Hamdi Saidani This Pioneer Woman Cottage Pie is a savory and creamy recipe, which is made with ground beef and potatoes. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.
Pioneer Woman Cottage Pie Recipe Ingredients
For the Filling:
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery, finely chopped
- 750g / 1.5 lb beef mince (ground beef)
- 1/4 cup (40g) all-purpose flour
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) low-sodium beef stock / broth
- 1/2 cup (125 ml) red wine (or water)
- 1 beef bouillon cube, crumbled
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 dried bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
For the Topping:
- 1.2 kg / 2.5 lb potatoes, peeled and cut into 1″ cubes
- 2/3 cup (165 ml) milk, warmed
- 2 tbsp (30g) butter
- 2 tbsp (20g) grated parmesan (optional)
How To Make Pioneer Woman Cottage Pie
- Sauté the Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 1 minute. Add the carrots and celery and cook for another 3 minutes until softened.
- Brown the Beef: Turn the heat up to high. Add the beef and cook, breaking it up as you go, until it is browned all over.
- Make the Gravy: Stir in the flour and cook for a minute, then add the tomato paste. Pour in the beef stock and red wine, stirring to combine. Add the bouillon cube, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
- Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to medium-high and let it cook rapidly for about 30 minutes, stirring occasionally, until the sauce has reduced and thickened to a gravy consistency.
- Cook the Potatoes: While the filling simmers, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for about 15 minutes, until very soft.
- Make the Mashed Potato Topping: Drain the potatoes well and return them to the hot, empty pot to steam dry for 30 seconds. Add the butter and mash until melted, then add the warm milk and salt. Mash until completely smooth.
- Assemble and Bake: Preheat the oven to 180°C/350°F. Spread the meat filling into a 6-cup pie dish. Top with the hot mashed potatoes, spreading it to the edges. Use a fork to rough up the surface, then sprinkle with optional parmesan. Bake for 25–30 minutes, or until the top is golden and the edges are bubbling. Let it stand for 5 minutes before serving.
Recipe Tips
- How to get a non-watery filling? The most important step is to let the beef filling simmer and reduce on the stovetop until it has reached a thick gravy consistency. The sauce will not thicken further in the oven, so get it right before you assemble the pie.
- How to get a perfect mashed potato topping? The secret is to steam dry the potatoes. After draining, return the hot potatoes to the empty pot for about 30 seconds. This allows the excess water to evaporate, which prevents a watery mash and helps it get golden in the oven.
- Can I make this ahead of time? Yes, this is a perfect make-ahead meal. Assemble the entire pie, let it cool completely, then cover and refrigerate for up to 4 days, or freeze for up to 3 months. Bake from thawed, adding about 15-20 minutes to the cooking time.
- What’s the difference between cottage pie and shepherd’s pie? It’s all in the meat! A classic Cottage Pie, like this one, is made with minced beef. A Shepherd’s Pie is made with minced lamb.
What To Serve With Cottage Pie
This is a hearty, all-in-one comfort food meal. It is traditionally served with simple green vegetables on the side. Excellent choices include:
- Steamed green peas or green beans
- A simple side salad with a vinaigrette
- Crusty bread for sopping up any extra gravy
How To Store Cottage Pie
- Refrigerate: Cover the cooled pie with foil or transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: Let the assembled pie cool completely. Wrap it tightly in plastic wrap and then a layer of foil. It can be frozen for up to 3 months. It’s best to thaw it overnight in the refrigerator before baking.
Cottage Pie Nutrition Facts
- Serving: 1 serving
- Calories: 611kcal
- Carbohydrates: 50.1g
- Protein: 53g
- Fat: 19.6g
- Sodium: 681mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my mashed potato topping sinking into the filling?
This usually happens if the meat filling is too hot and loose when you add the potatoes. As the recipe notes, letting the filling cool down for a bit (or even overnight) makes it much easier to spread the mashed potato topping evenly without it sinking.
Can I add cheese to the topping?
Yes, absolutely! The recipe suggests an optional Parmesan crust. You can also fold a handful of shredded cheddar cheese directly into the mashed potatoes for an extra cheesy version.
Do I have to use red wine?
No, the wine adds a wonderful depth of flavor to the gravy, but you can substitute it with an equal amount of extra beef stock or even water if you prefer not to cook with alcohol.
Try More Pioneer Woman Recipes:
Pioneer Woman Cottage Pie Recipe
Description
The ultimate comfort food, this classic cottage pie features a rich, savory ground beef and vegetable gravy, all topped with a fluffy, golden-brown mashed potato crust.
Ingredients
Instructions
- In a large skillet, sauté the onion, garlic, carrots, and celery until soft. Add the ground beef and cook until browned.
- Stir in the flour and tomato paste, then add the stock, wine, and all other filling seasonings.
- Simmer for about 30 minutes, until the sauce has thickened to a gravy consistency.
- Meanwhile, boil the potatoes until very soft. Drain, steam dry, and mash with warm milk and butter until smooth.
- Spread the meat filling into a pie dish. Top with the hot mashed potatoes and rough up the surface with a fork.
- Sprinkle with optional Parmesan.
- Bake at 180°C/350°F for 25-30 minutes, until the top is golden and the edges are bubbling.
Notes
- u003cliu003eThe most important tip for this recipe is to reduce the meat filling on the stove until it’s a thick gravy; it will not thicken further in the oven.u003c/liu003eu003cliu003eFor the fluffiest, non-watery mashed potato topping, it is essential to let the boiled potatoes steam dry in the hot pot for 30 seconds after draining.u003c/liu003eu003cliu003eThis pie is perfect for making ahead. Assemble the entire dish, let it cool, and store it in the fridge or freezer.u003c/liu003eu003cliu003eFor the best flavor base, don’t rush the first step of sautéing the onion, carrot, and celery until they are soft and sweet.u003c/liu003e
Pioneer Woman Cottage Pie Recipe
