Cottage Pie

on Nov 14 in Beef, Main dish by
Cottage Pie

Hands down, best cottage pie I’ve ever had. It does take a little more time than others, but man it’s worth it. To cut on the time, i made the filling the night before (since it needs to simmer for sometime) and popped it in the fridge. Then, when i wanted to make dinner all I had to do was make the mashed potatoes and assemble. Simmering this dish for an hour and half really permeates the flavors, and oh my…..it is so so worth the time. Make sure you use a good quality parmesan cheese. Otherwise, why bother with it, right?

Serves 6

1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
2 lbs ground beef
6 slices bacon, cut crosswise into 1/2-inch-thick slices
2 tablespoons (or more) olive oil
1 cup chopped onion
1/2 cup peeled chopped carrot
1/2 cup chopped celery
3 garlic cloves, minced
1 bottle of beer (i used new castle)
2 2/3 cups low-salt chicken broth
1 cup canned crushed tomatoes
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
3 tablespoons worcestershire sauce

Mashed-Potato Topping
2 to 2 1/2 pounds russet potatoes, peeled, quartered
3/4 cup whole milk
1/2 cup (1 stick) unsalted butter
1/3 cup heavy whipping cream
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1 tablespoon water
1 cup finely grated Parmesan cheese

Filling

Heat large pot over medium heat. Add bacon; cook until crisp. Transfer to paper towels.
Add ground beef and cook till browned. Set aside.
Add chopped onion, carrot, celery, and garlic to pot; cover and cook until vegetables soften, stirring occasionally, about 5 minutes. Add beer; bring to boil, scraping up any browned bits. Add broth, tomatoes, thyme, sage, worcestershire, reserved bacon, and beef. Reduce heat to low.
Cover; simmer, stirring occasionally, about 1 1/2 hours.

Potato Topping

Cook potatoes in large pot of boiling lightly salted water until tender, 18 to 20 minutes. Drain.
Heat milk, butter, and cream in medium saucepan until almost boiling. With a mixer, whisk potatoes in a large mixing bowl; add milk mixture, 1 teaspoon coarse salt, and 1/2 teaspoon pepper and whisk until smooth and slightly cooled, about 2 minutes.
Preheat oven to 400°F. Spoon beef filling into 3-quart (13x9x2-inch) baking dish. Spoon mashed potatoes over; smooth top to cover completely.
Beat egg and 1 tablespoon water to blend. Brush over potatoes, then sprinkle cheese all over.
DO AHEAD Can be made 1 day ahead. Cover and chill.
Bake pie until top is browned and filling is heated through, 30 to 40 minutes (50 to 60 minutes if chilled). Let rest 10 minutes.

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