Easy cheesy cottage pie recipe
- Meat and poultry
- Cuts of beef
This amount of ingredients are perfect to feed a family of 4 or an easy option to freeze for another day if it's less. Enjoy!
1 person made this
- For the beef layer
- 2 medium sized carrots, peeled
- olive oil
- 1 medium sized white onion, finely diced
- 2 cloves of garlic, minced
- 100g mushrooms, finely diced
- 500g beef mince
- 1 glass of red wine
- 500ml beef stock
- 4 tablespoons Worcestershire sauce
- 1 tablespoon tomato puree
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and black pepper
- For the potato layer
- 1kg white potatoes, peeled
- 2 heaped tablespoons butter
- 1/4 teaspoon nutmeg
- generous helping of salt and pepper
- For the cheese layer
- 75g Red Leicester, sliced
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- Begin by popping your carrots in boiling water for around 10 minutes or until soft enough to slice through. Meanwhile in a suitably sized pot/pan, saute your onions, garlic and mushrooms in olive oil over medium heat until they begin to soften. Add your mince, break it up and continue to fry over medium heat until brown all the way through. At this point your carrots will be done. Rinse them with cold water, finely dice and throw in the pot with the mince.
- Now it's wine time. Pour in your red wine and leave to simmer for around 5 minutes to burn off the alcohol and allow the mince to soak up the flavour. After, add your beef stock, Worcestershire sauce, tomato puree, thyme, bay leaf, salt and pepper (to taste) and leave to simmer over low heat for a good 45 minutes, stirring occasionally. At this point it will look like you've got way too much liquid but it will naturally thicken, so fear not.
- Whilst your mince is simmering, get started on the mash. Whack your peeled potatoes in a pot of salted boiling water for around 15 minutes or until soft enough to comfortably slice. Drain (don't rinse) and place back in the pot. Mash with your butter, nutmeg and generous helpings of salt and pepper until a smooth but fluffy texture. Leave to one side and pre-heat oven to 220 C / Gas 6.
- In a tin or baking dish, firstly pour in your mince (removing bay leaf), then top the mince with a thin layer of cheese and then finish with your mash. Pop in the oven for around 20 minutes or until golden and crispy on top. Leave to sit for a few minutes to retain shape and then serve.
See it on my blog
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1. Add the potatoes to a large saucepan and cover with water. Add 1/2 tsp salt to the pan and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes. Drain potatoes.
2. Add the drained potatoes to a large bowl along with the butter, milk, 1/2 tsp salt, and 1/4 tsp pepper. Mash with a potato masher until no lumps remain. Season with salt and pepper to taste and set aside.
MEAT FILLING AND ASSEMBLY:
1. Preheat the oven to 425°F.
2. Brown the ground beef in a large saute pan over medium-high heat breaking it up as it cooks, about 6 minutes. Drain any fat from the pan and discard.
3. Add the onion and garlic and cook until onions are softened, about 4 minutes.
4. Stir in the tomato paste, 1/2 tsp salt, 1/4 tsp pepper, and the Worcestershire sauce. Cook while stirring about 1 minute.
5. Pour in the chicken broth and frozen corn. Bring to a boil then reduce heat to medium-low. Simmer until liquid has evaporated, about 6 minutes. Season with additional salt and pepper to taste, if necessary.
6. Spread the meat mixture evenly into the bottom of a 2-quart baking dish. Spread the mashed potatoes evenly on top then drag the tines of a fork all over the top to form lines in the potatoes.
7. Bake in the preheated oven uncovered for about 35 minutes or until top if lightly browned.
8. Sprinkle the cheese on top and bake an additional 5 to 10 minutes or until cheese is bubbly.
Cottage Pie Recipe
Cottage pie, a traditional British dish, is comforting and utterly delicious! This is an easy recipe to make, affordable and freezes beautifully! Comfort food at its best!
