Cottage pie is a classic comfort food that holds a special place in the hearts of many. The combination of savory minced meat and velvety mashed potatoes, crowned with a golden crust, creates a symphony of flavors that warms the soul!
Just imagine the aroma of sizzling garlic and onions, the rich flavor of perfectly cooked ground beef, and the creamy goodness of mashed potatoes topped with a parmesan crust. This is the magic that a well-crafted Cottage Pie brings to the table.
Table of Contents
COTTAGE PIE INGREDIENTS
- Olive Oil – Olive oil brings richness to the sautéing process, ensuring that the garlic, onion, carrot, and celery release their flavors and aromas, setting the stage for a mouthwatering experience.
- Aromatics – Minced garlic, chopped onion, carrot, and celery form the flavorful base of our cottage pie, working together to create a robust and inviting taste—with garlic offering a kick, onion sweetness, and carrot and celery adding earthiness and depth.
- Flour – Serves as a thickening agent, enhancing the texture and consistency of the filling to create a hearty and satisfying dish. If you are gluten-sensitive use cassava flour.
- Tomato Paste – Tomato paste adds a burst of umami to the dish enhancing the richness of the beef. This creates a tasty and complex blend. The result is a savory filling that is bursting with flavor.
- Beef Broth – Using beef broth in the Cottage Pie filling enhances the savory depth and richness, infusing the dish with a robust and well-rounded flavor.
- Red Wine – You can add extra broth or water instead, but the added dry red wine takes this cottage pie to the next level. The wine adds a little bit of sour taste which makes it more delicious, and it also balances out the rich flavor of the beef. Doing this will make your cottage pie taste even better, and it will become a fancy dish instead of a simple one.
- Worcestershire Sauce – Worcestershire sauce adds a unique tangy flavor to the cottage pie, with its mix of fermented anchovies, vinegar, and spices, making every bite a tasty adventure.
- Herbs and Spices – Dried or fresh thyme, bay leaves, salt, and black pepper powder are added, bringing a mix of aromatic flavors to the filling and creating a balanced, savory taste.
- Potatoes – Boiled, mashed, and whipped to velvety perfection, the potatoes provide a comforting blanket for the flavorful filling. A touch of warmth from milk and richness from butter elevate the mashed potatoes to a heavenly consistency.
For those seeking an extra layer of indulgence, a crust with Parmesan cheese is a delightful option. A mixture of butter and grated Parmesan cheese is spread over the mashed potatoes before baking, creating a golden and savory crown that adds a decadent touch.
HOW TO MAKE COTTAGE PIE
This cottage pie recipe is simple and easy to make from scratch. So, if you can make Bolognese and mashed potatoes, you can definitely make this cottage pie!
1. Prepare the Filling:
- In a large skillet, heat olive oil over medium heat.
- Add garlic, and onion, sauté for about 1 minute. Then add carrot, and celery, sauté until softened.
- Add ground beef and cook until browned. Drain excess fat if necessary.
- Sprinkle flour over the beef and vegetables. Stir to combine.
- Add tomato paste, beef broth, red wine, Worcestershire sauce, thyme, bay leaves, salt, and black pepper. Simmer until the mixture thickens.
- Discard the bay leaves from the filling mixture.
- If you used a non-ovenproof skillet, transfer the filling to a baking dish. If time allows, chill the filling before adding the mashed potatoes.
2. Make the Mashed Potatoes:
- Preheat your oven to 200°C (400°F).
- Boil the peeled and cubed potatoes until fork-tender.
- Mash the potatoes, adding warmed milk and butter. Season with salt to taste.
3. Assemble the Cottage Pie:
- Spoon the mashed potatoes over the filling, spreading evenly.
- Optional: Create a Parmesan crust by adding butter and grated Parmesan cheese, over the mashed potatoes.
4. Bake:
- Place the baking dish in the preheated oven.
- Bake for about 25-30 minutes or until the top is golden brown and the filling is bubbling.
5. Serve:
- Allow the Cottage Pie to rest for a few minutes before serving.
- Scoop it onto plates with a generous side of green vegetables or a crisp salad. The contrast of the warm, savory pie against the freshness of the greens creates a well-rounded and satisfying meal.
6. Enjoy:
- Delight in the hearty and flavorful Cottage Pie that you’ve crafted with care!
This Cottage Pie recipe promises a comforting and delicious meal for family and friends. Bon appétit!
TIPS FOR BEST COTTAGE PIE RECIPE
- Preparation Is Key: Chop, measure, and organize your ingredients before starting. This ensures a smooth cooking process.
