Without any races to attend, the Trek-Segafredo riders have been sharpening up their skills in the kitchen. So naturally we decided to launch the Tour de Cuisine.
Each week we will add one of our riders’ recipes here that you can recreate at home. Of course, it is only natural that we would add a competitive element. After we have compiled all the recipes, you will have the chance to vote for your favorite and crown our Tour de Cuisine champion.
First up, we have Charlie Quarterman’s Cottage Pie
Cottage Pie is a really traditional British dish with a good, healthy mix of ingredients in there. It’s easy to make a lot of it in one go too, so I really like to have this before a long training day.
- 45ml olive oil
- 750g beef mince
- 1.5 medium onions
- 3 carrots
- 3 celery sticks
- 2 garlic cloves
- 30g plain flour
- 30g tomato purée
- 1.5 large glasses of red wine
- 50ml Worcestershire sauce/tomato ketchup
- 400ml beef/vegetable stock
- ~1kg potatoes
- 200ml milk
- 25g butter
- 200g grated cheddar cheese
1) Fry the beef in a large pan with 15ml olive oil until brown
2) Add 30ml of olive oil, 2 finely chopped onions, 3 finely chopped carrots, and 3 finely chopped celery sticks, and cook on a low heat for 10 minutes
3) Add 2 finely chopped garlic cloves, 30g plain flour, and 30g tomato purée and increase the heat a little bit
4) Add 1.5 large glasses of wine, 50ml Worcestershire sauce, and 400ml vegetable stock in water and cook on a lower heat for 20 minutes
5) Meanwhile boil the peeled and chopped potatoes until soft
6) Drain the potatoes and add 200ml milk, 100g grated cheese, and 25g butter before mashing until there are no lumps of potato left. Then add salt and pepper to taste.
7) Pour the meat/sauce into a large dish and flatten. Then add the potato carefully on top and make a flat layer.
8) With a fork, make cross-hatched lines across the potato before sprinkling the remaining grated cheese on top
9) Put the dish into the oven at 220C/200C fan/gas 7 for 25 minutes, or until the top is golden.