Rustic Cottage Pie
A simple meat and potatoes dish. A traditional cottage pie is made with ground beef and topped sliced potatoes.
This recipe contains unsalted butter, onions (vidalia/sweet), fresh garlic, carrots, tomato paste, ground beef, thyme leaves, beef broth, all-purpose flour, salt, black pepper, worcestershire, peas (green, frozen), green beans (frozen), potatoes, olive oil
4 servings servings
Prep time: 20 min
Cook time: 1 hr 10 min
- 2 tablespoons unsalted butter, melted
- 1 large sweet onion, diced
- 1 clove garlic, minced
- 3 large carrots, diced
- 3 tablespoons tomato paste
- 1 pound ground beef or lamb
- 3 teaspoons fresh thyme leaves
- 1 cup dark (porter) beer or beef broth
- 2 tablespoons all-purpose flour
- Salt to taste
- Pepper to taste
- 1 tablespoon Worcestershire sauce
- 1/2 cup frozen peas
- 1/4 cup frozen green beans
- 2 large russet potato, very thinly sliced
- 1 tablespoon olive oil
- 1. Preheat oven to 400 degrees.
- 2. In a large skillet, heat butter over medium. Add onion carrots, garlic and cook, stirring often, until onion is soft, 5 minutes.
- 3. Season with salt and pepper and stir in tomato paste.
- 4. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes.
- 5. Add thyme, Worcestershire sauce and beer(or beef broth) and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. (At this point, I poured out access oil - leaving about tablespoon).
- 6. Sprinkle flour over mixture and stir to combine. Slowly add 1/2-3/4 cup water, stir and cook until mixture thickens, about 2-3 minutes.
- 7. Stir in peas and green beans and season with salt and pepper.
- 8. Transfer mixture to a 2-quart baking dish.
- 9. Thinly slice the potatoes using a mandolin or a sharp knife. In a medium bowl, combine potato slices with salt, pepper, fresh thyme and olive oil, gently toss to season the potatoes
- 10. Top the meat mixture with potatoes, overlapping slices.
- 11. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 minutes. Place under the broiler for 5 minutes or until the potatoes crisp. Allow to cool 10 minutes before serving.