Cottage Pie (or Shepherd's Pie)
Cottage Pie is the ultimate comfort food! This traditional English dish consists of beef filling smothered in gravy and topped with mashed potatoes served until golden. Make it for a cozy St. Patrick's Day dinner!
- 3 Tbsp. Garlic Extra Olive Oil
- 1 lb. Low-fat Beef (or Impossible Burger)
- 2 Onions, finely chopped
- 3 Carrots, chopped
- 3 Celery sticks, chopped
- 2 Garlic cloves, finely chopped
- 3 Tbsp. Plain flour
- 1 Tbsp. Tomato purée
- 4 cups Beef stock (or Vegetable Stock)
- 4 tbsp Worcestershire sauce
- 1 bag Frozen Peas
- 1 tsp. Guinness Smoked Salt
- Few Thyme sprigs
- 2 Bay leaves
For the mash potato topping
- 4lb. Potatoes, peeled and cubed
- 1 cup Milk (or half and half or cream)
- 2 to 3 Tbsps. Butter
- Freshly grated nutmeg (optional)
- Freshly ground black pepper
- Salt to taste
- Heat 1 tbsp. olive oil in a large saucepan and fry the beef until browned. Set aside.
- Using the same pan, put 2 tbsp. olive oil, add onions, carrots, and celery. Cook on low heat until soft, about 20 mins.
- Add garlic, flour, salt, and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
- Add stock, Worcestershire sauce, thyme and bay leaf.
- Add peas. Bring to a simmer and cook, uncovered, for 20 mins. If a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme.
- Preheat oven 400 degrees. Oil an ovenproof casserole pan.
- In a large saucepan, cover the potatoes in salted cold water, bring to a boil and simmer until tender.
- Drain and mash well with the milk, butter, freshly grated nutmeg, and salt and pepper.
- Spoon the meat into ovenproof dishes. Spoon on the mash to cover.
- Place casserole in the oven for 25-30 mins, or until the topping is golden.
- Remove from oven and allow to cool for 10 minutes. Serve while still hot.
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