Cottage Pie
A Cottage Pie is just bliss when winter arrives. Flavourful beef gravy with lots of hidden veggies, topped with plenty of mashed potatoes
Video
Ingredients
- 1 tbsp (20ml / 0.7floz) olive oil
- 1kg / 2.2lb ground or minced beef (NOTE 1)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 (15g / 0.5oz) large garlic cloves, peeled & minced
- 1 (200g / 7oz) large brown onion, peeled & chopped finely
- 1 (225g / 7.9oz) large carrot, peeled and grated
- 1 (120g / 4.2oz) large celery stalk, finely chopped
- 2 tbsp (40ml / 1.4 floz) tomato paste
- 2 tbsp (40ml / 1.4 floz) ketchup (optional) (NOTE 2)
- 2½ tbsp (38g / 1.3oz) plain or all purpose flour (NOTE 3)
- ½ cup (125ml / 4.2floz) red wine (NOTE 4)
- 700ml / 24floz salt reduced or low sodium beef stock (NOTE 5)
- 1 tbsp (20ml / 0.7floz) Worcestershire sauce (NOTE 6)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 beef stock cube, crumbled
MASHED POTATO TOPPING
- 1.5kg / 3.31lb potatoes, peeled (NOTE 7)
- 20g / 0.7oz unsalted butter
- 50g/ 1.8oz cheddar or parmesan cheese, grated (more to top) (NOTE 8)
- ⅔ cup (160ml / 5.4floz) full cream or whole milk
- ½ tsp salt
- finely chopped parsley to garnish (optional)
Instructions
- Heat olive oil in a large, deep frying pan or saucepan over high heat. Add the beef, break it up with a wooden spoon, stir in salt and pepper, then cook until browned. Next, add the garlic and onions, stirring until softened (about 3 minutes). Add the carrots and celery, cook for 2 minutes, then stir in the tomato paste and ketchup. Sprinkle the flour over the beef and stir to combine.
- Pour in the wine and stock, bring the meat sauce to a boil, then reduce heat to low. Stir in Worcestershire sauce, thyme, rosemary, crumbled stock cube. Softly simmer for 30 minutes, stirring occasionally, so it doesn't get caught at the bottom.
- After 30 minutes, the sauce should have reduced significantly. For a thicker gravy, increase the heat and stir constantly until it reaches your desired consistency. Have a taste and add more salt or pepper to your liking if needed.
- Pour the meat and gravy into a large 8-cup dish, then level the surface. Leave to cool at room temperature while making the mashed potatoes.
- Preheat oven to 180°C (350°F). Chop the potatoes into quarters or six to eight pieces depending how big your potatoes are (about 2 inches / 5cm). Place them in a large saucepan and pour enough water to cover them by about 2 inches. Bring water to a boil over high heat, then reduce heat to medium-high. Boil the potatoes until tender, about 15 minutes, or until easily mashed with a fork.
- Using a colander, drain the potatoes, shaking off excess water. Let the potatoes sit in its steam for 60 seconds to help dry them, then return the potatoes back into the same saucepan. Mash in the butter and cheese until melted, then add the milk and salt and mix to combine. Have a taste and add more salt or pepper to your liking if needed.
- Scoop the mash onto the meat and gravy with a large spoon; then, use a spatula to smooth the top. Use a fork to roughen the edges, to create some texture for crispy bits, and then sprinkle with some grated cheese on top. Bake in the oven for about 35 to 40 minutes, or until the top is lightly golden, and the filling is hot. Let the pie sit for 10 minutes before serving. Sprinkle the top with parsley, if using.
Notes
(NOTE 1) Minced / ground beef - I used regular minced beef, which will release some fat when cooked. You can use lean beef, just remember to add 2-3 tablespoons of olive oil when you brown it so it doesn't dry out.
(NOTE 2) Ketchup / tomato sauce - For a touch of tang and sweetness and, I added some ketchup. You can omit this if you like, but it makes the filling more tasty. Eating pie with ketchup is a must, so it makes sense to add some to the filling!
(NOTE 3) Plain flour (All-purpose flour) doesn't have salt or leavening agents like baking powder.
(NOTE 4) Red wine - Many recipes call for dry red wine as it's less sweet, but I always get better results with using a bottle of wine I like to drink. Funny enough, the cheap red wine I use for cooking is on the sweeter side.
(NOTE 5) Beef stock / broth - I prefer to use salt-reduced (low-sodium) stock so I can control how much salt's in my dishes. Remember, it's always better to be under-seasoned than over-seasoned, as it's easier to fix.
(NOTE 6) Worcestershire sauce is a thin, dark brown sauce with a complex, savoury flavour. It's made from a fermented mixture of anchovies, vinegar, sugar, and various spices. It has a unique vinegary, sweet and savoury flavour.
(NOTE 7) Potatoes - Starchy potatoes, such as Sebago and Dutch Cream, Russets, Idaho, and Yukon Golds, are best for creamy mashed potatoes because their high starch content creates a fluffy texture.
(NOTE 8) Cheese - I used strong or vintage cheddar cheese for a bold flavour. You could also use parmesan, Gruyère, Swiss, or any white/yellow cheddar. It's best to grate the cheese ourselves as most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated.
Leftovers - Allow the Cottage Pie to cool completely at room temperature, then transfer into an airtight container and store in the fridge for up to 3 days. When frozen, the pie will keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Nutrition
Serving: 1 ServingCalories: 619kcalCarbohydrates: 48gProtein: 31gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 103mgSodium: 886mgPotassium: 1618mgFiber: 6gSugar: 8gVitamin A: 5038IUVitamin C: 43mgCalcium: 157mgIron: 5mg