Hearty Cottage Pie
Cottage Pie
Cottage pie is a classic comfort food that brings warmth and satisfaction to the table. It’s a hearty dish made with minced beef and topped with creamy mashed potatoes. This savory pie is not only delicious, but it’s also perfect for family meals or cozy gatherings with friends.
Why Make This Recipe
Cottage pie is a great recipe to make for several reasons. First, it is easy to prepare, making it suitable for both experienced cooks and beginners. You can use simple ingredients that you may already have in your kitchen. Moreover, it is a filling and nutritious meal that everyone in your family will love. Finally, cottage pie is versatile; you can adapt it with various ingredients or spices to match your taste.
How to Make Cottage Pie
Making cottage pie is a straightforward process that involves two main steps: preparing the meat filling and making the mashed potato topping. Here’s how to do it.
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 750g / 1.5 lb beef mince (ground beef)
- 1/4 cup (40g) flour (plain / all-purpose)
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) beef stock / broth (low sodium)
- 1/2 cup (125 ml) red wine (or water)
- 1 beef bouillon cube, crumbled (or 1 tsp stock powder)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 2 dried bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1.2 kg / 2.5 lb potatoes, peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk, warmed
- 2 tbsp (30g) butter
- 2 tbsp (30g) butter (for drizzling)
- 2 tbsp (20g) parmesan, grated
Directions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic, cooking for 1 minute. Then add carrots and celery. Cook for an additional 3 minutes or until softened.
- Increase heat to high. Add beef and cook while breaking it up until browned.
- Add flour and mix it in. Then, add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
- Bring to a simmer then lower the heat so it simmers rapidly. Cook for 30 minutes, stirring occasionally until it thickens to a gravy consistency. Adjust salt to taste.
- Transfer to a 6-cup pie dish (1.5 liters). Cover and allow to cool if possible.
- Preheat oven to 180°C/350°F.
- Boil potatoes in salted water for about 15 minutes or until soft. Drain, then return to the pot off the heat. Allow to steam dry for about 30 seconds.
- Add butter to the potatoes and mash until melted. Then add warmed milk and salt, mashing until smooth.
- Spread mashed potatoes on top of the meat mixture. Use a fork to create a rough surface for more golden bits. Sprinkle with parmesan and drizzle with butter.
- Bake for 25-30 minutes until golden and bubbling. Allow to stand for 5 minutes before serving.
How to Serve Cottage Pie
Cottage pie is best served warm. You can garnish it with fresh thyme leaves for an extra touch. Pair it with a simple green salad or steamed vegetables to balance out the meal.
How to Store Cottage Pie
To store cottage pie, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. Make sure to reheat thoroughly before serving.
Tips to Make Cottage Pie
- Use leftover cooked meat for a quicker version.
- For an extra creamy topping, add more butter or cream to the mashed potatoes.
- Feel free to throw in other vegetables, like peas or corn, to make the filling even more nutritious.
Variation
You can make a vegetarian version of cottage pie by using lentils instead of ground beef and adding more vegetables like mushrooms, zucchini, or bell peppers.
FAQs
1. Can I make cottage pie in advance?
Yes, you can prepare cottage pie a day ahead. Just store it in the fridge and bake it when you’re ready to serve.
2. Can I use frozen vegetables?
Absolutely, frozen vegetables work just as well in the meat filling. Just be sure to thaw and drain them before adding.
3. How do I know when the pie is done baking?
The pie is ready when the top is golden brown and the filling is bubbling around the edges. You can insert a knife into the center to ensure it’s hot.
Enjoy making this hearty cottage pie, and savor each comforting bite!
Cottage Pie
Ingredients
For the meat filling
- 1.5 tbsp olive oil For cooking
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 750 g beef mince (ground beef)
- 40 g flour (plain / all-purpose)
- 40 g tomato paste
- 500 ml beef stock / broth (low sodium)
- 125 ml red wine (or water)
- 1 cube beef bouillon, crumbled (or 1 tsp stock powder)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 2 leaves dried bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
For the potato topping
- 1200 g potatoes, peeled and cut into 2.5cm / 1" cubes
- 165 ml milk, warmed
- 30 g butter For mashing
- 30 g butter For drizzling
- 20 g parmesan, grated
Instructions
Preparation
- Heat oil in a large skillet over medium-high heat. Add onion and garlic, cooking for 1 minute.
- Then add carrots and celery. Cook for an additional 3 minutes or until softened.
- Increase heat to high. Add beef and cook while breaking it up until browned.
- Add flour and mix it in. Then, add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
- Bring to a simmer then lower the heat so it simmers rapidly. Cook for 30 minutes, stirring occasionally until it thickens to a gravy consistency. Adjust salt to taste.
- Transfer to a 6-cup pie dish (1.5 liters). Cover and allow to cool if possible.
Potato Topping
- Preheat oven to 180°C/350°F.
- Boil potatoes in salted water for about 15 minutes or until soft. Drain, then return to the pot off the heat. Allow to steam dry for about 30 seconds.
- Add butter to the potatoes and mash until melted. Then add warmed milk and salt, mashing until smooth.
- Spread mashed potatoes on top of the meat mixture. Use a fork to create a rough surface for more golden bits. Sprinkle with parmesan and drizzle with butter.
- Bake for 25-30 minutes until golden and bubbling. Allow to stand for 5 minutes before serving.
