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International Selections Artisan Recipe - December 2012

A filling and hearty meal, a perfect break from intense holiday menus. This dish consists of ground meat cooked in a “pie” under a warming blanket of mashed potatoes and perhaps other root vegetables. This simple version should be outstanding with your Gunn Estate Pinot Noir, but it would also work well with the Sauvignon Blanc. (Recipe courtesy of Robin Garr, wineloverspage.com)

 Traditional Cottage Pie
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Traditional Cottage Pie

Ingredients:

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1 fat clove garlic, sliced thin
• 1 or 2 carrots, peeled and diced
• 10-12 oz ground lamb, beef or a combination
• 8-oz can diced tomatoes or a half-pound peeled and diced fresh tomatoes
• Fresh parsley
• 1/4 cup dry red wine
• 2 oz Gruyère cheese, grated
• salt & pepper, to taste

For the topping:
• 1 or 2 baking potatoes, peeled and diced
• 1 or 2 parsnips, peeled and diced
• 1 oz butter
• 1/2 cup milk
• 2 Tbsp creamed horseradish


Preparation:
For the filling:
Preheat oven to 375°. Heat the oil in a saucepan and cook the onion, garlic and carrots over medium heat until softened, 5 to 10 minutes.

Add the ground meat and cook 5 or 10 minutes more, stirring often, until browned.

Add the tomatoes, chopped parsley and red wine; add a bit of water if it seems too thick. Cover and simmer for 30 minutes, then season to taste with salt and pepper. Remove from heat.

For the topping:
While the filling is cooking, simmer the potatoes and parsnips in salted water until soft. Drain and mash with the butter, milk and horseradish.

To assemble:
Spoon the meat into a greased ovenproof dish, or use smaller ramekins for individual servings. Top the meat with most of the grated cheese, then spread the mashed potato and parsnip mix over the top, sprinkling on the last of the cheese.  Bake in the preheated oven for 30 minutes until golden brown.

Pair this recipe with this month's International Selections featuring:
• Gunn Estate 2009 Central Otago Pinot Noir
• Gunn Estate 2009 Estate Sauvignon Blanc

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Click here to view our past recipes:

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012

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