Cottage Pie

I lived in London for a few years “back in the day,” and Cottage Pie was an easy go-to recipe when I wanted something warm and comforting but that I could whip up after getting home from a full day of work.

Cottage Pie, for those unfamiliar with this dish, is a classic British dish that consists of seasoned ground meat topped with mashed potatoes and baked until golden brown.

In restaurants all over London and, frankly, all of Britain, you can quite commonly find this dish being served.

It’s like a classic beef pot pie you can find in many restaurants all over the U.S.

A Brief History of Cottage Pie

The origins of cottage pie can be traced back to Britain, and it has a long history as a traditional and hearty dish.

The term "cottage" in cottage pie refers to the dwellings of rural or working-class people, and the dish is associated with simple, home-cooked meals.

Cottage pie has roots dating back to the 18th century in Britain.

It was a practical and economical dish, as it allowed the use of leftover meat, particularly roast beef, to create a new and flavorful meal.

The original concept of cottage pie was a way to use up leftover meat and vegetables, preventing waste in households.

It was popular among rural communities and working-class families, where meat was not always abundant, and frugality in the kitchen was essential.

Over time, cottage pie became a staple in British cuisine, evolving into a dish made not only with leftovers but also with intentionally prepared minced or ground meat, usually beef.

The combination of minced meat, vegetables, and a mashed potato topping became a comforting and satisfying meal for many.

Today, cottage pie remains a popular and enduring comfort food in Britain and beyond.

It has become a classic family dish, with various recipes and adaptations, including vegetarian and vegan versions.

Why This Cottage Pie Tastes So Good

Let’s be clear: as long as it’s prepared properly and with good-quality ingredients, it’s going to taste good.

The combination of seasoned ground beef, vegetables, and a flavorful sauce, all topped with creamy mashed potatoes, creates a comforting and satisfying dish.

But I like to think that after cooking probably at least 100 of these, my recipe has got a few special tricks.

Well-balanced Flavors:

This cottage pie recipe has a wonderful balance of savory, umami, and sweet flavors from the combination of minced beef, vegetables, herbs, and seasonings.

Choice of Aromatics:

Cottage pie recipes often differ in the veggies and herbs that are used to enhance the aroma of the pie. For mine, I’ve included garlic, thyme, and onions to add depth to the dish and enhance the overall sensory experience.

Creamy Mashed Potatoes:

Since the mash is the first thing to hit your mouth when taking a bite of the pie, you better be sure it doesn’t disappoint.

These creamy and well-seasoned mashed potatoes on top provide a comforting and complementary texture.

My choice to use butter, milk, and cheese gives this dish a boost of richness.

Cheese and Parmesan Topping:

While a bit unconventional, I’ve added shredded cheese and grated Parmesan on top can create a flavorful and slightly crispy crust during baking, adding another layer of taste.

Again, not traditional, but it works really well!

Common Questions Related to Cooking Cottage Pie

Of course I want to set you up for success, so here are some answers to common questions I get about this recipe.

What is the difference between cottage pie and Shepherd's pie?

I get this one a lot. So, let me break it down for you.

The main difference between cottage pie and Shepherd’s pie lies in the type of meat used. Cottage pie is made with ground beef, while Shepherd's pie traditionally uses ground lamb.

Historically, cottage pie has been associated with rural or working-class homes, its name "cottage" reflecting its humble origins.

On the other hand, Shepherd's pie implies a connection to shepherds and rural life, highlighting its association with lamb.

The flavor profiles also vary, with beef contributing to a rich and savory taste in cottage pie, while lamb adds a slightly gamey and hearty flavor to Shepherd's pie.

Cottage pie is more commonly found throughout Britain and beyond, especially in regions where beef is prevalent, whereas Shepherd's pie is associated with regions where lamb is more commonly consumed, such as in more specific parts of the United Kingdom and Ireland.

In modern usage, the term "cottage pie" is often used generically, encompassing both beef and lamb versions, while "Shepherd's pie" is more specific to the lamb version but can also include variations with other meats, including beef.

