Cottage Pie

Cottage Pie

Ingredients

For the mashed potatoes:

2 pounds Yukon gold potatoes, peeled, quartered
2 cloves garlic
2 tablespoons butter
1/2 cup half and half
Salt and freshly ground black pepper

For the pie:

1 pound lean ground beef (or venison, or turkey)
1/2 sweet onion, diced
1 large carrot, diced
1 stalk celery, diced
1 clove garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 cup stock (or water)
2/3 cup frozen peas
2/3 cup frozen corn

Method

Preheat oven to 400 degrees F.

For the mashed potatoes:

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes and garlic cloves to the water and bring to a boil. Let potatoes cook until soft, about 20 minutes. Drain the potatoes and garlic and place them back into the saucepan for mashing. Add butter and half and half and mash potatoes and garlic (make sure you get the garlic well mashed!) into a smooth consistency. Season with salt and pepper as desired.

For the pie:

Heat a large skillet on medium heat. Add the ground beef, and cook, breaking into small chunks with a spoon, until the meat is no longer pink, about 8 to 10 minutes. Add onions, carrots, celery, and garlic and saute until tender, about 5 minutes. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the Worcestershire sauce, salt, pepper, thyme, rosemary, sage, and stock (or water). Simmer for another 5 minutes or until liquid is almost evaporated. Add peas and corn and stir to heat through.

Transfer mixture to an oven-proof baking dish and spread evenly. Place potatoes on top of ground beef mixture and spread out evenly. Before baking, rake through potatoes with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned, about 20 minutes (if you want more browning, you can also put under the broiler for a few minutes). Serve.

NOTES

Before trying my hand at this at home, I had never even tasted cottage pie (or shepherd’s pie). Can you believe it? It just never really appealed to me much. CRAZY. I ended up loving it so much I had to get it down in a post immediately. I even used some of our cherished venison from this year for this one. Absolutely fantastic. 10/10, will make again.