Ina Garten Cottage Pie is made with beef mince, onions, carrots, celery, garlic, plain flour, tomato purée, red wine, beef stock, Worcestershire sauce, thyme, bay leaves, potatoes, milk, butter, strong cheddar, and nutmeg. This traditional British Cottage Pie recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 8 people.
? Why You’ll Love This Cottage Pie Recipe:
- Comforting Meal: This Cottage Pie is warm and filling, perfect for cold nights or when you want something cozy.
- Tasty: It’s made with beef, vegetables, and tasty herbs, giving it a delicious flavor that everyone will love.
- Easy to Make: The steps are simple and the ingredients are easy to find, so anyone can make it.
- Loved by Everyone: Both kids and adults enjoy its classic taste, making it great for family meals or when you have guests.
- Flexible: You can change the ingredients to fit what you have or what you like, making it a very adaptable recipe.
? Ina Garten Cottage Pie Ingredients:
- 3 tbsp olive oil
- 1¼ kg beef mince
- 2 onions, finely chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
- 1 large glass red wine (optional)
- 850 ml beef stock
- 4 tbsp Worcestershire sauce
- A few thyme sprigs
- 2 bay leaves
- 1.8 kg potatoes, chopped
- 225 ml milk
- 25 g butter
- 200 g strong cheddar, grated
- Freshly grated nutmeg, to taste
? How To Make Ina Garten Cottage Pie
- Heat 1 tbsp of olive oil in a large saucepan over medium heat. Fry the beef mince in batches until browned to ensure it cooks evenly. Set aside.
- Add the remaining oil to the same pan and cook the onions, carrots, and celery over low heat for about 10-15 minutes, until softened. Add the garlic, cook for another minute, then stir in the flour and tomato purée. Cook for a few minutes, then return the beef to the pan.
- If using wine, pour it into the pan and boil to reduce slightly before adding the beef stock, Worcestershire sauce, thyme, and bay leaves. Simmer uncovered for 45 minutes, until the mixture thickens and the liquid reduces. If after 30 minutes there is still a lot of liquid, increase the heat to reduce it further. Season with salt and pepper to taste, then remove the bay leaves and thyme sprigs.
- For the mashed potatoes, place the potatoes in a large pot of salted cold water. Bring to a boil and cook until tender. Drain well and let them steam-dry for a few minutes. Mash with milk, butter, and three-quarters of the cheese. Season with nutmeg, salt, and pepper.
- Transfer the meat mixture into one large or two smaller ovenproof dishes. Spread the mashed potatoes over the top, then sprinkle with the remaining cheese.
- Preheat the oven to 428°F (220°C). If eating immediately, bake for 25-30 minutes or until the topping is golden. For freezing, follow appropriate procedures before baking.
? Recipe Tips:
- Use carrots, celery, and onions for a tasty filling.
- Make sure the mashed potatoes on top are creamy and smooth.
- Adjust the amount of Worcestershire sauce to your liking; it adds flavor but can be strong.
- Add flour to thicken the filling so it’s not too watery.
- Be careful not to cook the pie for too long to keep the meat juicy and the potatoes from getting mushy.
? What To Serve With Cottage Pie?
You can have Cottage Pie with green veggies like peas or broccoli. A fresh salad with a tangy dressing also tastes good with the hearty flavors. And don’t forget crusty bread or garlic bread to soak up the tasty gravy.
? How To Store Leftovers Cottage Pie?
- Refrigerator: Let the Cottage Pie cool down, then cover it well and keep it in the fridge for up to 3 days.
- Freezer: Wrap the Cottage Pie pieces tightly in plastic and foil. Put them in the freezer, and they can last for up to 3 months.
? How To Reheat Leftovers Cottage Pie?
- Oven: Put the Cottage Pie in the oven at 350°F (175°C). Cover it and heat it for 20-30 minutes until it’s completely hot.
- Microwave: Place the Cottage Pie in a dish safe for the microwave. Cover it with a damp paper towel. Heat it on high for 4-6 minutes until it’s fully warm.
FAQ’S
How Do You Prevent Cottage Pie From Becoming Watery?
Make sure the filling isn’t too wet. Use less liquid like stock or wine, and use flour or cornstarch to make it thicker before you bake it.
Can You Make Cottage Pie In A Slow Cooker?
Yes, you can. First, cook the meat and veggies in a pan, then put them in the slow cooker with the other ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the filling and potatoes are cooked.
Can You Substitute Ground Turkey Or Chicken For Beef Mince In Cottage Pie?
Yes, you can use ground turkey or chicken instead of beef. The taste and feel will change, so you might need to change the spices and how long you cook it.
Can Cottage Pie Be Made Ahead Of Time?
Yes, you can make Cottage Pie ahead. Make it but don’t bake it. Keep it covered in the fridge for up to one day. Before baking, let it warm to room temperature, then cook it. You might need to bake it longer.
Ina Garten Cottage Pie Nutrition Facts
- Calories: 600 kcal
- fat: 34g
- saturates: 16g
- carbs: 40g
- sugars: 7g
- fibre: 4g
- protein: 37g
- salt: 1.15g
Try More Ina Garten Recipes:
- Ina Garten Vegetable Pot Pie
- Ina Garten Shepherd’s Pie
- Barefoot Contessa Beef Braciole
- Ina Garten Beef And Barley Soup
Ina Garten Cottage Pie
Description
Ina Garten Cottage Pie is made with beef mince, onions, carrots, celery, garlic, plain flour, tomato purée, red wine, beef stock, Worcestershire sauce, thyme, bay leaves, potatoes, milk, butter, strong cheddar, and nutmeg. This traditional British Cottage Pie recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Heat 1 tbsp of olive oil in a large saucepan over medium heat. Fry the beef mince in batches until browned to ensure it cooks evenly. Set aside.
- Add the remaining oil to the same pan and cook the onions, carrots, and celery over low heat for about 10-15 minutes, until softened. Add the garlic, cook for another minute, then stir in the flour and tomato purée. Cook for a few minutes, then return the beef to the pan.
- If using wine, pour it into the pan and boil to reduce slightly before adding the beef stock, Worcestershire sauce, thyme, and bay leaves. Simmer uncovered for 45 minutes, until the mixture thickens and the liquid reduces. If after 30 minutes there is still a lot of liquid, increase the heat to reduce it further. Season with salt and pepper to taste, then remove the bay leaves and thyme sprigs.
- For the mashed potatoes, place the potatoes in a large pot of salted cold water. Bring to a boil and cook until tender. Drain well and let them steam-dry for a few minutes. Mash with milk, butter, and three-quarters of the cheese. Season with nutmeg, salt, and pepper.
- Transfer the meat mixture into one large or two smaller ovenproof dishes. Spread the mashed potatoes over the top, then sprinkle with the remaining cheese.
- Preheat the oven to 428°F (220°C). If eating immediately, bake for 25-30 minutes or until the topping is golden. For freezing, follow appropriate procedures before baking.
Notes
- Use carrots, celery, and onions for a tasty filling.
- Make sure the mashed potatoes on top are creamy and smooth.
- Adjust the amount of Worcestershire sauce to your liking; it adds flavor but can be strong.
- Add flour to thicken the filling so it’s not too watery.
- Be careful not to cook the pie for too long to keep the meat juicy and the potatoes from getting mushy.