Cottage Pie

Cottage Pie

This is a recipe for Cottage Pie – akin to Shepherd’s Pie the only difference being it’s made with beef instead of lamb. It’s a one-dish meal that’s layered in a casserole: beef first, followed by peas and corn, and then buttery garlic carrot mashed potatoes dolloped over top for the crust. It’s English in origin and was made as a way to use up leftovers from the Sunday roast dinner.

This was my first time making or eating either kind of pie. I thought the beef would dry out but was pleasantly surprised that it stayed nice and juicy. There were double helpings all the way around. Proof positive that it was delicious. This will satisfy any serious craving for humble, homey, old-fashioned comfort food – which seems to be the ongoing theme here of late.

Cottage Pie

Cottage Pie
(adapted from Cooking: A Commonsense Guide)
5 large potatoes, peeled and diced
1 cup carrots, diced
5 cloves garlic, peeled
Sea salt/Kosher salt and fresh Black Pepper
1 + 1/4 pound Ground Sirloin
1 yellow onion, diced
1 celery rib, diced
Canola Oil for sauteing
Milk, about 1/8 cup
Butter, about 6 tablespoons, divided
3 tablespoon All-Purpose Flour
1/2 teaspoon Dry Mustard
2 tablespoons Worcestershire Sauce
1 + 1/4 cup Chicken or Beef Broth
1 cup Corn, frozen
1 cup Peas, frozen
1. Cook the potatoes, carrots and garlic cloves in a big saucepan with enough water to cover, simmering until tender. Drain and add to a large mixing bowl. Season with salt and pepper, a few tablespoon of butter, and about 1/8 cup of milk. The potatoes should be a thicker consistency than if you were eating them as is. Use a hand mixer or a potato masher to mash until the potatoes are smooth. Lumps of carrots are OK. Taste and season again if needed.
2. While the potatoes are cooking brown the ground meat in a large skillet. Drain grease. Remove from pan and set aside. In enough oil to cover the bottom of the skillet saute onion and celery until tender. Add two tablespoons butter, the flour and mustard, stir for a minute. Slowly add in stock and stir or whisk until smooth. Add ground meat and Worcestershire sauce. Season with salt and pepper. Bring to a simmer for 3-4 minutes. Taste and season further if needed.
3. Steam or microwave the corn and carrots together until thawed.
4. Preheat oven to 400 degrees. In a deep-sided 8×8-inch greased casserole pan spread the meat mixture evenly across the bottom. Sprinkle the pea and corn mixture over top. Dollop the potatoes over top and spread out, roughing up the top with fork.
5. Bake for 30-35 minutes until golden brown on top and bubbly. Put a baking sheet on the rack underneath to catch any drips. Let set for five minutes before serving.

Cottage Pie

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Comments

  1. Joyce says

    I make a dish very similar to this – I use the frozen mixed veggies! I cook the onions, garlic and celery with the meat. I sprinkle cheese, breadcrumbs over the potatoes and dot with butter before putting it in the oven. P.S. If you add a can of cream corn, you don’t need stock!

  2. Sylvia says

    This sounds real yummy. I have played around with shepards pie recipe adding different veggies what have you. Am going to try this tomorrow night foe supper.

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