My boyfriend and I recently got engaged in London (photo below)! It was our first time visiting, and we were instantly obsessed, even before the engagement. In honor of our new favorite city, I’m making one of my favorite British meals: cottage pie.
Cottage pie is basically a beef and potato casserole. I know it may not look the most appealing, but it’s one of the few British dishes I truly enjoy (sorry to any of my British supporters!). It’s a cozy mix of ground beef, tomatoes, and vegetables, all topped with creamy mashed potatoes and baked into a delicious casserole. In honor of our engagement, you definitely have to make this one!
Key Ingredients & Substitutions:
- Ground Beef – I like to use an 80/20 for the best flavor. You also can use ground lamb or turkey here.
- Onions, Carrot, Celery – These are the vegetable I personally like to use in this dish. You can add something like peas as well.
- Tomato Paste – This is used for the tomato flavor and richness. Omit if needed or replace with diced tomatoes.
- Glute Free Flour – This is used to thicken the mixture and make it into a casserole. Omit if needed or use all purpose flour.
- Chicken or Beef Stock – This again, is used to thicken and combine the beef mixture. Omit if needed.
- Russet Potatoes – Any white potato here works for making the mash topping.
- Heavy Cream – You can use dairy cream here or coconut cream, just make sure it is a thicker milk.
- Butter – Omit if you cannot use butter.
Cottage Pie
Prep Time: 25 minutes
Cook Time: 1 Hour 20 minutes
Total Time: 1 Hour 45 minutes
Serves: 4-6
Ingredients:
- 2 Tbsp avocado oil
- 1/2 onion, diced
- 5 carrots, diced
- 1 celery rib, diced
- 5 garlic cloves, minced
- salt and pepper to taste
- 1.5 lb ground beef
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- 1/4 tomato paste
- 1 Tbsp gluten free flour
- 3/4 cup stock, chicken or beef
Potato Toppings:
- 2.5 lbs russet potato, peeled and cubed into 1 inch cubes
- 1/2 cup heavy cream or coconut cream
- 5 garlic cloves, smashed
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 tbsp butter
Preparation:
STEP 1.
Preheat the oven to 375*F.
STEP 2.
In a pot of salted water, boil potatoes for 30 minutes until fork tender. Remove and place on sheet tray to dry in the oven for 10 minutes. While drying, steep the cream, garlic, rosemary and thyme sprigs for 5 minutes. Mash potatoes by putting them through a ricer, stir in the cream and melted butter, a little at a time, season with salt and pepper and set the mash aside.
STEP 3.
In a large pan over medium heat, add oil and saute the onion, carrots, and celery until translucent, salting as you go. Once cooked through, add garlic and saute another 2 minutes. Add the rosemary, thyme, ground beef and saute the beef, salting and peppering as you go. Once the beef is browned, add the tomato paste to coat the beef and saute 3 minutes. Sprinkle with flour and coat the beef. Add the stock, stir in and simmer 3-5 minutes until thickened. Turn off the heat.
STEP 4.
Transfer the beef mix to a casserole dish and with a spatula, spread into an even flat layer. Top with the mash potatoes and smooth into an even layer. With a fork, make a fun design. Transfer to the oven and bake for 30 minutes. After 30 minutes broil for 5 minutes to brown.
STEP 5.
Remove from the oven and cool for 10 minutes before serving.
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