The Best Cottage Pie
User Reviews
3.5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
610 kcal
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Course
Main Course
The Best Cottage Pie
Description
This cottage pie starts by sautéing leeks and carrots before browning ground beef short ribs to develop a rich base. Tomato paste, Dijon mustard, Worcestershire sauce, and beef stock combine to create a flavorful, thickened meat sauce seasoned with salt and pepper. Returning the cooked vegetables into the sauce adds texture and sweetness.
Meanwhile, russet potatoes are boiled and mashed with buttermilk and butter, creating a smooth, tangy topping. A coating of shredded sharp cheddar is folded in for extra richness. The meat mixture is transferred to a casserole dish and evenly topped with the mashed potatoes. Baking at 350°F melts the cheese and crisps the potato surface.
The resulting dish has a tender, savory filling with a creamy, cheesy crust. It serves as a filling one-dish meal and pairs well with simple side salads or steamed greens for balance.
Ingredients
- 2 Tbsp olive oil
- 2 leek trimmed, thinly sliced, and washed
- 1 carrot trimmed, peeled and sliced, bunch thin young or 2 regular sized
- 1.5 lbs ground beef short ribs you can use regular ground beef as well
- 2 Tbsp tomato paste I always keep a tube in the fridge
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 cup beef stock or bone broth
- wondra flour a quick dissolving flour optional, a sprinkle of
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
mashed potato topping
- 1.5 lb russet potato peeled and cut in chunks
- 1/2 cup buttermilk
- 4 Tbsp butter divided, unsalted
- 1 cup cheddar cheese shredded sharp
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 350F
- Heat the oil in a skillet and sauté the leeks and carrots for about 5 minutes. Remove to a plate.
- Brown the ground beef, breaking it up as it browns so it has a nice crumbly texture. If it's excessively greasy, drain some off. I didn't, I like to retain the fat for flavor unless there's a ton of it.
- Stir in the tomato paste, mustard, Worcestershire sauce, and broth to combine. Bring up to a simmer and let simmer gently for 15 to 20 minutes to allow the broth to reduce. Season to taste with salt and pepper. If your gravy is very thin you might want to stir in a sprinkling of Wondra flour, about a teaspoon to start, which will thicken it up instantly. Be sparing with it, a little will do.
- Add the vegetables back into the pan and mix well. Turn the mixture into a large pie plate or casserole dish. Spread out evenly.
- Meanwhile boil the potatoes until very tender. Drain and mash with the buttermilk and 3 tablespoons of the butter. Add more buttermilk if the potato mixture seems dry. Fold in the cheese and season with a little salt and pepper if needed.
- Spread the mashed potatoes over the top of the pie. Melt the remaining 1 tablespoon butter and gently brush over the mashed potatoes.
- Put the baking dish on a baking sheet to catch any drips, and bake for about 50 minutes, or until browned and bubbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 42g | 65% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 122mg | 41% |
| Sodium | 454mg | 19% |
| Potassium | 1072mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2737IU | 55% |
| Vitamin C | 28mg | 31% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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