- Thorough Browning: Achieve a deep, rich flavor by browning the ground beef thoroughly. This step is crucial for building the dish’s foundation.
- Flavors: Allow the dish to simmer and meld flavors together slowly. The longer it cooks, the more developed the taste will be.
- Seasoning: Adjust salt and pepper to taste as you cook.
- Herbs: Experiment with fresh herbs like rosemary or parsley for added freshness.
- Thickening of the filling – I recommend cooking the sauce until it reaches the desired consistency before covering it with the potatoes, as the thickness of the sauce will remain the same during baking. This is because the steam that is produced during baking won’t escape, preventing the sauce from further reducing.
- Cool the filling – Chilling the filling before spreading the potatoes over is a great tip to prevent the potatoes from sinking into the filling. It also makes it easier to spread the filling smoothly. If you’re in a hurry, you can put the filling in the freezer while you prepare the potatoes, which works very well.
STORAGE
Cottage pie is a great dish to prepare in advance. You can store any leftovers in an airtight container in the refrigerator for up to three days or freeze them for a longer shelf life (around 3 months).
If you want to reheat it, it’s best to thaw it in the fridge overnight, as it will take a long time to bake from frozen. Then, you can bake it according to the recipe. However, if you prefer to bake it from frozen, cover it and bake it at 180°C/350°F for 45 minutes, then uncover it and bake it for another 30 minutes. You can also choose to make individual portions if you prefer.
The Cottage Pie is a culinary masterpiece that balances textures, flavors, and aromas. Each ingredient plays a crucial role, contributing to the symphony of tastes that make this dish a timeless favorite. So, roll up your sleeves, gather your ingredients, and embark on a journey to create a Cottage Pie that will warm hearts and fill bellies.
Easy Cottage Pie
Equipment
- Large Skillet
- Large Pan
- Cutting Board
- Chef Knife
- Spatula
- Baking dish
Ingredients
- 1 tbsp of olive oil
- 2 cloves of minced garlic
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 600 g/1.3 lb of ground beef
- ¼ cup (30g/1oz) flour
- ¼ cup (40g/1.4oz ) tomato paste
- 2 cups beef broth, (homemade or low sodium)
- ¼ cup dry red wine, (or more broth or water)
- 1½ tbsp of Worcestershire sauce
- 1 tsp of dried thyme, or 3 sprigs of fresh thyme
- 2 bay leaves
- 1 tsp salt or to taste
- ½ tsp black pepper powder
Potato Topping:
- 1kg/2.2lb of potatoes, peeled and cut into 3 cm cubes
- ½ cup milk, warmed
- 2 tbsp (30g/1oz ) butter
- 2 tsp of salt or to taste
Parmesan Crust (optional):
- 2 tbsp (30g/1oz ) butter
- 2 tbsp (20g/0.7oz ) parmesan cheese, grated
Instructions
Make the Cottage Pie Filling:
- In a large pan, heat olive oil over medium heat.
- Add garlic, and onion, sauté for about 1 minute. Then add carrot, and celery, sauté until softened.
- Increase heat to high and add ground beef. Cook breaking it up as you go, until browned. Drain excess fat if necessary. Sprinkle flour over the beef and vegetables. Stir to combine.
- Add tomato paste, beef broth, red wine, Worcestershire sauce, thyme, bay leaves, salt, and black pepper. Cook until it reaches a boil, then lower the heat to medium-low and simmer for around 30 minutes, stirring occasionally, until the mixture thickens. Taste and add more salt if necessary.
- Discard the bay leaves from the filling mixture.
- If you used a non-ovenproof skillet, transfer the filling to a baking dish. If time allows, chill the filling before adding the mashed potatoes.
Cook the Potatoes:
- Preheat your oven to 200°C/400°F.
- Boil the peeled and cubed potatoes until fork-tender, around 15 minutes.
- Drain and return to the pan on the turned-off stove. Shake briefly and allow to steam dry for 30 seconds.
- Add butter and mash the potatoes until melted, then add milk and season with salt to taste. Mash the potatoes again until smooth.
Assemble the Cottage Pie:
- Spoon the mashed potatoes over the filling, spreading evenly. (Use a fork to make lines on the surface).
- Spread butter on top (or drizzle with olive oil), and sprinkle with parmesan cheese.
- Bake for about 25-30 minutes or until the top is golden brown and the filling is bubbling around the edges.
- Allow the cottage pie to rest for a few minutes before serving.
- Scoop it onto plates with a generous side of green vegetables or a crisp salad.
