Cottage Pie Recipe

[Prutsald]

Hey foodies! If you're craving comfort food with a twist, you're in for a treat with this cottage pie recipe.
815.9 kB

INGREDIENTS​

US CustomaryMetric​

For the Filling:​

• 3 tablespoons olive oil
• 2 pounds ground beef
• 1 peeled and small diced yellow onion
• 2 rinsed, quartered, and thinly sliced leeks
• 2 peeled small-diced carrots
• 1 cup peeled and small-diced celeriac root
• 1 cup peeled and small-diced turnip
• 4 finely minced cloves of garlic
• 1 cup red wine
• ¼ cup tomato paste
• ¼ cup all-purpose flour
• 2 ½ cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 to 2 tablespoons Dijon mustard
• 2 teaspoons chopped fresh thyme
• Coarse sea salt and fresh cracked pepper to taste

For the Topping:​

• 5 pounds peeled quartered russet potatoes
• ½ to ¾ cup buttermilk
• 1 stick + ¼ cup melted unsalted butter
• 1 ½ cups shredded Dubliner cheese
• 2 egg yolks
• coarse sea salt and ground white pepper to taste

INSTRUCTIONS​

1. Heat oil in a large rondeau pot over medium-high heat.
2. Add ground beef and sear on all sides until browned and cooked through, about 6 to 7 minutes, stirring frequently.
3. Transfer beef to a plate. In the same pot with rendered fat, cook onions and leeks over low to medium heat for up to 45 minutes until well browned, sweet, and tender.
4. Add carrots, celeriac root, and turnips, sautéing for 5 to 6 minutes over medium heat until lightly browned.
5. Stir in garlic and cook until fragrant, about 30 to 45 seconds.
6. Return beef to the pot and mix well.
7. Deglaze with red wine and cook until almost evaporated, about 3 to 4 minutes.
8. Stir in tomato paste until coated, then sprinkle in flour and combine.
9. Pour in beef stock, cook for 1 to 2 minutes until thickened.
10. Season with Worcestershire sauce, Dijon mustard, salt, pepper, and thyme. Adjust seasoning to taste, using up to 2 tablespoons of Dijon mustard if desired.
11. Transfer beef filling to a deep 13x9-inch pan and set aside.
12. In a large pot of boiling salted water, cook potatoes for 12 to 13 minutes until tender. Drain and mash or process until smooth.
13. Fold in buttermilk, melted butter, 1 cup of cheese, egg yolks, salt, and white pepper until combined. Optionally transfer to a piping bag with a large star or round tip.
14. Spread mashed potatoes over beef filling in desired design.
15. Garnish with ¼ cup melted butter and ½ cup cheese. Bake at 350°F (175°C) for 25 to 30 minutes until lightly browned.
16. Optionally sprinkle with chopped parsley before serving.

 

[otterlyslick]

I love cottage pie! It's such a comforting and hearty dish. Your recipe looks amazing, and I can't wait to try it out! Thanks for sharing this deliciousness!

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Hey, that cottage pie recipe sounds absolutely epic! Love the twist with Dubliner cheese in the mashed potatoes—definitely gonna try that soon! Thanks for the suggestion!

 

[Alfredo]

Yum, thanks for sharing the Cottage Pie recipe! Can't wait to make it!

 

[Horton]

Cottage pie is such a comfort food classic! Can't wait to try this recipe on a cozy evening. Thanks for sharing!

 

[Kath_]

This cottage pie recipe is so hearty and comforting, it's like a warm blanket on a chilly day!