Farmhouse Cottage Pie Recipe
Cowbridge Kitchen
A Cottage Pie is similar to a Shepherd's pie in that both are made with minced meat and topped with mashed potato. This traditional Cottage Pie recipe is made with minced Beef and is just a meat pie packed with vegetables in a rich beef gravy.
A Cottage pie is packed with everything you need, Potatoes, Meat and Vegetables and so can be served on its own, but I like to serve this with homemade thick cut chips.
1hr Prep.
1hr Cooking time.
Time
This is per serving
Calories: 562
Protein: 23.4g
Fat: 32.4g
Carbohydrates: 40.6g
Fiber: 6.1g
Sugar: 4.3g
Nutrition
Servings
Difficulty
Cottage pie is made with Beef, Shepherds pie is made with Lamb.
Cost to make:
£3.25 / $4.09(Est.)
Equipment:
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How to Make Cottage Pie
The origins of the Cottage Pie are at best questionable , most probably English. It is a dish created by folks of limited income and means.
The word 'Cottage' refers to the poor house and ' Pie' is generally a dish that uses up left over ingredients, so it is a great money saving recipe.
Of course in todays modern world the humble Cottage pie and its rival , 'Shepherd's Pie' have found their way into our hearts as a winter comfort food, a meat pie packed with vegetables and it is a firm family favoritie.
Cuisine:British
ingredients
1 Brown onion
1 Carrot
50 g Peas
2 Beef stock cube
1/4 tsp Black Pepper
350 ml Hot water
50 ml Red Wine
60 g Beef Dripping (Fat)
50 g Plain flour
Cooking Instructions
- Dice the onion and carrot and set aside.
- Add the Peas and diced Carrots to a pan of boiling water and simmer for about 10 min’s.
- Add 50 g beef fat to a large frying pan .
- Cook the onions in the fat for about 5 minutes.
- When the Onions are soft add the minced beef to the pan and mix it up with the onions and cook until it is brown, 15 min
- Make up 400 ml of Beef stock using the stock cubes and Black Pepper, then add the Red Wine to the stock so that you have 450 ml of stock.
- When the Beef is cooked add the flour to make a Roux.
- Add the beef stock to the pan to form a thick gravy. If the gravy is too thick you can add a bit more water.
- Add the cooked vegetables, then reduce for around 15 minutes. Cool down in the fridge for 1 hour.
- While the beef is cooling, make some mash potato with about 4 medium spuds.
- With the mash still hot , add the minced beef filling to an ovenproof dish , then top with the mash potato, spreading it lightly with the back of a fork.
- Bake in a preheated oven at 180c for 40 minutes or until the mash is golden brown.
I like to cover this with cheese and melt it under the grill to give it a crispy topping.