Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
4 x 10½oz picanha mini roast joints
1 onion
1 carrot
2 tablespoons olive oil
Salt and black pepper
2 fresh thyme springs
For the onion cottage pie:
1 red onion
6oz prepared mashed potatoes
1 shallot
1 garlic clove
1 celery stick
1 carrot
½ cup red wine jus
7oz ground beef
For the vegetables:
8oz sugar snap peas
8oz baby spinach leaves
For the garnish:
1 cup red wine jus
4 fresh thyme springs
Method:
- For the picanha: Sear the picanha on all sides in a hot pan with the oil, slice the onion and carrot and lay on a roasting tray, add the picanha, pour over the olive oil and season. Add the thyme leaves and place into the oven for 15 minutes at 350°F for medium rare. Remove from the oven and leave to rest for at least 10 minutes.
- For the cottage pie: Peel and cut each onion in half, place on a roasting tray and sprinkle with olive oil, oven for 10 minutes, until soft, remove from the oven and separate each layer of the onion. Select 4 nice layers and return to the tray.
-
Warm the mashed potato and place into a piping bag with a star nozzle. Finely dice the shallot, garlic, celery and carrot and sweat in a little olive oil, add the ground beef and season well. Add the ½ cup of red wine jus and cook for 15 minutes. Now fill each of the onion layers with the ground beef and pipe potato on top. Place in the oven for 10 minutes until the mashed potato is golden brown.
- For the vegetables: Cook the snap peas in boiling salted water for 3 minutes, once cooked drain and toss in olive oil and season. Sauté the spinach leaves with a little olive oil and season. Warm the cup of red wine jus with the remaining thyme springs.
- To serve: Cut each picanha into 6 slices. Place the onion cottage pie at the top of each plate and arrange the spinach at the bottom of the plate, add the snap peas on top of the spinach and then arrange 6 slices of picanha on top. Pour over the red wine jus and garnish with a spring of thyme.