Cottage Pie
Layered with a savoury beef and veggie filling, rich with red wine and herbs, and topped with a buttery mashed potato crust.
Servings: 8 servings
Equipment
- 1 9x13 deep baking dish
- 1 potato ricer optional
Ingredients
Cottage Pie Filling
- 2 tbsp olive oil
- 2 lbs lean ground beef can substitute ground lamb, turkey or a mix
- 1/4 cup parmesan cheese grated, to garnish
- 4 garlic cloves minced
- 1 small yellow onion chopped fine
- 2 carrots chopped fine
- 2 celery stalks chopped fine
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup red wine Cabernet Sauvignon
- 1 cup beef broth
- 1 tbsp worcestershire
- 1 tbsp grainy dijon mustard
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/8 tsp ground mustard
- 1 tsp fresh thyme chopped fine
- 1 tsp fresh rosemary chopped fine
Mashed Potatoes
- 8 yellow potatoes peeled and cubed
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup butter melted
- 1 tsp salt or to taste
Instructions
- Begin by preparing the potatoes: wash, peel and cube.Add potatoes to a large pot, fill with cold water and let boil until fork tender - about 20 minutes.Strain and return potatoes back to the pot, cover with a lid and let them sit while you prepare the filling.
- Once the potatoes are cooked preheat your oven to 375 °F.
- To a large pan, add your olive oil and set to medium heat.Next add your onions, carrots, and celery and let sauté for about 5-7 minutes, allowing the veggies to soften.
- Clear a space in the centre of the pan by moving the vegetables to the sides. Add the ground beef and garlic to the centre and cook until the beef is fully browned.Sammy's tip: if after about 5 minutes there appears to too much fat/liquid from the beef, push all ingredients to one side of the pan and using a paper towel soak up the excess liquid.
- Once the beef is cooked through, add the salt, pepper, garlic powder, onion powder, smoked paprika, ground mustard fresh thyme and fresh rosemary.
- Next add the tomato paste and let cook for 1-2 minutes, stirring often - just until it soaks into the beef mixture.
- Deglaze with your red wine and let simmer for about 2 minutes or until reduced by at least half.
- Add your beef broth, worcestershire, and grainy dijon mustard.
- Let simmer for about 5 minutes, or until the majority of liquid has been absorbed.
- Add the frozen peas and butter, mix one last time and remove from the heat.
- To the pot of drained potatoes, add the heavy cream, sour cream, melted butter, and salt. Mash (or use a potato ricer) until you reach your desired consistency. Taste to adjust seasonings.
- To your baking dish add the meat filling and press the mixture down to make enough room to add the mashed potatoes.
- Spread the mashed potatoes evenly over the top and using a fork, lightly run the tines across the top from one side to the other to create small indentations that will crisp while baking.
- Sprinkle on the parmesan cheese, then add the baking dish to a foil lined baking pan (to catch any drippings) and bake for 20-25 minutes or until warm throughout.Sammy's tip: broil for the last 2 minutes to allow the top to become golden brown.
- Let rest for 5 minutes before serving.
Nutrition
Calories: 567kcal | Carbohydrates: 47g | Protein: 33g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1002mg | Potassium: 1574mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3461IU | Vitamin C: 54mg | Calcium: 130mg | Iron: 5mg
