This dish takes a bit of time to make, but if there are only two of you, you’ll have three nights’ worth of dinners done at once. Plus, cottage pie is a great way to use up leftover roast meat and this version is scrumptious.
Cottage Pie with Cheddar Mash
For the filling:
½ oz. (1 tablespoon) (15g) butter
1 onion, finely chopped
1 lb (450g) beef leftover from a roast, cut into ¼” cubes
18.3 oz. (520g) jar crushed tomatoes
4 medium carrots, sliced into medallions
1 ¼ cups (½ Imperial pint) (300 ml) beef stock
3 tablespoons Worcestershire sauce
2 teaspoons dried oregano
3 bay leaves
6 oz. (1 1/3 cups )(170g) frozen peas
For the mash (topping):
3 lbs (1 ½ kg) floury potatoes
2 oz. (60 g) (4 tablespoons) butter
2 oz. (60g) (about ¾ cup) cheddar, grated
In a large skillet , heat the butter over medium-high heat until it foams and then add the onion. Sauté until softened, but not browned. Then, add the beef and cook until no longer pink.
Add the tomatoes, carrots, stock, Worcestershire sauce, oregano and bay leaves. Bring to a boil, then turn down to simmer for 1 hour, stirring occasionally. Season to taste with salt and pepper. During last 15 to 20 minutes of cooking time, preheat oven to 350˚ F/180˚C/Gas Mark 4.
Meanwhile, prepare the potato topping: peel the potatoes and chop them into approximately 1-inch pieces then boil for 20 to 25 minutes, until very soft and starting to break down. Drain the potatoes, return them to the pot and mash. Stir in the butter and cheese and season to taste with salt and pepper.
When the filling is ready, add the frozen peas and divide between a 1-quart (1-litre) baking dish and two quart-sized leftover containers. (If you’d like to fix the entire pie at once, bake the assembled pie in a 9″x13″ or 22cm x 33cm casserole.) Top each with potato filling and smooth out the top with the back of a spoon. Put the baking dish in the preheated oven and bake 30 to 40 minutes, or until potato topping starts to brown. Cool the leftover containers completely in the refrigerator before transferring to the freezer.
When you’re ready to cook a leftover cottage pie, defrost in the fridge for 24 hours. Then, remove the lid and place in the oven. Set the temperature to 350 degrees Fahrenheit and set the timer for an hour. The pie should be completely heated through and the potato topping should be starting to brown. Enjoy!
Adapted from Tea & Sympathy