If you love comfort food as much as I do, then I don’t think it was an accident you stumbled upon my Simple Cottage Pie Recipe. It’s the perfect meal any time of year, really. It’s also so easy and simple to prepare.
Shepherd’s Pie Origin
You may have already heard of Shepherd’s Pie. It is made a little different than a Cottage Pie. Shepherd’s Pie first came about late in the 1700s and early 1800s. Accordingly, housewives back then were on the frugal side. Much like we do today, they were looking for ways to incorporate those leftovers that husbands and kids wouldn’t turn up their noses at.
While Shepherd’s Pie certainly came about as a way to put those leftovers to good use, the results were delicious. Recipes vary widely but have the same basic structure. There’s a crust of mashed potatoes on the top and bottom. Inside, there’s minced meat. A Cottage Pie is similar and uses beef while a Shepherd’s Pie uses lamb or mutton.
*Reosource – IrishNobleman
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How To Make Cottage Pie Recipe
Since I am using our farm raised beef, I’m calling this recipe “Cottage Pie”. I had so much fun making it and feel free to use any kind of vegetables you like. I believe the authentic recipe has celery, carrots and peas. All I had was carrots and corn on the cob, which made it delcious.
- Make the mashed potatoes. You can find my Sour Cream Mashed Potatoes recipe HERE.
- Cook the ground beef, onion and garlic on medium heat until done.
- Add the diced carrots and cook until soft.
- Next, combine the broth, tomato paste, herbs, salt & pepper to the meat mixture. Give it a good stir. Cook on low heat until the sauce has thicken.
- Now, add the corn, stirring together with the rest of the mixture in the pot.
- Pour the meat and veggie mixture in a pie dish or 9×13 pan. A cast iron skillet is another good choice.
- Spread the mashed potatoes on top.
- Bake at 350 degrees for roughly 20-30 minutes. The potatoes should be golden.
What Goes Good With Cottage Pie Recipe
Roasted Brussel Sprouts with Bacon
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Tools You May Need
Simple Cottage Pie Recipe
Ingredients
Mashed Potatoes
- 5 lbs. Yukon Gold Potatoes
- 1/2 cup Milk
- 1/4 cup Sour Cream
- 2-4 tbs. Butter
Cottage Pie Filling
- 1 1/2-2 lbs. Ground Beef
- 1 small Onion (diced)
- 2 Garlic Cloves (minced)
- 1 cup Beef Bone Broth
- 3 Large Carrots (diced)
- 1 6oz. Can of Tomato Paste
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. Fresh Thyme & Rosemary
- Salt & Pepper (to taste)
- 2 Ears of Corn on the Cob
Instructions
Sour Cream Mashed Potatoes
- Peel and cut the potatoes. Place them in a pot of boiling water and cook until fork tender.
- Drain the potatoes. Put them back in the pot or grab a bowl.
- Add the milk, salt & pepper and mash together.
- Lastly, add in the butter and sour cream, stir until combined.
Cottage Pie Filling
- Cook the ground beef, onion and garlic on medium heat until done.
- Next, add the carrots and cook those until soft.
- Now, add the broth, tomato paste, herbs, salt & pepper.
- Lastly, add the corn and stir until combined.
- Pour the mixture in a pie dish, baking pan or cast iron skillet.
- Spread the potatoes on top of the mixture.
- Bake at 350 degrees for approx. 20-30 minutes. When the mashed potatoes are golden, your cottage pie should be done.
Notes
- You can add cheddar cheese on the top of mashed potatoes for extra goodness. You’ll more than likely have leftover mashed potatoes, so save them for another meal.
- Use roasted garlic instead of raw if you like.
- This recipe can easily be doubled or tripled.
- Go slowly with the tomato paste. Start with 1 cup of the broth. You might have to add more/less of each depending on the thickness you like.
- Put your cottage pie under the broiler once finished cooking for an extra golden crust.
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