Cottage Pie
Cottage pie originated in UK. It is also called shepherd’s pie. If you search online, there are so many variations of this recipe. You can add peas, celery, tofu, or cheese to the meat mixture. There are recipes that use different toppings, but I love mashed potatoes. I need more carbs.
In the above picture, you will see that it has a little bit of sauce but it will eventually be absorbed by the meat in few hours. The picture was taken right after it was removed from the oven. When you slice it, the serving will look like the bottom picture. However, if you set it aside for few hours, you won’t get that messy servings but you will eat it cold. I like to serve it hot.
Cottage Pie
Prep time
Cook time
Total time
Author: One Chopping Board
Recipe type: Main
Serves: 6
Ingredients
- 2 tsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 kg ground beef
- 1 medium carrots, diced
- ¼ cup tomato paste
- ¼ cup tomato sauce
- 2 cups beef stock
- 4 tsp Worcestershire sauce
- 5 tsp all purpose flour, (blended with water)
- 2 tbsp brown sugar
- ½ tsp ground black pepper
- ½ tsp salt
- ½ tsp dried rosemary
- ½ tsp dried thyme
- POTATO TOPPING
- 1 kg potatoes, cut into chunks
- 80 g butter
- ¼ cup milk
- ½ tsp ground black pepper
- ½ tsp salt
- 1 egg yolk
Instructions
- Make potato topping, see instructions below.
- Preheat oven to 200 °C.
- Heat oil in a sauce pan. Cook onion and carrots, until tender. Add beef, keep stirring until cooked. Stir in rosemary, thyme, paste, and sauce for 2 minutes. Add in stock, brown sugar, and blended flour. Keep stirring until the mixture thickens and the sauce has reduced. Pour mixture into dish.
- Spread mashed potato on top of the beef mixture.
- Add cheese on top **optional
- Bake in oven for 20 minutes or until the topping is golden.
- POTATO TOPPING
- Boil potatoes until tender; drain.
- Mash with pepper, salt, butter, and milk until smooth. Cool; stir in egg yolk.
