Reworking of the famous cottage pie under a layer of crispy fried Connoisseur Rustic Fries. The famous cottage pie recipe with fries - with our crispy fried Connoisseur Rustic Fry. A unique appearance on the plate, extra crunchy, lots of skin and full potato taste Excellent for restaurants that really would like to make the difference. Stealth coated.

• Overview of all ingredients.
• Heat the oil in a large plan on an induction hob.
• Add the rump roast and begin to brown.
• Chop the garlic, onion, carrot and celery (green chopping board).
• Add the garlic, onion, carrot and celery to the meat and sauté for a few minutes.
• Now add the tomato puree and sauté the mixture briefly.
• Sprinkle with the flour and allow to cook briefly.
• Now add the red wine, stock, rosemary and thyme and simmer gently for about half an hour.
• Season with salt and pepper.
• Pan shown with boiling cream.
• Add the peas.
• Cook the peas in the cream until cooked through.
• Then puree in a (glass) blender until smooth.
• Season with salt and pepper.
• Scoop the pea puree into a piping bag.
• Transfer the stew to a deep plate.
• Cut open the bag of fries and shake into a bowl.
• Deep fry the Connoisseur Rustic Fries until golden brown and crispy.
• Top the stew with a generous helping of chips.
• Pipe some of the pea puree over and between the fries and serve.
• Garnish with Affilla cress.