A great recipe for a family dinner.
Cottage Pie is the American version of Shepherd’s Pie. Shepherds Pie is usually made with Lamb, but for my recipe I am using Ground Beef which is a bit more popular, especially for the kiddos! This makes a great meal for a family gathering because it is hearty and you have meat, potatoes and vegetables, all in one dish. Make a side salad to pair with this and you have an easy to prepare, full meal to present at the table.
COTTAGE PIE
Ingredients:
- 2 Pounds Lean Ground Beef
- 2 Pounds Russet Potatoes, peeled and quartered
- 3 Cloves Garlic, minced
- 1 Cup Yellow Onion, diced
- 2 Teaspoons Fresh Rosemary, finely chopped
- 1 (6 oz.) Can Tomato Paste
- 1 Cup Unsalted Beef Stock
- 1/2 Cup Red Wine
- 1 Tablespoon Extra Virgin Olive Oil
- 4 Tablespoons Unsalted Butter
- 2/3 Cup Heavy Cream
- 3 Tablespoons Worcestershire sauce
- 3 Tablespoons Flour
- 1 (12 oz.) Package Frozen Peas & Carrots
- 1 Cup Frozen Corn
- 1/4 Cup Parmesan Cheese, shredded
- Freshly Ground Pepper
- Pink Himalayan Salt
- Fresh Chives, chopped, for Garnish
Directions:
1. Preheat the oven to 400 degrees.
2. Place the Potatoes in a large pot and add enough cold water to cover the Potatoes. Season the water with a dash of Salt. Bring the Potatoes to a boil over high heat and cook until the Potatoes are fork tender.
3. Once the Potatoes are done, drain them in a colander in the sink. Add the Butter and Heavy Cream to the warm pot that the Potatoes were in and stir to melt the Butter, you don’t need the heat on for this step. Add the drained Potatoes back into the same pot and begin to mash with a Potato Masher.
4. Season the Potatoes with Freshly Ground Black Pepper and Salt. Continue to mash the Potatoes until there are no longer any lumps. Set aside.
5. In a large skillet, add the Ground Beef, Onion and Olive Oil. Over low heat, begin to brown the Beef. Break up the Ground Beef with a spatula and stir often until the Ground Beef is no longer pink.
6. Add the Rosemary, Garlic, Freshly Ground Pepper and a dash of Salt to the Ground Beef. Stir and continue to cook for 1 or 2 minutes.
7. Sprinkle the Flour over the Ground Beef Mixture, increase heat to medium and stir until you see a slight film begin to form on the bottom of the pan. Stir in the Red Wine to deglaze the pan. All those brown bits on the bottom of the pan will add flavor to this dish.
8. Stir in the Tomato Paste and cook for about 3 minutes. Next stir in the Beef Broth and the Worcestershire Sauce. Continue to stir and cook until the Sauce starts to really thicken, about 4-5 minutes.
9. Stir in the Frozen Peas & Carrots and the Corn. Remove the pan from the heat.
10. Pour the Beef mixture into a 13 x 9 Ceramic Casserole Dish. Spread the Beef mixture out evenly.
11. Use an ice cream scoop or a large spoon and dollop the Mashed Potatoes on top of the Beef Mixture. Use a frosting spatula to spread the Potatoes out evenly all the way to the edges to seal. Sprinkle the Parmesan Cheese evenly over the top of the Potatoes.
12. Bake the Cottage Pie in the preheated oven for 25-30 minutes. You want to see a little bit of golden color on the edges of the Potatoes and the Beef mixture should be a little bubbly.
13. When the Cottage Pie is done, remove it from the oven and sprinkle the Chives on the top of the Potatoes. Let the Cottage Pie cool for 8-10 minutes before serving. I usually use a knife to slice then scoop out a serving with a spatula, similar to serving lasagna, as you see here.
Recipe by: Hot Dish Homemaker
~For he satisfies the longing soul, and the hungry soul he fills with good things~ Psalm 107:9