Cottage Pie | Classic Meat And Potatoes

~ Tandy
Head straight on to the recipe for Cottage Pie ♥

The term cottage pie first appeared in 1791. This dish was made using any left over meat and the ‘new’ vegetable, potatoes. This was an affordable dish for poorer people to eat, and the term cottage refers to their dwellings. Originally the dish was lined with mashed potatoes as well. 

Cottage Pie
Cottage Pie

The other day I was sitting quietly, minding my own business in the VIP lounge at Killarney. Usually I am left to my own devices and I can read a book in between the racing, or watch TV if there is decent sport on. While watching the Superbikes an elderly gentleman came over to chat to me, and told me how obsessed he had been with motor sport when he was younger. He did track racing, rallying and drag racing from 1966 to 1978. I asked him what made him stop racing as he had been so invested in the sport, and his reply was “I got married”. I am so lucky that I did not have to give up my motor sport involvement when I married Dave. We met because of racing and it is something we enjoy doing together.

Today’s inspiration ♥ cottage pie ♥ can be found on Lavender and Lime Click To Tweet

Since I started blogging in 2009, cooking has become another thing that brings us together. I very seldom cook alone and when I do it is usually because I am road testing a recipe for the blog. I was sent recipe cards by Van Loveren and was really inspired to make the cottage pie. I made a super huge portion of it so that Dave and I could share it for more than one meal. When we return from Killarney I like to have something already made as we get home late and I don’t feel like cooking from scratch after a day out. Cottage pie fits the bill perfectly as you can get it all ready to go the day before and just take it out of the fridge and pop it into the oven when you are nearly ready to eat.

Cottage Pie Ready For The Oven
Cottage Pie Ready For The Oven

Print Recipe
5 from 2 votes

Cottage Pie

This is one of those dishes that can be made in advance and just finished off in the oven when you are ready for dinner
Recipe Category: Meat
All Rights Reserved: Adapted from Van Loveren Family Vineyards

Ingredients

for the mince

  • 15 mls olive oil
  • 1 large onion, peeled and finely diced
  • 1 clove garlic, crushed
  • 500 g ground beef
  • Salt and freshly ground black pepper to season
  • 40 g tomato paste
  • 5 mls Worcestershire sauce
  • 1 x 400 g tin tomatoes
  • 2 medium carrots
  • 250 mls red wine
  • 100 g frozen peas

for the mash

  • 4 large potatoes, quartered
  • 50 g butter
  • Salt to season

Method

for the mince

  • Place the oil into a large pot and heat over a medium to high temperature
  • Add the onion and sauté until soft, reducing the heat to prevent the onion colouring
  • Add the garlic and sauté for a further 5 minutes
  • Add the beef a bit at a time and brown
  • Season to taste and then add the tomato paste and Worcestershire sauce
  • Stir to combine before adding the tin tomatoes
  • Break the tomatoes up using a wooden spoon before adding the carrots
  • Stir to combine and then add the red wine
  • Bring to the boil and then reduce the heat and simmer until the carrots are nearly soft
  • Add the peas and cook until they have completely defrosted
  • Adjust the seasoning and set aside to cool

for the mash

  • Cook your potatoes until you can get a knife through them. I prefer to steam mine
  • Make sure they are completely dried before pushing them through a ricer, or mashing by hand
  • Add the butter and mix in using a fork until the butter has melted
  • Add a generous amount of salt to season

for the cottage pie

  • Preheat the oven to 180° Celsius
  • Place the mince into an ovenproof dish
  • Place the mash into a piping bag and pipe the mash on top of the mince *
  • Bake for 40 minutes until the potatoes are crispy and have some colour

Notes

* you don't have to do it this way but it does look prettier

Nutrition

Serving: 4g

Click on the links for conversions and notes.

Left Over Cottage Pie
Left Over Cottage Pie

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

43 thoughts on “Cottage Pie | Classic Meat And Potatoes”

  3. You know Tandy, I never think about eating this except in England. I think my kids would love it and I will give it a go.

    Reply

  4. Hi Tandy, it is so nice that you and your husband have so much in common. My husband and I love to hike. This cottage pie looks delicious!!!

    Reply

  7. Hmmmmm, I think I eat this but it’s called shepherds pie!? not sure. But it’s a dish I’m always hoping someone will make and magically drop off at my house for dinner. Delish.

    Reply

  8. I haven’t had cottage pie in ages, such a classic! Thanks for the reminder and the recipe Tandy 🙂

    Reply

  10. A real staple and so good. But we make Paté Chinois here, similar to sheppard’s pie but different. That discussion here can start a cultural war lol. But great recipe.

    Reply

  12. This is a dish from the past…cottage pie. Great pictures and very pretty. Like the idea of having it already made 🙂

    Reply

  13. I absolutely love cottage pie! I was super excited when you posted this recipe!
    It’s just a classic! 😀
    Definitely sharing on my pages as well! 😀

    Reply

  17. I love a good make-ahead meal, and this recipe is similar to the way I make cottage pie at home. The way you have done the mash looks great, I must try that!

    Reply

  19. I wish my family would love cottage pie as much as I do. It was one of my mom’s go to recipes for dinner. I miss not having it. PS You pipe your mashed potatoes? I am tres impressed!

    Reply

  20. I like your recipes can u please send me more. I already tried the cottage pie it was perfect. Thanks.

    Reply
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