{June 26, 2013}
Cottage Pie

Cottage Pie

Cottage Pie

Cottage Pie “piece”

Kimchi: Ironically I’ve never made cottage pie before because Martini said he wasn’t a fan of it, but when I decided I finally wanted to make it anyways he said he didn’t remember saying that and it actually sounded tasty. LOL. Oh well. Cottage pie is definitely “comfort” food. It doesn’t look appetizing but it tastes good. I guess mushy, savory, and warm = comfort. What I liked about this cottage pie was its sweet meat mix. I guess whatever wine you use will impart that flavor into the gravy for your meat. I used a very sweet wine, so the meat turned out very sweet. And if you get tired of the sweet flavor you could easily switch up to using a different wine.

I meshed together this recipe and this recipe for the cottage pie meat base and used this with modifications for the mashed potatoes.

  • 1 lb ground beef
  • 1 onion chopped
  • 1-2 carrots chopped
  • 1-2 celery finely chopped
  • 1 garlic clove minced
  • 1.5 tbsp flour
  • 1 tbsp ketchup
  • 1 cup red wine
  • 1 cup chicken broth
  • 1 tbsp worcestershire sauce
  • 1 tsp dijon
  • 1 tbsp parsley
  • 1 bay leaf
  • Cheddar cheese
  • 3 garlic cloves
  • 1/4-1/2 cup butter
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 8 russet potatoes
  • Garlic salt

Directions: Boil potatoes and garlic for 20-25 minutes and then mash along with other ingredients. For stronger garlic flavor, mash raw garlic rather than boiled garlic. Brown ground beef and drain (I would use an extra half pound of ground beef if you want a more even meat:potato ratio). 1 tbsp oil, fry onions, carrots, celery until soft. Add garlic, flour, ketchup (or tomato sauce), and increase heat. Add beef. Pour in wine, bring to boil and reduce. Add chicken stock, worcestershire sauce, and herbs (parsley, bay leaf, thyme). Simmer for up to 30 minutes until liquid is reduced. Spoon meat into dish, then spoon mashed potatoes, and then sprinkle with grated cheddar cheese. Bake for 30 minutes at 400 degrees F.