Cottage pie

Upon our relocation to the picturesque Hills, our commitment to sustainable living and support for local farmers led us to forge a connection with a nearby farm that prides itself on raising grass-fed beef. Ever since, our kitchen has been infused with the rich flavors of this ethically sourced meat. As autumn descends upon the hills, casting a soft veil of mist over the landscape, there’s an undeniable allure to crafting hearty meals that offer warmth and comfort. Among the repertoire of dishes that grace our table, cottage pie stands as a quintessential favorite. With its savory aroma wafting through the kitchen, this humble yet deeply satisfying pie evokes a sense of homecoming—a tribute to the bounties of the land and the joys of simple, wholesome cooking. As we gather around the table on overcast autumn days, the cottage pie becomes more than just a dish; it becomes a celebration of the season and the vibrant spirit of the Adelaide Hills.

Ingredients:

For the filling:

• 500g minced beef
• 1 onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For the mashed potato topping:

• 4 large potatoes, peeled and diced
• 50g butter
• 1/4 cup milk
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C.
2. In a large frying pan, heat the vegetable oil over medium heat. Add the chopped onion and diced carrots, and cook until softened.
3. Add the minced garlic and cook until fragrant.
4. Increase the heat to medium-high and add the minced beef to the pan. Cook, stirring occasionally, until the beef is browned and cooked through.
5. Stir in the tomato paste, Worcestershire sauce, dried thyme, and beef stock. Season with salt and pepper to taste. Allow the mixture to simmer for about 10-15 minutes, until the sauce thickens slightly.
6. While the beef mixture is simmering, prepare the mashed potatoes. Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender,. Drain the potatoes.
7. In the pot slowly heat butter and milk until warm, then return potatoes to pot.
8. Mash the potatoes with a potato masher or fork until smooth. Season with salt and pepper to taste.
9. Transfer the beef mixture to a baking dish and spread it out evenly. Spoon the mashed potatoes on top of the beef mixture, spreading them out with a spatula to cover the surface completely.
10. Use a fork to create ridges on the surface of the mashed potatoes, if desired.
11. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
12. Remove the cottage pie from the oven and let it cool for a few minutes before serving.

If you enjoyed this recipe, head here for a classic shepherd’s pie made from locally sourced sheep.