Recipe for IG Cottage Pie
This Cottage Pie recipe is so scrumptious and satisfying! The filling is flavorful and the potatoes are nothing short of heavenly. You may be thinking this is strikingly similar to Shepard’s pie, and you would be correct. However, our recipe uses ground beef whereas Shepard’s pie traditionally uses ground lamb.
Some notes before we get into it:
- We find it’s faster to boil the potatoes first, and the skin slides right of once they’ve cooled enough to touch.
- The salt and pepper measurements for the potatoes and filling are more suggestions than anything else. We know everyone’s tastebuds are a little different, so add more or less to suit your own palate.
- We use a mix of vegetables in the filling because we like a lot of vegetables for this recipe. But feel free to use whatever combination you like or have on hand.
Prep Time: 30 minutes
Cook Time: 45 minutes
Yield: 6 Servings
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoon Worcestershire sauce
- 2 tsp garlic powder
- 2 tablespoons arrowroot for gluten-free or flour if not
- 3tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed veggies or anything you love ( we used corn, peas, carrots, & green beans)
- 2 lb’s of Yukon gold potatoes
- 8 tablespoons unsalted butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
- A few springs of fresh Italian Parsley for garnish- chopped (Optional)
MAKE THE MEAT FILLING
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour/arrowroot and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, and frozen mixed vegetables. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
MAKE THE POTATO TOPPING
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander, and peel them once they are cool enough to handle, the skins should slide off easily.
- Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
ASSEMBLE THE CASSEROLE
- Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving. Garnish with fresh chopped Italian parsley if desired.