Baked Cottage Pie
Cottage Pie: The Ultimate Cozy Hug in a Dish (With a Secret Ingredient!)
Okay, friends, let's talk comfort food. Not just any comfort food, but the kind that wraps you in a warm blanket, whispers sweet nothings about chilly evenings, and makes you forget all your worries with every single spoonful. I'm talking about the legendary, the magnificent, the utterly divine Cottage Pie!
Now, some might call its cousin, Shepherd's Pie, the star. But let's be real, when you're craving that rich, savory, meaty goodness beneath a cloud of fluffy potatoes, Cottage Pie (made with glorious ground beef!) is where it's at. And let me tell you, my latest version isn't just good; it's a game-changer.
Why Cottage Pie is My Winter BFF
There’s something inherently magical about a casserole that delivers both a hearty meat filling and a creamy potato topping in one perfect scoop. It's the ultimate one-dish wonder, especially when the weather outside is doing its best impression of a refrigerator.
But I wasn't content with just "good." I wanted "epic." And after much simmering, tasting, and maybe a little happy dance in the kitchen, I've found the secret sauce (literally!).
The Heart of the Hug: A Seriously Flavorful Meat Filling!
This isn't just any ground beef mixture. Oh no. This is a symphony of savory notes, slow-cooked to perfection, creating a depth of flavor that will make your eyes roll back in your head.
The Holy Trinity (Mirepoix!): We start with the aromatic foundation of finely diced onions, celery, and carrots. Sautéed until sweet and tender, they build the base flavor that whispers "home cooking."
Beefy Bliss: Golden brown ground beef forms the hearty core, creating those delicious, caramelized bits that add so much savory goodness.
The Umami Power-Up: A generous dollop of rich tomato paste gets cooked down, intensifying its flavor and adding a crucial layer of umami.
Fresh Herb Love: Sprigs of fragrant fresh thyme are tossed in, their earthy, slightly lemony notes weaving through the entire dish.
The Liquid Gold: Good quality beef stock forms the luscious sauce, bringing all those flavors together.
And now, for the secret ingredient that elevates this Cottage Pie from great to absolutely legendary:
A Splash of Red Wine! That's right! A good glug of red wine (something you'd actually enjoy drinking, yes please!) adds an incredible complexity and depth that makes the meat filling sing. It evaporates during cooking, leaving behind a subtle richness that makes every bite feel gourmet. Trust me, this little addition is pure magic and takes this dish to another level!
All these ingredients simmer down, melding into a thick, unctuous gravy that is so incredibly flavorful, you'll be tempted to eat it with a spoon before it even meets the potatoes.
The Creamy Cloud: Perfect Potato Topping
Above all that meaty goodness sits a mountain of perfectly mashed potatoes. We're talking creamy, smooth, probably a little buttery, and maybe even a hint of cheese if you're feeling extra indulgent. A quick swirl with a star tipped piping bag or with a fork creates those lovely ridges that crisp up beautifully in the oven, giving you that essential textural contrast.
The Grand Finale: Baked to Golden Perfection!
Into the oven it goes, bubbling away until the gravy is thick and luscious, and the potato topping is golden brown with little crispy peaks. The aroma alone is enough to send you into a state of pure bliss.
When you scoop out that first serving, you're not just getting a meal; you're getting a warm hug, a flavor adventure, and a truly comforting dish that will make everyone at your table feel loved.
What's your go-to comfort food when you need a little culinary hug? Let me know in the comments!
Baked Cottage Pie
Created by Sue Mun
Serves 8
INGREDIENTS
For the Filling:
2-3 tablespoons olive oil or butter
1 medium onion, peeled and small diced
2 large celery stalk, finely minced
2 carrots, peeled and finely minced
4-5 garlic cloves, minced
2-3 sprigs of fresh thyme
1 ½ pounds ground beef (or ground lamb to make it Shepard’s Pie)
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 cup beef stock
1/2 cup red wine
2 tablespoons finely minced fresh parsley
sea salt and pepper to taste
For the Mashed Potato Topping:
3 pounds peeled, cooked, and mashed
1/2 cup unsalted butter, melted
2 egg yolks
3 tablespoons sour cream
1/4 cup shredded cheddar cheese
salt and pepper to taste
2 tablespoons melted butter to drizzle over finished pie before baking
INSTRUCTIONS
Preheat the oven to 375F.
Make the Meat Filling:
Add the oil to a large pan over medium heat and cook the onions for about a minute.
Add in the celery, carrots, garlic, and thyme and cook until lightly browned.
Add in the ground beef and cook for 7 minutes or until the meat is cooked through.
Mix in the flour and cook for a minute,
Add in the tomato paste.
Pour in the red wine and beef stock. Simmer on low heat for about 20 minutes until thick.
Toss in the fresh parsley, salt, and pepper until combined.
Pour the entire meat filling in a 10” pie dish.
Make the Mashed Potato Topping:
Cook the cubed potatoes in boiling water until fork tender.
Strain the potatoes and mash the potatoes up until smooth.
Add in the melted butter, egg yolks, shredded cheese, sour cream, salt, and pepper and mix until completely combined.
Place the mashed potatoes in a piping bag fitted with a star tip. Pipe the mashed potatoes on top in a decorative design or dump the potatoes on top and smooth it out flat and/or make a rustic design.
Drizzle some melted butter on top of the potatoes.
Bake the Pie:
Bake in the oven at 375° for 25-30 minutes or until the potatoes are browned.
Rest on your counter for at least 20 minutes.
Sprinkle with dried or fresh parsley. Serve warm!
