I have never made this before… but now I’m hooked. This traditional style English Cottage Pie is a new family staple especially after a winter like we had this year!The recipe below is a combitnation of a few different takes on the cottage pie, with a few of my own twists through in. Hearty, meaty and full of flavor; I hope you’ll try this recipe.
Here’s what you’ll need:
1 lb lean ground beef
2 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon butter
3 tablespoons flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 cup diced peas and carrots, I also added 1 cup of chopped kale
Salt and pepper, to taste
3 to 4 cups fresh mashed potatoes, prepared with milk, butter, salt, and pepper
3 tablespoons sour cream, optional
1 cup shredded Cheddar cheese
Sweet Hungarian paprika
Preparation:
Lightly grease a 2-quart baking dish. Heat oven to 350°.
In a large skillet over medium heat, sauté the onion in the olive oil until softened and lightly browned. Add beef and butter and sauté for about 1 minute longer. Stir in the flour until blended. Add beef broth, Worcestershire sauce, and peas and carrots. Add salt and pepper to taste. Spoon into the prepared baking dish. If using leftover mashed potatoes, warm them in a saucepan with a little butter or milk until softened. Stir sour cream and cheese into the potatoes. Spoon potatoes evenly over the beef layer and sprinkle lightly with paprika.
Bake for 25 to 35 minutes, until hot and bubbly. If desired, turn on the broiler to brown the top for just a minute or two, but watch carefully to prevent burning.
Serves 4.
Cook Something! RVA 