Keanu Reeves - Cottage Pie Posted by Kate Flower 7 August, 2009 - 4:23 PM

(Photos & Styling: Camille Smetana)

Keanu – Molecular Stupidity

Keanu Reeves wants to become a chef?????

Keanu, 44, says he has been inspired by the book 'Molecular Gastronomy: Exploring the Science of Flavour' by French TV chef-and-chemist Herve This. The Hollywood star said: "I am dabbling in cooking and looking at becoming a chef. I didn't really cook before but this book may be changing my life." Along with learning to cook, Keanu also claims he has started using a computer for the first time.

Keanu that is the single most stupid thing I have ever heard! Be warned that you can't go from not cooking to tackling Molecular Gastronomy. Until I read that quote I only suspected you were academically challenged. Thanks for clearing that up! Have you not heard the saying, "don’t try to walk before you can crawl"? How about starting your cooking career with something simple and working up from there!

Here is my recipe for the family staple Cottage Pie. Please don't try putting potato foam on top. Just start with straight mash.

For those of you living in the real world this is a flavoursome favourite that anyone can make. Great comfort food for a cold winters' night and good to the wallet!

Cottage Pie Ingredients

2 tbsp olive oil
½ large brown onion finely diced
2 clove garlic chopped
500g beef mince  
250g pork mince
2 rashers bacon – rind off and diced
2 clove garlic finely chopped
2 stick celery roughly chopped
2 carrot peeled and diced 1cm
1 red pepper cored, seeds removed and finely diced
70g tomato paste
200g diced tomato
1 tsp sugar
250ml chicken stock
2 bay leaves
1 tsp fresh rosemary chopped
2 sprig thyme
1 tbsp paprika
1 tsp black pepper ground
1 tsp sea salt (or to taste)
1 cup frozen peas
Salt to taste
2 tbsp plain flour
Potato topping
800g potatoes, peeled, chopped
50g unsalted butter
1/2 cup (125ml) milk
2 egg yolks
50g grated cheddar
30g grated parmesan
Salt to taste

Method
In a large heavy based saucepan heat 2 tbsp olive oil over medium heat. Add onion and garlic and sauté until golden. Add the bacon and cook for a couple of minutes before adding the minced meats. Turn up the heat to brown the meat. Once the meat has been browned add the tomato paste, sugar, paprika and diced tomato and stir until combined. Add the chopped vegetables, chicken stock, pepper and herbs. Mix everything together then once the mixture comes to a boil lower the heat and simmer, covered for 1.5 hours. Once the meat has cooked turn off the heat, fold through the peas and season to taste. Sprinkle the meat with the plain flour and stir through well to thicken the sauce. While the meat is simmering cook the potatoes in boiling salted water until tender. Drain and mash. (See cooks note) Stir in butter, milk, yolks and cheese. Place the meat mixture in an appropriate sized baking dish then cover the mixture with the mashed potato and roughen top with a fork. Sprinkle the top with parmesan. Bake a warm pie at 180C for 15-25 minutes or until bubbling and golden.

Cooks note: To make a better mash drain the potatoes then return them the saucepan over low heat until all liquid has evaporated from the potatoes and they begin to look floury on the outside. This should only take a minute.

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