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Cottage Pie

Barbara
A classic meat and potato favorite. This dish will warm your tummy.
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Prep Time 1 hour
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine English
Servings 8 generous servings

Equipment

  • Large cast iron skillet
  • Potato ricer

Ingredients
  

For the CRUST:

  • 3 lbs pototoes, peeled and cut into chunks
  • salt, to season cooking water
  • ¾ cup warm milk
  • ½ cup sour cream
  • 6 tbsp melted butter
  • 2 large egg yolks
  • 1 tsp salt
  • ½ tsp black pepper, freshly cracked

For the FILLING:

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2-4 cloves garlic
  • 2 sprigs fresh rosemary, minced
  • 2 lbs ground beef, can use 1 lb beef & 1 lb Chorizo
  • salt & pepper, to taste
  • 2 tbsp tomato paste
  • 1½ tbsp flour
  • 1 tbsp cooking sherry
  • 10½ oz can condensed beef consommé, or use beef broth
  • 12 oz frozen peas & carrots
  • ½ cup fresh parsley, chopped

Topping:

  • 3 tbsp butter, melted
  • ⅓ cup grated Parmesan cheese
  • ¼ cup freshly chopped parsley, as garnish

Instructions
 

Make potato topping:

  • Heat a large pot of water and season generously with salt.
  • Add peeled potato chunks and simmer in water until potatoes are soft, about 20-25 minutes.
  • Drain potatoes.
  • Press cooked potatoes through a potato ricer.
  • Add ¾ cup warm milk, ½ cup sour cream, 6 tablespoons melted butter and 2 egg yolks. Stir ingredients together until combined.
  • Season with salt and pepper. Set potato mixture aside while preparing meat filling.
  • Preheat oven to 375°F.

Make meat filling:

  • While potatoes are cooking, heat butter and olive oil over medium heat, in a large cast iron skillet.
  • Sauté diced onion and rosemary until onions are soft and begining to carmelize, about 5 minutes.
  • Add ground beef to the skillet. Break up the beef with a wooden spoon as it cooks. Cook until meat is no longer pink.
  • Add minced garlic and cook until fragrant. Spoon off any excess grease.
  • Add 2 tablespoons tomato paste, 1½ tablspoons flour and 1 tablespoon cooking sherry to the skillet, and cook for another 2-3 minutes.
  • Add the beef consommé, and peas and carrots to the skillet.
  • Bring mixture to a simmer and cook until liquid thickens and reduces. Taste and season with salt and pepper.
  • Remove pan from heat and stir in ½ cup freshly chopped parsley.

Bake Casserole:

  • Spread potato mixture evenly over the meat mixture in the cast iron pan.
  • Pour 3 tablespoons melted butter over the mashed potatoes.
  • Top with ⅓ cup grated Parmesan cheese.
  • Bake pie in preheated oven for about 40 minutes or until potatoes are golden brown and and filling is hot and bubbling.

To serve:

  • Allow pie to rest for 10-15 minutes.
  • Place a generous scoop of the meat filling and cheesy potato topping into a shallow bowl and top with additional chopped parlsey to serve.
Keyword casserole, meat, potatoes, vegetables