Recipe of Quick Cottage Pie
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Prepare Award-winning Cottage Pie. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cottage Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cottage Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cottage Pie is 6-8 servings depending on scoop size per pie. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cottage Pie estimated approx 1 hr 30 min.
To get started with this recipe, we have to first prepare a few components. You can have Cottage Pie using 27 ingredients and 16 steps. Here is how you cook it.
You know the rainy days in March, April, and May where a chill hangs in the air, your stomach will not stop rumbling regardless of how many snacks you’ve had, and all you want is a meal like mom would've made? This recipe cures all those feels. Hearty and savory, this cottage pie will stick to your ribs and keep you feeling full, all while being full of veggies and the richest gravy.
Ingredients and spices that need to be Take to make Cottage Pie:
- Filling
- 3 lb ground beef (80/20)
- 3-4 strips bacon (ground/minced) (optional)
- 1 medium onion (diced)
- 1 head garlic (minced)
- 5 medium carrots (diced)
- 4 celery stalks (diced)
- 2 c green beans (chopped 2 in long)
- 8 oz package of mushrooms (diced)
- 1 (6 oz) can of tomato paste
- 1/3 c flour
- 1/2 c red wine (optional)
- 3-4 c beef or vegetable broth
- 1 tsp Beef Better than Bullion (optional)
- Seasoning
- salt and pepper
- 1/4-1/2 tsp cayenne pepper
- 1 tsp paprika
- 1-2 tsp fresh chopped thyme
- 1-2 bay leaves (optional)
- Mashed Potatoes
- 5 large russet potatoes
- 1 pint cream or heavy cream
- 1 cup parmesan cheese (shaved)
- 1 stick butter
- 1/2-1 c sour cream (Optional, but let’s be honest, preferred)
- salt and pepper
Steps to make Cottage Pie
- Begin by browning the meat over medium heat. I like to add some ground bacon to add a little extra fat content and enhance the overall flavor. Remove the browned meat and set to the side.
- Add the diced onions and minced garlic to the pan you browned the meat in. Allow the onions to soften and your kitchen to fill with the best aroma known to chef-kind.
- Once your onions have softened add the diced celery, carrots and mushrooms and two tablespoons of butter. Season with fresh chopped thyme, salt, and pepper to taste.
- As the veggies cook mix in the tomato paste. After a couple minutes add the green beans. Veggies should soften slightly, however we do want a crunch to them.
- Mix in the flour and stir to coat. Allow to cook for a minute before adding the wine. Slowly begin adding broth to the mixture. A gravy-like texture will form and bind the meat and veggies. If you would like, add a tsp of Better than Bouillon to the mixture and stir. Add cayenne pepper (more if you like spice),paprika, and bay leaves. Reduce the heat and allow the mixture to simmer for 5 min, stirring occasionally.
- Peel and chop the potatoes. Add the chopped potatoes to a pot of salted water and boil for 8-10 minutes or until the potatoes are tender preferably as the filling begins to cook.
- Drain the potatoes and add butter, sour cream, and cheese. Begin to mash the potatoes using a masher, whisk, immersion blender, or wooden spoon. Slowly add cream while mashing to smoothen the mixture.
- Once smooth season to taste with salt and pepper.
- *Note: In my opinion mashed potatoes are an incredibly personal thing. Everyone’s recipe is different and everyone has their own potato preferences. Make whatever mash is going to make you happiest but my mash will always be buttery and creamy with a little tang from the sour cream and will ALWAYS have some lumps. Life is better lumpy.
- Remove components from heat and remove bay leaves from the filling. Preheat the oven to 410°F.
- This recipe will make two medium size pies or one very large pie. Fill your baking dish ⅔ full with filling.
- Pipe or spoon the mashed potatoes into an even layer over the filling. Drizzle with a little olive oil. Bake for 20-25 min or until golden brown. Broil for 2-3 minutes if you desire a crispier/darker finish on the potatoes.
- Serve and enjoy!
- This recipe is incredibly easy to turn vegetarian or vegan friendly. Add additional mushrooms or root vegetables to the filling and sub any dairy components for your favorite dairy substitutes.
- I like crunchy veggies to compliment the rich and creamy texture of the potatoes. If a little crunch isn’t your thing, allow the veggies to saute for slightly more time prior to adding the flour and broth and then allow to simmer for about 10 min. Make sure you are stirring and adding more broth should the mixture become too thick.
- Seasoning is a preference. Like things spicier? Add more cayenne pepper or some hot sauce into the mixture. Need a garnish? Chop some parsley or chives and sprinkle over a steaming portion of pie. Think I’m missing something? Email me!
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