Cottage Pie is a savoury casserole with a bottom layer of beef mince and vegetables, seasoned with all time favourite herbs like thyme, rosemary and parsley braised in red wine and beef stock, topped of with a layer of mashed potatoes and melted cheese. It is such a satisfying dish on a cold winter’s day, but really; our family could eat this at any time of the year!
Cottage Pie or Shepherd’s Pie?
Initially, I called this dish ‘Shepherd’s Pie’. I heard of it, but never actually made it before. So when I googled the recipe to make it for the family, I found out that, apparently, Shepherd’s pie is traditionally made from lamb mince. Even though I love lamb meat, I wasn’t personally a big fan of the taste of lamb in this dish. Although there is a big chance I’ve done it wrong, it was my first time after all.
Cottage Pie however, is made out of beef mince. This is how I made it the second time and how I’ve made it ever since!
The first time I cooked this dish is only a couple of years ago actually. My usual forte used to be the Asian cuisine, but since I’m trying to blend in with Australians now and the kids didn’t grow up to eat spicy, I had to try new recipes that the kids actually like to eat without setting their mouths on fire. Therefore I tried to make cottage pie! I’ve adjusted/perfected this recipe over the years and now I’m finally ready to share it!
Ingredients Cottage Pie
For the beef mince mixture, we will need:
- 1 kg beef mince
- 2 green onions
- 2 celery stalks
- 2 carrots
- 1 cup frozen peas
- 1 tbsp freshly chopped thyme
- 1 tbsp freshly chopped rosemary
- small bunch of parsley
- 2 bay leaves
- 1/2 cup tomato paste
- 1 cup dry red wine
- 1 beef stock cube*
- 3/4 cup boiled water*
- 2 tbsp minced garlic
- 2 tbsp flour
- 1½ tbsp Worcestershire sauce
- 1/2 tbsp sugar
*: The beef stock cube gets mixed in with the boiled water. You may opt for beef stock out of the pack. I just personally reckon that the stock cubes have more flavour.
As for the topping of the Cottage Pie, we will need:
- 750 gr potatoes
- 50 gr butter
- 1/4 cup milk
- 1/4 cup thickened cream
- 1/4 tsp nutmeg
- salt & pepper to taste
- 2 cups of cheese
Fresh or dry herbs?
My usual go-to is always FRESH! Since I find it too expensive to buy fresh herbs all the time, I’m growing it myself. (Only because I got slapped on the wrist for cutting some out of the local botanical gardens🤭) I only have a yard the size of a post stamp, but it’s just big enough for my herbs and my dog.😁 Although I usually cook with fresh herbs, my partner prefers cooking with dry herbs, so we always have both in stock, which is quite handy when I’ve depleted my herb garden.
Pans and oven trays
One word of a warning: Use a BIG pan. There’s quite a lot of ingredients in this dish, so I use a big non-stick saute pan and I have to admit that it is an indispensable accessory in my kitchen, as I use it for just about everything.
As for the oven tray, I use a 30L one and it’s the perfect size for the amount of filling as well as the amount of mashed potato.
Instructions Cottage Pie
The Preparation
Gather all your ingredients and cut them into the desired sizes first. This is usually what I do, because if I don’t, it’s likely I forget some of them.😅
Boil the potatoes while making the filling. By the time the water is boiled and the potatoes are soft, the filling should be ready. While the filling is setting and resting, I make the potato mash. It’s the most effecient way to work, I reckon.
Making the Cottage Pie filling
I start with cooking the onion and garlic until the onions look a bit transparant. Then I add the mince and when this is cooked, I transfer it to a bowl for the next step. Initially I never used to, but because I don’t have the time or patience (fine, mostly patience) to let it simmer for too long, it won’t get cooked dry.
Add the carrots and celery to the same pan and saute for about a minute and stir in the tomato paste. Cook it for about 2 minutes to mellow out of the acidity of the tomato paste.
