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English Cottage Pie


This cottage pie is a warming dish on a cold day. I use creamed peas and this is will give you a really nice crusty top. I'd like to say that I first had this in some remote part of England on a cold and blustery day, but I didn't. I wanted to make my favourite comfort food of all time...Acadian Sheppard's Pie (Pate Chinois), not to worry...recipe to come. But I had no corn, so I used peas and it was delicious! I like to make this pie into individual baking dishes...makes a great lunch, and a good use for leftover mashed potatoes.

Here's what you'll need

English Cottage Pie
  • 2 pounds russet potatoes (peeled and cubed)
  • 1 cup cream
  • ¼ cup butter
  • 2 pounds ground beef
  • 1 beef stock cube
  • 1 cup fresh or frozen peas
  • 1 medium onion (finely chopped)
  • 2 tbsp dried rosemary
  • 2 tbsp dried thyme
  • 1 cup red wine
  • salt and pepper to taste
  1. boil potatoes until they start to fall apart

  2. mash with butter, ½ cup cream, thyme, rosemary and season well

  3. in a sauce pan, sautee onions, add ground beef and cook a few minutes

  4. add red wine and stock cube and simmer for 25 ~ 30 minutes or until the liquid is gone

  5. in another pan, sautee onions until translucent and add fresh or frozen peas until glossy and bright green

  6. turn heat down and add cream

  7. simmer until reduced by not boil

  8. English Cottage Pie
  9. in an oven proof dish, layer beef creamed peas and top with mashed potatoes. I like to take the back of a spoon and sort of gouge the top of the potatoes. This makes nice crispy edges when the cream bubbles up and caramelizes

  10. English Cottage Pie

  11. bake in a 350° oven for 45 minutes or until bubbly and golden

  12. let it stand for 10 minutes before you dish it out

  13. English Cottage Pie

    English Cottage Pie

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