Cottage pie
Do you know the difference between cottage pie and shepherd's pie? The distinction is not typically practiced in America but the difference is which meat you use to prepare the meal! Ground beef is used for cottage pie and ground lamb is used for shepherd's pie! Have you ever tried either? Which do you prefer?
Click the photo to watch a step-by-step video of this recipe in action!
Ingredients
1 lb (450g) ground beef
1 onion, finely chopped
2 carrots, diced
1 cup peas (fresh or frozen)
2 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
2 tbsp Worcestershire sauce
1 tsp thyme (optional)
Salt and pepper, to taste
4 cups mashed potatoes (prepared separately)
2 tbsp butter (for topping the pie)
Instructions:
Preheat the oven to 400°F (200°C).
Cook the beef: In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Add vegetables: Stir in the chopped onion, carrots, and garlic. Cook until soft, about 5 minutes.
Add flavor: Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Bring to a simmer and cook for 10 minutes until the mixture thickens. Stir in the peas, and season with salt and pepper to taste.
Assemble the pie: Transfer the beef and vegetable mixture into a baking dish. Spread the mashed potatoes evenly on top.
Add butter: Dot the top of the potatoes with butter for extra richness.
Bake: Place in the oven and bake for 20-25 minutes, until the top is golden brown and crispy.
Serve: Let the pie cool for a few minutes before serving. Enjoy your hearty cottage pie!
Feel free to adjust the vegetables or seasoning to your taste!