Beef Cottage Pie

Classic Comfort: Beef Cottage Pie – A Hearty Twist on Traditional Shepherd’s Pie

Shepherd’s Pie, a beloved dish with roots deep in the British Isles, traditionally features a savory filling of ground lamb or mutton, vegetables, and a rich gravy, all crowned with a golden layer of mashed potatoes. This dish, steeped in history, was a practical solution for shepherds looking to use leftover roasted meat. However, when the dish swaps lamb for beef, it earns the name “Cottage Pie.”

The term “cottage” reflects the modest homes of rural workers who popularized this variation. Cottage Pie, while sharing the comforting essence and structure of Shepherd’s Pie, uses ground beef, offering a rich and robust flavor profile that has made it a favorite in its own right. This twist not only caters to different culinary preferences but also celebrates the versatility of traditional recipes, allowing them to evolve with changing tastes and ingredients available.

Beef Cottage Pie

---

Shepherd’s Pie, traditionally made with lamb or mutton, can be adapted to use beef for a variant commonly referred to as “Cottage Pie.” Here is a simple recipe to create a delicious Beef Shepherd’s Pie that serves 6-8 people:

Ingredients

For the Beef Filling

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1.5 pounds (680 grams) ground beef
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• 1 cup beef broth
• Salt and pepper, to taste

For the Mashed Potato Topping

• 2.5 pounds (about 1.1 kg) potatoes, peeled and quartered
• 4 tablespoons unsalted butter
• 1/2 cup milk
• Salt and pepper, to taste
• 1 egg yolk (optional)

Instructions

Prepare the Mashed Potato Topping

1. Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy. Stir in the egg yolk if using, for extra richness.

Make the Beef Filling

1. Preheat your oven to 400°F (200°C).
2. In a large skillet or frying pan, heat the olive oil over medium heat. Add the onion and carrots, cooking until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Increase the heat to medium-high, add the ground beef, and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the frozen peas, tomato paste, Worcestershire sauce, thyme, and beef broth. Bring to a simmer and let the mixture cook until slightly thickened, about 10 minutes. Season with salt and pepper to taste.

Assemble and Bake

1. Transfer the beef mixture into a 9×13 inch baking dish (or similar size). Spread the mixture evenly.
2. Top the beef mixture with the mashed potatoes. Use a fork to create ridges on top if desired; these ridges will get nicely browned in the oven.
3. Bake in the preheated oven for about 20-25 minutes, or until the mashed potatoes are golden brown and the edges are bubbling.
4. Let it cool for a few minutes before serving.

---