Cottage Pie

This cottage pie will yield a thick and savory filling with a toasty & creamy mashed potato topping. I choose to use as many organic ingredients as I can find in this dish, and most are readily available. Here are some tips and techniques before we get to the recipe (reference these again as you make the dish as they definitely add to the overall product)!

TIP: Season each addition to the pot as you go. I always add a pinch of salt and pepper to each addition rather than just dumping a measured amount into the finished dish. This really brings out the flavors.

TECHNIQUE: Cook your filling down and don’t rush or skip this step. You don’t want a runny cottage pie nor do you want the potatoes and filling to bleed into each other. This makes serving and plating a lot less messy.

TIP: Let your filling cool while making the mashed potatoes. I like to press it into the casserole dish and put it in the fridge for a while so it sets up. This allows you to spread the mashed potatoe topping without any bleeding or mixing into your filling.

TECHNIQUE: When making your mashed potatoes, return the drained potatoes to the hot pot that you cooked them in and let them steam dry for 30 seconds or so. Give the pot a few shakes before mashing.

TIP: Right before putting the dish into the oven, lightly drag a fork over the mashed potatoe topping. This creates some hills and valleys that get nice and toasty and gives a pleasant texture.

INGREDIENTS:

1 - 2 TBSP olive oil

3 cloves garlic, minced

1 small onion, chopped

1-2 carrots, chopped

2 stalks celery, chopped

1 LB lean ground beef

1/4 cup flour

1/4 cup tomato paste

2 cups beef broth

1/2 cup red wine

1 tomato bullion cube

2 TBSP worchestershire sauce

1 tsp dried thyme

2 bay leaves

1 tsp salt

1/2 tsp black pepper

TOPPING:

2.5 LB Russett potatoes

1/2 cup cream (or more)

3 TBSP butter

INSTRUCTIONS:

1) Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook for 2 minutes. Add carrots and celery and cook for 4 minutes more, or until soft.

2) Add beef to the vegetables and break apart with wooden spoon. Cook until browned.

3) Add flour and mix it into the filling. Add tomato paste, beef broth, red wine, tomato bullion cube, worchestershire sauce, thyme, bay leaves, salt and pepper.

4) Bring mixture to a boil and reduce heat to a simmer. Leave uncovered. Cook for approximately 30 minutes until the mixture is reduced to a gravy consistency. Stir occasionally to prevent scorching. Taste test and add seasoning if desired.

5) Transfer filling to a 1.5 quart casserole dish. Let the filling cool or chill in the fridge while you make the topping.

PREHEAT YOUR OVEN TO 350 DEGREES, AND MAKE THE TOPPING:

6) Peel and cut potatoes into 1 inch cubes. Cook potatoes in boiling water for approximately 15 minutes until tender. Drain and return to the pot they were cooked in to let steam dry. Add butter and mash. Add cream and salt and pepper, and continue to mash until smooth and creamy.

7) Spread mashed potatoes over filling in casserole dish. Use a fork to rough up the surface.

8) Bake for 25-30 minutes @350 degrees until the top is golden and the sides are bubbling.

9) Garnish dish with any herbs as desired and let stand for 5 minutes before serving.