Cottage Pie
Prep
15m
Cook
1h 15m
Total
1h 30m
This hearty cottage pie is a comforting classic made with savory beef mince and a creamy mashed potato topping. A rich and flavorful filling made with onions, garlic, carrots, and celery, finished with a buttery parmesan crust. Perfect for a cozy, satisfying meal any night of the week.
Ingredients
5 servingsTopping
Parmesan Crust (optional)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 760kcal 38%
-
Fat 35g 53%
-
Saturated Fat 15g 75%
-
Carbohydrates 70g 23%
-
Fiber 8g 32%
-
Sugar 15g 30%
-
Protein 40g 80%
-
Cholesterol 150mg 50%
-
Sodium 900mg 37%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie. However, they can be omitted, but add 1 tsp of sugar instead.
1. Filling thickens - Whatever the thickness of the sauce when you pour it into the tin, that's what it will be once baked - no steam escapes while baking to allow it to reduce any further. So keep cooking until it's the consistency you want.
2. Cooling the filling ensures that the potato doesn't sink into the filling and makes it much easier to spread. If you are in a rush - as I often am - pop it in the freezer while you make the potato. That works pretty well.
3. Watery potatoes drops excess liquid while baking into the filling which makes the sauce watery. So don't skip the step of steam drying the potatoes!
Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and so it is harder to dollop / spread onto the pie.
4. Variations: If I'm making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato and also top with more cheese before baking. It doesn't need it, it's a bonus. 🙂
For the filling, sometimes I add peas, or I reduce the amount of beef and add chopped veggies like zucchini.
5. Make ahead instructions: Assemble pie but don't bake it. Cool mashed potato topping then either refrigerate (4 days) or freeze (3 months).
Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe. Or bake from frozen - covered at 180°C/350°for 45 minutes, then 30 minutes uncovered.
Can also do individual servings in ramekins!
6. Nutrition per serving, assuming 5 generous servings.
1. Filling thickens - Whatever the thickness of the sauce when you pour it into the tin, that's what it will be once baked - no steam escapes while baking to allow it to reduce any further. So keep cooking until it's the consistency you want.
2. Cooling the filling ensures that the potato doesn't sink into the filling and makes it much easier to spread. If you are in a rush - as I often am - pop it in the freezer while you make the potato. That works pretty well.
3. Watery potatoes drops excess liquid while baking into the filling which makes the sauce watery. So don't skip the step of steam drying the potatoes!
Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and so it is harder to dollop / spread onto the pie.
4. Variations: If I'm making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato and also top with more cheese before baking. It doesn't need it, it's a bonus. 🙂
For the filling, sometimes I add peas, or I reduce the amount of beef and add chopped veggies like zucchini.
5. Make ahead instructions: Assemble pie but don't bake it. Cool mashed potato topping then either refrigerate (4 days) or freeze (3 months).
Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe. Or bake from frozen - covered at 180°C/350°for 45 minutes, then 30 minutes uncovered.
Can also do individual servings in ramekins!
6. Nutrition per serving, assuming 5 generous servings.
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