Cottage Pie is a common British dish, made of minced beef, topped with a thick layer of mashed potatoes and then baked.
This is not a traditional recipe, rather my version of it.
It’s a really great way to use up leftover mashed potatoes – I had a lot left, and decided to make this – It turned out to be super delicious so I’m happy to share the recipe with you!
It’s so simple and so comforting – perfect for Sunday dinner.
Time: about 1 hour
For the meat:
1 tbsp butter
1 medium carrot
1 medium onion
1 large celery stick
1 garlic clove
500 g minced beef or lamb
Salt and pepper
1 tbsp Worcestershire sauce
1 tsp dry parsley
1/2 glass dry red wine
1/2 glass chicken stock
For the mashed potatoes:
400 g medium potatoes (about 4 or 5)
1/2 glass milk
2 tbsp butter
1 tsp salt
For the Pecorino Bread Crumbs:
3 tbsp melted butter
3 tbsp grated Parmesan
3 tbsp grated Pecorino
3 tbsp bread crumbs
1/4 tsp Freshly ground black pepper
First, make the mashed potatoes: Bring a large pot of water to boil, throw in about 400 g washed but unpeeled potatoes and cook for about 20 min or until a knife goes easily in. Take the potatoes out of the water and once cooled a bit, peel them. Return to the pot, add about 1/2 cup milk (you might need to add a bit more), 2 tbsp butter and 1 tsp salt and mash with a potato musher until no lumps are seen and the potatoes are fluffy, smooth and buttery.
Melt 4 tbsp butter in a large sauté pan or a cast iron pan on medium heat (cast iron preferred). Spoon out 3 tablespoons of melted butter and transfer into separate bowl where you will make the bread crumbs.
Finely chop 1 medium carrot, 1 medium onion, 1 large celery stick, 1 garlic clove and add to the pan. Fry until onion is translucent and everything reduced in size a bit.
Make the bread crumbs: While the vegetables are cooking, mix 3 tbsp grated Parmesan, 3 tbsp grated Pecorino, 3 tbsp bread crumbs, and 1/4 teaspoon freshly ground black pepper with the melted butter in a bowl until there are no more lumps, and set aside.
Once the vegetables are ready: add 500 g minced meat and season with salt and pepper. Once the meat has browned and the juices evaporated, make a well in the pan and add 1 tbsp tomato paste, let it sweat out for 30 seconds and mix with the meat until it all gets a brick colour. Then add 1 tbsp Worcestershire sauce and 1 tsp parsley and mix. Add 1/2 glass dry red wine and cook until the alcohol has completely evaporated. Add 1/2 glass chicken stock and cook for a few more minutes until the sauce has thickened. Take off the heat.
Transfer the meat into a baking dish, or if using cast iron – just top it with the mashed potatoes and the Parmesan bread crumbs on top.
Place into the preheated oven and cook for about 30 min on 180°c until the breadcrumbs have turned golden and crunchy.
Serve with chopped chives on top.