Cottage Pie Recipe
Cottage Pie Life
Not many could handle the controversy, judgment, or exposure that Cottage Pie has handled with such grace for so many years! People always peering in to see the ingredients and judging. People argue about her identity as though she is not right there. People also love to complain about the thickness of the potato layer–some say too much, then others say too little–she can never please everyone. Is she too saucy? Some would say yes: although I would never say such a thing! She allows people of all backgrounds and means the opportunity to enjoy a meal that is both filling and nourishing. If you have not given Cottage Pie a turn in your kitchen, do not delay another day!
Click here to skip to Jiffy’s Easy Cottage Pie Recipe.Controversy and Intrigue
There is a huge international debate on the differences between Cottage Pie and Shepherd’s Pie. Both are delicious ways to fill your home with warm, happy bellies. Historically, Cottage Pie (made with ground beef) originated in England around 1791, whereas Shepherd’s Pie (made with ground lamb) originated almost 80 years later in Ireland in 1870. There is much to be said about this sometimes controversial dish, so if you wish to learn more about the delicious history, visit British Grub Hub’s article.
My Favorite Things
Cottage Pie: Leftover King
I think this dish is a great example of the power of leftovers. I can make too many mashed potatoes for one meal, and it was actually perfect! It just means I have part of this dish already covered–ie the covering is already covered! (I love a good PUN!) Beyond that, this dish is of a rare breed of dinners that reheats and tastes just as great the second time around! This means you can make as big of a dish of Cottage Pie as you like, and you can rest assured that the leftovers will not go to waste!
Always Ready To Make
The only thing you need to have ready to make this dish is the thawed meat. I typically grab 1-2 pounds of frozen beef the night before or in the morning and set them on a plate on the counter or in the sink to thaw. If you need to rush it a bit, then place it in room-temperature water. Beyond this, you need potatoes, but even instant potatoes will do in a pinch. (Although, I promise you will taste the difference if you use fresh potatoes.) The rest of the ingredients can be stored in the freezer or pantry for long periods of time–just waiting to become a delicious, comforting meal!
Customizable Dinner
Again, there is much controversy over the traditional vs non-traditional composition of a Cottage Pie, but the best advice I can give is to give the people what they want! Take the cue of your culinary audience when deciding on the veggies and sauce composition. If you add ingredients your family loves, they are guaranteed to love the Cottage Pie, but if you add things just because the recipe says to add them–this could spell disappointment. This is not baking–it is basically cooking in the oven. This is not an exact science like bread, cake, or cookies. We can each let our flavor flags fly! This is our family recipe. I hope you like it, but if you prefer green beans or nixing the peas- Please do not hesitate to tailor this to the taste buds of your audience.
Jiffy’s Easy Cottage Pie Recipe
Jiffy's Easy Cottage Pie
With leftover mashed potatoes, this recipe can be quickly put together and baked for a nice meal and a warm belly.
Ingredients
- 2-4 Cups of Leftover or freshly mashed potatoes seasoned with salt and pepper to taste.
- 2 lbs. of ground beef
- 1 Onion or 1 cup of frozen, chopped onion
- 2 minced garlic cloves or 1/2 to 1 Tbsp. minced garlic from a jar
- 1 cup frozen Peas and Carrots Mix (can go all peas or all carrots if you like)
- 3/4 Cup Frozen Corn
- 1 1/2 Cups Shredded Sharp Cheddar Cheese (Or your favorite cheese)
- 2 - 10.5 oz. Cans of Cream of (celery, onion, chicken or mushroom) Soup
Instructions
- If mashed potatoes are not already prepared, do so first.
- Preheat the oven to 375℉
- Brown the ground beef in a large saute pan.
- Add onion, peas, carrots, and corn. Continue to cook over medium to medium-high heat, stirring occasionally, until all food is warm.
- Add garlic and cream of your choice soup cans to the mixture.
- Stir until the soup is incorporated and heated.
- Salt and pepper to taste.
- Fill a 9 x 13 baking dish with the mixture. Spread it out by pushing with a large serving spoon back or spatula until it is evenly distributed and level.
- Take the creamy, warmed mashed potatoes and spread them over the entire top to cover the mixture at the bottom.
- Take the shredded cheese and cover the mashed potatoes
- Bake in the oven for 20-30 min until the cheese is melted to your liking. (Gooey and melted or browned and sizzling)
- Let it rest for at least 10 min before serving.
Notes
This meal is a great one for lunch leftovers because it tastes just as good heated in the microwave as it did out of the oven. It is also excellent for when you have leftover potatoes--if you do not have enough then you can add instant potatoes in a pinch. This is a family favorite!
Author: Jennifer Friesen
Hi, I'm Jiffy! I love to learn and share new things. I hope jiffytalking.com will become a friendly hub for people to share their interests and knowledge.