What is the origin of the cottage pie?
Cottage pie was originally an old English recipe invented as a way to make the leftover meat from a Sunday roast go further, chopping the meat into small chunks, mixing with veg and onions and making a stock from leftover bones. Topped with mash and baked this provided an extra meal for families. Modern recipes are more likely to start from scratch, cooking the beef from raw.
What’s the difference between cottage pie and shepherd’s pie?
Cottage pie and shepherd’s pie use exactly the same method and share many similar ingredients, the only real difference being cottage pie uses beef and shepherd’s pie uses lamb. In both cases mince is the most commonly used cut.
How to make cottage pie
The secret to a really good cottage pie is packing flavour into the base. Browning the mince properly gives a deep colour to the finished filling and extra flavour from the caramelisation on the meat. Adding a mix of gently cooked onion, carrots and celery gives a savoury depth to the filling. A little flour stirred into the meat and veg before the stock is added will make sure your gravy has a decent body. Extras like red wine and a splash of Worcestershire sauce will lift the finished sauce. Strong woody herbs are best in this recipe; thyme is quite classic but rosemary also works well.
How to add extra veg to your cottage pie
If you want to get more veg into your pie, then then you can bump up the amount of carrots and celery or use other root veg like parsnips and sweet potato or even a couple of handfuls of frozen peas.
Cottage pie is quite rich so it’s good to serve some kind of greens on the side. Peas, buttered spinach, green beans or shredded Savoy cabbage all go brilliantly (though kids might be more inclined to go for baked beans or sweetcorn!)
- beef mince 750g
- garlic 1 clove, crushed
- leeks 2, finely chopped
- onions 2, chopped
- carrots 2, peeled and grated
- celery 2 stalks, finely chopped
- plain flour 2 tbsp
- red wine 250ml
- Worcestershire sauce 3 tbsp
- beef stock 750ml
- tomato purée 2 tbsp
- thyme a few sprigs
- floury potatoes 1.75 kg, peeled and cut into chunks
- butter 75g
- milk for the mash
- egg yolks 2
- Kcals 748
- Saturates 15.9g
- Protein 36.4g