Sarra This Ina Garten Cottage Pie is a comforting and hearty recipe, which layers a savory ground beef and vegetable filling beneath a creamy Parmesan mashed potato topping. It’s a homestyle favorite, perfect for family dinners, and ready in about 1 hour and 5 minutes.
Jump to RecipeIna Garten Cottage Pie Recipe Ingredients
For the Filling:
- Ground beef – 1 ½ pounds
- Olive oil – 2 tablespoons
- Yellow onion – 1 large, diced
- Carrots – 2 medium, peeled and diced
- Celery – 2 stalks, diced
- Garlic – 2 cloves, minced
- Tomato paste – 2 tablespoons
- Beef stock – 1 cup
- Worcestershire sauce – 1 tablespoon
- Fresh thyme – 1 teaspoon, chopped
- Salt – 1 teaspoon (or to taste)
- Black pepper – ½ teaspoon
- Frozen peas – 1 cup
For the Mashed Potato Topping:
- Russet potatoes – 2 pounds, peeled and cubed
- Unsalted butter – 4 tablespoons
- Heavy cream – ½ cup (warm)
- Salt – 1 teaspoon (or to taste)
- Black pepper – ½ teaspoon
- Grated Parmesan cheese – ½ cup
How To Make Ina Garten Cottage Pie Recipe
- Prepare the Filling: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Brown the Beef: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat from the pan.
- Simmer the Filling: Stir in the tomato paste, beef stock, Worcestershire sauce, thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes until it thickens slightly. Stir in the frozen peas and remove the skillet from the heat.
- Make the Mashed Potatoes: While the filling simmers, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes well and return them to the hot pot to steam-dry for a minute.
- Finish the Mash: Add the butter, warm cream, salt, and pepper to the potatoes. Mash until smooth, then stir in the Parmesan cheese.
- Assemble and Bake: Preheat your oven to 200°C (400°F). Spread the beef mixture evenly in a 9×13-inch baking dish. Spoon the mashed potatoes over the top, spreading them to cover the filling completely. Use a fork to create decorative ridges on the surface.
- Bake and Serve: Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges. Let the cottage pie cool for 5-10 minutes before serving.
Recipe Tips
- How do you get the most flavor? Using fresh herbs and vegetables will always elevate the flavor of the dish. Don’t skip the step of simmering the filling, as this allows the flavors to deepen.
- Why is it important to drain the fat? Draining the excess fat after browning the beef is a key step to ensure your filling is rich and savory, not greasy.
- How do you get a perfect potato topping? Spreading the mashed potatoes evenly ensures the pie bakes uniformly. The decorative ridges created with a fork are not just for looks; they create more surface area, which gets extra crispy and golden in the oven.
- Why let the pie rest? Allowing the cottage pie to cool for 5-10 minutes before serving is crucial. It allows the filling to set, so you can get clean, neat slices that don’t fall apart.
What To Serve With Ina Garten Cottage Pie
This one-pan wonder is a complete meal, but it pairs wonderfully with simple sides.
- A crisp green salad to add a refreshing contrast.
- Steamed vegetables like broccoli or green beans.
- A slice of crusty bread for soaking up any extra gravy.
- Tangy pickled beets to balance the savory filling.
How To Store Ina Garten Cottage Pie
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the assembled, unbaked pie for up to 2 months. Thaw it overnight in the refrigerator before baking as directed.
- Reheating: Warm leftovers in a 175°C (350°F) oven for about 20 minutes, or until heated through.
Ina Garten Cottage Pie Nutrition Facts
- Calories: ~400 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fats: 20g
- Fiber: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The main difference is the meat. Cottage pie is traditionally made with ground beef, while shepherd’s pie is made with ground lamb (as a shepherd herds sheep).
Yes, it’s a great make-ahead dish. You can assemble it completely, cover it, and refrigerate it for up to 24 hours. You may need to add an extra 10-15 minutes to the baking time if it’s going into the oven straight from the fridge.
To prevent the topping from sinking, ensure your beef filling has thickened properly during the simmering stage. Letting the filling cool slightly before adding the mashed potatoes also creates a more stable base.
Ina Garten Cottage Pie Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings20
minutes45
minutes400
kcalA classic and comforting dish featuring a rich, savory ground beef and vegetable filling topped with a creamy, golden-brown Parmesan mashed potato crust.
Ingredients
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Filling: 1 ½ lbs ground beef, 2 tbsp olive oil, 1 large yellow onion, 2 carrots, 2 celery stalks, 2 cloves garlic, 2 tbsp tomato paste, 1 cup beef stock, 1 tbsp Worcestershire sauce, 1 tsp fresh thyme, salt, pepper, 1 cup frozen peas.
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Topping: 2 lbs Russet potatoes, 4 tbsp unsalted butter, ½ cup warm heavy cream, salt, pepper, ½ cup grated Parmesan cheese.
Directions
- Sauté diced onion, carrots, and celery in olive oil until soft. Add garlic.
- Add ground beef and cook until browned; drain excess fat.
- Stir in tomato paste, beef stock, Worcestershire, and thyme. Simmer for 10 minutes to thicken. Stir in peas.
- Boil, drain, and mash the potatoes with butter, warm cream, salt, pepper, and Parmesan.
- Preheat oven to 200°C (400°F). Spread the beef filling in a baking dish and top with the mashed potatoes.
- Create ridges on top with a fork and bake for 25-30 minutes until golden and bubbling. Rest for 10 minutes before serving.
Notes
- Draining the excess fat from the beef is essential for a non-greasy filling.
- Letting the pie rest before serving is key to getting clean, well-formed slices.
- For a Shepherd’s Pie variation, simply substitute the ground beef with ground lamb.
- The ridges on the potato topping help create a crispier, more golden crust.
