Rösti Cottage Pie - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, finely chopped
4 None carrots, finely chopped
2 None celery sticks, trimmed and finely chopped
3 cloves garlic, crushed
2 lbs ground beef
1/4 cup tomato paste
1/2 cup dry red wine
2 cans (14 oz each) diced tomatoes
1 None bay leaf
2 lbs russet potatoes
7 tbsp butter, melted
2 tbsp fresh flat-leaf parsley leaves

Preparation

Heat oil in a large skillet on medium heat. Cook onion, carrot, celery and garlic, stirring, for 5 mins or until beginning to soften.
Increase heat to high and add the beef. Cook, breaking it up with a wooden spoon, for 8 mins or until browned. Add the tomato paste and wine and cook until the wine evaporates. Add the tomatoes and bay leaf; season to taste. Reduce heat to low; simmer for 45 mins until the sauce has thickened.
Preheat the oven to 400\u00b0F. Peel, then coarsely grate potatoes into a large bowl. Place the potato in a clean tea towel and squeeze out as much liquid as possible. Return the potato to the bowl. Stir in the butter and season.
Transfer beef mixture to a 2-quart baking dish. Spread the potato mixture over the top.
Bake for 50 mins until the rosti top is golden. Sprinkle with parsley.