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farmhouse cottage pie

Farmhouse Cottage Pie Recipe

Cowbridge Kitchen

A Cottage Pie is similar to a Shepherd's pie in that both are made with minced meat and topped with mashed potato. This traditional Cottage Pie recipe is made with minced Beef and is just a meat pie packed with vegetables in a rich beef gravy.

A Cottage pie is packed with everything you need, Potatoes, Meat and Vegetables and so can be served on its own, but I like to serve this with homemade thick cut chips.


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You can make this in about 2 hours
1hr Prep.
1hr Cooking time.
Cooking timer Time
Nutritional Facts
This is per serving
Calories: 562
Protein: 23.4g
Fat: 32.4g
Carbohydrates: 40.6g
Fiber: 6.1g
Sugar: 4.3g
Nutritional information Nutrition
You will get 4 servings out of this recipe Table for Two Servings
Medium : Can be a bit tricky, but most people should be ok with this recipe. Chefs hat Difficulty
▼ Other recipes in this category
  • Shepherd's Pie
  • Corned Beef Hash
  • Mashed Potato
  • Related Video
    Video may vary from this recipe

    How to Make Cottage Pie

    cottage pie in a pie dish

    The origins of the Cottage Pie are at best questionable , most probably English. It is a dish created by folks of limited income and means.

    The word 'Cottage' refers to the poor house and ' Pie' is generally a dish that uses up left over ingredients, so it is a great money saving recipe.

    Of course in todays modern world the humble Cottage pie and its rival , 'Shepherd's Pie' have found their way into our hearts as a winter comfort food, a meat pie packed with vegetables and it is a firm family favoritie.


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    ingredients

    250 g Minced Beef
    1 Brown onion
    1 Carrot
    50 g Peas
    2 Beef stock cube
    1/4 tsp Black Pepper
    350 ml Hot water
    50 ml Red Wine
    60 g Beef Dripping (Fat)
    50 g Plain flour

    Cooking Instructions

    1. Dice the onion and carrot and set aside.
    2. Add the Peas and diced Carrots to a pan of boiling water and simmer for about 10 min’s.
    3. Add 50 g beef fat to a large frying pan .
    4. Cook the onions in the fat for about 5 minutes.
    5. When the Onions are soft add the minced beef to the pan and mix it up with the onions and cook until it is brown, 15 min
    6. Make up 400 ml of Beef stock using the stock cubes and Black Pepper, then add the Red Wine to the stock so that you have 450 ml of stock.
    7. When the Beef is cooked add the flour to make a Roux.
    8. Add the beef stock to the pan to form a thick gravy. If the gravy is too thick you can add a bit more water.
    9. Add the cooked vegetables, then reduce for around 15 minutes. Cool down in the fridge for 1 hour.
    10. While the beef is cooling, make some mash potato with about 4 medium spuds.
    11. With the mash still hot , add the minced beef filling to an ovenproof dish , then top with the mash potato, spreading it lightly with the back of a fork.
    12. Bake in a preheated oven at 180c for 40 minutes or until the mash is golden brown.
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    Tips -
    Other ideas:
    ''I like to cover this with cheese and melt it under the grill...''