I just pop everything in the oven and wait. It’s so simple, yet so delicious. The smell fills the kitchen as it bakes, and the top layer of mashed potatoes gets wonderfully golden and slightly crispy. When it’s done, you’ve got a warm, hearty dish that’s perfect for a cold winter day. It’s definitely become my new favorite meal when it’s chilly outside! While not as famously regarded as some others, British cuisine has some real gems. We absolutely love Lancashire Hotpot. And who couldn’t get excited over a dish called Toad in the Hole or Bubble and Squeak? Today I bring you another one of their famous dishes. And the timing couldn’t be better, because you probably have some leftover mashed potatoes in the fridge!
What’s the Difference Between Cottage Pie and Shepherd’s Pie?
Shepherd’s pie has ground lamb. Cottage pie has ground beef. That’s about it!
Ingredients Needed
Onion, Carrots, Celery, Mushrooms, Garlic: These vegetables form the aromatic base of the dish. Ground Beef: The star of Cottage Pie. Or you can use ground lamb and make Shepherd’s pie! All-Purpose Flour: Used to thicken the beef filling. If you need a gluten-free option, cornstarch or a gluten-free flour blend can be used instead. Beef Broth: Adds moisture and depth to the beef filling. A low-sodium version can be used to control salt content. Tomato Paste and Worcestershire Sauce: These add to the flavors of the dish. Fresh Thyme and Rosemary, Bay Leaf: If fresh herbs aren’t available, use dried herbs but only use 1 teaspoon in place of 1 tablespoon of fresh, as they’re more potent. Frozen Peas: Can be substituted with other vegetables like corn or green beans. Potatoes: Russets are ideal for mashing due to their starchy nature, resulting in fluffy and creamy mashed potatoes. Other varieties like Yukon gold can also be used. Milk and Butter: These make the mashed potatoes creamy and full of flavor. Cheddar Cheese: Adds a cheesy, tangy layer to the mashed potatoes. Feel free to experiment with different cheeses like Gruyere or Parmesan for varied flavors.
How to Make Cottage Pie
To make the ground beef filling, I start by sautéing some onion, carrots, celery, and mushrooms until they’re nice and soft. Then, I toss in the beef and garlic, cooking everything until the beef is browned and looking good. Once that’s done, I stir in a bit of flour, then pour in the broth, add tomato paste, Worcestershire sauce, thyme, rosemary, and a bay leaf. I let it simmer for about 20 minutes to let all the flavors come together. After it’s done simmering, I give it a taste and adjust with a little salt and pepper if needed, and then I take out the bay leaf. To make the mashed potato topping, I boil the potatoes until they’re nice and tender, then drain and mash them up with some butter and milk. Once they’re smooth, I stir in some cheese to make them extra creamy and tasty. To assemble, I spread the mashed potatoes evenly over the ground beef mixture, making sure it’s all covered. Then it’s ready to go into the oven for baking. I place the dish in the oven and bake it at 375 degrees for about 25-30 minutes. While it’s baking, check out our collections of favorite comfort food recipes and ground beef recipes. If I want the topping extra crispy, I broil it for a few minutes until it’s nicely browned. Then, I let it rest for about 10 minutes before serving.
Variations
Try Different Proteins: Instead of ground beef, I use lamb to make a traditional Shepherd’s pie, or ground turkey or chicken for a lighter dish. For a vegetarian cottage pie, I substitute the beef with more mushrooms. Add More Veggies: I also like to add other vegetables like corn, bell peppers, green beans, or lima beans to my cottage pie. Low-Carb Option: For a lower-carb version, use mashed cauliflower or a mix of cauliflower and potato for the topping. It’s a great way to lighten the dish while still enjoying that comfort-food feel.
Jason’s Tips
Cut the Veggies Same size: I cut the carrots, celery, and onions into uniform pieces. This ensures they cook evenly. Thicken the Filling: I make sure the flour is well-incorporated into the meat and cook it for a minute or two before adding any liquid. This helps to remove the raw flour taste and thickens the filling nicely. Watch the Oven: I keep an eye on the pie during the final minutes of baking, especially if I’m broiling for a crispy top. It can go from perfectly golden to burnt pretty quickly. Rest Before Serving: I let the pie rest for about 10 minutes after taking it out of the oven. This helps the filling set, making it easier to serve.
When you crave something warm and cozy on a cold winter night, it’s hard to beat my version of easy cottage pie. And once you try this recipe, I bet you’ll agree that it’s the best! Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more delicious meals, check out our hand-picked collection of Dinner Ideas for Tonight. Until next time, happy cooking!
Cottage Pie, on our Gypsy Plate… enjoy!
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