Cottage Pie Recipe
by Alice Currah on Mar 10, 2016
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In honor of St. Patrick's Day, I'm sharing with you a wonderful and hearty dinner recipe mostly made from meat and potatoes. Cottage pie, a very popular and common dish from the late 1700s is made from a potato crust and seasoned beef. It's familiar but younger (1877) cousin, Shepherd's pie, is a very similar dish except made with lamb. Many people confused the two pies and think of them synonymously with each other. Both types of meat pies originated from Ireland and the UK where the dish was considered a peasant's meal because it was an economic way to use leftover roasted meat. Pair this dish with a nice side salad and a nice slice of Irish Soda Bread and you have the perfect family meal to savor on a cold winter's evening. This comfort food dish can easily be divided between two pie plates, baked, and then frozen so you can have a second meal in the freezer when needed. And if there are leftovers, this dish is just as wonderful the next day. Happy St. Patrick's Day!
Cottage Pie
Recipe by Alice Currah
- Servings
- 6-8
- Prep time
- 45 minutes
- Total time
- 45 minutes
Ingredients
- 2 pounds russet or Yukon gold potatoes, peeled and cut into large chunks
- ¼ cup half and half
- 4 tablespoons butter, softened
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped in small pieces
- Kosher salt and pepper
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 2 pounds ground lean beef
- 2 teaspoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 cup beef broth
- 1 ½ tablespoons cornstarch
- 1 cup frozen peas
