Cottage pie is a relaxing and healthy meal. This English
classic recipe is stuffed with minced beef in a creamy mashed potato gravy.
This recipe is baked until golden. One of the best and most comfortable foods
to make with ground beef.
Cottage pie is a great English classic recipe that Australia
has chosen as one of its favorite winter foods. You could also say that it is
loved all year round. And 100% freezer-friendly, kind of food that has an
attraction in itself.
The two main ingredients of Cottage Pie are beef and creamy
mashed potato topping. The meaty and creamy mashed potato filling makes this
recipe deeply delicious, its aroma will entice you when you cook it and you
will love to taste it.
You will move forward to fill this creamy mashed potato and
it will take a lot of patience not to put a shovel in it. You will stop your
shovel because it is patient. After making it you will be proud. Everyone at
the table will be happy. No matter how frustrating you are, your day will be
happier and better.
What’s the difference between Cottage Pie and
Shepherd’s Pie?
People often get confused about the difference between
Shepherd's Pie and Cottage Pie. In Cottage Pie, the beef sauce is stuffed in
gravy sauce and it is done with mashed potatoes then it is sprinkled with Permission
and baked.
Shepherd's pie is
made from mutton instead of beef. If you wish, you can substitute beef with
mutton in this recipe.
What goes in Cottage Pie?
You can substitute beef with any protein - it's delicious
made from lamb, turkey, chicken, pork. It doesn't matter if you don't have
carrots or celery - you can skip it or replace it with chopped vegetables, like
peas. And secondly, what do you need for mashed potato topping?
I like to put Parmesan cheese on it as it makes the extra
crispy and golden. But any melting cheese will go away.
Cottage Pie from scratch
This cottage pie is very straightforward and easy from start
to finish. If you come to make abalones and mashed potatoes, you can make this
recipe too as it basically works in the same stages!
Cottage Pie – 2 little tips
1. Cool the filling first to prevent the potatoes from
drowning in the filling. It's not necessary, it's just a visual thing. If you
don't cool the filling, the potatoes will "bleed" into the beef
mixture.
2. Remember to make sure that the filling should be below so
you don't end up with water after cooking. It is very frustrating when you
break the potato and put it in the beef sitting in the water sauce.
How to freeze Cottage Pie?
This is one of the rare foods that is really great for making advances. Once cooked, it can be refrigerated for four to five days. You can also freeze it 100%. You can also make frozen Quebec. It takes about 1 hour to work or melt and bake. Cooked or leftover food also freezes well.
What goes with Cottage Pie?
This is a meaty carb-heavy dish, it can be eaten with a
fresh salad such as rocket salad with balsamic dressing, or garden salad with
French or Italian dressing. I presented it a few days ago with a carrot salad
with Honey Deegan dressing which was really successful.
For a comfortable winter meal, make it with grated roasted
carrots and fried garlic spinach. Another thing you need is a sharp fire and
red glass.
COTTAGE PIE.
·
Prep time: 35 mins
·
Cook time: 1 hrs 50 mins
·
Servings: 10
INGREDIENTS.
·
3 tablespoons olive oil
·
1 ¼kg beef mince
·
2 onions, finely chopped
·
3 carrots, chopped
·
3 celery sticks, chopped
·
2 garlic cloves, finely chopped
·
3 tablespoons plain flour
·
1 tablespoon tomato purée
·
large glass of red wine (optional)
·
850ml beef stock
·
4 tablespoon Worcestershire sauce
·
few thyme sprigs
·
2 bay leaves
For the mash.
·
1.8kg potatoes, chopped
·
225ml milk
·
25g butter
·
200g strong cheddar, grated
·
freshly grated nutmeg
cottage pie method step by step.
METHOD.
STEP 1.
First heat 1 tablespoon of olive oil in a large pan. Once the
pan is hot, add 1 ¼ kg of minced beef and fry till brown. Set aside.
STEP 2.
Put 2 tablespoons of olive oil in the pan. Now add 3 finely
chopped carrots, 2 finely chopped onions, and 3 finely chopped celery sticks
and cook on low heat for about 15 to 20 minutes.
STEP 3.
