70g unsalted butter

50ml milk

6 desert spoons of grain mustard (optional)

Note: This recipe makes a lot of liquid, don't panic.  I'll explain later, it'll not be wasted!!!

Remove excess fat from the pieces of stewing steak, cut the pices into bite size season with sea salt and fresh black pepper, sprinkle over the flour, toss well to mix and set aside.

Prepare the onions and garlic and set aside.

Have the red wine and hot beef stock ready to use when necessary.

In the paella pan, heat some olive oil and fry the stewing meat in batches to brown off nicely.  Remove and set aside.

Add a little more oil to the pan and add onions, fry for 10-15 minutes until translucent and nicely browned.  Add the tomato puree, smoked paprika and garlic, stir fry another 2-3 minutes.

Increase the heat slightly, add the bay leaves and red wine, bring to a boil and simmer for 5 minutes.  Now add the beef stock, bring back to a boil, cover and simmer on low for 1 hour.

Now for the gravy to serve separately (after 1 hour cooking). Using a bowl and sieve.  Remove large spoonsfuls of the beef mixture and place in the sieve,  until you have approx 450 ml of the sauce in the bowl.  Put the bowl aside for later.  Place the meat back into the pan, replace lid, continue to simmer for another 4-5 hours until meat is tender and shreds easily.   At this stage stir in the fresh thyme leaves.

In the meantime, peel and wash potatoes, cut into chunks and add to a pan of salted water.  Bring to a boil, cover partially and simmer until falling apart.  About 25-30 minutes.

Drain the potatoes and add the butter, mustard (if using), seasoning to taste, and milk.  Mash and mix well, taste for seasonong.

Taste the meat mixture for seasoning and adjust to taste.   REMOVE the bay leaves.  Place the mixture into a large oven dish, top with the mashed potato mixture, using a fork spread all over the meat evenly and flush up to give peaks.

Place in a preheated oven at 200c until bubbling and potato topping is golden brown.

In the meantime, prepare and cook your choice of vegetables and heat the gravy in a pan ready to serve.

Still plenty of time to submit your entries for my new bloggers event The Soup Kitchen, read about it here which starts in April.

Aproveche.

All easily prepared in my multi pan (as mentioned above)