Nice & Easy Cottage Pie with Built-in Left-overs
This is old-fashioned comfort food and very nourishing. I usually make enough for 10 portions, with one casserole for today (if 4-6) or to do tomorrow as well and a second to go in the freezer. Sometimes the gravy comes through the potato topping, as in this photo, if I leave it in the oven a little long but that doesn’t affect the taste and I do like a crispy topping. I rarely add a garnish but thinly-sliced tomatoes, a Paprika dusting or parsley work well. If you don’t want the second casserole, just halve the quantities and reduce the first oven stage cooking time by 15 minutes. This dish takes a while but basically cooks itself.
Open in Cookpad AppCooking Instructions
- 1
Pre-heat oven to Gas Mark 5 or electric equivalent (160C on my Circotherm oven
- 2
Put the mince, onions, carrots and (if wished) parsnips into a large casserole
- 3
Add the stock or Oxo mix to the casserole, pouring to cover all areas. Stir.
- 4
Cover with a tight-fitting lid and place in pre-heated oven for 90 minutes.
- 5
Check once or twice to ensure enough liquid. Add a little stock or boiling water if needed but don’t overdo this!
- 6
Towards the end of this cooking phase, peel and boil the potatoes.
- 7
Mash the potatoes, using a generous amount of butter and just enough milk or cream to allow the stiff mash to spread
- 8
Once the meat is cooked, remove from oven and thicken with the gravy granules, stirring thoroughly. You want a firmish, not liquid-y mixture. Leave the oven on.
- 9
Put half of the casserole’s contents into another, smaller if possible, casserole.
- 10
Put the second half of the contents into another smaller casserole or leave in the original casserole according to preference.
- 11
Taste the “brew” and season to taste.
- 12
Add a thick layer of the potato mash to each casserole and run the back of a fork across the top, so that the times make ridges in the potato topping.
- 13
Add any desired garnish to the top of the potato layer.
- 14
Return one of the smaller casseroles to the oven for 35-40 minutes, slightly longer if you prefer the potato topping particularly crisped.
- 15
Serve piping hot with vegetables of your choice. I like a generous portion of savoy cabbage but other brassicas or most legumes work well. It’s nourishing comfort food, so have what you like!
- 16
Let the second casserole cool and put into the freezer for future use or into the fridge if eating the following day.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Similar Recipes
-
Cottage Pie Cottage Pie
It’s like Shepherds Pie (which is made with ground lamb) but made with ground beef. Enough here for 2 casseroles - one for tonight and one to freeze for a later date. There are some cheats - I use Costco mashed potatoes (doctored up) for the topping but feel free to use fresh mashed potatoes. I grew up eating this in England and this is the closest thing to my moms recipe as I have been able to get.
-
-
Cottage Pie Cottage Pie
You know the rainy days in March, April, and May where a chill hangs in the air, your stomach will not stop rumbling regardless of how many snacks you’ve had, and all you want is a meal like mom would've made? This recipe cures all those feels. Hearty and savory, this cottage pie will stick to your ribs and keep you feeling full, all while being full of veggies and the richest gravy.
-
Quorn cottage pie Quorn cottage pie
A tasty, vegetarian alternative to an original, homely dish.
-
Cottage Pie Cottage Pie
Fantastic for a weekday meal. I served it with lots of steamed veg.
-
Vickys Cottage Pie with a Twist GF DF EF SF NF Vickys Cottage Pie with a Twist GF DF EF SF NF
Cottage pie traditionally uses minced beef and white potato mash but this version uses minced turkey (or chicken or pork!) and sweet potato. It's a great, hearty meal for all the family. Kids love it as it has a sweeter taste than cottage pie
-
Traditional Cottage Pie Traditional Cottage Pie
also added half a tin of baked beans gives it a new dimension of flavour and texture %-)
-
Traditional Cottage Pie Traditional Cottage Pie
You can mix up the mash by adding parsnips, sweet potatoes or cauliflower. You can also use beef stock instead of red wine, I Iike that extra zinge so I prefer to use red wine instead to simmer the mince in.Some of the ingredients are approximate, I don't really use measures in this recipe as you can add a few things and it'll still taste great. You can add celery and peas to the meat as well.You can also reduce the heat and simmer it on low for 1 to 1 1/2 hours, until the meat has become really soft.
-
Cottage Pie Cottage Pie
This is the beef version of Shepherd’s pie, an Aussie delicacy. Since classic Shepherd’s pie is using lamb meat n i dont eat lamb anyway
-
Shepherd's pie Shepherd's pie
A smaller version of shepherd's pie for about 3 people (or 2 very hungry ones). Add in some chopped tomato or green peas if you like too.
-
Cottage Pie Cottage Pie
I always called this shepherd’s pie but technically it’s not shepherd’s pie because there’s no lamb in it. This is my version of cottage pie with ground beef, sausage, and vegetables. I serve it in individual ramekins that are deep, topped with my homemade mashed potatoes but it can be put into one dish and then served in individual portions.
-
Carley's Cottage Pie Carley's Cottage Pie
easy and delicious, also could be prepared the previous day for a busy schedule 😀
Comments (2)