Cottage Pie with Sliced Potatoes Recipe

Cottage pie, a classic dish rooted in British culinary tradition, has been a source of warmth and comfort for centuries. This timeless recipe combines the hearty flavors of a savory meat filling with a beautifully arranged layer of crispy, golden potato slices. Perfect for a family dinner or a gathering with friends, this dish brings a sense of nostalgia while adding a modern touch with its unique presentation. In this recipe, we’ll guide you through the preparation, cooking, and serving process to create a meal that’s as delightful to look at as it is to eat.

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Resting Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Serves: 4-6

Ingredients

For the Meat Filling:

• 1 lb ground beef or lamb
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup beef or vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper, to taste

For the Potato Topping:

• 4 large potatoes, thinly sliced (approximately 1/8 inch thick)
• 3 tablespoons olive oil
• Salt, to taste
• Fresh thyme, for garnish

Instructions

1. Preparation

1. Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
2. Wash, peel, and thinly slice the potatoes. Pat them dry with a kitchen towel to remove excess moisture.
3. Chop all the vegetables for the filling and set them aside.

2. Cooking the Filling

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
2. Add the ground beef or lamb and cook until browned, breaking it apart with a wooden spoon. Drain excess fat if needed.
3. Add the chopped onions, carrots, celery, and garlic to the skillet. Cook for 5-7 minutes until softened.
4. Stir in the tomato paste, Worcestershire sauce, dried thyme, and rosemary. Season with salt and pepper.
5. Pour in the broth and let the mixture simmer for 10 minutes, stirring occasionally, until the liquid reduces slightly and the filling thickens.

3. Assembling the Pie

1. Spread the meat filling evenly in the prepared baking dish.
2. Arrange the potato slices over the filling in overlapping layers to create a shingled effect.
3. Brush the potato slices generously with olive oil and sprinkle with salt.

4. Baking

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are golden brown and crispy on top.

5. Resting and Serving

1. Remove the dish from the oven and let it rest for 10 minutes to allow the flavors to meld.
2. Garnish with fresh thyme before serving.
3. Serve hot and enjoy with a side of steamed vegetables or a fresh salad.

Tips for Success:

• Even Slicing: Use a mandoline slicer for uniform potato slices, ensuring even cooking and a professional appearance.
• Thicker Filling: If you prefer a thicker filling, stir 1 tablespoon of flour into the mixture during step 4 of cooking.
• Make Ahead: You can prepare the filling and potato topping in advance. Store them separately, then assemble and bake when ready to serve.