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Cottage Pie Fusion

Ingredients x 4
2 large onions

1 celery stick
2 carrots
1 garlic clove
50 gr pees
3 large tomatoes
½ glass of white wine
800 gr potatoes
5 large champignons
750 gr mince meat
salt, pepper, cumin and paprika
3 tbsp extra vergin olive oil
Parmigiano and crumbled bread

Chop the carrots, celery, onions, champignons and garlic finely and stir fry them in a large saucepan with the olive oil for 2-3 minutes. Add the mince meat and sauté using a wooden spoon break up the mince so it is nice and fine. When the meat is browned add the white wine and once it's evaporated, add salt, pepper, cumin and some parika to taste and then the tomatoes. After 15 minutes add the pees. Peel and cut the potatoes into small pieces and place them in a pan and cover with cold water.

Boil the potatoes in salted water for 10-15 minutes, or until tender. Drain well and mash until smooth. Add some salt, pepper a litlle bit of milk and 1 tbsp of olive oil so that it becomes very creamy. In an oven-proof dish pour the creamy mashed potatoes over the meat sauce. Sprinkle Parmigiano cheese and some crumbled breads on top if desired and bake for 20 minutes or until the potato is golden and the pie is heated through.

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