Ingredients for Cottage Pies
- 1 tablespoon Extra Virgin Olive Oil
- 2 Carrots, diced
- 2 Celery stalks, diced
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 8 ounces Cremini Mushrooms, sliced
- 1 1/2 lbs Lean Ground Beef
- 2 tablespoons Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons all-purpose Flour
- 2 cups Beef Broth
- 1/2 cup Dry Red Wine
- Not used in this Cottage Pie recipe (uses mashed potato topping instead)
- 4 large Potatoes
- 1 teaspoon dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 cup Milk or Cream
- 2 tablespoons Butter
- 1/2 cup shredded Cheddar Cheese (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cottage Pies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cottage Pies
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Add ground meat (or cooked meat and vegetables) and cook until browned, breaking it up with a spoon.
- Stir in flour, then gradually whisk in broth (beef or vegetable), white wine (if using), and chicken broth (if using).
- Add thyme, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10 minutes, allowing the sauce to thicken.
- Stir in remaining vegetables (beans, corn, cabbage, root vegetables).
- While the meat simmers, boil the potatoes until tender, about 15 minutes. Drain and mash with milk or cream and butter.
- Spoon the mashed potatoes over the meat mixture, spreading evenly. Sprinkle with cheese (if using).
- Bake for 30-40 minutes, or until the potatoes are golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
14g
Fat
47g
Carbs
12g
