Today I propose a little recipe that changes of the cottage pie with beef, the minced veal with carrots ! I had a craving for veal with carrots so it’s a bit on this idea that I am party to make this recipe. But to make it more “chic” I wanted to put some trumpets of death and chestnuts hard picked up with my p’tits arm this fall !
Ah yes, the chestnuts… saw that we had a lot picked up (I repeat myself, pfff this is not serious!!!), 1 I haven’t ate at the chore of peeling, and that 2 it left me after the cream of brown house and well I have frozen !!! Perfect to bring out when I want to…
These mini cocottes are perfect for a lovers diner (because, yes, there are still plenty of opportunities for lovers diner) or for a meal with friends !
Mini casserole cottage pie of veal with carrots
Ingredients (for 2)
- 200 g of minced veal
- 1 carrot
- 1 handle of trumpets of dead dried
- 1 dozen chestnuts, cooked
- 1 shallot
- 10 cl of white wine
- 4 potatoes
- 25 g butter
- 10 cl of milk
- 30 g emmental, grated
- 1 drizzle of olive oil
- Of a nutmeg grated
- Salt and pepper
Cook the potatoes in a dress of the fields, about 30 minutes.
During this time, snip finely the shallot and cut the carrot into small cubes. Replenish the mushrooms in a little hot water.
Heat a drizzle of oil in a pan and let it sweat the shallot and carrot over low heat and covered for 10 min. Then add the ground veal and sauté 5 minutes. Deglaze with the white wine then add the mushrooms with their water, chestnuts, and season. Allow to cook for 15 minutes over medium heat, the time that the cooking juices have been completely reduced.
Make mashed potatoes, this mash the potatoes with the butter and mix with the milk previously heated. Season with a little salt and nutmeg grated.
Preheat the oven to 200°.
Divide the mince at the bottom of two mini cocottes and then add the puree from above. Finish by adding the emmental cheese grated on top.
Bake 15 min.