Cottage Pie Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Servings
10
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Calories
610 kcal
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Course
Main Course, Dinner
Cottage Pie Recipe
Description
The Cottage Pie Recipe begins with seared ground beef browned with olive oil, then set aside. Onions and leeks are caramelized in the rendered fat over low to medium heat until deep golden and sweet, forming a flavor base. Then diced carrots, celeriac, and turnip are sautéed briefly before finely minced garlic is added. The beef returns to the pan, mixed with red wine which is reduced almost to dryness, tomato paste, and flour to thicken. Beef stock and Worcestershire sauce are added next, creating a hearty filling infused with fresh thyme and Dijon mustard.
The topping consists of peeled russet potatoes mashed with buttermilk, butter, and egg yolks, then combined with shredded Dubliner cheese for a creamy texture and savory note. The mashed potato layer is spread over the filling and baked until golden and set. This dish can be served as a filling meal, offering a satisfying combination of tender meat and rich potatoes.
The recipe can be made ahead and kept warm for short periods. It stores refrigerated up to four days or frozen for two months. For reheating, use an oven at 350°F or microwave smaller portions. Yukon potatoes may be substituted for the topping. Adjust buttermilk and butter for desired mashed potato consistency, aiming for creaminess that still holds shape when scooped.
Ingredients
For the Filling:
- 3 tablespoons olive oil
- 2 pounds ground beef
- 1 yellow onion peeled and small diced
- 2 rinsed quartered, and thinly sliced leeks
- 2 carrot peeled, small diced
- 1 cup celeriac peeled, small diced root
- 1 cup turnip peeled, small diced
- 4 garlic finely minced cloves
- 1 cup red wine
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- 2 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons Dijon mustard
- 2 teaspoons thyme chopped fresh
- sea salt coarse, to taste
- black pepper coarse, to taste
For the Topping:
- 5 pounds potato russet, peeled, quartered
- ½ to ¾ cup buttermilk
- 1 butter unsalted, stick plus ¼ cup melted
- 1 ½ cups Dubliner cheese shredded
- 2 egg yolk
- sea salt coarse, to taste
- ground white pepper coarse, to taste
Instructions
- Add the oil to a large rondeau pot over medium high heat.
- Place in the ground beef and cook on all sides to sear it until browned and cooked throughout, which takes about 6 to 7 minutes. Stir this frequently.
- Set the beef to the side on a plate and then add the onions and leeks to the pot with the rendered meat fat and caramelize the onions over low to medium heat for up to 45 minutes or until very well browned, sweet, and tender.
- Next, add in the carrots, celeriac root, and turnips and sauté for 5 to 6 minutes over medium heat just until very lightly browned.
- Stir in the garlic and cook it just until it becomes fragrant, which takes about 30 to 45 seconds.
- Add back in the beef to the pan and stir it until combined.
- Deglaze with the red wine and cook it until au sec or almost gone, which takes about 3 to 4 minutes.
- Stir in the tomato paste until the ingredients are coated.
- Next, sprinkle in the flour and stir it to combine.
- Pour in the beef stock and cook for 1 to 2 minutes or just until thick.
- Season with Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Adjust any seasonings and stirring these in and tasting it. If you like Dijon mustard go with the full 2 tablespoons.
- Transfer the beef filling to a deep 13x9 pan. Briefly set it aside.
- In a large pot of boiling salted water add in the potatoes and cook for 12 to 13 minutes or until tender.
- Drain the potatoes and hand mash them or run them through a food mill until smooth.
- Fold in the buttermilk, melted butter, 1 cup of cheese, egg yolks, salt, and ground white pepper until mixed on. Transfer to optional piping bag with a large star or round tip.
- Add the potatoes to the top of the pan with the beef filling in any design you want. You can do stars, zig sags, fleurettes, or even just add to the top and smooth it out.
- Garnish with a ¼ cup of melted butter and ½ cup of cheese. Bake at 350° for 25 to 30 minutes or until lightly browned on top.
- Sprinkle on an optional garnish of chopped parsley and serve.
Notes
- This pie can be kept warm, covered in foil at low oven temperature for up to one hour before serving.
- Store leftovers covered in the fridge for up to four days, or freeze for up to two months; thaw in fridge overnight before reheating.
- Reheat in a 350°F oven 10-15 minutes or microwave portions; mashed potato topping may need extra buttermilk or butter to maintain creamy yet scoopable texture.
- Use Dubliner cheese or substitute with gruyere or aged white cheddar; Yukon potatoes work as an alternative to russet potatoes.
- The filling pot size used was about seven quarts and the recipe can be halved if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 28g | 56% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 436mg | 18% |
| Potassium | 1578mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 224mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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