Main Dish Monday: Cottage Pie

by Hope Sewell on October 3, 2011

in recipes

It’s that time again!!  Main Dish Monday!!  I’m sharing another favorite with you today. I hear a lot about shepherd’s pie in the fall.  I’m so glad we have had a little taste of fall weather here locally.   But I am a texture sensitive diner.  😉  Just the thought of mashed potatoes on top of a meat pie sounds very unappetizing to me.  I don’t want to yuck somebody’s yum but that’s just me.

So I’m going to share a recipe for Cottage Pie that fixes my mashed potato texture problem.  This is adapted from Martha Stewart’s Everyday Food magazine….one of my favorite publications.

Start by dicing 2 large carrots and 1 yellow onion.Cook them in 1 tbs of butter of medium high heat until they are soft.  About five minutes or so.  Season with salt and pepper and add 2 tablespoons of tomato paste.It will be smelling really good in your kitchen at this point!!Add one pound of ground beef or ground lamb.  When it is almost cooked through, add some fresh thyme and 1 cup of beef stock.Sprinkle in 2 tablespoons of all purpose flour and stir.  You can use any gluten free flour if you need to.  Add 1 cup of water and cook until it thickens.Stir in 3/4 cup of frozen green peas.  I forgot this step so I just added them once I poured it all into my casserole dish.  I’ll also confess that I forgot the flour step as well!!!  I think I was in a rush when I made this.  So your pie filling won’t be quite this soupy.  😉Now for the potatoes.  Take 1 large baking potato and slice it very thin.

Overlap the potatoes on top of the pie.  Season with salt and pepper and top with 2 tablespoons of butter.  Bake at 400 degrees until potatoes are nice and tender and golden brown, about 40 to 45 minutes.  Let it cool 10 minutes before serving.  This is great with a fall salad!



Cottage Pie

3 tbs butter
1 large onion, diced
2 large carrots, diced
2 tbs tomato paste
1 pound ground beef or lamb
2 teaspoons fresh thyme leaves
1 cup beef stock
2 tablespoons all-purpose flour
3/4 cup frozen green peas
1 large baking potato, very thinly sliced

Sauté onion and carrots until soft in 1 tablespoon of butter.  Season with salt and pepper and add in tomato paste.  Add meat and cook.  When the meat is almost cooked all the way through add thyme and stock.  Cook for about 2 minutes and sprinkle in flour.  Add 1 cup of water and cook until mixture thickens.  Stir in peas and season with salt and pepper.

Transfer to a 2-quart casserole dish and top with potatoes.  Season with salt and pepper and dot with 2 tablespoons of melted butter.  Bake at 400º for 40 to 45 minutes.  Let cool 10 minutes before serving.

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{ 4 comments… read them below or add one }

Kristin October 3, 2011 at 8:29 am

This looks yummy, Hope! Noah will be very happy to see this, considering he LOVES potatoes but hates the texture of mashed potatoes :) Thanks for sharing!


Liz October 4, 2011 at 1:53 pm

I do enjoy a good shepherd’s pie, but this sounds even better! and so great for this autumn weather that decided to show up today. hmmmm, do I have all the ingredients on hand? I think I do! Found you on Rook No. 17 linkup 😀


Abby October 5, 2011 at 6:09 pm

This is a great recipe. This would taste amazing on a cold day!


Jenn Erickson/Rook No. 17 October 10, 2011 at 6:02 pm

Mmmm…what a wonderful recipe for this chilly time of year! The house must smell absolutely incredible while it’s cooking!

Thank you for sharing your delicious recipe at Rook No. 17!



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