Description
Cottage Pie is a comforting dish that combines savory ground beef with fresh vegetables, topped with creamy mashed potatoes. This easy-to-make meal is ideal for a hearty family dinner, packed with flavor and satisfying goodness.
Ingredients
Scale
- 3 tablespoons olive oil
- 2 pounds ground beef
- 1 peeled and small diced yellow onion
- 2 rinsed, quartered, and thinly sliced leeks
- 2 peeled small-diced carrots
- 1 cup peeled and small-diced celeriac root
- 1 cup peeled and small-diced turnip
- 4 finely minced cloves of garlic
- 1 cup red wine
- ¼ cup tomato paste
- ¼ cup all-purpose flour
- 2 ½ cups beef stock
- 1 tablespoon worcestershire sauce
- 1 to 2 tablespoons dijon mustard
- 2 teaspoons chopped fresh thyme
- coarse sea salt and fresh cracked pepper to taste
- 5 pounds peeled quartered russet potatoes
- ½ to ¾ cup buttermilk
- 1 stick + ¼ cup melted unsalted butter
- 1 ½ cups shredded dubliner cheese
- 2 egg yolks
- coarse sea salt and ground white pepper to taste
Instructions
- Heat the olive oil in a large rondeau pot over medium high heat.
- Add ground beef and sear until browned, about 6-7 minutes, stirring frequently.
- Remove beef and set aside. Add onions and leeks, caramelizing over low to medium heat for 45 minutes until browned.
- Stir in carrots, celeriac, and turnips; sauté for 5-6 minutes until lightly browned.
- Add minced garlic and cook until fragrant, about 30-45 seconds.
- Return beef to the pot and combine.
- Deglaze with red wine, cooking until almost evaporated, about 3-4 minutes.
- Mix in tomato paste until everything is coated.
- Sprinkle flour over mix and stir to combine.
- Pour in beef stock and cook for 1-2 minutes until thickened.
- Add worcestershire sauce, dijon mustard, salt, pepper, and thyme; adjust seasonings to taste.
- Transfer beef mixture to a deep 13×9 pan and set aside briefly.
- Boil salted water in a large pot, add potatoes, and cook for 12-13 minutes until tender.
- Drain potatoes and mash until smooth.
- Fold in buttermilk, melted butter, 1 cup cheese, egg yolks, and season with salt and white pepper.
- Transfer potato mixture to a piping bag, if desired. Top the beef filling with potatoes in any design.
- Garnish with melted butter and remaining cheese. Bake at 350°F for 25-30 minutes until lightly browned.
- Optional: sprinkle with chopped parsley and serve.
Notes
Feel free to mix and match vegetables based on your preference or what you have on hand.
For added flavor, consider using a rich beef broth instead of stock.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg