Cottage Pie
This popular English peasant dish is just so good on a cool evening. Kids love it, it freezes well and makes fantastic leftovers. The pie can be assembled up to a day in advance and baked when ready to serve. This recipe makes 6 servings.
25 minutes
50 minutes
Cottage Pie
For the pie filling:
2 tablespoons olive oil
2 leeks trimmed, thinly sliced, and rinsed clean
1 medium onion, chopped
2 carrots, scrubbed clean and sliced
1 1/2 pounds lean ground beef
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup beef stock (we like Kitchen Basics brand for this recipe)
1 tablespoon all-purpose flour
Salt and fresh cracked black pepper, to taste

For the mashed potato topping:
1 1/2 pounds russet potatoes, peeled and cut into 1" cubes
1/2 cup buttermilk
4 tablespoons unsalted butter, divided
1 cup sharp cheddar cheese, shredded
Salt and pepper, to taste
Preheat oven to 350 F.

Heat oil in a large skillet to medium-high. Sauté the leeks, onions and carrots for about 5 minutes. Remove fro heat and set aside.

Add the beef to the skillet, breaking up the meat with a spatula as it browns. Cook for 7-10 minutes, until beef is cooked through. Stir in the tomato paste, mustard, Worcestershire sauce, and stock. Bring up to a simmer and let simmer gently for 15 to 20 minutes. Season to taste with salt and pepper. If you'd like a thicker gravy at this point, sprinkle a little flour over the top and stir to combine. The gravy should thicken in about a minute; repeat this process until the gravy is as thick as you like.

Add the vegetables back into the pan and mix well. Turn the mixture into a large pie plate or casserole dish. Spread out evenly.

Make the potato topping: boil the potatoes until fork-tender, about 7-10 minutes. Drain and mash with the buttermilk and 3 tablespoons of the butter. Add more buttermilk if the potato mixture seems dry. Fold in the cheese and season with salt and pepper.

Spread the mashed potatoes over the top of the pie. Melt the remaining 1 tablespoon butter and gently brush over the mashed potatoes.

Put the baking dish on a baking sheet to catch any drips, and bake for about 50 minutes, or until browned and bubbling. Serve and enjoy!
Looking for inspiration? Try these recipes:
Southern Style Collard Greens
Southern Style Collard Greens
Black Bean and Kale Enchilada Bake
Black Bean and Kale Enchilada Bake
Shepherd’s Pie
Shepherd’s Pie