Nick’s Pick | Cozy Pancetta Cottage Pie
with Mushrooms & Thyme
Cooking time
45 minutes
Servings
2/4
Calories
580 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. This is the season where all you want to do is snuggle under the covers. So you’ll enjoy the cushy layer of rich, buttery mashed potatoes that insulates this ultra-cozy casserole. Push through it to dig into a wonderfully savoury mélange of onion, carrots, celery and fresh thyme, sautéed with mushrooms for nibbly texture. Nubs of salty cured pork and a touch of whole-grain mustard put a premium spin on homey cottage pie.
We will send you:
- 85g Pancetta
- 450g Potatoes
- 300g Nantes carrots
- 225g Mushrooms
- 1 Bunch of thyme
- 1 Onion (or shallot)
- 1 Celery stalk
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 9g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Medium baking dish
Large high-sided pan
Strainer
Peeler
Oil
2 or 4 tbsp Butter
Slotted spoon
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
11 g
Sodium
1410 mg
Total Carb
71 g
Sugars
14 g
Protein
21 g
Fibre
10 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Cook the pancetta
Meanwhile, heat a large, dry high-sided pan on medium-high. Add the pancetta* and cook, stirring frequently, 4 to 5 min., until golden brown and crispy. Using a slotted spoon, transfer to a paper towel-lined plate, leaving any drippings in the pan. Reserve the pan.
Mise en place
Meanwhile, small-dice the carrots and celery. Quarter the mushrooms. Halve, peel and small-dice the onion. Pick the thyme leaves off the stems; roughly chop the leaves.
Make the filling
In the reserved pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium. Add the onion and sauté, 1 to 2 min., until fragrant. Add the carrots, celery and thyme. Sauté, 3 to 5 min., until partially cooked. Add the mushrooms and sauté, 3 to 4 min., until the vegetables are tender; season with the spices and S&P. Add the pancetta, mustard, demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the sauce thickens.
Assemble & bake the cottage pie
Transfer the filling to a medium baking dish. Spread with the mash. Bake, 12 to 15 min., until bubbling at the edges. Let sit for 5 min. before serving.
Plate your dish
Divide the cottage pie between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
