Description
Comfort meets British charm in this classic Ina Garten cottage pie, blending savory ground beef with rich vegetables and creamy mashed potato topping. Hearty layers promise a satisfying meal that warms souls and delights dinner guests with its rustic, home-style perfection you’ll crave again and again.
Ingredients
Scale
Protein:
- 1.25 kg (2.75 lbs) beef mince
- 4 tablespoons Worcestershire sauce
Vegetables and Herbs:
- 2 onions, finely chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 1.8 kg (4 lbs) potatoes, chopped
- A few thyme sprigs
- 2 bay leaves
- Freshly grated nutmeg, to taste
Liquid and Thickening Ingredients:
- 3 tablespoons olive oil
- 3 tablespoons plain flour
- 1 tablespoon tomato purée
- 1 large glass red wine (optional)
- 850 ml (28.7 fluid ounces) beef stock
- 225 ml (7.6 fluid ounces) milk
- 25 g (0.88 ounces) butter
- 200 g (7.05 ounces) strong cheddar, grated
Instructions
- In a spacious skillet, warm of olive oil over medium temperature. Carefully brown the ground beef in multiple batches, ensuring each portion develops a rich caramelized exterior. Transfer the cooked meat to a separate container.
- Utilize the identical pan and add remaining oil to gently sauté onions, carrots, and celery over low heat for approximately 10-15 minutes until vegetables become translucent and tender. Incorporate minced garlic and cook momentarily, then dust with flour and tomato purée. Allow mixture to develop flavors for several minutes before reintroducing the browned beef.
- Optional: Deglaze pan with wine, allowing liquid to reduce slightly. Pour in beef stock, Worcestershire sauce, fresh thyme, and bay leaves. Simmer uncovered for 45 minutes, monitoring liquid consistency and reducing as needed. Adjust seasoning with salt and black pepper, then discard herb sprigs.
- Prepare mashed potatoes by submerging peeled potatoes in generously salted cold water. Bring to a rolling boil and cook until fork-tender. Thoroughly drain and allow potatoes to steam-dry. Mash with whole milk, unsalted butter, and three-quarters of grated cheese. Season with ground nutmeg, salt, and freshly cracked pepper.
- Carefully transfer meat mixture into a large baking dish or divide between smaller ovenproof containers. Spread mashed potato layer evenly across the surface, creating decorative peaks and valleys. Sprinkle remaining cheese over the top for additional richness.
- Preheat conventional oven to 428°F (220°C). If serving immediately, bake for 25-30 minutes until golden brown and slightly crisp on top. For make-ahead or freezer preparation, follow appropriate storage and reheating guidelines before baking.
Notes
- Chop veggies into uniform small pieces to ensure even cooking and balanced flavor throughout the pie.
- Add flour gradually while stirring to prevent lumps and create a perfectly thickened meat mixture.
- Experiment with different herbs like thyme or rosemary to elevate the traditional shepherd’s pie taste profile.
- Let the pie rest for 10-15 minutes after baking to help the filling set and make serving easier.
- Consider using a mix of ground meats like lamb and beef for a more complex and rich flavor foundation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg