Grand View Beef Cottage Pie
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Category
Dinner
Cuisine
Irish
Author:
Grand View Beef
Servings
6
Prep Time
45 minutes
Cook Time
45 minutes
Traditional Shepherd’s Pie is made with lamb, but when it’s made with ground beef it’s technically called Cottage Pie. This version makes a generous batch to feed the whole family and is the definition of comfort food—rich, hearty, and guaranteed to warm you from the inside out. Don’t be surprised if everyone’s ready for bed afterward!
Ingredients
FOR THE MASHED POTATOES
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2 pounds russet potatoes, peeled and diced into 1/2 inch pieces
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1/4 cup whole milk
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6 Tbsp butter
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3/4 tsp kosher salt
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1/4 tsp freshly ground black pepper
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1 egg yolk
FOR THE MEAT FILLING
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2 Tbsp Grand View Grass Fed Beef Tallow or cooking oil
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1.5 cups chopped yellow onion
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3 carrots, peeled and diced small
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2 cloves garlic, minced
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2 pounds Grand View Grass Fed Ground Beef
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1 tsp kosher salt
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1/2 tsp freshly ground black pepper
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2 Tbsp all-purpose flour
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2 tsp tomato paste
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1 cup chicken broth
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1 tsp Worcestershire sauce
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Optional: fresh herbs like rosemary, thyme, or sage
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1 cup corn kernels
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1/2 cup peas
Directions
Place the peeled and diced potatoes in a saucepan and cover with cold water. Cover and bring to a boil over high heat. Once boiling, uncover and reduce the heat to maintain a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 10–15 minutes.
Place the milk and butter in a microwave-safe container and heat until warmed through, about 30 seconds.
Drain the potatoes in a colander and return them to the saucepan. Mash the potatoes, then add the warmed milk, butter, salt, and pepper. Continue mashing until smooth. Stir in the egg yolk until well combined.
Preheat the oven to 400°F.
While the potatoes are cooking, heat the beef tallow in a large cast iron pan (or oven safe pan) over medium-high heat. Add the onion and carrots and sauté until they begin to soften, about 4–5 minutes. Add the garlic and stir to combine.
Add the ground beef, salt, and pepper. Cook until the beef is browned and fully cooked, about 10 minutes.
Sprinkle the flour over the meat and stir to coat. Cook for 1 minute. Add the tomato paste, chicken broth, Worcestershire sauce, and fresh herbs. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 10–12 minutes, or until the sauce thickens slightly.
Stir the corn and peas into the beef mixture. Spread the mashed potatoes evenly over the top, starting around the edges to create a tight seal and prevent the filling from bubbling up. Lightly drag a fork across the surface to create ridges on the potatoes.
Place the cast iron pan directly into the oven (use a parchment-lined baking sheet below the pan to catch any sauce that bubbles up) and bake for 25 minutes, or until the potatoes begin to brown. For a crispier top, broil on high for a few minutes at the end.
Remove from the oven and let cool for 15 minutes before serving.