HOW TO MAKE COTTAGE PIE
In a large skillet over medium-high heat, start browning the ground beef. When it is about one-third of the way browned, add the onion, carrots, and celery. Continue cooking until the beef is browned and the onions and celery are soft. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring.
Sprinkle the flour in the skillet and cook for about 2 minutes while stirring. Slowly stir in the beef broth, the red wine, if using, Worcestershire Sauce, fresh thyme, and bay leaves. Simmer for 15-20 minutes or until thickened. Stir in the peas and remove the bay leaves. Spoon the mixture into a greased baking dish and let it cool. For best results, chill it for at least 30 minutes to keep the layers separated.
How to make Cottage Pie
Meanwhile, put the potato cubes in a large pot of cold, lightly salted water and bring them to a boil. Cook for about 15-20 minutes or until fork tender. Drain them well and add the butter and warm milk, and cover.
How to make cottage pie
Mash the potatoes until they are lump free and smooth. Stir in the cheddar and season with salt and pepper to taste. Spoon the potatoes onto the chilled meat mixture. Use the tines of a fork to scratch the potato surface for slightly crispy edges. Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until golden on top and bubbly on the edges. Let the dish cool for about 5 minutes before serving.
Delicious Cottage Pie is made with ground beef, yellow onion, carrots, and celery in rich brown gravy and topped with creamy cheddar mashed potatoes.
SHEPHERD’S PIE VERSUS COTTAGE PIE
You might think this is shepherd’s pie, but that is not correct. Traditional shepherd’s pie is made with lamb mince, while cottage pie is made with beef mince or ground beef, as we call it here in the United States.
HELPFUL RECIPE TIPS
Use ground beef with a little fat in it. The fat is what flavors the meat and makes it juicy and tasty.
Though beef is traditional for cottage pie, you can substitute ground turkey, pork, or chicken.
Thawed frozen veggies can be used in place of fresh veggies, but add them after the gravy has thickened.
Yukon Gold and Russet potatoes both work well with this recipe. However, it is very important to remove as much moisture as possible from the potatoes after boiling. I like to drain it several times before adding the butter and warm milk.
You can make this recipe with or without the cheddar cheese. It is delicious both ways.
Don’t forget to remove the bay leaves, as they have sharp edges.
For best results, chill the beef mixture before smoothing the potatoes on. This will help keep the layers from bleeding into each other.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or reheat in the oven at 325 degrees for about 30 minutes.
See below for freezing instructions.
Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until golden on top and bubbly on the edges. Let the dish cool for about 5 minutes before serving.
HOW TO FREEZE COTTAGE PIE
To freeze the dish from baked – first cool completely, then cover the dish with 2 layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight. Take the dish out of the fridge 40 minutes prior to reheating to come to room temperature. Remove the plastic wrap and cover the dish with aluminum foil. Reheat covered at 325 degrees for 30 minutes or until warmed through.
To freeze before baking – cover the dish with 2 layers of plastic wrap followed by a layer of aluminum foil. Store in the freeze for up to 2 months. Thaw in the fridge overnight. Take the dish out of the fridge 40 minutes prior to baking to come to room temperature. Bake uncovered at 375 degrees for about 30-35 minutes.