Cottage pie is a traditional English dish made with minced beef, topped with mashed potatoes and baked. Great as a warm meal on chilly autumn/winter nights.
What most people call a shepherd&rsquos pie is actually a cottage pie. Both pies are frugal dishes derived from the 18th Century where the poorer people, who lived in cottages, would make the pies from leftovers. The difference is, shepherd&rsquos pie is made with ground lamb and cottage pie is made with ground beef.
Cottage pie is deeply comforting and utterly delicious! It&rsquos easy to make, affordable and freezes beautifully! If you are pressed for time, you can prepare the filling a day in advance, the next day prepare the mashed potatoes and bake it.
This recipe can be easily adapted. Put the carrots and onion in chunks instead of finely chopped, add mushrooms, peas, corn, different spices and herbs, top it with sweet mashed potatoes, etc. Use any ingredient that suit your taste!
You can make it in a large dish or as individual portions in ramekins so that you can freeze some portions and have a ready-made meal on days when you don&rsquot feel like cooking.
- Ground Beef. Use turkey or chicken, if you prefer. Or simply sub in a can of black beans for a meatless version.
- Frozen Mixed Veggies. I keep this easy by using frozen peas & carrots, most days. However, sometimes I will make up a version using fresh veggies I have on hand. If you use fresh veggies, take into account any additional cooking time that you might need.
- Beef broth, tomato paste, Worcheshire sauce. This recipe utilizes a homemade gravy. You can, however, use your own favorite jarred gravy by simply adding the jarred gravy into the meat mixture in step 5 and skipping straight to step 8.
- Potatoes. Prepared potatoes can be found in the dairy section and make this recipe so, so easy. Keep the salt down by choosing a variety that isn't already flavored. Or, make your own mashed potatoes. Sweet potato, cauliflower, or parsnip are a great alternative.
- Cheese. I love using gouda cheese in this because gouda provides a deep, rich flavor that elevates this classic dish. Your family might prefer the more traditional use of cheddar cheese. Just be sure to choose a cheese that melts nicely.
Our easy cottage pie recipe
Once you have the basic concept, cottage pie is a great way to clean out your fridge of bits of veggies and leftover mashed potatoes.
For our easy cottage pie recipe, we&rsquore sticking with a simple filling and just adding carrots to the beef.
We use leftover mashed potatoes for the topping, making the pie super simple. (If you&rsquore using leftover mashed potatoes, you&rsquoll just want to make sure they&rsquore at room temperature before topping the pie. Whip them with an electric hand mixer and a little milk to get them nice and smooth again!)
Preheat oven to 375 degrees fahrenheit.
Heat the oil in a large frying pan and fry the minced meat till browned.
Remove from the pan and set aside. Add the onions to the pan and fry till lightly browned.
Add the tomatoes and cook for a couple of minutes before adding the beef, carrots, peas and herbs.
Add the beef stock and season with salt and pepper.
Cook over a low heat for about 20mins, adding a bit more stock if it seems too dry (see note)
Transfer the meat into a large baking dish or ovenproof casserole.
Top with the mashed potatoes (which has been mixed with the cheeses and nutmeg) and score the top with a fork. You can either dot a little butter over the potatoes or spray a little olive oil over the top as I did.
Bake at 375 degrees fahrenheit (190C) for approximately 30 minutes, untill golden.
- 1 (16 ounce) package small curd cottage cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh lemon juice
- 1 pinch salt
- 3 egg yolks
- 3 egg whites
- 1 (12 fluid ounce) can evaporated milk
- 1 ½ cups milk
- 2 (9 inch) pie shell
Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
Cool on racks, then refrigerate. Flavor improves if served a day after baking.
Put the potatoes in a large saucepan, fill with cold water and bring to the boil. Turn down the heat and simmer for 15 minutes until tender. Drain and set aside.
Heat the oil in a pan and add the onion, chilli, celery, carrots, parsnip, rosemary and bay leaves. Stir over a medium heat for 5-10 minutes until soft.
