© J Sainsbury plc 2020
Italian cottage pie
A classic British beef dish gets an Italian twist with pancetta, gnocchi and balsamic vinegar
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Ready in 1 hour 10 minutes
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Cooking time 55 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 tsp extra virgin olive oil
- 1 large onion, peeled and finely chopped
- 100 g pancetta, cubed
- 500 g beef mince
- 2 tsp dried oregano
- 2 garlic cloves, peeled and finely chopped
- 250 g chestnut mushrooms, sliced
- 400 g tin chopped tomatoes
- 2 tsp balsamic vinegar
- 500 g fresh potato gnocchi
- 40 g grated mozzarella
- 60 g grated Parmigiano Reggiano
Method
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1
Heat the oil in a large pan and fry the onion until soft. Add the pancetta and fry for 5 minutes. Add the mince, oregano and garlic and fry until lightly browned.
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2
Mix in the mushrooms, tomatoes, balsamic vinegar and 100ml water. Reduce the heat and simmer gently for 30 minutes, stirring every so often. For the last 5 minutes, cook the gnocchi following pack instructions, then drain.
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3
Preheat the oven to 180°C, fan 160°C, gas 4.
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4
Pour the mince into an ovenproof dish. Top with the gnocchi, sprinkle over the cheeses and bake in the oven for 15 minutes until the cheese is melted and golden.
