Italian Cottage Pie

Preparation Time 30 minutes
Cooking Time 40 minutes
Standing/Marinating 0 minutes
Serves 4 portions
700g floury potatoes, sliced 140g pancetta or streaky bacon, cut into strips
2 Tbsp Willow Creek Basil Flavoured Olive Oil 2 oregano sprigs, leaves stripped, or 2 tsp dried oregano
25g butter ½ quantity beef with red wine & carrots (*See recipe)
50g Parmesan cheese, grated


  1. First, make the Beef with Red Wine & Carrots Stew. (You will need half the finished Beef with Red Wine & carrots Stew for this recipe).
  2. Heat oven to 220’C.
  3. Cook the potatoes in boiling, salted water for 10min until almost done.
  4. Drain well, then mix with the butter and half the Parmesan.
  5. In a large saucepan, fry the pancetta or bacon until golden.
  6. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through.
  7. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping.
  8. Sprinkle with the remaining Parmesan and bake for 20min until golden and crisp on top.
  9. Serve with a green salad (optional)