Cottage pie is one of the classic dishes in a British kitchen. It is known for being a hearty, satisfying, and warming food, and although often thought of as a winter dish, it is perfect any time of year.
A filling of ground beef, onion, carrot, and garlic is topped with creamy mashed potatoes and shredded cheese to make a fluffy topping with a crispy finish. This recipe is a great use for leftover mashed potatoes, and if you have any extra Sunday roast, feel free to replace the ground beef.
Ingredients
- For the Mashed Potatoes:
- 2 pounds baking potatoes (peeled and quartered)
- 6 tablespoons milk
- 4 ounces butter (cubed)
- Salt to taste
- Freshly ground black pepper to taste
- For the Beef Filling:
- 1/2 tablespoon lard (or drippings)
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 clove garlic (minced)
- 2 cups ground beef
- 2 cups beef stock (divided)
- 2 tablespoons flat-leaf parsley (finely chopped)
- Optional: 1 cup chopped white mushrooms
- Salt to taste
- Freshly ground pepper to taste
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- For Topping the Pie:
- 1/2 cup shredded cheese (cheddar, Colby, Gruyere, or Swiss)
Steps to Make It
-
Gather the ingredients.
Make the Mashed Potatoes
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Put the potatoes in a pan and cover with boiling water. Place over high heat and boil gently until soft, about 15 minutes. Drain the potatoes.
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Add the milk and butter to the pan. Heat over medium-low heat until the butter melts.
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Add the potatoes back to the pan and mash. Season with salt and pepper to taste and set aside.
Make the Beef Filling
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Melt the lard or drippings in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes.
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Add the garlic and cook for another minute, making sure not to let it burn.
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Add the ground beef and roughly a 1/4 of the beef stock. Cook, stirring constantly until all of the meat is browned.
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Add the remaining stock, the parsley, mushrooms (if using), and salt and pepper to taste. Cover with a tight-fitting lid and cook for 15 minutes.
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Heat the oven to 375 F/190 C/Gas Mark 5. In a small bowl, mash the flour into the butter to form a paste.
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Add some of the paste in small pieces to the ground meat mixture, stirring until all of the flour has dissolved.
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Repeat until all of the paste is used up. The sauce should thicken slightly.
Assemble and Bake the Pie
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Cover the filling with the reserved mashed potatoes.
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Fluff up the potatoes with a fork and then sprinkle with the grated cheese.
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Bake for 30 to 35 minutes or until the surface is crisp and browned.
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Serve immediately and enjoy.
Recipe Variations
- If you have beef left from a Sunday roast, you can use it in place of the ground beef. Simply chop it in a food processor, omit the step for cooking the ground beef, and add the beef and stock to the carrot and onion mixture.
- Use sausages instead of ground beef or lamb.
- Use sweet potatoes in place of the meat to make a vegetarian cottage pie.
Nutrition Facts (per serving) | |
---|---|
434 | Calories |
22g | Fat |
52g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 | |
Amount per serving | |
Calories | 434 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 12g | 60% |
Cholesterol 51mg | 17% |
Sodium 609mg | 26% |
Total Carbohydrate 52g | 19% |
Dietary Fiber 7g | 25% |
Protein 11g | |
Calcium 130mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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