Cottage Pie Perfection: Your New Favorite Recipe!
Join us as we craft the perfect Cottage Pie—a timeless comfort dish that's as satisfying as it is flavorful! We're using rich 80/20 ground beef (and remember, if you swap in lamb, it transforms into Shepherd's Pie). The sauce is a hearty blend of Irish stout and homemade beef stock, giving it a deep, savory flavor that’s simply irresistible.
Ingredients
For the Meat Filling:
- 2.5 kg 5-6 lbs ground beef (80/20 blend)
- 3 large white onions finely chopped
- 6 carrots cubed
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 1 can Irish stout e.g., Guinness
- 1.5 L 6 cups homemade beef stock
- 2-3 tbsp Worcestershire sauce
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- 1 bag about 300g frozen peas
- 3 tsp tapioca or cornstarch for slurry
- Salt and pepper to taste
- Olive oil for sautéing
For the Mashed Potato Topping:
- 4 kg 8-9 lbs potatoes, peeled and chunked
- 3-4 tbsp unsalted butter
- 400 g 14 oz sharp cheddar or gruyere, grated
- 1 cup half-and-half or a mix of cream and milk
- 4 egg yolks
- Salt and white pepper to taste
Instructions
Prepare the Meat Filling
- Heat a large pot over medium heat with a generous splash of oil.
- Add the ground beef and break it apart with a wooden spoon. Sprinkle with 1 tbsp sea salt to draw out moisture.
- Cook for about 10 minutes until the liquid evaporates, and the beef browns. Remove the meat and set it aside.
- In the same pot, add a little more oil and sauté the onions on low heat until soft and translucent (about 10 minutes).
- Add the cubed carrots and cook for a few minutes, stirring occasionally.
- Create a small well in the center, add minced garlic, and sauté until fragrant (1-2 minutes).
- Stir in 3 tbsp of tomato paste, cooking it for 2-3 minutes to eliminate its raw flavor.
- Pour in the Irish stout and deglaze the pot by scraping up the browned bits from the bottom. Let it reduce for a few minutes.
- Add the beef stock and Worcestershire sauce, then return the cooked beef to the pot. Mix well.
- Stir in the chopped thyme and rosemary. Simmer on low heat for 20-30 minutes.
- Thicken the sauce by stirring in the tapioca or cornstarch slurry. Simmer for another 2-3 minutes until the sauce thickens.
- Add the frozen peas and mix well. Turn off the heat and let the filling cool slightly.
Prepare the Mashed Potato Topping
- Place peeled and chunked potatoes in a pot of cold water. Add 2 tbsp of rock salt and bring to a boil.
- Boil potatoes until fork-tender (about 20 minutes), then drain thoroughly.
- Return the potatoes to the pot and heat gently to evaporate excess moisture.
- Mash the potatoes until smooth. Add softened butter and grated cheese while the potatoes are still hot, stirring to melt.
- In a separate bowl, whisk together the half-and-half and egg yolks. Gradually add this mixture to the potatoes, stirring until creamy.
- Season with salt and white pepper. The mashed potatoes should be slightly looser than normal to spread or pipe easily.
- Assemble the Cottage Pie:
- Preheat the oven to 180°C (350°F).
- Divide the meat filling into individual oven-safe serving dishes or a large casserole dish. Fill each about halfway.
- Top the filling with mashed potatoes. For a decorative touch, use a piping bag to create a swirled design. Otherwise, spread the potatoes evenly and roughen the surface with a fork.
- Place the dishes on a baking tray lined with parchment paper to catch any bubbling over.
Bake and Serve
- Bake the cottage pie for 30-35 minutes, until the potatoes are golden and slightly crispy on top.
- For extra browning, turn on the broiler for the last 3-5 minutes.
- Let the pies cool slightly before serving. Garnish with a sprig of rosemary if desired.
- Enjoy the perfect comfort food with layers of rich, flavorful beef and creamy mashed potatoes!