Authentic Cottage Pie Recipe
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Authentic Cottage Pie Recipe is the traditional version of Shepherd’s Pie that many are familiar with. Its history has humble beginnings, as it was once considered a poor man’s meal, featuring layers of mashed potatoes and lamb mince cooked with red wine and sautéed vegetables. (Interestingly, lobster was also once seen the same way.)
If you’re looking for more hearty recipes, consider Guinness Stew, Guinness Corned Beef, Caramel Whiskey Corned Beef, or the more Americanized version of Shepherd’s Pie with Beef.
Authentic Cottage Pie Recipe
Cottage Pie vs Shepherd’s Pie
Cottage pie and shepherd’s pie are classic British dishes that feature minced meat and mashed potatoes, but they differ in a few key ways. The primary difference is what meat you use.
Cottage pie is the original dish that came before shepherd’s pie. Although both originally used minced lamb for the filling, shepherd’s pie has changed over time to use ground beef. This shift happened as ground beef became more affordable and widely available compared to lamb.
The History of Authentic Cottage Pie Recipe
Cottage pie is believed to have originated in Ireland. The name comes from the simple cottages where Irish families lived during the famine in the 1400s. When the British introduced potatoes to Ireland in the 1500s, they became a cheap and easy-to-grow crop. Irish homemakers began using mashed potatoes as a “crust” for pies, as it was more affordable and simpler than sourdough. A traditional cottage pie features mashed potatoes as both the top and bottom layers, serving as the “crust.”
Shepherd’s pie is thought to have come from Scotland or northern England, where it was originally made with leftover roast lamb from Sunday dinners. The name “shepherd” reflects the area’s common profession of sheep farming. For more history of the Cottage Pie check out this video by the History Channel.
What is St. Patrick’s Day?
St. Patrick’s Day is a cultural and religious holiday celebrated on March 17th, marking the death of St. Patrick, the patron saint of Ireland. He is known for bringing Christianity to Ireland and, according to legend, driving snakes out of the country.
The holiday’s roots trace back to the early 17th century when the Catholic Church declared it an official feast day. In Ireland, it was traditionally observed with church services and family feasts.
Over time, St. Patrick’s Day became a broader celebration of Irish culture, especially in the United States. The first St. Patrick’s Day parade took place in New York City in 1762, with Irish soldiers marching to honor their heritage.
In the mid-19th century, the Irish potato famine led many Irish people to emigrate to the United States, where they faced discrimination and prejudice. Celebrating St. Patrick’s Day became a way for Irish immigrants to show pride in their heritage and culture, and it eventually became a national holiday in Ireland in 1903.
Today, St. Patrick’s Day is celebrated around the world with parades, parties, and events that feature Irish music, food, and drink. It has become a symbol of Irish culture and a time for people of all backgrounds to come together and celebrate.
Ingredients
The ingredients you need are pretty forgiving. Let’s go over a list of ingredients you’ll need, the ones that are good to have, and where you can take creative liberty.
- Meat: Ground lamb is the traditional meat of choice but ground beef, ground pork, and even ground chicken have been known to be good substitutes. For a more Americanized version of this (and easier on the wallet) consider making a meat combo of half ground beef and half ground pork for a rich flavor and fat content.
- Vegetables: onions, carrots, peas, celery, and garlic (or any combination of them) would have been used in the mince meat layer. Remembering that this dish was popular during a famine, the vegetables on hand either fresh or preserved is that which was used.
- Potatoes: Mashed potatoes is what created the “crust” for the “pie” of cottage pie. While a chicken stock would have been common place, liquid dairy may not have been. This recipe doesn’t call for any milk or cream, but the use of eggs provides a richness to the mashed potatoes. You can substitute with any of your favorite mashed potato recipes.
- Herbs & Spices: fresh herbs like thyme and rosemary, paired with salt and pepper are cheap and easy ways to impart bold flavors with little effort.
- Other: red wine may or may not have been available but is commonly used today to impart a rich, deep, floral flavor to the otherwise gamey taste of the ground lamb. The tomato paste acts as a thickener. The chicken stock creates a thick sauce for the mince meat.
Butter and cheese are added to the mashed potatoes for flavor.
