Cottage Pie – Serves 5
This recipe is a variation of my dear friend Nicole’s recipe, who sparked my interest in and taught me so much about cooking. It was one of her go to recipes, usually made with leftovers, and I ate it many days for lunch at her house. She would serve it with a crisp iceberg salad with a boiled egg & green onion dressing. Substitute ground lamb and it would be called Shepherd’s Pie.
Ingredients Mash Potatoes:
- 2 1/2 lb potatoes, peeled & chopped
- 1 tsp sea salt, divided
- 1 1/2 Tbsp unsalted butter
- 3/4 cup half and half
- 1 Tbsp vegetable oil
- 1 1/2 cup onions, diced
- 1 1/4 cup carrots, finely diced
- 1 1/4 cup celery, finely diced
- 2 lb ground beef
- 1 Tbsp garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp flour (all purpose or gluten free)
- 1/2 tsp sea salt
- 2 bay leaves
- 8 thyme sprigs or 1/2 tsp dried thyme
- 1/2 cup red wine
- 1 1/2 cups beef broth
- 2 1/2 Tbsp Worcestershire Sauce
- 1 1/2 cup (~ 6 oz) frozen peas
Preheat oven to 375F.
Make the mashed potato topping. In a pot add: potatoes, 1/2 tsp sea salt, and enough water to cover the potatoes by 1″. Bring to a boil, reduce heat to low boil, cook uncovered until tender (~8-12 minutes). Remove from heat, drain, put potatoes back in pan and add: 1/2 tsp sea salt, butter, and cream. Mash it up and add more cream or salt as desired.
Make the filling. Bring a large pan to medium high heat and add enough vegetable oil to lightly coat the pan (~ 1 Tbsp). When oil is hot add ground beef. Mash up the beef with the back of a spoon or fork – you want the meat to be “minced”. When minced add onions, carrots, and celery. Reduce heat to medium and cook uncovered for ~ 20 minutes or until carrots are nearly soft and meat is brown. Add garlic and cook 1-2 minutes or until fragrant. Stir in the tomato paste and flour and then add the all remaining ingredients.
Bring to a boil, reduce heat, and simmer uncovered ~ 25-35 minutes or until gravy is very thick (you don’t want any liquid). Spoon into an ovenproof baking dish (~ 3 qt or 8x14x3). Spoon mashed potatoes on top and level it out. Bake uncovered at 375 for 25 minutes. Broil the last couple minutes (watching carefully) to crisp up the top of the potatoes until brown if needed.
Serve with fresh salad and add sea salt to taste. Happy Eating!
- Turn up the heat to reduce if your gravy has too much liquid.
- It is easier to smooth the potatoes over the top of the meat mixture if both are cool. I make the potatoes first and let them cool and firm up while the meat is simmering.
Things In My Kitchen:
ovenproof baking dish to bake the cottage pie.