Add 3 tablespoons plain flour, 2 finely chopped garlic
cloves, and 1 tablespoon tomato puree.
STEP 4.
Add a large glass of red wine if you like. Add 850 ml beef
stock, 4 tablespoons Worcestershire sauce, a few twigs of thyme, and 2 bay
leaves.
STEP 5.
Bake for 45 minutes. When the gravy thickens, coat the meat.
Check after about 25 to 30 minutes - if more water remains, turn up the heat a
little. Season well and discard bay leaves and thyme stalks.
STEP 6.
Pour salted cold water into a large saucepan. Cut 1.8 kg of
potatoes into small pieces, put them in a pan and boil for a while and let them
steam dry.
STEP 7.
Mash 25 grams of butter, 225 ml of milk, and 200 grams of
cheddar cheese with three-fourths of a spoon or hand. Season freshly chopped
nutmeg with salt and pepper to taste.
STEP 8.
Spoon the meat into oven-proof dishes. Cover the mesh with a
pipe or spoon.
STEP 9.
If you have an instant food mood, preheat the oven to 200
degrees F and cook for 25-30 minutes or until the topping is golden.
STEP 10.
If you are using a slow cooker, brown your minced meat in
the middle, then tip into your slow cooker. Cover and cook over medium heat for
3-5 hours.
Cottage Pie Recipe Video.
NUTRITION INFORMATION.
Calories: 600cal, Carbohydrates: 50g, Protein: 52g, Fat:
19.6g, Saturated Fat: 78g, Polyunsaturated Fat: 11.8g, Cholesterol: 148mg,
Sodium: 680mg, potassium: 1854mg, Fiber: 7g, Sugar: 8g, Vitamin A: 2350IU,
Vitamin C: 71mg, Calcium: 80mg, Iron: 30mg
RECIPE TIP.
Use a sieve to get the best creamy mesh. To prevent the mash
from drowning in the filling, let the meat cool before topping with the mashed
potatoes. Freeze in individual ovenproof dishes for easy eating. To get a
crispy, golden topping, flash under the grill for a while before serving.
RECIPE NOTES.
Carrots and celery are used to make the best mirepoix/sofrito
flavor base for this pie. They can be skipped, but then add 1 teaspoon of sugar
instead.
1.
The filling thickens - no matter how thick the
sauce is when you put it in the tin, it will be baked - no steam comes out
during baking so keep cooking till it reaches your desired mood.
2.
The advantage of cooling the filling is that the
potato does not sink into the filling and it is easy to spread. If you are in a
hurry, make a potato and put it in the freezer.
3.
When watery potatoes are cooked in the filling,
extra liquid is released which makes the sauce watery. So steam the potatoes
also, remember that the mesh should be warm when spreading on the pie. Cold
mesh is hard so it is difficult to put it on the pie.
4.
When I make it for the company, I like to put a
handful of cheese in the potatoes and put more cheese on top before baking. You
don't need it, Lane doubles the taste for filling, I sometimes add peas, often
reducing the amount of beef and adding chopped vegetables.
How do you make a Mary Berry cottage pie?
My Berry Cottage Pie Recipe is made from the following
ingredients: 1 tablespoon oil 900 grams beef mince 2 onions 4 sticks celery 50g
/ 1¾ Oz plain flour 300ml / 2-pint beef stock 2 tablespoons Worcestershire
sauce.
Do you put the egg in the mash?
Add 4 tablespoons butter to 1/4 cup milk and mash the
potatoes well with a mixer until smooth. Break the egg into the potato mixture
and stir well to mix. Add extra milk if needed.
What do you eat with shepherd's pie?
Shepherd’s pie can be served with glazed carrot condensed
milk bread corn salad mushy pea’s cooked beans green beans salad of beetroot
with roasted Brussels sprouts.
How long can cottage pie be refrigerated?
Allow the pie dish to cool slightly before eating. Finish
with mashed potatoes, topping with parsley. It can be stored in the refrigerator
for 3 to 4 days or in the freezer for 3 months.
What do you eat with cottage pie?
You can use it for peas, carrots, mangoes. Bangle beans,
soft laxatives, tiny peels; can be eaten with finely chopped cabbage, etc.
