2 pounds Yukon Gold potatoes, cut into 2-inch cubes (leave the peels on)
2 pounds ground beef, pork, lamb, or combination
1 tablespoon fresh thyme or 2 teaspoons dried
1 tablespoon fresh rosemary or 1 teaspoon dried
1/2 teaspoon ground pepper
1 teaspoon coarse salt
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, grated
2.5 tablespoons tomato paste
1 cup stock (vegetable, beef, or chicken)
2 cups peas, frozen and thawed
1/3 cup butter
1 cup cheddar cheese, grated
¼ cup fresh parsley, chopped
salt and pepper
- In a 4-quart sauce pot, cover the potatoes with water, plus 1 teaspoon salt and boil until they are tender when pierced with a fork, about 15 minutes.
- While the potatoes are cooking, heat a large sauté pan over medium heat with 1 tablespoon olive oil. Add the ground beef, thyme, rosemary, salt, and pepper. Brown the ground beef breaking it up a bit as you are cooking it. I like to use a 10-inch cast iron pan and then use it to bake the pie in after. You can use any oven-proof pan.
- Remove the cooked ground beef to a bowl and set aside. Return the pan to the stove and add 2 tablespoons of olive oil to the pan. Add the vegetables and cook until softened, about 5-7 minutes.
- Add the cooked and seasoned ground beef back into the pan and stir in the tomato paste and stock. Reduce the heat to a simmer and cook uncovered for 15-20 minutes.
- When the potatoes cooked, drain well and put the potatoes back into the pot with the butter and mash. Stir in the thawed peas, 2/3 cup of the cheese, and the parsley. Season with salt and pepper to taste.
- Spoon the meat mixture into a deep-dish pie pan or a large baking dish. Cover with the potato and pea mixture and sprinkle the remaining 1/3 cup of cheese over the top.
- Bake for another 30 minutes or until heated through and the potatoes are lightly browned.
- Curried Cottage Pie, instead of adding herbs, add 1 tablespoon curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the ground beef while it is cooking.
- Substitute the potatoes with mashed rutabaga, celery root (celeriac), or cauliflower. These are lower carb alternatives for potatoes.