Try this Easy Cottage Pie recipe, or contribute your own.
- salt and pepper to taste
- 3 tablespoons butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- for the topping:
- 1 cup sliced mushrooms
- 1 tablespoon fresh parsley chopped
- for the filling:
- 1 cup sliced onions
- 1 pound beef sirloin tips
- 1/4 ground black pepper
- 2 tablespoons butter (ghee if whole 30)
- 1 additional tablespoon butter
- 1/2 half cup dry red wine (omit for whole 30)
- 1/2 half cup water
- 1/4 quarter cup sour cream (or coconut milk if strict
- 4 cups purã©ed sweet potato
- 1 teaspoon minced tarragon
- Carbohydrate 4.3341618750801 g
- Cholesterol 81.8443518598108 mg
- Fat 24.9171560502108 g
- Fiber 0.878000017087261 g
- Protein 23.5010615885751 g
- Saturated Fat 12.0255314481206 g
- Serving Size 1 1 Serving (176g)
- Sodium 292.373995431135 mg
- Sugar 3.45616185799284 g
- Trans Fat 2.74434597733701 g
- Calories 338 calories
Step-by-step
- Season the beef with salt, pepper, and garlic powder.
- Brown the beef in a heavy bottomed sauté pan until seared on all sides. Remove the meat from the pan and set aside.
- Add 2 Tbsp of butter and onions to the pan and cook for five minutes or until onions are soft. Remove the onions from the pan and set aside.
- Add the mushrooms and the additional 1 Tbsp butter and sauté for four minutes or until golden brown and soft.
- Add the wine and water to deglaze the pan and cook for three minutes.
- Return the meat and onions to the pan with the mushrooms.
- Add the parsley and sour cream (or coconut milk), stirring well until creamy.
- Season to taste with salt and black pepper.
- Mix the mashed sweet potato (or cauliflower puree if using,) butter, salt-and-pepper and minced tarragon together.
- Place the meat mixture in a buttered oven proof casserole dish, and spread evenly to cover the bottom.
- Spoon the sweet potato (or cauliflower) mixture onto the top, and spread so all of the meat mixture is covered.
- Bake for 20 minutes at 375°F and then finish in the broiler for two minutes or until the top is golden brown.
- Serve hot, garnished with more fresh parsley if desired.
Ingredient lists show quantities and components, but they rarely reveal how a dish behaves under refrigeration and heat. Sweet potato toppings and beef fillings undergo distinct physical changes when subjected to freezing temperatures and subsequent baking cycles. Understanding moisture migration prevents watery fillings and scorched surfaces.
- Assemble the pie completely in a glass or ceramic casserole dish, but do not bake it if you plan to freeze it for later use. Wrap the unbaked dish tightly in two layers of plastic wrap followed by aluminum foil to prevent freezer burn.
- Store unbaked pies in the freezer for up to three months safely. Thaw the frozen pie in the refrigerator for 24 hours before baking to ensure the interior reaches a safe temperature without burning the exterior.
- Bake thawed pies covered at 375 degrees Fahrenheit for the first 20 minutes to heat the center evenly. Remove the cover and transfer the dish to the broiler for two minutes to crisp the sweet potato peaks.
- Store leftover baked portions in airtight containers in the refrigerator for no longer than three days. Reheat individual portions in a 350 degree oven for 15 minutes rather than the microwave to preserve the textural contrast between filling and topping.
Proper thermal management transforms make-ahead casseroles into weeknight victories. Controlled thawing and targeted baking maintain structural integrity.
