This savory Cottage Pie comes together in just an hour and a half and will surely cure any winter blues.
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The cottage pie encapsulates the dreamiest elements of wintertime cooking. How so, you ask? Well, it incorporates my favorite starchy vegetable (potatoes!) in perfect form, a scrumptious beef gravy, just the right amount of acidity from tomato paste, and a whole lot of romantic aromatics.
It’s fairly common to confuse cottage pie with the Irish favorite, shepherd’s pie, which has a similar recipe. An easy way to remember the difference between them is that shepherd’s pie traditionally contains lamb whereas cottage pie calls for beef. Increasingly, though, the two dishes are referred to using both names interchangeably.
In this segment, we’ll be diving headfirst into the beefy, brothy cottage pie and breaking it down to illustrate just how workable this classic, cozy dish can be.
This recipe uses ground beef which cooks quite fast, is easy to season, and provides a gorgeous gravy that holds up well against pillowy mashed potatoes.
If you’re looking to thaw any lingering wintery frostiness, look no further.
Is Cottage Pie Healthy?
Potatoes are not only packed with micronutrients, but they contain complex carbohydrates that help prevent blood sugar spikes while keeping you energized and satisfied long after your meal. The vegetables and beef are also excellent sources of fiber and protein, respectively.
While it’s hard to find a legitimate stand-in for mashed potatoes in a dish like this one, this Instant Pot Mashed Cauliflower is a wonderful option for those following a lower-carb diet.
To modify this dish to suit a vegetarian diet, you can swap out the ground beef for a plant-based alternative. I really like Gardein Ground Be’f. You can also swap out the butter, milk, and cheese for their plant-based counterparts, of which there are plenty. Keep in mind that certain vegan shredded ‘cheeses’ don’t melt in the same way that shredded cheddar cheese does.
The Cheat Code for Fluffy, Evenly Cooked Potatoes
To ensure the fluffiest, most evenly cooked mashed potatoes, start your potatoes in cold water and gradually bring the water to a boil. This will result in mashed potatoes with fewer lumps and a more creamy consistency. Boil for around twenty minutes, or until they pass the fork test. Once you drain your potatoes, return them to the pot and cook on low heat for 1-2 minutes while stirring. This will minimize any residual moisture and will aid in creating the best-textured mash.
INGREDIENTS
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 cup shredded cheddar cheese
INSTRUCTIONS
Sauté
Cook onions, garlic, and beef; add vegetables.
Thicken
Add flour, broth, and seasonings; simmer.
Assemble
Layer beef mixture, mashed potatoes, and cheese; bake.
Devour!
FAQs & Tips
Luckily this cottage pie stores and freezes beautifully. In an airtight container, this dish will stay fresh in the refrigerator for up to 5 days, or up to 3 months in the freezer. Freezing it in an oven-safe dish will make reheating it a breeze.
To prevent your potato mixture from sinking, allow the beef and vegetable gravy filling to cool first before topping it with the potatoes.
If your cottage pie is a bit on the wetter side, the gravy most likely didn’t simmer long enough which means not enough of the moisture had a chance to cook off. To ensure a thicker consistency, be patient with the gravy and make sure to use the right quantity of flour.
Serving Suggestions
While it’s common to serve this carb-laden dish with even more carbs, I definitely think it pairs well with a big, delicious salad like this Broccoli Apple Salad. With this addition, it is really a lovely, fully balanced meal.
If you want to follow this dish up with an equally hearty and satisfying dessert, try a Gluten-Free Rhubarb Crisp or perhaps a Paleo Peach Cobbler.
Cottage Pie
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 pound ground beef
- 2 carrots diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes peeled and cubed
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/2 cup shredded cheddar cheese
Instructions
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Preheat oven to 400°F. In a large skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
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Add ground beef to the skillet and cook until browned. Stir in carrots and peas and cook for 5 minutes.
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Sprinkle flour over the beef mixture and stir to coat. Add tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until the mixture thickens, about 10 minutes.
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While the beef simmers, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with milk and butter until smooth.
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Spread the beef mixture in a baking dish. Top with mashed potatoes and sprinkle with cheddar cheese.
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Bake in the preheated oven for 20 minutes or until the top is golden brown and the edges are bubbly.
Nutrition
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