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Cottage Pie Recipe

Cottage Pie

cottage pie recipe

Cottage Pie Recipe-

Since the 18th century, leftover beef trimmings have been used to make the British delicacy known as cottage pie. It has changed to now include vegetables, gravy, and ground beef (or mince, as we say in the U.K.). It becomes the ideal comfort dish when baked with fluffy mashed potatoes on top.

Even though it takes a little longer than average to prepare, the dish is well worth the extra time. I frequently yearn for it, especially when I’m homesick.

What Distinguishes Shepherd’s Pie From Cottage Pie?

The distinction is simply that lamb is included in the pie because shepherds tend to the sheep. Beef is used to make cottage pie. Although they are both occasionally referred to as shepherd’s pies together outside the

cottage pie recipe Ingredients

3 tbsp olive oil

1¼kg beef mince

2 onions, finely chopped

3 carrots, chopped

3 celery sticks, chopped

2 garlic cloves, finely chopped

3 tbsp plain flour

1 tbsp tomato purée

large glass of red wine (optional)

850ml beef stock

4 tbsp Worcestershire sauce

a few thymes sprig

2 bay leaves

For the mash

1.8kg potatoes, chopped

225ml milk

25g butter

200g strong cheddar, grated

freshly grated nutmeg

Cottage Pie Recipe Method

Cottage Pie Recipe Step 1.

You may need to sauté the 114 kg of beef mince in batches as you heat 1 tbsp of olive oil in a large skillet. As it ages, set away.

Cottage Pie Recipe STEP 2

The remaining 2 tbsp of olive oil should be added to the pan along with 2 finely chopped onions, 3 chopped carrots, and 3 chopped celery sticks. Cook on a low heat for 20 minutes or until the vegetables are tender.

Cottage Pie Recipe STEP 3

Return the beef to the pan after adding 2 finely chopped garlic cloves, 3 tbsp plain flour, and 1 tbsp tomato purée. Increase the heat and cook for a few minutes.

Cottage Pie Recipe STEP 4

Before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few sprigs of thyme, and 2 bay leaves, pour over a large glass of red wine, if used, and boil to gently reduce it.

Cottage Pie Recipe STEP 5

45 minutes should be spent cooking, uncovered, at a simmer. The gravy ought to be thick and covering the meat by this point. If there is still a lot of liquid after around 30 minutes, turn up the heat a little to thin out the gravy. After thoroughly seasoning, remove the bay leaves and thyme stalks.

Cottage Pie Recipe STEP 6

Make the mash in the interim. The 1.8 kg of peeled and chopped potatoes should be covered in salted cold water and cooked for about 20 minutes in a big saucepan.

Cottage Pie Recipe STEP 7

Drain thoroughly, then give it some time to steam-dry. Three-quarters of the 200g of strong cheddar cheese should be added to the 225ml of milk, 25g of butter, and mash well. Season with salt, pepper, and freshly grated nutmeg.

Cottage Pie Recipe STEP 8

Divide the meat between two oven-safe dishes. Pour or spoon mash over it to cover. the remaining cheese on top.

Cottage Pie Recipe STEP 9

For immediate consumption, preheat the oven to 220°C/200°F fan/gas 7 and bake for 25–30 minutes, or until the topping is brown.

Cottage Pie Recipe STEP 10

If you prefer to use a slow cooker, brown the mince in batches before adding it to the pot and seasoning with some Worcestershire sauce, herbs, flour, purée, stock, and veggies. For 4-5 hours on High, cook covered. Following the directions above, prepare the mash, and then continue cooking it in the oven.

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