In the meantime, mix the beef stock cube with the boiled water. Needless to say, you may opt for beef stock out of a packet, but with the stock cubes I can decide myself how ‘strong’ I want the broth. As a bonus, it’s handy to keep in the pantry and stays good for a long time.
Add the mince back in the pan, add the thyme, rosemary and bayleaves and stir until everything is covered in tomato paste and add frozen peas and flour into the mixture. Stir until the flour is devided evenly. The mixture should look a bit dry at this stage. This is to prevent any flour lumps while thickening the filling.
Now add the red wine, beef broth and parsley and let it simmer on a low heat for +/- 15 minutes.
Making the mashed potatoes
Pour the filling into an oven dish and let it set while you make the mashed potato.
I will admit that I was a bit quick with this step and obviously there is a picture missing, but just in case you’ve never made mashed potatoes; Simply strain the potatoes, add all the ingredients to the pan and mash it all together.
(For some this might sound weird, but I didn’t make my first mashed potatoes until I came to Australia🙈.)
Scoop the mashed potato onto several spots and even it out gently with a spoon, then add the cheese on top of it and slide it into the oven on Grill setting on 200°C until the cheese turns golden brown.
Let it rest for +/- 15 minutes, so you won’t have to get the fire extinguishers out. Sprinkle with some parsley, optionally serve with a small side of salad and you’re all ready to go!
Bon Appetit, eet smakelijk and enjoy your dinner!
Cottage Pie
Equipment
- 1 saute pan
- 1 Oven dish
Ingredients
Beef mince mixture
- 1 kg beef mince
- 2 celery stalks (+/- 130 gr)
- 2 green onions (+/- 200 gr)
- 2 carrots (+/- 150 gr)
- 1 cup frozen peas
- 1 tbsp freshly chopped rosemary
- 1 tbsp freshly chopped thyme
- 1/2 cup tomato paste
- 1 cup dry red wine
- 2 tbsp flour
- 1 beef stock cube
- 3/4 cup boiled water
- 2 tbsp minced garlic
- 2 bay leaves
- 1½ tbsp Worcestershire sauce
- small bunch of parsley
- salt & pepper to taste
- 1/2 tbsp sugar
Topping
- 750 gr potatoes
- 50 gr butter
- 1/4 cup milk
- 1/4 cup thickened cream
- 1/4 tsp nutmeg
- salt & pepper to taste
- 2 cups cheese
Instructions
- Turn the oven on 200℃ and dissolve the beef stock cube in 1 cup boiled water.
- Boil the potatoes with a generous amount of salt, until they're soft. Dependant on how big you cut them, I usually cook mine for about 20 minutes.
- Heat the saute pan ( or some other big pan) with some oil and saute the onions with garlic, until the onions look a bit transparant.
- Then add the beef mince and salt and pepper to taste. Stir and break up the clumps of mince until it is just cooked.
- Transfer the mince into a bowl, then heat up some oil if needed in the same pan and add celery and carrots. Stir for +/- 2 minutes.
- Add the tomato paste and Worcestershire sauce and stir for another +/- 2 minutes.
- Transfer the mince back in the pan and add the rosemary, thyme, bayleaves and flour.
- Stir until all the flour coated the mixture and pour in the red wine. Simmer on low heat for 5 minutes.
- Add the beef stock, sugar and parsley and simmer for another 10-15 minutes.
- Pour the mixture into the oven dish and let rest while you make the mashed potatoes.
Mashed potatoes
- If you haven't already, strain the potatoes.
- Put back in the pan and add milk, butter, thickened cream, nutmeg and mash it through the potatoes.
Assemble the Cottage Pie
- Spread the mashed potato on top of the mince mixture until smooth.
- Finish by layering the cheese on top and put it in the oven on Grill setting until the cheese is golden and crunchy. This usually takes 5-10 minutes, but it's best to keep an eye on it.
- Let it rest for +/- 15 minutes after you take it out of the oven and it's ready to be dished up!
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