February 10, 2011 by Sara Kreidler
This comes from one of the first cookbooks I ever received (thanks mom). Cottage pie is a standby, comfort food, winter recipe I go to again and again. This recipe original recipe is for shepherd’s pie, which is made with ground lamb, but I’ve adapted it to cottage pie (beef instead of lamb) and added some veggies and ground mustard, which I think takes it up a few notches. The leftovers freeze well, too.
Adapted from the classic Fannie Farmer cookbook.
- 1.5 pounds ground beef
- 1 large clove garlic, peeled
- 1 medium onion
- 1 teaspoon crumbled rosemary
- 1 teaspoon ground mustard
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup beef broth
- salt and pepper
- 1 cup frozen peas, thawed
- 1 cup parboiled chopped carrots
- 1 cup corn kernels
- 4 medium potatoes, cooked and mashed (about 3 cups)
- Preheat oven to 375 degrees.
- In a skillet, brown the beef, onion and garlic.
- Remove the beef from the pan, leaving as much of the fat in the pan as possible, and beef place in a large bowl. Mix in rosemary and ground mustard, and season with salt and pepper.
- Melt the butter in the skillet and stir in the flour. Cook for a few minutes until smooth and blended. Slowly add the beef broth. Stir and cook until the gravy is thickened, cooking at least 5 minutes to get rid of the raw flour taste.
- Add the meat mixture back to the pan with the gravy and stir to blend; add salt and pepper to taste.
- Spoon meat and gravy mixture into a 9 x 13 baking dish.
- Cover beef with a layer of carrots, peas and corn.
- Spread the mashed potatoes on top, and cover evenly to the edge of the casserole. Make a crisscross design with a fork.
- Bake for 35-40 minutes, or until the meat is bubbling hot and the potatoes are browned.