Cottage Pie Recipe
Cottage pie, a traditional British dish, is comforting and utterly delicious! This is an easy recipe to make, affordable and freezes beautifully! Comfort food at its best!
Cottage pie is a traditional English dish made with minced beef, topped with mashed potatoes and baked. Great as a warm meal on chilly autumn/winter nights.
What most people call a shepherd’s pie is actually a cottage pie. Both pies are frugal dishes derived from the 18th Century where the poorer people, who lived in cottages, would make the pies from leftovers. The difference is, shepherd’s pie is made with ground lamb and cottage pie is made with ground beef.
Cottage pie is deeply comforting and utterly delicious! It’s easy to make, affordable and freezes beautifully! If you are pressed for time, you can prepare the filling a day in advance, the next day prepare the mashed potatoes and bake it.
This recipe can be easily adapted. Put the carrots and onion in chunks instead of finely chopped, add mushrooms, peas, corn, different spices and herbs, top it with sweet mashed potatoes, etc. Use any ingredient that suit your taste!
You can make it in a large dish or as individual portions in ramekins so that you can freeze some portions and have a ready-made meal on days when you don’t feel like cooking.
What is your favorite comfort food recipe?
Cottage Pie Recipe
- 2 tablespoons extra virgin olive oil
- 1 medium onion cut into rough chunks
- 1 large carrot peeled and cut into rough chunks
- 1 clove garlic
- 450 grams (1 lb) lean minced beef
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato purée
- ½ teaspoon cinnamon powder
- ½ teaspoon dried mixed herbs
- 300 ml (1 1/4 cup) beef stock
- salt and freshly ground black pepper
For the mashed potatoes:
- 800 grams ( 1 3/4 lb) potatoes peeled and cut into quarters
- 30 grams (2 tablespoons) butter
- 50 ml (1/4 cup) milk
- Put the onion, carrot and garlic into a food processor and pulse until finely chopped.
- Heat the oil in a large saucepan, add the chopped vegetables and cook for about 5 minutes, until soft.
- Add the minced beef and, using a wooden spoon, break up the mince so it is nice and fine.
- When the mince is thoroughly browned
- add the flour and stir well.
- Add the tomato purée, Worcester sauce, cinnamon powder and dried mixed herbs. Stir to combine.
- Add the stock and bring to the boil. Reduce the heat and cover, simmering for 10/15 minutes.
- The meat should be cooked and not too liquid.
- Add salt and pepper.
- While the meat is cooking, peel the potatoes cut into quarters.
- In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender (or cook them in the microwave for 15 minutes).
- When the potatoes are cooked, drain well then mash with the butter and milk until very creamy. Add salt to taste.
- Preheat the oven to 200 degrees C (400 degrees F).
- Spoon the mince into a large pie dish, then top with the mashed potatoes, smoothing the surface.
- Use a fork to run lines across the potato, this will go crispy once it’s been baked.
- Bake for 20/25 minutes or until golden.
- Enjoy it!