Cottage Pie
D. Dane TidwellShare
Cottage Pie
Dane Tidwell
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
British
Author:
Dane Tidwell
Servings
6-8
Prep Time
20 minutes
Cook Time
1 hour 75 minutes
Cottage pie is a comforting and hearty dish that brings warmth to any table. This classic British meal features a savory filling of ground beef (in our case, beef & bison!), onions, carrots, and peas, all simmered in a rich gravy. The filling is topped with a layer of creamy parmesan mashed potatoes and bakes until it becomes golden and slightly crisp. The combination of flavorful meat filling and the smooth, buttery potatoes creates a delightful contrast in textures and flavors. Whether enjoyed on a chilly evening or as a satisfying family dinner, cottage pie is a timeless favorite that never fails to please.
Ingredients
-
1 lb ground beef
-
1 lb ground bison
-
Salt & Pepper
-
2 Tbsp salted butter
-
1 medium yellow onion
-
2 celery stalks
-
1 medium carrot
-
3 garlic cloves
-
2 Tbsp tomato paste
-
¼ cup all-purpose flour
-
2 cups beef broth
-
½ dry red wine
-
½ cup frozen peas
-
2 Tbsp Worcestershire sauce
-
4 thym sprigs
-
2 dried bay leaves
-
Salt
-
2 ½ lbs Yukon Gold potatoes
-
½ cup whole milk
-
5 Tbsp salted butter
-
¾ cup grated Parmesan
Directions
Heat the oven to 350 degrees.
Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground bison, beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.
To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.
Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground meat mixture. Remove from heat and set aside to cool slightly.
Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy. Taste and add salt if needed.Dollop the mashed potatoes on top in the skillet, carefully smoothing the mashed potatoes until it fully covers the mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.