Introduction
This cottage pie is a comforting dish made with meat mince, vegetables, and mashed potatoes. The meat and vegetables are cooked in a pan, then a gravy is made in the same pan.
Afterwards, everything is topped with mashed potatoes and baked in an oven until golden brown. The result is an unbeatable combination of rustic heartiness and comfort you won’t find anywhere else.
Cottage Pie vs. Shepherd’s Pie
There’s an interesting history for the naming conventions, but the modern culinary difference is simply the meat that’s being used. In general, cottage pie is made with beef mince, whereas shepherd’s pie is made with lamb.
While cottage pie is usually made with meat, it’s possible to make a vegetarian version as well.
How to Make Vegetarian Cottage Pie
All you need to do is change out the meat for something like black beans or lentils. I recommend using either brown or black lentils.
Lentils are small enough that they shouldn’t need to be mashed or broken down. However, if you’re using beans, I would mash at least some of them so the mix is more smooth.
In the pan, no mashed potatoes
How to Freeze Cottage Pie
To freeze, let cool completely. Place in a freezer-safe dish, then cover tightly with plastic wrap or foil.
I recommend cutting individual portions before freezing so you won’t have to reheat the whole pie. If you cut individual portions, thaw them in the fridge before reheating.
To reheat small portions, I recommend either a microwave or a toaster oven (a full oven seems a bit extreme).
If you want to reheat most/all of the pie from frozen, place in a ~350 f (~176 c) oven for about an hour. If it’s still frozen/cold, check every 20 minutes until warmed through.
With mashed potatoes. Pattern optional, but recommended.
What to Eat With Cottage Pie
It’s already a pretty complete meal, but you may be wanting something a bit extra. Since this features some pretty “heavy” foods, I recommend serving it with something light, like a side salad.
If salad isn’t your thing, a side of greens like green beans or brussels sprouts would be great as well.
After the oven
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this cottage pie. If you like this recipe, consider following me on WordPress or Pinterest.
For another hearty dinner recipe, check out my classic beef stew.
Ingredients
For the beef filling:
1 lb ground beef, 454 grams
3/4 cup diced yellow onion, 92 grams
1 small carrot, diced
1 rib of celery, diced
1/2 cup corn kernels or peas, 85 grams
2 cloves garlic, minced
2 Tbsps ketchup, 34 grams
1 1/2 Tbsps flour, 7 grams
1 tsp kosher salt, 6 grams
1 Tbsp Worcestershire, 15 grams
1/2 tsp black pepper, 2 grams
Pinch of dry rosemary, about 1/4 tsp
Pinch of dry oregano, about 1/4 tsp
Small pinch of ground cayenne, about 1/8 tsp
1 cup beef broth, 240 grams
For the mashed potato topping:
1 lb russet potatoes (about 3 medium potatoes, 454 grams,) washed and peeled
Salted water, for boiling
Small handful cheddar cheese, optional
Milk, as needed*
Preparation
Preheat a large pan** over medium heat. Add your beef, carrot, celery, onion, corn/peas and garlic. Cook until the beef is cooked and there’s a fond on the pan.
Add the ketchup, Worcestershire, flour and remaining seasonings. Cook for 2-3 minutes, then add the beef broth. Cook, stirring frequently, until the gravy has thickened. Turn off the heat and add to an 8×8 baking dish.
At some point, make mashed potatoes by boiling the russets in salted water. Drain them, then add to a large bowl with the cheese, if using. Mash with a potato masher while adding milk until you have a fairly-thick-but-smooth consistency.
Dollop your mashed potatoes onto the beef filling, then smooth out with a fork***.
Bake at 400 f (204 c) for 20-30 minutes or until the potato topping is browned.
Notes
* If boiling potatoes and mashing with milk seems like a bother, you can use instant mashed potatoes instead.
** I recommend using something like stainless steel or carbon steel. If you use nonstick, there won’t be much of a fond for the gravy, which will lessen the final flavors.
Not a huge deal, but It’s an easy way to elevate the dish.
*** If a fork seems too fussy, you can use a large spoon or similar.
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