Continental Recipe

Cottage Pie Recipe

2 Mins read

Cottage Pie Recipe

This Cottage Pie is made from scratch, and it’s very straightforward.

This English classic has a deeply savory beef mince filling smothered in gravy topped with creamy mashed potato, baked until golden.

 

 

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WHAT’S THE DIFFERENCE BETWEEN COTTAGE PIE AND SHEPERD’S PIE?

The only difference is that Shepherd’s Pie is made with lamb instead of beef. So if you want, just swap the beef in this recipe with lamb and you’ll have a Shepherd’s Pie!

 

RECIPE INGREDIENTS

1 1/2 tablespoon olive oil

2 garlic cloves , minced

1 onion , finely chopped

1 carrot , finely chopped

1 celery , finely chopped

750g ground beef

40g flour (all purpose)

55g tomato paste

500 ml beef stock / broth , low sodium

125 ml red wine or water

1 beef bouillon cube 

2 tablespoons Worcestershire sauce

1 teaspoon dried thyme 

2 dried bay leaves

3/4 teaspoon salt

1/2 teaspoon black pepper

TOPPING

1.2 kg / 2.5 lb potatoes , peeled and cut into cubes

2/3 cup milk , warmed

2 tablespoons butter

PARMESAN CRUST (OPTIONAL)

30g butter

20g parmesan, grated

 

 

DIRECTIONS ON COTTAGE PIE RECIPE

Heat oil in a large skillet over medium high heat.

Add onion and garlic, stir for 1 minute. Then add carrots and celery. Cook until softened and sweet.

Add beef and cook, breaking it up as you go, until browned under high heat

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

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Bring to simmer, then turn down heat so it is simmers.

Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency

 Taste then adjust salt if desired.

Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool filling if you have time.

 

ASSEMBLE PIE

Preheat oven to 180°C/350°F.

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds

Add butter and mash until melted, then add milk and salt. Mash until smooth.

Spread onto pie, use a fork to rough up the surface.

Sprinkle with parmesan, drizzle with butter or just drizzle with olive oil

Bake for 25 – 30 minutes or until golden on top and bubbling on the edges.

Stand for 5 minutes before serving, garnished with fresh thyme leaves.

 

RECIPE VIDEO 

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Cottage Pie Recipe

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 10 grams fat

Ingredients

1 1/2 tablespoon olive oil
2 garlic cloves , minced
1 onion , finely chopped
1 carrot , finely chopped
1 celery , finely chopped
750g ground beef
40g flour (all purpose)
55g tomato paste
500 ml beef stock / broth , low sodium
125 ml red wine or water
1 beef bouillon cube
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
2 dried bay leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
TOPPING
1.2 kg / 2.5 lb potatoes , peeled and cut into cubes
2/3 cup milk , warmed
2 tablespoons butter
PARMESAN CRUST (OPTIONAL)
30g butter
20g parmesan, grated

Instructions

  • Heat oil in a large skillet over medium high heat.
  • Add onion and garlic, stir for 1 minute. Then add carrots and celery. Cook until softened and sweet.
  • Add beef and cook, breaking it up as you go, until browned under high heat
  • Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
  • Bring to simmer, then turn down heat so it is simmers.
  • Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency
  • Taste then adjust salt if desired.
  • Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool filling if you have time.
  • ASSEMBLE PIE
  • Preheat oven to 180°C/350°F.
  • Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds
  • Add butter and mash until melted, then add milk and salt. Mash until smooth.
  • Spread onto pie, use a fork to rough up the surface.
  • Sprinkle with parmesan, drizzle with butter or just drizzle with olive oil
  • Bake for 25 - 30 minutes or until golden on top and bubbling on the edges.
  • Stand for 5 minutes before serving, garnished with fresh thyme leaves.
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