I actually can’t say or think the words “Mini Cottage Pie” without an English accent. It just sounds so cute and dainty right?
Cottage Pie is actually just Shepherd’s Pie but with beef instead of lamb and it’s damn good. This dish represents comfort food and all that is right in my world.
Unfortunately, two people eating an entire pie tin full of meat, vegetables, and gravy wasn’t exactly “good” for our waistlines or our wallets. My husband and I often ate more than we intended to simply because it was there. And, well, it’s freaking delicious.
Luckily, a family friend gave us a gorgeous French bakeware set for our wedding. This has allowed us to shrink our beloved comfort food into delightfully adorable sizes. Side note: why are smaller versions of food more fun to eat?!
The recipe for this tasty dinner is pretty simple and straight-forward which makes it easy to make substitutions based on taste and preferences.
Don’t like onions? Leave em out! Want to add roasted corn. Go for it! Everything is prepared separately and then thrown together for the final presentation so making ahead and freezing is easy too.
Just please remember to let it cool after it comes out of the oven. <3
- 1 pound ground beef or turkey
- 5 carrots chopped
- 6 russet potatoes
- 1 small yellow onion
- 2 cloves garlic
- 1 cup frozen peas
- 2 teaspoons worcestershire sauce
- A few glugs of red wine
- 1 tablespoon olive oil
- 2 tablespoons of butter
- 4 tablespoons of milk
- salt and pepper
- Optional: shredded cheddar cheese
- 4 tablespoons of butter
- 4 cups chicken stock or broth
- 2 tablespoons flour
- 1 teaspoon of soy sauce or kitchen bouquet
- salt and pepper
- Peel and chop russet potatoes, place them in a large pot of water and boil until soft.
- Heat 4 tablespoons of butter in a small saucepan and whisk two tablespoons of flour in when completely melted. After thoroughly mixed, add chicken stock, soy sauce or kitchen bouquet, salt and pepper. Bring to a slow boil then simmer, stirring occasionally, until thickened.
- Heat oil in large skillet and cook carrots for 8-10 minutes. Add onion and cook until slightly translucent. Add peas and garlic, cook for another five minutes.
- Add meat, worcestershire, and red wine to skillet and cook until browned.
- Add gravy to meat and veggies and bring to a boil, then simmer for another 10 minutes.
- Drain water from potatoes. Place them back in the pot and add butter, milk, salt, and pepper. Blend with a hand mixer until smooth.
- Spoon meat and veggies mixture into bottom of bakeware. When the bottom 1.5 inches is filled, top with mashed potatoes and a sprinkle of shredded cheese then pop in the oven.
- Bake on 375 for 15 minutes or until the edges of the mashed potato start to brown and crisp up.
- Remove from oven and let cool before serving.