Description
Comforting Cottage Pie with a rich meat and vegetable filling, simmered in herbs and red wine, topped with creamy mashed potatoes and baked until golden.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 pound ground beef (or lamb, for a traditional shepherd’s pie)
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup red wine (optional, but adds great flavor!)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/2 cup frozen peas (added at the end)
- 1/4 cup chopped fresh parsley (for garnish)
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup milk (or cream, for extra richness)
- 4 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup grated cheddar cheese (for topping)
Instructions
- Sauté the Vegetables: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Brown the Ground Meat: Add the ground beef (or lamb) to the skillet. Break it up with a spoon and cook until it’s browned all over. Drain off any excess grease.
- Add Aromatics and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for about 1 minute, until fragrant.
- Deglaze and Simmer: Pour in the beef broth and red wine (if using). Scrape the bottom of the skillet to loosen any browned bits (fond). Add the Worcestershire sauce, dried thyme, rosemary, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally.
- Adjust Consistency and Add Peas: Remove the bay leaf. If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce it. Stir in the frozen peas. Cook for a few minutes until they are heated through.
- Final Touches: Taste and adjust the seasoning as needed. Set the meat filling aside while you prepare the mashed potato topping.
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
- Drain and Mash: Drain the potatoes well. Return them to the pot and let them steam for a minute or two to dry out slightly. Use a potato masher or a ricer to mash the potatoes until smooth.
- Add Dairy and Butter: Gradually add the milk (or cream) and butter to the mashed potatoes, mixing until smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
- Season: Season the mashed potatoes with salt and pepper to taste.
- Optional Cheese: If you’re using cheese, stir it in now until it’s melted and evenly distributed.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Assemble the Pie: Pour the meat filling into a 9×13 inch baking dish or a similar-sized oven-safe dish. Spread the mashed potato topping evenly over the meat filling. You can create decorative swirls with a fork if you like.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbly.
- Broil (Optional): For an extra golden-brown topping, you can broil the cottage pie for the last 1-2 minutes, watching it closely to prevent burning.
- Rest: Let the cottage pie rest for a few minutes before serving. This allows the filling to set slightly and makes it easier to slice.
- Garnish and Serve: Garnish with chopped fresh parsley before serving. Enjoy your delicious and comforting cottage pie!
Notes
- For a traditional Shepherd’s Pie, substitute ground lamb for the ground beef.
- Red wine adds a depth of flavor to the meat filling, but it can be omitted if desired.
- Simmering the meat filling for a longer time (up to 1 hour) will allow the flavors to meld together even more.
- A ricer will give you the smoothest, most lump-free mashed potatoes.
- Be careful not to overmix the mashed potatoes, as this can make them gluey.
- You can add other vegetables to the meat filling, such as mushrooms or corn.
- Feel free to experiment with different cheeses for the mashed potato topping.
- Cottage pie can be assembled ahead of time and refrigerated until ready to bake. Add about 10 minutes to the baking time if baking from cold.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes