Cottage Pie
Try this Cottage Pie recipe, or contribute your own.
Try this Cottage Pie recipe, or contribute your own.
- 2 bay leaves
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons worcestershire sauce
- 3 tablespoons flour
- 1 teaspoon dried thyme
- 1/2 cup skim milk
- 1 medium onion diced
- 3/4 cup frozen peas
- 2 medium carrots diced
- 4 oz 50% reduced fat sharp cheddar shredded (i used cabot)
- 2 lbs uncooked 95% lean ground beef
- salt and pepper to taste, divided
- 2 cups reduced sodium beef broth
- 2 1/2 lbs peeled and chopped potatoes
- 2 tablespoons light butter (i used land o’lakes)
- Carbohydrate 13.0130409358794 g
- Cholesterol 0.30625 mg
- Fat 0.537644687491867 g
- Fiber 1.73799688053487 g
- Protein 3.05513062492525 g
- Saturated Fat 0.16093687499827 g
- Serving Size 1 1 serving (418g)
- Sodium 95.2876250828056 mg
- Sugar 11.2750440553445 g
- Trans Fat 0.0588214062475256 g
- Calories 65 calories
Step-by-step
- Place the ground beef in a large walled skillet or saute pan and bring over medium-high heat. Cook, breaking the meat up into small pieces until browned.
- When the meat is cooked through, reduce the heat to medium and add the onions and carrots. Stir to combine and cook for 8-10 minutes, stirring occasionally, until the vegetables are soft.
- Sprinkle with salt and pepper to taste.
- Add the peas and stir together. Cook for another minute and then add the garlic, flour and tomato paste. Stir to combine and cook for a minute until the flour is blended.
- Add the broth, Worcestershire sauce, thyme and bay leaves and stir together. Bring to a simmer and reduce the heat to low.
- Simmer uncovered for 8-10 minutes, stirring occasionally, until the sauce has thickened and is coating the meat and vegetables.
- Remove the bay leaves and transfer the mixture into the bottom of a 9x13 casserole dish. Spread evenly and set aside.
- Pre-heat the oven to 425 degrees.
- Place the chopped potatoes at the bottom of a large pot and cover them in salted cold water. Place the pot on the stove, covered, and bring to a boil over high heat.
- Once the water is boiling, cook the potatoes for about 5 minutes and then drain the water.
- Spread the potatoes out on a clean, dry surface for about 5 minutes to allow the steam to escape.
- Transfer the potatoes to a mixing bowl and mash them until smooth.
- Add the butter, milk and about ½ of the cheese and stir/mash until well combined.
- Add some salt and pepper to taste.
- Transfer the mashed potatoes to the casserole dish, spreading them in an even layer over top of the meat mixture.
- Sprinkle the remaining cheese on top.
- Place the dish in the oven and bake for about 30 minutes until the casserole is cooked through and the mashed potato peaks start to turn golden.
My Comfort Food Classic: Cottage Pie
There's nothing quite like the aroma of a comforting Cottage Pie bubbling in the oven. For me, it's the epitome of a hearty, satisfying meal, perfect for a chilly evening or a family gathering. The rich, savory meat filling, brimming with tender vegetables, is beautifully complemented by a creamy, fluffy layer of mashed potatoes. It's a dish that evokes memories of cozy kitchens and warm family moments. I remember my grandmother making this when I was a little girl; her recipe was always slightly different, relying more on intuition and taste than exact measurements, a quality I now fully appreciate. This recipe isn't just a dish; it's a tradition, a link to the past, and a delicious way to bring joy to my own family today.
This particular recipe has become my go-to. It's a streamlined version of my grandmother's, adapted to fit my busy lifestyle. I've experimented with various ground beef percentages and found that 95% lean provides the perfect balance of flavor and leanness. The vegetables – onions, carrots, and peas – add a delightful sweetness and texture. The Worcestershire sauce provides a depth of savory umami that elevates the entire dish. And let's not forget the star of the show: the creamy, buttery mashed potatoes. The secret here is in allowing the cooked potatoes to steam before mashing, which results in an exceptionally light and fluffy texture. A generous sprinkling of sharp cheddar cheese on top adds a delightful sharpness and a beautiful golden crust when baked. The best part is, this recipe is surprisingly straightforward and requires minimal active cooking time. It's a perfect example of how a simple dish can be incredibly satisfying and packed with flavor.
Beyond the Recipe: Cottage Pie isn't just about the ingredients; it's about the experience. It's the comfort of a warm, home-cooked meal, the joy of sharing it with loved ones, and the satisfaction of creating something delicious from scratch. I often find myself making a double batch – one for dinner and another for leftovers. The flavor actually intensifies after a day in the refrigerator, making it an even better lunch the next day. And the best part? It's endlessly customizable. Feel free to experiment with different vegetables, cheeses, or even add a layer of mushrooms for an even richer flavor profile. The possibilities are endless, but the core remains: comfort, flavor, and the warmth of a cherished family recipe.
Tips and Tricks for Cottage Pie Perfection:
- Don't overcrowd the pan when browning the beef: This will ensure even browning and prevent steaming.
- Use good quality beef broth: This will significantly impact the overall flavor of the filling.
- Don't over-mash the potatoes: Aim for a slightly chunky texture to avoid a gluey consistency.
- Allow the mashed potatoes to cool slightly before topping the meat mixture to prevent the filling from becoming watery.
- Keep an eye on the baking time: Ovens vary, so check for doneness about 25-30 minutes into the baking process.
Cottage Pie is more than just a recipe; it's a testament to the enduring power of simple, comforting food. It's a dish that connects us to our past and enriches our present, a true symbol of home and family. So, grab your ingredients, and let the delicious journey begin!
