Cottage foot. British traditional recipe

Cottage pie is a hugely popular meatloaf in the UK, especially with little ones. It consists of a base of minced beef, cooked over low heat with vegetables and meat broth, which is covered with mashed potatoes and baked in the oven. An inexpensive, simple dish that is generally liked by everyone.

There are variations of the cottage pie, depending on the base that is made. If minced lamb meat is used, widely used in British cuisine, this cake is renamed shepherd's pie, while if fish is used instead of meat, it is called fisherman's pie. The latter, a fabulous way of preparing fish for those who are not very close to "fish".


For 4 people
  • Garlic clove (for the base) 1
  • Onion (for the base) 1
  • Carrot (for the base) 2
  • Celery branch (for the base) 1
  • Minced beef (for the base) 500 g
  • Wheat flour (for the base) 15 g
  • Tomato concentrate (for the base) 5 g
  • Meat broth (for the base) 400 ml
  • Red wine (for the base) 100 ml
  • Worcestershire sauce (for base) 30 ml
  • Dried thyme (for the base) 2 g
  • Extra virgin olive oil
  • Salt
  • Ground black pepper
  • Potato (for topping) 400 g
  • Liquid cooking cream (for topping) 100 ml
  • Butter (for topping) 50 g
  • Grated cheddar cheese (for topping) 25 g
  • Laurel leaf (for coverage) 1

How to make cottage pie

Difficulty: easy
  • Total time 1 h 5 m
  • Elaboration 20 m
  • Cooking 45 m

We start preparing the vegetables and, for this, we peel and finely chop the garlic clove. Next, peel and chop the onion, carrots, and celery if not too small. The traditional recipe takes celery although I have not used it because it has a very particular flavor that I do not like excessively, but this is completely optional.

Heat a little olive oil in a saucepan with a wide base and fry the minced meat, enough to give it color. We remove it and reserve. Add a little more oil and cook the garlic, onion, carrots and celery over very low heat for approximately 20 minutes.

Add the flour, stir until integrated. Then we incorporate the minced and fried meat, the tomato concentrate, the meat broth, the red wine, the Worcestershire sauce and the thyme. We increase the power of the fire and, when it reaches the boiling point, we lower it and let reduce the whole, over low heat for about 45 minutes without covering.

Meanwhile, we prepare the mashed potatoes. To do this, we peel and cut the potatoes into pieces of equal size. We fill a saucepan with water, add a teaspoon of salt and the bay leaf and bring it to a boil. We introduce the potatoes and cook until they are tender, that is, when we prick with a toothpick and it penetrates the potato without difficulty.

Remove the potato from the cooking water, reserve a glass of the latter and discard the rest. Crush the potato with a potato press or fork, taking care that there are no potato remains left without mashing. If we have a pass-mash, better than better, because this utensil is perfect for the task.

We clean the saucepan with absorbent paper and heat in it the butter, the liquid cream and the grated cheese, until obtaining a homogeneous mixture. Add the mashed potato and stir until integrated. We adjust the thickness point with the cooking water of the potato that we have reserved. Season to taste and stir until the mixture is creamy.

We cover the base of an ovenproof dish with the minced meat mixture, distributing it well over the entire surface and letting it cool before covering with the mashed potatoes. Bake at 220 ºC for 20 minutes or until the surface acquires a golden brown. We can sprinkle the surface with cheese or breadcrumbs, if we want to give it an extra point of flavor.

What to accompany the cottage pie

It is recommended to leave the cottage pie to rest for a few minutes before bringing it to the table and serving it, so that it is slightly tempered. It is a forceful dish that fills a lot, so it is a unique dish that does not need anything else to complete it.

Tags:  Fish Meats And Birds Desserts 

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