Cottage pie topped with Connoisseur Rustic Fries

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Cooking time
Cooking time Prep time: 120 minutes. À la minute: 2 minutes
Cottage pie topped with Connoisseur Rustic Fries


  • 1 kg rump roast, minced
  • 4 gloves of garlic
  • 2 turnips, brunoise
  • 1 large onion, finely chopped
  • 2 stalks of celery, brunoise
  • 100 g tomato puree
  • 50 g flour
  • 2 dl chicken stock
  • 1 dl red wine
  • 1 sprig of rosemary
  • 4 sprigs of fresh thyme
  • 200 g frozen peas
  • 100 ml cream
  • Connoisseur Rustic Fries
  • Affilla cress


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.


The famous cottage pie reinvented