Cottage pie is an unbelievably comforting dish, a relative of Shepherd’s Pie that uses beef instead of lamb. This recipe provides a delicious homemade version with a rich meat filling and creamy, cheesy mashed potato topping.
For the meat filling:
1. In a large pot over medium heat, add 2 tablespoons of oil. Once the oil has warmed up, add 1 finely diced onion and 2-3 cubed carrots. Cook for 3-4 minutes until soft.
2. Add 3 cloves of minced garlic and cook until fragrant.
3. Add 2 pounds of ground beef and cook through until browned.
4. Once the beef is done, add 3 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, and some fresh thyme. Cook for approximately 1 minute.
5. Add half a cup of red wine and allow the alcohol to cook off for an additional minute.
6. Add 1.5 cups of beef stock. Cut the heat to low and let it simmer for 10-15 minutes.
7. In the last couple of minutes, add your frozen peas, salt, and pepper to taste. Transfer the mixture to an oven-safe dish.
For the mashed potatoes:
1. Use 5-6 medium-sized russet potatoes. Boil them until tender.
2. Run the cooked potatoes through a potato ricer.
3. Add 3 tablespoons of butter and heavy cream (starting with around 2 tablespoons at a time) until you achieve a thick but smooth texture.
4. Add 1/4 cup of Parmigiano-reggiano and 2 egg yolks. Season with salt to taste (e.g., using Roasted Garlic salt).
To assemble and bake:
1. Either lay or pipe your mashed potatoes onto the beef mince in the oven-safe dish.
2. Add more Parmigiano-reggiano on top.
3. Place the dish in an oven preheated to 375°F (190°C) for around 20 minutes. Enjoy!