How to Make Authentic Cottage Pie Recipe
- Start by browning the meat. Add the vegetables of choice and saute. Work in the tomato paste and cook out for a minute.
- Add the red wine to deglaze the skillet, followed by chicken stock to thicken the sauce.
- Reduce down until thick, shiny, and remenicent of sloppy joes. Set the skillet aside.
- Pre-heat the oven to 350F. Make the mashed potatoes.
- Spread half of the mashed potatoes onto the bottom of a casserole dish. Layer with all of the meat filling, and top with remaining mashed potatoes.
- Texturize the top of the mashed potatoes with a fork and sprinkle extra cheese on top. Bake for 40 minutes until bubbly and edges begin to golden in color.
Storing leftover Authentic Cottage Pie
- I let the casserole cool at room temperature for about an hour after I’ve cooked it. This helps prevent moisture buildup inside the container.
- Divide the leftover cottage pie into smaller portions. This makes it easier to reheat only the amount that you need and to freeze any extra portions for later use.
- Transfer the portions of cottage pie to an airtight container. Glass or plastic containers with tight-fitting lids work well. I make sure there’s enough room in the container and don’t squish the pie.
- Label the container with the date and contents. This will help you keep track of put the casserole in the fridge or freezer.
- Store the container in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months.
When you’re ready to reheat the leftover cottage pie, remove it from the refrigerator or freezer and let it thaw at room temperature for a few hours. Once you thaw the casserole, you can reheat it in the oven or microwave at 350F for about 30 minutes (when reheating a whole casserole).
Tips for Cottage Pie
- Cut down on prep time by using canned or frozen vegetables.
- Use a good red wine. Does not have to be expensive but the flavor will shine through.
- If you love the layered look, allow the meat and mashed potatoes to cool significantly before layering.
- Make-ahead and freeze as a solid casserole. Bake from frozen for 1 hour at 350F to serve.
What to Serve with Cottage Pie
I usually serve this casserole as a one-pot dish, but it also goes great with a side salad, some Irish Soda Bread, and a slice of Guinness Chocolate Cake to finish it off! Yum!
Authentic Cottage Pie Recipe
Ingredients
Minced Meat
- 2 pounds ground lamb or ground beef
- 1 medium yellow onions fine diced
- 15 ounces carrots chopped
- 15 ounces peas
- 1 Tablespoon garlic minced
- 4 stems thyme leaves removed from stems
- 2 stems rosemary chopped fine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces tomato paste
- 1 Tablespoon worcestershire sauce
- 2 cups red wine
- 2 cups chicken broth
Mashed Potatoes
- 2.5 pounds potatoes
- ½ cup chicken broth
- 4 Tablespoons butter
- 2 large eggs yolks
- 1 cup cheese shredded, parmesan or Irish cheddar
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Mince Meat Filling
- To a skillet over medium-high heat brown the ground lamb for about 10 minutes, allowing the fat to release. Remove most of the excess grease.
- Once brown, add the onion and carrots to the skillet with the meat and saute for 5 minutes until onions become translucent.
- Add the peas, garlic, herbs, salt and pepper to the skillet and saute for 2 minutes. Add the tomato paste and stir in to cook for 1 minute.
- Pour in red wine to deglaze the skillet. Cook for 5 minutes to remove alcohol and reduce the wine. Add the worcestershire sauce followed by the chicken stock. Reduce by half. Remove from heat and set aside.
Mashed Potatoes
- Peel and dice the potatoes. Add to a pot of boiling water. Boil for about 10 minutes until fork tender. Time will depend on size of potatoes. Drain and add to a large bowl.
- Add the chicken stock, butter, egg yolks, half of the cheese, salt, and pepper to the bowl of hot potatoes. Use a hand held stand mixer to mash and cream the potatoes.
To Assemble
- Spread half of the mashed potatoes into the bottom of a casserole dish. Layer the entire meat filling next, spread evenly. Top with the remaining mashed potatoes, texturize with a fork, and sprinkle the remaining cheese over the top.
- Bake at 350F for 40 minutes until golden brown and cheese is melted. Top with fresh herbs and serve.
Notes
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.