Best 7 Classic Cottage Pie Recipes

COTTAGE PIE

Steps:

• Heat half of the oil in a large frying pan or cast iron casserole dish.
• Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.
• Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated.
• Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly.
• Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.
• Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn't seem thick enough, continue cooking for another 5-10 minutes.
• Stir in mushrooms and peas, then season to taste. Remove from heat and set aside.
• Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4.
• Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry.
• Pass the potatoes through a potato ricer then return the mash to the pan.
• Stir in the butter, cheese and egg yolk, then season to taste.
• Spoon the mince into a large ovenproof casserole dish and even out the layer.
• Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy.
• Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
• Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!

COTTAGE PIE

Steps:

• Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
• Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
• Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
• Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
• Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
• Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
• Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
• Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
• If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
• If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

CLASSIC COTTAGE PIE

Steps:

• In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

PROPER ENGLISH COTTAGE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
• In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
• To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
• Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
• Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

COTTAGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
• Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

CLASSIC COTTAGE PIE

Steps:

• Cut the top off of the head of garlic and wrap in foil. Roast the garlic in a 400 degree oven for 35 minutes.
• Wash the potatoes thoroughly and add to a large pot, then cover with chicken stock (add water if the stock doesn't cover the potatoes. Cook on high heat and boil for about 15 minutes, or until potatoes are easily pierced with a fork.
• In a large skillet, heat the olive oil, onion, garlic and beef over medium high heat. Break up the meat as finely as possible. Once sizzling, gradually add the veggies, careful not to stir them too much, otherwise the moisture will escape too quickly and the food with steam instead of sauteing. Once meat is fully cooked, stir in flour, then add Worcestershire, ketchup and wine. Cook for another minute, until liquids are thick and incorporated.
• Mash the potatoes with a masher or beater, along with the roasted garlic, butter, sour cream, milk and seasonings.
• Spread the beef mixture into a greased casserole, and layer the mashed potatoes on top. Bake at 450 degrees Fahrenheit until the potatoes are golden brown on top, usually about 20 minutes. Let cool ten minutes before serving. Goes nicely with a green salad or green beans and the wine you used to cook with.

COTTAGE PIE (AUTHENTIC IRISH RECIPE)

Steps:

• Pre-heat oven to 375 degrees.
• Brown the beef in oil.
• Remove from pan and set aside.
• Drain most of the accumulated fat from the pan.
• Sauté onions until tender, and then add chopped tomatoes and cook for 2-3 minutes.
• Add broth and stir in herbs and seasonings.
• Return brown meat to skillet and continue cooking for 5 minutes.
• Transfer all ingredients to an ovenproof casserole.
• Top with mashed potatoes (scoring them with a fork.) Dot with butter and bake uncovered in 375-degree oven for 30-40 minutes.