Rich brown gravy is used to simmer the ground beef and vegetables, which are then baked with cheesy mashed potatoes on top.
It’s a traditional warm favorite that’s so easy to make that you’ll make it all year long!
Describe cottage pie.
- A cottage pie is a baked pie with mashed potatoes on top that is filled with meat and vegetables.
- Prepare the day before, cover, and chill. 30 minutes before baking, set it out. Alternately, allow cottage pie to cool after assembly. For up to 4 weeks, wrap and freeze. Bake the pie for 45 minutes after letting it thaw overnight.
- Homemade cottage pie is a portable dish that is quick and simple! Serve with a fresh slice of Irish soda bread so that you can mop up the flavorful sauce.
Shepherd’s pie vs. cottage pie
What distinguishes shepherd’s pie from cottage pie? The flesh is there! A true classic Shepherd’s pie is made with ground lamb, while a cottage pie is made with ground beef or another sort of ground meat.
While many of us create this meal with ground beef and call it shepherd’s pie.
Components of cottage pie
MEAT Ground beef is inexpensive and easily accessible, and it adds such delicious flavor to this hearty recipe. We like to add extra seasonings or even beef bouillon for taste when using ground turkey or chicken.
VEGETABLES Just the basics include savory vegetables like carrots, celery, onions, and frozen peas. You are welcome to use any more vegetables or, to save time, buy a package of mixed vegetables.
POTATOES The ideal topping is creamy mashed potatoes. To enjoy leftover mashed potatoes, scalloped potatoes in a package, or even instant mash, try this cottage pie recipe.
Leave out the cheddar cheese if you’d rather, but it has a strong flavor that goes well with the other elements.
SAUCE Rich, savory sauce is what makes cottage pie so popular! A simple sauce can be made with beef broth, tomato paste, Worcestershire sauce, and a few ingredients.
But you can also prepare a fantastic meaty sauce with a container of gravy mix or a can of tomato soup (we do this in our quick shepherd’s pie).
Making a Cottage Pie
With just a few basic and affordable ingredients, you can make a fantastic lunch out of this warm dish.
- mashing the potatoes.
- Cook potatoes as directed in the recipe below, then brown the ground meat and onion.
- Include the sauce ingredients and vegetables. until thickened, simmer.
- Add peas, then spoon mashed potatoes over top.
- Bake till bubbling and golden.
Cook the ground beef in a 10-inch oven-safe skillet. For fewer dishes to wash, top it with the potatoes and bake it directly in the skillet. No problem without an oven-safe skillet! Use a baking or casserole dish that is 2 to 2 1/2 qt.
Advice for Making a Great Cottage Pie
- The layers will stay separate if you chill the meat layer for at least 20 minutes before adding the potatoes.
- Instead of using fresh vegetables, use thawed frozen ones; no need to cook or chop them.
- Use a package of gravy mix and cook it until it thickens for a quick variation, or use a can of condensed tomato soup in place of the sauce (no water needed).
- You can use more flour and sauce ingredients to make it saucier.
- In case it overflows, bake cottage on a rimmed baking sheet coated in the paper.
- For up to 4 days, store any leftover cottage in the fridge with a lid. portions can be frozen in sealed containers, defrosted overnight, and then heated as needed.
This filling cottage is made with everyone’s favorite comfort foods!
|(20 minutes) preparation
cook for one hour
1 hour 20 minutes overall
- 1 pound lean ground beef
- 2 carrots ½ inch diced
- 2 ribs celery ½ inch diced
- 1 onion diced
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme leaves
- 1 bay leaf
- ⅔ cup peas
- ¼ teaspoon salt and pepper each
- 2 pounds of russet potatoes or Yukon gold potatoes
- 3 tablespoons melted butter
- ⅓ cup warm milk
- 1 cup sharp cheddar shredded, optional
- Set the oven to 400 °F.
- Cut potatoes into 1-inch cubes after peeling. Place in a sizable pot of salted, cold water.
- The potatoes should be cooked for 13–16 minutes, or until they are soft to the touch.
- In a sizable skillet, combine ground beef and onion and heat until no pink is discernible, all the while the potatoes are cooking.
- Garlic, celery, and carrots should be added to the ground beef combination. Cook for a further five minutes, or until just tender.
- Add the flour, stir, and cook for one minute. Add the bay leaf, parsley, tomato paste, Worcestershire sauce, and beef broth.
- 20 minutes should pass for the gravy to thicken. Peas are added, the bay leaf is removed, and salt and pepper are added.
- The potatoes should be thoroughly drained before mashing. Add the butter and mix. You might not need to use all of the warmed milk; add it gradually until the potatoes are smooth and fluffy. Potatoes and cheese should be combined. Add salt and pepper after the taste.
- Place the potatoes on top of the meat mixture and bake. until golden, 20 to 25 minutes of baking.
The layers will stay separate if you chill the meat layer for at least 20 minutes before adding the potatoes.
Instead of using fresh vegetables, use thawed frozen ones; no need to cook or chop them.
Use a package of gravy mix and cook it until it thickens for a quick variation, or use a can of condensed tomato soup in place of the sauce (no water needed).
You can use more flour and sauce ingredients to make it saucier.
In case it overflows, make a cottage on a rimmed baking sheet coated with paper.
For up to 4 days, store any leftover cottage in the fridge with a lid. portions can be frozen in sealed containers, defrosted overnight, and then heated as needed.
Calories: 409 | Carbohydrates: 38g | Protein: 27g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 443mg | Potassium: 1296mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4018IU | Vitamin C: 20mg | Calcium: 209mg | Iron: 4mg