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–+ servings
Cottage Pie served in a flat bowl.

Cottage Pie

Savory layers of seasoned ground beef, vegetables, and whipped mashed potatoes baked into a delicious pie.
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Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 4 people
Calories 825 kcal

Equipment

  • cutting board
  • kitchen knife
  • large stockpot
  • spider strainer
  • potato ricer - with a fine grate
  • medium skillet
  • slotted spoon
  • colander
  • medium glass bowl
  • large glass bowl
  • measuring cups
  • deep casserole dish
  • piping bag - with a large star tip

Ingredients
  

For the potatoes

  • 6 medium russet potatoes
  • 2 egg yolks
  • ½ cup milk - divided
  • 1 tsp kosher salt - more to taste
  • ½ tsp black pepper - more to taste
  • 2 tbsp butter - for the mash
  • 2 tbsp sour cream
  • 2 tbsp butter - to be melted and drizzled on top

For the vegetables

  • 2 cups mixed vegetables - thawed

For the ground beef

  • 1 tbsp olive oil
  • 1 pound lean ground beef
  • 2 tbsp butter
  • 1 medium yellow onion - diced
  • 1 clove garlic - minced
  • 2 sprigs thyme - minced
  • 1 tbsp tomato paste
  • 3 tbsp Worcestershire sauce
  • 7 ounces dry red wine
  • 1 tbsp all-purpose flour
  • 2 cups chicken stock
  • 1 tsp Dijon mustard

Instructions
 

For the mashed potatoes

  • Peel the potatoes, and cut them in half or into equal size portions
    6 medium russet potatoes
    Peel potatoes and cut into equal sized pieces.
  • Separate two egg yolks from their whites. Add the yolks to a mixing bowl. Discard the egg whites, or keep them in the refrigerator for another use.
    2 egg yolks
    Add two egg yolks to a mixing bowl.
  • Whisk in half of the milk, plus the salt and pepper. Set aside.
    1/2 cup milk, 1 tsp kosher salt, 1/2 tsp black pepper
    Whisk together yolks, milk, salt and pepper.
  • Boil the potatoes until fork-tender. Do not over-boil the potatoes or they will fall apart. This should take about 20-25 minutes.
    Boil potatoes until fork-tender.
  • Remove the potatoes to a large mixing bowl and allow them to steam-out for about 5 minutes.
    Allow the boiled potatoes to steam-out for about 5 minutes.
  • When the potatoes are somewhat dry, pass them through a ricer with a small grate.
    Pass the potatoes through a fine-grated potato ricer.
  • Add 2 tablespoons of the butter to the mash. Gently toss the butter into the mash until the butter is melted and incorporated.
    2 tbsp butter
    Add butter to the riced potatoes.
  • Add the egg yolk mixture.
    Add the egg yolk mixture.
  • Heat up the remaining half of the milk in the microwave, then add it to the mash and toss together.
    Gently toss it all together.
  • Toss in the sour cream. The mash should have a light, airy texture at this point.
    2 tbsp sour cream
    Toss in hot milk and sour cream.

For the vegetables

  • Thaw two cups of frozen vegetables, and set aside.
    2 cups mixed vegetables
    Defrost frozen mixed vegetables.

For the ground beef

  • Add olive oil to a medium skillet over medium heat. Add the ground beef, and spread it out in the pan.
    1 tbsp olive oil, 1 pound lean ground beef
    Add olive oil to a medium skillet over medium heat, then add the ground beef.
  • Thoroughly brown the ground beef, then remove it to a colander. Allow the ground beef to drain as much oil as possible.
    Brown the ground beef then remove to a colander to drain excess oil.
  • Add the onions to the pan, plus 2 tbsp of butter. Sauté until translucent. Add the garlic and thyme, and sauté until aromatic.
    1 medium yellow onion, 1 clove garlic, 2 sprigs thyme, 2 tbsp butter
    Sauté onions, garlic and thyme until soft and aromatic.
  • Add the tomato paste to the skillet.
    1 tbsp tomato paste
    Add the tomato paste.
  • Add the browned ground beef back to the skillet.
    Return the browned ground beef to the skillet.
  • Toss it all together and cook for a few of minutes.
    Toss it all together and cook for a few minutes.
  • Adds the Worcestershire sauce.
    3 tbsp Worcestershire sauce
    Add the Worcestershire sauce.
  • Add the red wine. Stir it all together, and scrape up any crusty bits from the bottom of the pan (the fond).
    7 ounces dry red wine
    Add the dry white wine.
  • Add the flour. Toss it all together and cook for a few minutes.
    1 tbsp all-purpose flour
    Add the flour. Toss it together and cook for a few minutes.
  • Add hot chicken stock.
    2 cups chicken stock
    Add the hot chicken stock.
  • Bring to a boil, then reduce the heat to a fast simmer.
    Simmer until liquid is reduced by half.
  • Add the Dijon mustard. Simmer for about 30 minutes. The liquid should reduce by about half, and the sauce should be thick and glossy.
    1 tsp Dijon mustard
    Add the Dijon mustard.

Putting it all together

  • Add the contents of the skillet to a casserole dish with high sides. Press down the meat with the back of a spoon so that it is flat and level.
    Add the ground beef and gravy to a high-sided casserole dish.
  • Add the mixed vegetables directly on top of the ground beef.
    Top with the thawed mixed vegetables.
  • Add the potatoes to a piping bag with a large star tip. Pipe out the potatoes evenly, covering all of the vegetables. Pipe out rosettes of mashed potato until all of the potatoes have been extruded.
    Using a piping bag to evenly cover the vegetables.
  • Melt the last bit of butter in the microwave, then carefully drizzle the melted butter over all of the potatoes, allowing it to get into all of the crevices.
    2 tbsp butter
    Use a large star-tip to pipe out rosettes of potatoes. Drizzle with melted butter.
  • Preheat the oven to 400℉. Add the casserole dish to the oven and bake for 30 minutes. The edges of the potato rosettes should be nicely browned. Allow the cottage pie to rest for about 5 minutes or until it has cooled enough to serve.
    Cottage Pie, baked until bubbly and golden-brown.
  • Serve in a flat bowl, with plenty of room to build lots of perfect bites. Enjoy!
    Cottage Pie served in a flat bowl.

Nutrition

Calories: 825kcal | Carbohydrates: 85g | Protein: 41g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1252mg | Potassium: 2308mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5467IU | Vitamin C: 34mg | Calcium: 166mg | Iron: 8mg
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