Can I use other types of meat in cottage pie?

Yes, you can experiment with different meats such as ground turkey, chicken, or a combination based on your preference. However, traditional cottage pie uses beef.

How can I make cottage pie vegetarian or vegan?

For a vegetarian version, try using plant-based ground meat or lentils, and vegetable stock.

For a vegan version, replace dairy in mashed potatoes with plant-based alternatives like vegan butter and non-dairy milk.

Can I make cottage pie in advance and freeze it?

Yes, cottage pie is a great dish for preparing in advance.

You can assemble it, freeze it, and then bake it later. Just ensure that it's properly cooled before freezing.

What are some side dishes that go well with cottage pie?

I like steaming some veggies or just a simple side salad.

Can I use instant mashed potatoes for the topping?

While traditional mashed potatoes are recommended for the best flavor and texture, you can use instant mashed potatoes for a quicker version. Follow the package instructions for preparation.

(But you’ll definitely notice a big difference!)

What size baking dish is best for cottage pie?

I strongly suggest that when baking for two servings, you consider using small ovenproof baking dishes (about 5” x 5” and 1.75” in height).

How do I achieve a golden brown crust on the mashed potatoes?

To achieve a golden brown crust, you can use a fork to create a textured surface on the mashed potatoes or brush the top with melted butter before baking.

Ingredients Needed

Let’s take a quick run-through of all the ingredients you’ll need and why.

For the Mashed Potatoes:

Russet Potato:

The main ingredient for the mashed potatoes adds a starchy and creamy texture to the mashed potatoes.

Unsalted Butter:

Adds richness and creaminess to the mashed potatoes and enhances the overall flavor and mouthfeel.

Whole Milk:

Adds moisture and creaminess to the mashed potatoes and contributes to the smooth and velvety texture.

Shredded Cheese:

Adds a savory and cheesy element to the mashed potatoes, enhances the flavor, and provides a subtle richness.

Grated Parmesan Cheese:

Used as a topping for additional flavor during baking, adding a salty and nutty element and creating a golden crust during baking.

For the Meat Filling:

Olive Oil:

Adds a light and fruity flavor when sautéing vegetables and browning the beef.

Veggies (Yellow Onion, Carrot, Celery):

Aromatic vegetables that form the base of the meat filling contribute sweetness, depth, and texture to the filling.

Garlic:

Adds a fragrant and savory element to the filling, enhancing the overall flavor.

Dried Thyme:

Adds an earthy and herby flavor to the filling, contributing to the savory profile.

Lean Ground Beef:

The main protein source for the filling. Adds a meaty and hearty flavor.

Tomato Paste:

Adds richness, depth, and a hint of sweetness, enhancing the overall complexity of the filling.

All-Purpose Flour:

Helps thicken the filling, creating a cohesive texture in the filling.

Beef Stock:

Provides moisture and forms the base for the sauce, enhancing the savory profile and creating a flavorful sauce.

Fresh Parsley:

Adds freshness and a burst of color to enhance the overall flavor and appearance.

How to Prepare Cottage Pie

Let’s break it down so it’s clear what you’ll be doing when making this Cottage Pie.

Prepare Mashed Potatoes:

1. Boil peeled and quartered potatoes until soft.

2. Mash potatoes with butter, milk, shredded cheese, salt, and pepper.

Make the Meat Filling:

1. Sauté onions, carrots, and celery until tender.

2. Add garlic and thyme, cook until fragrant.

3. Brown ground beef, season with salt and pepper.

4. Stir in tomato paste, sprinkle flour, and cook briefly.

5. Pour in beef stock, stir until slightly thickened.

6. Add parsley, adjust seasoning.

Assemble and Bake:

1. Divide beef filling into ovenproof dishes.

2. Top with mashed potatoes, spreading evenly.

3. Sprinkle Parmesan cheese on top.

4. Bake until potatoes brown and edges bubble (20-25 min).

5. Optional: Broil for 2-3 min for extra cheese browning.

6. Let it rest for 5 min before serving.

Equipment You’ll Need

To embark on crafting your Cottage Pie, you won't need an extensive array of specialized kitchen equipment.

