Cottage Pie

baked pie

Cottage Pie is a British classic. Similar to the well known, “Shepherd’s Pie”, the cottage is made with beef, while the shepherd’s is made with lamb. I have fallen in love with traditional British cooking. I’ve watched enough ‘period’ movies of older Britian, and always get a feeling of intrigue when I see the families sitting around a nice olden wooden table, eating up their cottage or shepherd pie servings. It just looks delicious, warm and very traditionally wholesome. This dish warms you from the inside out. Cold wintry days are pretty common in the blistery British climate. They make many dishes which include a crust, a filling, then baked. This however has no under crust, just a crust of mashed or whipped potatoes on the top, which is then browned.

In short, this recipes hails the traditional combinations of meat, potato’s and vegetables under one canopy. When I made this and served it, we all thought is triggered our version of ‘chicken pot pie“. However, there’s more contrasts in that opinion than just chicken. This cottage pie is cooked in a white wine sauce, and thickened with tomato puree and stock. It’s simmered to perfection. My recipe was taken from my favorite crust book called, “The Pie Cookbook” by William Sonoma. A truly handy cookbook to reach for when making any form of pie, be it apple, or cottage pie. Excellent recipes, and references that deliver top results.

Cottage Pie (Shepherd’s Pie)

A deliciously warm dish to serve on any cold winters night.
Enjoy!
Course Main Course
Cuisine English, Irish
Keyword Vegetables
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 people

Ingredients

  • 2 lbs potatoes 1kg
  • 1-2 pinch salt for cooking water
  • 2 TBS olive oil
  • 2 lbs ground beef or lamb 1kg. lamb is for shepherd’s pie
  • 1 yellow onion diced
  • 3 large carrots peeled and cut in cubes
  • 3 stocks celery diced
  • 2 cloves garlic diced
  • 2/3 cups white wine 160 ml.
  • 1 1/2 cups ckicken broth or stock 375 ml
  • 2 tsp tomato paste
  • 1 1/2 tsp worcestershire
  • 1 tsp dijon mustard
  • 1 TBS herbs rosemary, sage, oregano
  • 1 cup peas 155grams
  • 4 TBS butter for mashed potatoes
  • 1 1/2 cup half/half for mashed potatoes
  • 1/2 tsp ground nutmeg

Instructions

  • in a stock pot, dice onion and cook until translucent.  Meanwhile, peel and cut carrots, garlic and celery.  Then, combine to cooked onions.  Cook for about 5 min. on medium heat until soft.  Add wine and let reduce half, about 5 min.
  • add tomato puree with stock liquid worcestershire and mustard along with herbs.  cook for about 10 min., or until it thickens
  • add peas
  • meanwhile, brown meat in a frying pan, draining fat and liquid.  Reserve until other mixture is cooked and ready to be combined.
  • combine the ingredients into a nice ceramic baking dish.  Meat and veg mixture go first, topped with your mashed potato mixture on top.
  • put a few dabs of butter on top of mashed potato’s, followed with remaining rosmary along with salt and pepper.  Bake @ 200C. for about 15 min., or until golden brown on top
  • serve and enjoy
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