How to make Cottage Pie
Today we’re having a flash sale on ground beef (right now it’s $4.50 per pound!) and we wanted to share one of our FAVORITE dinners using Brush Creek Valley Farms ground beef: Cottage PIe.
Cottage pie is a comfort food similar to shepherd’s pie, but uses ground beef instead of ground lamb. It’s absolutely delicious (because who doesn’t love mashed potatoes on TOP of an already cozy winter meal.
Our recipe comes from The Spruce Eats! Enjoy! Enjoy!
Classic Cottage Pie
2 lbs potatoes (russet or yukon gold), peeled and quartered
6 TBSP milk
1 stick of butter, cubed
Salt and Pepper to taste
1/2 tablespoon oil for sautéing vegetables
1 cup onion, chopped
1 cup carrot, chopped
1 clove garlic, minced
1 LB BCVF ground beef
1 cup beef stock
2 TBSP flat-leaf parsley
1 cup white mushrooms, sliced
1 TBSPS all-purpose flour
Cheddar cheese for sprinkling
Preheat oven to 375 degrees. Place a large pan on the stove with water (and lots of salt). Once it begins to boil, add potatoes. Boil gently until soft, about 15 minutes.
Drain the potatoes. Add milk and butter to the pan, and heat until butter melts. Add potatoes back into the pan and mash (you can use a rice mill or electric hand mixer). Season with salt and pepper, and set aside.
Melt oil in an oven proof skillet or dutch oven (we use cast iron). Add the onions, carrots, and a pinch of salt. Saute for 5 minutes.
Add garlic and cook for another minute (careful not to burn garlic). Add ground beef (seasoned with salt and pepper). Cook until all meat is browned. Sprinkle meat with flour and toss to coat. Continue cooking for another minute.
Add stock to the skillet, and scrape up brown bits. Add parsley and mushrooms, and season to taste with salt and pepper. Bring mixture to boil, cooking at a gentle simmer for 10-12 minutes.
Cover the ground beef mixture with the reserved mashed potatoes. Fluff the potatoes and sprinkled with grated cheese.
Cook in the oven for 30-35 minutes, or until surface is crisp and browned.