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It's a good remedy for the winter chills.—Shannon Copley, Upper Arlington, Ohio Classic Cottage Pie Recipe photo by Taste of Home A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. You can have Cottage Pie using 27 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Cottage Pie

You need of Filling.
It's 3 lb of ground beef (80/20).
It's 3-4 strips of bacon (ground/minced) (optional).
You need 1 of medium onion (diced).
It's 1 head of garlic (minced).
You need 5 of medium carrots (diced).
You need 4 of celery stalks (diced).
You need 2 c of green beans (chopped 2 in long).
It's 8 oz of package of mushrooms (diced).
You need 1 (6 oz) of can of tomato paste.
You need 1/3 c of flour.
You need 1/2 c of red wine (optional).
You need 3-4 c of beef or vegetable broth.
It's 1 tsp of Beef Better than Bullion (optional).
You need of Seasoning.
You need of salt and pepper.
It's 1/4-1/2 tsp of cayenne pepper.
It's 1 tsp of paprika.
It's 1-2 tsp of fresh chopped thyme.
Prepare 1-2 of bay leaves (optional).
You need of Mashed Potatoes.
It's 5 of large russet potatoes.
Prepare 1 pint of cream or heavy cream.
Prepare 1 cup of parmesan cheese (shaved).
It's 1 stick of butter.
It's 1/2-1 c of sour cream (Optional, but let’s be honest, preferred).
Prepare of salt and pepper.

Boil the potatoes until soft and mash them with the milk until smooth and creamy. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato. If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cottage Pie is one of those rare foods that is truly perfect to make in advance.

Cottage Pie instructions

Begin by browning the meat over medium heat. I like to add some ground bacon to add a little extra fat content and enhance the overall flavor. Remove the browned meat and set to the side..
Add the diced onions and minced garlic to the pan you browned the meat in. Allow the onions to soften and your kitchen to fill with the best aroma known to chef-kind..
Once your onions have softened add the diced celery, carrots and mushrooms and two tablespoons of butter. Season with fresh chopped thyme, salt, and pepper to taste..
As the veggies cook mix in the tomato paste. After a couple minutes add the green beans. Veggies should soften slightly, however we do want a crunch to them..
Mix in the flour and stir to coat. Allow to cook for a minute before adding the wine. Slowly begin adding broth to the mixture. A gravy-like texture will form and bind the meat and veggies. If you would like, add a tsp of Better than Bouillon to the mixture and stir. Add cayenne pepper (more if you like spice),paprika, and bay leaves. Reduce the heat and allow the mixture to simmer for 5 min, stirring occasionally..
Peel and chop the potatoes. Add the chopped potatoes to a pot of salted water and boil for 8-10 minutes or until the potatoes are tender preferably as the filling begins to cook..
Drain the potatoes and add butter, sour cream, and cheese. Begin to mash the potatoes using a masher, whisk, immersion blender, or wooden spoon. Slowly add cream while mashing to smoothen the mixture..
Once smooth season to taste with salt and pepper..
*Note: In my opinion mashed potatoes are an incredibly personal thing. Everyone’s recipe is different and everyone has their own potato preferences. Make whatever mash is going to make you happiest but my mash will always be buttery and creamy with a little tang from the sour cream and will ALWAYS have some lumps. Life is better lumpy..
Remove components from heat and remove bay leaves from the filling. Preheat the oven to 410°F..
This recipe will make two medium size pies or one very large pie. Fill your baking dish ⅔ full with filling..
Pipe or spoon the mashed potatoes into an even layer over the filling. Drizzle with a little olive oil. Bake for 20-25 min or until golden brown. Broil for 2-3 minutes if you desire a crispier/darker finish on the potatoes..
Serve and enjoy!.
This recipe is incredibly easy to turn vegetarian or vegan friendly. Add additional mushrooms or root vegetables to the filling and sub any dairy components for your favorite dairy substitutes..
I like crunchy veggies to compliment the rich and creamy texture of the potatoes. If a little crunch isn’t your thing, allow the veggies to saute for slightly more time prior to adding the flour and broth and then allow to simmer for about 10 min. Make sure you are stirring and adding more broth should the mixture become too thick..
Seasoning is a preference. Like things spicier? Add more cayenne pepper or some hot sauce into the mixture. Need a garnish? Chop some parsley or chives and sprinkle over a steaming portion of pie. Think I’m missing something? Email me!.

Cottage Pie and Shepherd's Pie are both savory meat pies with a crust or topping of mashed potatoes. Traditionally, Shepherd's Pie is made with ground or minced lamb, while a Cottage Pie is made with ground or minced beef. We prefer beef in this house, so the Cottage Pie has always been our preference! Why is Cottage Pie called "Cottage Pie?" At its most basic, cottage pie is a meat pie (or casserole) that is topped with mashed potatoes rather than a pie crust. After this, it can vary greatly from region to region (or kitchen to kitchen).