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Traditional Cottage Pie Recipe

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When you hear the word ‘traditional’ in terms of a recipe, what immediately comes to your mind? For me, I picture a wholesome and healthy recipe. In earlier blog posts I have already shared this traditional downtown abbey Christmas pudding recipe and this traditional Irish beef stew recipe. Something tells me you are ready and willing to try this traditional cottage pie recipe in your kitchen.

Actually I haven’t featured as many pie recipes, as I probably should on here. However, that is something that can easily be corrected in the near future. This is originally a British recipe which is very similar to it’s Irish cousin the shepherd’s pie. The only major difference is that the latter is usually made using mutton instead of beef. We do have quite a long list of ingredients, especially for the meat layer. However, most of these are readily available in almost any kitchen.

Here’s What You’ll Need:

  • lean ground beef
  • diced onion
  • diced celery
  • diced carrots
  • beef stock
  • tomato paste
  • Worcestershire sauce
  • dried rosemary
  • dried thyme
  • salt
  • pepper
  • olive oil
  • russet potatoes
  • butter
  • Parmesan cheese
  • chives
  • large pot
  • large pan
  • wooden spoon
  • sharp knife
  • cutting board
  • potato masher
  • baking dish

Wash and prep your potatoes as per recipe instructions. I find that the best way to go about making your pie is to cook both layers concurrently. Which means while the potatoes are boiling in the large pot for about half an hour you should be busy with the meat mixture. When the potatoes are ready, you can then forge ahead with the mashing process. Ultimately the meat layer goes to the bottom of the baking dish and the potato is spooned over before popping into the oven for about 30 minutes. Don’t pull it out of the oven until your peaks are nice and crispy. Enjoy! ūüôā

You can get the full recipe & instructions on the Savory Tooth blog, here…

Traditional Cottage
Pie Recipe

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