Preheat the oven to 190°C/375°F/Gas Mark 5. Turn up the heat and add the lentils and the wine. Stir until the alcohol has burnt off, season and remove from the heat.
Add the milk and paprika to the potatoes and mash. Transfer the lentils to a large pie dish and then spread the mash over the top. Score the mash with a fork so ensure it gets nice and crispy and then sprinkle over the grated cheese. Bake in the oven for 30 minutes.
When the dish is hot and bubbling and browning on top, transfer to the grill for a couple of minutes to crisp up before serving.
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.
Gouda Cheesy Shepherds Pie/ Cottage Pie
No matter what you call it this cottage/shepherds pie is amazing! Made with ground beef or lamb this comfort food casserole is a classic recipe. Perfect for freezing, potlucks, or entertaining a crowd. Super budget friendly too!
- 1 Tablespoon Butter
- 1 Tablespoon Olive oil
- 1 small onion, small diced
- 2 carrots, diced
- 2 stalks celery
- 3 cloves Garlic, minced
- salt and pepper
- 2 Tablespoons Tomato Paste
- 1 tablespoon flour, optional
- 2 pounds Ground Beef or Ground Lamb ** see notes
- 3 tablespoons Worcestershire Sauce
- 2/3 cup Beef Stock
- 1 cups Peas
- 1 cups Corn
- Cheesy Mashed Potatoes ** Make potatoes first!, recipe
- Preheat Oven to 400°
- In a large skillet melt butter and olive oil on medium heat. Once melted, add onions, carrots, celery and garlic and saute until tender, but not mushy. (they will continue to cook in the oven when baking, so you want them to be al dente. almost completely cooked, but not mushy.) About 7-8 minutes.
- Add the tomato paste and the flour and mix well. (the flour acts as a thickener for the broth so its not runny when finished cooking. However, this is totally optional.)
- Add salt and pepper to taste.
- Add ground beef and cook completely until there is no pink left. While cooking use a spoon to break the meat down into the smallest of pieces. (about 10 minutes)
- Once the beef is browned, add the worcestershire sauce and the beef broth and cook for another 10 minutes.
- Check seasoning at this point and add salt and pepper to taste.
- Add peas and corn and mix well.
- Using an oven proof backing dish for the next cooking, place the beef mixture evenly across the bottom of the pan. I use an 9X13 glass dish, but Ive split into smaller pans as well.
- Place a thin layer of potatoes over the top of the meat mixture using a spatula. This layer acts as a coating so you don't have to worry about a little meat, carrot or anything being in it. Once it is spread over the top, then come back and put the rest of the potatoes evenly over the top. (You can use a piping bag if you want something fancy but a spatula works just as well!)
- Make sure the potatoes are completely covering the meat mixture and there are no open spaces against the baking dish. While it will still be very tasty, if you have an open space, the meat juices will seep out while baking.
- You can run a fork across the top to get crevices that will get crunchy in baking.
- Place in oven and bake for 20 minutes or so or until golden brown.
- See Notes for Freezer info!
Just a fun fact, technically Shepherds Pie is made from Ground Lamb and Cottage Pie is made from Ground Beef. But in the United states we use the word Shepherds pie interchangeably for both!
If making a double batch you will prepare exactly the same except place Shepherds Pie in a freezable container. (I use oven safe tins that you can see in the photos in the post)
When ready to make the freezer version you will need to defrost for 1-2 hours before baking. I take them out and place them in the fridge the night before and they are ready when I want them for dinner.
Calorie information for this recipe was calculated in My Fitness Pal using the ingredients/brands I used to make this recipe. Please note using different brands can alter the caloric information. Please keep this in mind if you are following strict dietary guidelines. (NOTE: Potatoes are included in the recipe calorie information). PLEASE NOTE THE RECIPE INCLUDES THE MASHED POTATOES IN THE CALORIE COUNT.
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