Cottage Pie (Recipe)

As the proud owner of  Lemon Drop , I spend a great deal of my spare time baking and posting about sweet and heavenly desserts, snacks and breakfast treats. I rarely get a chance to post a savory recipe. Lemon Drop is all about sweet treats but to be honest, I have a great love of the savory as well. On my blog I have shared some quiche and amazing bacon scone recipes but I tend to stick to sugary goodies 99% of the time.


This brings me to Gingermommy and the incredible opportunity I have been given to have a forum to blog about anything my little heart desires. This month, cottage pie is on my mind considering it was recently in my tummy and I simply must share this super recipe with all of you!


A recent trip to England has stirred up in me a tremendous love for British food. Sure, mincemeat tarts, vanilla sponges, eccles cakes, bakewell tarts, scones…they all are at the top of that list…but savory dinner meals are a great love of mine and the English know how to make casseroles that are rich, heavenly and pure comfort food. I have had a wonderful time testing out various British recipes but this one for Cottage Pie just knocked my socks off.

Before I begin, let’s clear up the difference I see between a traditional Shepherd’s Pie and a Cottage Pie. The former is made with lamb, the latter with ground (or as the Brits say “minced”) beef. And in this recipe there is also a glorious half glass of dry red wine which adds such amazing richness you will not be able to put your fork down. I am also used to shepherd’s pie having a layer of corn. None here – just chopped carrots, celery, garlic and onion. A perfect veggie blend!


This dish is fantastic served with fresh, warm from the oven, crusty bread and a side salad. It stores well for days in a sealed container within the refrigerator and reheats in a snap.



The original recipe can be found on BBC Good Food. I cut all the ingredients in half because the
original recipe would feed a small army. I also edited as I went along omitting this, adding that. It
all turned out perfectly.


So let’s get at it, shall we?


RECIPE:


*adapted source recipe: Cottage Pie, BBC GoodFood


WHAT YOU NEED


FOR THE PIE FILLING
1.5 tablespoons olive or grapeseed oil
1 ¼ lbs ground lean beef
1 onion, finely chopped
1 large carrot, diced
1 ½ celery sticks, diced
2 tablespoons chopped garlic in oil
2 tablespoons all-purpose flour
1 tablespoon tomato paste
½ glass of red wine (approx. 4 oz)
425 ml of beef stock
½ teaspoon ground time
½ teaspoon salt
½ teaspoon fresh ground black pepper


FOR THE MASH
6 yukon gold potatoes, boiled to tender stage
225 milk
200 grams old cheddar cheese, grated


MAKE IT
PIE FILLING
IN LARGE SKILLET, add 1 tablespoon of oil and fry ground beef until no longer pink
REMOVE meat from pan and set aside
ADD remaining oil to skillet and sauté all veggies except garlic on low heat for about 20 minutes
STIR in garlic, flour, tomato paste
INCREASE heat to MED and cook for 2-3 minutes
ADD in the browned meat and wine
BRING mixture to a boil then reduce to simmer
STIR in stock and seasonings
SIMMER uncovered for 45 minutes or until thickened


MAKE MASH
THOROUGHLY MASH cooked potatoes with milk and fold in grated cheese
SET aside


PREHEAT oven to 220C
SPOON mash into a casserole dish – mine was approx. 2 quart size
SPREAD mashed potato mixture over top of meat mixture
BAKE for 30 minutes or until topping is golden


ENJOY !

 

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Comments

  1. This sounds great!!

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