Traditional English Cottage Pie

What is the difference between cottage pie and shepherd’s pie? Well, that depends on who you ask. Traditionalists say that cottage pie is made with beef but shepherd’s pie is made with lamb or mutton. However, that is modern use. Historically the terms were interchangeable and was first used in 1790 England when the potato was becoming popular.

My household growing up used shepherd’s pie for the beef variety, but following tradition, this is a cottage pie and it’s delicious.

This recipe is made in a 12-inch cast iron pan and gives six hearty portions.

Dig in!

Ingredients

• 3 tbsp olive oil (or butter)

• 2 lbs lean ground beef (mince)

• 3 garlic cloves, minced, or 1/2 tsp or garlic pureé

• 1 small onion, diced

• 3 celery sticks, diced

• salt & pepper
  ~

• 3 carrots, peeled and grated or chopped

• 1.5 cup of frozen peas

• 1.5 cups beef stock or bone broth

• 3 tbsp corn starch

• 1 tbsp tomato paste

• 1 — 2 tbsp herb mix of choice (summer savory, thyme, rosemary, oregano)
  ~

• 8 large russet potatoes, peeled & chopped (see notes)

• 1/2 cup of cream

• salt & pepper

• parmesan or other hard cheese, shredded (opt)

Instructions

Potatoes (thatch)

1. start by boiling potatoes in pot with salted water

2. boil for 15 minutes or until easily pierced with a fork

3. drain

4. mash with cream, , salt & pepper

Preheat oven to 400°F

Beef base

1. heat cast iron pan on medium heat

2. add ground beef 1 tbsp olive oil and sauté until golden

3. remove from heat and set aside

Vegetables and gravy

1. add remaining oil to pan and heat over medium heat

2. add onions, garlic, and celery and brown

3. add peas and carrots

4. sauté until vegetables have softened

5. add tomato paste and broth

6. increase heat to medium high and bring to low simmer

7. whisk in corn starch

Assembly

1. add beef to gravy and mix thoroughly

2. turn heat off

3. top with potatoes and smooth surface making sure there is a lip on the edge of the pan so the butter doesn’t run over

4. (opt) create thatch design on top of potatoes with the back of a fork

5. brush butter onto the top of the potatoes

6. (opt) sprinkle shredded cheese on top

Cooking

1. cook in oven at 400°F for about 30 minutes until golden brown

2. remove from oven and let sit for 15 minutes

Notes

Potatoes can be yellow, red, or russet. I generally peel russet but leave the peels on yellow or red and call it “rustic.”

An easy way to peel potatoes is to boil them with their skin on, then cool and the skin will pinch off.

Serve with green beans, peas or a salad.