Jamie Oliver’s Cottage Pie
Jamie Oliver’s Cottage Pie includes ground beef and vegetables that are simmered in a rich brown sauce before being baked underneath a layer of cheesy mashed potatoes. Baking until it is golden brown and bubbling, this dish is the epitome of the ultimate comfort meal.
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 carrots diced into 1/2 inch pieces
- 2 ribs celery diced into 1/2 inch pieces
- 2 cloves garlic minced
- 2 tablespoons flour
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme leaves
- 1 bay leaf
- ⅔ cup peas
- ¼ teaspoon each salt and pepper
Mashed Potatoes
- 2 pounds russet potatoes or Yukon gold potatoes
- 3 tablespoons melted butter
- ⅓ cup warm milk
- 1 cup shredded sharp cheddar optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and chop the potatoes into 1-inch pieces and place them in a large saucepan filled with cold salted water. Bring the potatoes to a boil over medium heat and simmer for 13 to 16 minutes or until fork-tender.
- While the potatoes are simmering, brown the ground meat and onion in a large pan over medium heat until no longer pink. Drain any excess grease if necessary.
- Add the carrots, celery, and garlic to the pan. Cook for another 5 minutes or until the carrots and celery are beginning to soften.
- Sprinkle in the flour and cook for 1 minute. Stir in the beef broth, Worcestershire sauce, tomato paste, parsley, thyme, and bay leaf. Cook over medium heat for 20 minutes, or until the gravy thickens. During the last 5 minutes of cooking, stir in the peas to warm through. Remove the bay leaf and season with salt and pepper to taste. Transfer the meat mixture to an 8×8-inch or similarly-sized baking dish.
- Drain the potatoes thoroughly and mash them until smooth. Add the butter, followed by the hot milk a little at a time, stirring constantly, until the potatoes are smooth and fluffy. The mixture should be creamy but firm enough to hold its shape. If using cheese, stir it into the mashed potatoes or sprinkle it on top later. Season with salt and pepper to taste.
- Spread the mashed potatoes evenly over the meat mixture. Bake for 20 to 25 minutes, or until the potatoes are lightly browned. For a crispier top, broil for 2–3 minutes, watching closely to prevent burning.
- Allow the Cottage Pie to rest for 5–10 minutes before serving.
Notes
- If you have time, before you add the potatoes, chill the beef layer in the refrigerator for at least 20 minutes. This will help keep the layers distinct.
- It is not necessary to cut or cook the vegetables if you use thawed frozen vegetables instead of fresh ones.
- Use a pre-packaged gravy mix and cook it over low heat until it reaches the desired consistency for a speedy alternative to the sauce or substitute the sauce with a can of condensed tomato soup (no water needed).
- You may adjust the amount of flour and sauce in the recipe to achieve the desired thickness of the sauce.
- Cottage pie should be baked on a rimmed baking sheet covered in parchment paper in case it overflows while baking.
- The leftover cottage pie may be covered and stored in the refrigerator for up to four days. Freeze individual servings in airtight containers, let them defrost in the refrigerator overnight, and then reheat them as needed.
Nutrition
Calories: 409kcalCarbohydrates: 38gProtein: 27gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 82mgSodium: 566mgPotassium: 1176mgFiber: 4gSugar: 5gVitamin A: 3964IUVitamin C: 19mgCalcium: 207mgIron: 4mg
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