Cottage Pie is the ultimate comfort dish! A deeply savory beef mince filling drench in gravy and top with a creamy mash potato before being cooked till golden. One of the most comforting dishes you can cook with ground beef!
Cottage Pie is a wonderful English tradition that we Australians have adopted as one of our favorite winter dishes! Or, a favorite all year round. It’s simple to create, uses common household materials, and is freezer-friendly. Cottage Pie is made up of two parts: a meat filling and a creamy mashed potato topping. It will take a lot of self-control not to shovel the filling into your mouth as you’re preparing it.
Then there’s that creamy mash potato mixture, which will take a lot of discipline not to shovel into your mouth as well…
But you’ll persevere because you know that when you take the bubbling beauty out of the oven and see that crusty golden top, your chest will puff up with pride, everyone at the table will clap their hands in delight, and no matter how bad the day has been, it’s just gotten a whole lot better with your Cottage Pie.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
- Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence(mixture of dried herbs), and nutmeg(jaifel; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
- Bake, uncover, in the preheat oven until heat through and bubbly, about 20 minutes.