My Dad and I loved a warming, hearty meal and Cottage Pie is definitely one of them. The dish does take time to make but the effort is worth it for the results. We ate this meal with baked beans on a cold winters day and it was very well received. There were clean plates all round. The recipe is in my cook book Gifts from Grandpa which is available to buy on Amazon. The video for this dish is now on my YouTube channel Googie’s Kitchen and the link is below the picture. Plus the blog post is below too.
- Sharp Knife
- Chopping board
- Large saucepan
- Frying pan
- Plastic brush
- Vegetable peeler
- Potato masher
- Slotted spoon
- Mince Beef x 500g
- Potatoes x 600g
- Bone broth or vegetable stock x 500mls
- Tomato puree or homemade tommy k x 1 tbsp
- Brown rice flour or corn flour x 1 tbsp
- Onions x 2
- Carrots x 2
- Butternut squash x 1 small
- Courgette x 1
- Yellow pepper x 1
- Green beans x 200g (Frozen or Fresh)
- Herbs du provence x 1 tsp
- Salt and pepper to taste
- Olive oil for the frying pan
- A couple of nobs of unsalted butter or more olive oil
- Milk of your choice x 100mls
- Start by peeling the carrots and butternut squash.
- Cut these vegetables into small cubes. (I chop them this small to try and hide them from my son.)
- Next slice the onion, courgette and pepper.
- Put the frying pan on a medium to high heat.
- Drizzle the olive oil over the base of the pan and spread evenly with a plastic brush.
- Once the pan is hot add the onions and fry until translucent.
- Add in the mince beef and flour.
- Fry until the beef is browned.
- Then add rest of the vegetables, leaving the green beans to one side and fry for a further two minutes.
- Pour in the bone broth, add the tomato puree or tommy k, bring to the boil and leave to simmer.
- While the meat mixture simmers, add in the green beans.
- Meanwhile peel and chop the potatoes into quarters.
- Put the large saucepan on a high heat with water and bring to the boil.
- Add the potatoes to the boiling water and leave to boil for 10 minutes.
- Preheat the oven to 180°C.
- Once the potatoes are cooked, remove them from the heat and pour into the colander.
- Once the water is drained, return the potatoes to the pan.
- Either add the olive oil and milk or a nob or two of butter and milk.
- Then mash until the lumps are gone.
- Remove the pie filling from the heat and using the slotted spoon put the meat and vegetables into the pie dish leaving the gravy in the pan.
- Next spread the mash as evenly as possible on top of the filling.
- Place in the oven for 25 – 30 mins or until the top is golden brown.
- Meanwhile check on the gravy and add more stock and flour is needed.
- Leave it on a low heat to simmer until the cottage pie is cooked.
- Once cooked, serve, add the gravy and enjoy.
As I mentioned earlier we love a tummy warming meal in this house and cottage pie is one at the top of our list. Traditionally, this meal is served with peas but as my son and my husband are not big fans of peas, we have ours with homemade baked beans. It’s a great meal that could be made at the weekend, frozen into batches and eaten during a busy week. Alternatively, you could make the filling at the weekend, freeze it and then cook everything else on the day. However you decide to eat this meal, as always, enjoy.