🥘 Cottage Pie Recipe (Serves 4–6)
Ingredients:
For the meat filling:
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1 tablespoon olive oil
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1 medium onion, diced
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2 carrots, diced
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2 cloves garlic, minced
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1 lb (450g) ground beef (or lamb if making Shepherd’s Pie)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme (or fresh if you have it)
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1 cup beef broth
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Salt and pepper to taste
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½ cup frozen peas or corn (optional)
For the mashed potato topping:
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2 lbs (900g) potatoes, peeled and cut into chunks
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¼ cup butter
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½ cup milk or cream (adjust to desired creaminess)
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Salt and pepper to taste
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Optional: ½ cup shredded cheddar cheese for topping
🔪 Instructions:
1. Make the Meat Filling:
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Heat oil in a large skillet over medium heat.
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Add onion and carrots; sauté 4–5 minutes until softened.
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Add garlic and cook 1 minute more.
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Add ground beef and cook until browned, breaking it up as it cooks (about 6–8 minutes).
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Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
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Pour in beef broth and bring to a simmer.
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Reduce heat and cook for 10–15 minutes until the mixture thickens. Stir in peas at the end (optional).
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Taste and adjust seasoning.
2. Make the Mashed Potatoes:
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Boil potatoes in salted water until tender (about 15–20 minutes).
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Drain and mash with butter, milk/cream, salt, and pepper.
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For extra richness, stir in a bit of grated cheese.
3. Assemble the Cottage Pie:
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Preheat oven to 400°F (200°C).
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Spread the meat filling evenly in a baking dish (8×8 or 9×13).
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Spoon mashed potatoes over the top and smooth with a spatula.
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Optional: Use a fork to make ridges in the potatoes for crispier edges.
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Sprinkle cheese on top if desired.
4. Bake:
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Bake for 20–25 minutes, or until the top is golden and the filling is bubbling.
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Broil for the last 2–3 minutes for a crispier top.
5. Serve:
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Let rest for 5–10 minutes before serving.
📝 Tips:
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Make ahead: Assemble and refrigerate up to 2 days in advance. Bake when ready to serve.
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Freezer-friendly: Wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for about 60 minutes.
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Add herbs like rosemary or parsley for extra flavor.
Let me know if you’d like a vegetarian version or a low-carb alternative using cauliflower mash!