Pan Roast Rump of Barnston Longhorn Beef with Mini Cottage Pie

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 11th January 2011
North West Young Chef of the Year

Pan Roast Rump of Barnston Longhorn Beef with Mini Cottage Pie

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! This recipe was cooked by Tom Lee during the 2010 final of the North West Young Chef Competition.

Ingredients

  • 1kg (2x200g) Longhorn Beef Rump
  • 3 carrot
  • 1/2 Onion
  • 1/2 Leeks
  • 500g Brown Stock
  • 2 maris piper
  • 1 Bay leaf
  • 250g butter
  • 2 Field Mushrooms
  • 50g Spinach
  • thyme
  • 4 cloves garlic
  • 1 egg yolk

Method

Using the top side of the rump cut into portion.
Use the trimming and the edges and mince with garlic and season.
Make jus.
Fry mince in hot pan add dice carrot, onion, leeks, bay leaf and thyme, add stock and let it slowly cook.
Make carrot puree
Make mash potato. And pipe on top of mince and glaze.
Prep field mushroom and cook.
Wash spinach.

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