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Cottage Pie

Updated: 13 hours ago



An English classic, cottage pie is a hearty and warming meal to try during the winter. A savory beef filling is covered with fluffy mashed potatoes, parmesan cheese, and olive oil before being baked to a golden crust. Differing from a Shepherd’s pie in that beef is the base of the filling instead of lamb, this combination is sure to be a crowd pleaser for whoever tries a serving.


Cottage Pie
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Makes 8 servings

Preparation Time: 20 minutes

Cook Time: 1 hour and 30 minutes


Ingredients for filling:

*1 1/2 tablespoons olive oil

*1 onion, finely chopped

*3 cloves of garlic, minced

*1 1/2 celery stalks, finely chopped

*1 1/2 carrots, finely chopped

*1 1/5 lbs ground beef

*1/4 cup flour

*3 tablespoons tomato paste

*2 cups beef stock

*1/2 cup red wine

*1 teaspoon better than beef bullion

*1 1/2 tablespoons Worcestershire sauce

*1 teaspoon thyme

*2 bay leaves

*1/2 teaspoon salt

*1/2 teaspoon pepper



Ingredients for mashed potatoes:

*3 pounds potatoes, cut into small chunks

*1/4 cup salted butter

*1/4 cup cream + 3/4 cup water

*salt, to taste

*pepper, to taste

*1/4 cup of parmesan

*2 tablespoons of olive oil



Preparation of filling:

*Heat oil in a skillet on medium high heat. Add garlic and onion and cook for 1 minute. Next, add celery and carrots and cook for 4 minutes.

*Turn up heat to high. Add beef and brown, breaking it up as you cook. About 7 minutes.

*Sprinkle in flour and mix. Stir in broth, red wine, tomato paste, Worcestershire sauce, bouillon cube, thyme, bay leaves, and salt and pepper.

*Bring mixture to a simmer, then reduce heat to around medium so it is simmering rapidly. *Cook for 30 minutes, stirring periodically, until mixture reduces down and almost all of the liquid is absorbed. Taste, add more salt if wanted.

*Spoon mixture into a pie dish and cool. (overnight preferable)



Preparation of Pie:

*Place potatoes in a pot of cold salted water.

*Bring to a boil and cook uncovered for 15 minutes or until tender. Drain well.

*Place potatoes back into the hot pot and let them steam off any remaining water for 2 minutes.

*Preheat oven to 350F.

*Heat cream and water mixture in the microwave until warm to the touch.

*Add butter and mash the potatoes, then slowly add in cream mixture and keep mashing until smooth.

*Add salt and pepper to taste. *Spread potatoes over the beef mixture in the pie dish. Sprinkle with parmesan and drizzle with olive oil.

*Bake for 30 minutes or until golden and bubbling at the edges.

*Let stand for 5 minutes before serving, then enjoy!



Recipe Creator - Alina Gersib

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