Here's a practical list of what you'll need:

For the Mashed Potatoes:

1. Large Pot: for boiling the russet potatoes.

2. Microwave-Safe Bowl: for heating the butter and milk in the microwave.

3. Potato Masher: to mash the boiled potatoes.

4. Mixing Bowl: for combining the mashed potatoes with butter, milk, and cheese

For the Meat Filling:

1. Medium Skillet: for sautéing the onion, carrot, celery, and garlic and for browning the ground beef.

2. Wooden Spoon or Spatula: for stirring and mixing the ingredients in the skillet.

3. Measuring Spoons and Cups: for accurately measuring ingredients like thyme, tomato paste, flour, beef stock, and parsley.

4. Small Ovenproof Baking Dishes (about 5” x 5” and 1.75” in height): for assembling the individual portions of cottage pie.

Optional:

1. Grater: for shredding cheese.

Yield: 2

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Cottage Pie

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Ingredients

For the Mashed Potatoes:

• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 russet potato (about 1 lb), peeled and quartered
• 2 tablespoons unsalted butter
• 2 tablespoons whole milk
• 1/4 cup shredded white Cheddar or Gryuere cheese
• Freshly ground black pepper
• 1 tablespoon grated parmesan cheese

For Meat Filling:

• 1 tablespoon olive oil
• ½ small yellow onion, diced small (about ½ cup)
• 1 medium carrot, peeled and diced small
• 1 celery stick, cut lengthwise and diced small
• 1 clove garlic, minced
• ½ tablespoon dried thyme
• 1/2 pound lean ground beef (8 ounces)
• 1 tablespoon tomato paste
• 1 teaspoon all-purpose flour
• ½ cup beef stock
• 2 tablespoons fresh parsley, chopped (or 1 and ½ teaspoons dried parsley)
• 1 tablespoon grated parmesan cheese

Preparation

Prepare Mashed Potatoes

1. Preheat oven to 375°F.
2. Bring a large pot of water and 1/2 teaspoon salt to a boil.
3. Boil potatoes for 15-20 minutes until soft; a knife should go in with almost no resistance.
4. In a microwave, heat 2 tablespoons of butter and milk until butter melts, about 30 seconds.
5. Drain potatoes and return to the pot. Mash until smooth.
6. Mix in the hot butter mixture, blending just until combined. Stir in Cheddar. Season with salt and pepper. Cover and set aside.

Make Meat Filling:

1. While potatoes are boiling, melt 1 tablespoon olive oil over medium heat in a medium skillet.
2. Add onion, carrot, and celery. Cook until onions are translucent and carrots are just tender, about 4 minutes.
3. Add garlic and thyme and stir for about 1 minute until garlic is fragrant.
4. Add beef and cook, breaking up into little pieces, until no longer pink. Season to taste with salt and pepper.
5. Add tomato paste and stir, cooking until well combined, about 1 minutes.
6. Sprinkle flour over the mixture and cook for 1 more minute.
7. Add beef stock and cook, stirring, until the liquid thickens slightly.
8. Stir in parsley and season to taste with salt and pepper.

Assemble and Bake:

1. Separate beef filling evenly between two small ovenproof baking dishes (about 5” x 5” and 1.75” in height).
2. Top each with heaping dollops of mashed potatoes, then spread out evenly to cover the top of the filling entirely.
3. Sprinkle Parmesan cheese on top.
4. Place the baking dishes on a rack and transfer to the oven. Bake until potatoes begin to brown and the edges are bubbling, about 20-25 minutes.
5. Optionally, turn the oven to broil for 2-3 more minutes to brown the Parmesan cheese on top.
6. Remove and let stand at room temperature for 5 minutes before serving.

Notes

Remember that you will be eating the pies directly from the baking dishes that they were cooked in, so they will be hot to the touch!

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