Craving a hearty, home-style meal that warms you from the inside out? Discover the magic of cottage pie with this easy-to-follow recipe, delivering ultimate comfort in every single bite. Prepare to transform simple ingredients into a savory masterpiece the whole family will adore!
Making the Filling
To whip up the tasty beef filling, I suggest you start by heating 1 1/2 tbsp of olive oil in a large skillet over medium-high heat. Now, toss in 2 minced garlic cloves and 1 finely chopped onion. Sauté 'em for about a minute.
Next, add 1 finely chopped carrot and 1 celery—also finely chopped. Cook for 3 minutes, until they're soft and sweet! Crank up the heat to high. Add 750g of ground beef and break it up as it browns—no one likes big beef clumps. To coax out even more flavor, consider browning the beef in batches like you might when making beef stew.
Stir in 1/4 cup of flour. Add 1/4 cup tomato paste, 2 cups beef broth, 1/2 cup red wine—or water if you're feeling virtuous. Crumble in 1 beef bouillon cube, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 2 bay leaves, 3/4 tsp salt, and 1/2 tsp pepper. Simmer rapidly for 30 minutes, so it thickens into gravy. Don't forget to taste and add salt, if needed.
Preparing the Topping
Now, let's discuss the star of the show – the creamy mashed potato topping! I think you'll agree: it's what makes Cottage Pie so irresistible.
I usually start by peeling 1.2 kg (about 2.5 lbs) of potatoes – any kind works, really – and then I cut them into 1-inch cubes. This *guarantees* they cook evenly. Seriously, no one wants chunky, uneven mash!
Next, I boil them in salted water until they're fork-tender. That's gonna be about 15 minutes.
Now, I drain the spuds and return them to the pot. Here's a little secret: I shake 'em up and let them steam dry for 30 seconds. It gets rid of extra moisture.
Finally, I mash in 2 tbsp of butter and 2/3 cup (165 ml) of warmed milk. Similar to a creamy soup recipe, richness can be achieved by adding dairy; ensuring a luxurious mouthfeel. Salt to taste, and voila – perfect mash! I make sure the mash is hot when spreading because cold mash is hard to spread.
Assembling and Baking
With our mashed potatoes whipped to creamy perfection, it's time to bring this culinary masterpiece together! Gently spoon the beef filling into your pie dish. I like to make sure it's evenly distributed, ensuring every bite will be packed with flavor.
Now, carefully spread the mashed potatoes over the filling. Using a fork, rough up the surface—this helps create those irresistible golden bits! If you're feeling fancy, sprinkle with parmesan and drizzle with melted butter—or olive oil if you're watching your waistline!
- Bake at 350°F (180°C) for 25-30 minutes.
- Golden brown and bubbly? You know it's ready!
- Stick a knife in to check if it is piping hot in the middle.
- Let it stand for 5 minutes before serving. I know it's hard, but trust me, it is worth the wait!
Garnish with a sprinkle of fresh thyme if you are feeling extra. Enjoy your homemade Cottage Pie!
Short Recipe Version
Cottage Pie Recipe (Short Version)
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 500g ground beef
- 2 tbsp tomato paste
- 500ml beef broth
- 1 tsp dried thyme
- 1 kg potatoes, peeled and cubed
- 50g butter
- 100ml milk
- 100g cheddar cheese, grated
Instructions:
- Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Heat oil in a large pan. Brown the beef, then drain excess fat.
- Add onion and carrots. Cook until softened. Stir in tomato paste and cook for 1 minute. Add beef broth and thyme. Simmer for 15 minutes.
- Meanwhile, boil potatoes until tender. Drain and mash with butter and milk.
- Pour beef mixture into an ovenproof dish. Top with mashed potatoes.
- Sprinkle cheese over the potatoes. Bake for 20-25 minutes, or until golden brown.
- Let cool for 5 minutes before serving.
Nutrition Information (per serving – estimated):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 30g