Looking for a traditional meat pie or more into avant-garde delicacies? Check out this Cottage pie recipe that encompass future and history!
Course Main Course, Meal
Cuisine Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Ingredients
Mashed potatoes
4lbPotatoes
⅞cupSour cream
2teaspoonSalt
Cottage pie sauce
2tablespoonsCooking oil
1medium Onion
1bigCarrot
1rib Celery
1teaspoonSalt
1sprig Rosemary¾ teaspoon dried
1sprig Thyme¾ teaspoon dried
2lbGround beef
½cupTomato paste
½cupRed wine
2teaspoonSalt
1teaspoonBlack pepper
2piecesBay leaf
1cupPeas
Instructions
Make mashed potatoes by cooking potatoes, drain then mash them. Add salt and sour cream for best results. If in doubt, check out: Mashed Potato with Skin
Heat oil to high then sauté diced onion, carrot, celery and salt until the onion gets a glassy / translucent look.
Reduce heat and stir-fry until the onion caramelizes, about 15 - 20 minutes.
Mix in garlic, thyme and rosemary.
Increase heat then add the ground meat with more salt and some optional ground pepper.
Stir-fry until the meat is browned then add tomato puree, laurel and some optional wine.
Bring it to boil then simmer until half of the liquid is evaporated, about 10 minutes.
Add the peas and any other vegetables that tickles our fancy. Put the lid on and cook the vegetables ready. Peas takes about 3 minutes, even when frozen.
Portion the meat out.
Top it with mashed potatoes. Don't forget to poke holes into the mashed potato to allow the steam to escape otherwise the aesthetics of our pretty looking pie may suffer the consequences.
Some like to add some grated cheese on top. It's absolutely not necessary.
Place the cottage pies into the middle rack of a 350°F / 180°C preheated oven until the top starts to get a golden brown color, about 30 - 40 minutes.