How about a twist on the classic shepherd’s pie? Cold days are all about hearty comfort foods, and our cottage pie’s potato mash, filled with beef, celery, onion, carrots, garlic and spices gives this old classic a delicious update. We love this comforting and heart warming meal and we are convinced you will love it too!
You Will Need
Cook the potatoes: Preheat the oven to 400ºF.
Peel the russet potatoes. Cut them into 1-inch cubes and put them into a pot and barely cover them with water. Cover, bring the water to a boil. Cook until tender, about 15 minutes. Place a colander in the sink, place the potatoes in the colander to drain them. Return to the potatoes the pot. Add butter or margarine (1 tbsp, 2 tbsp, 3 tbsp), milk or plant based milk (3 tbsp, 1/3 cup, 9 tbsp), and salt ( 1/4 tsp, 1/2 tsp, 3/4 tsp) to the potatoes. Use a potatoes masher or an electric mixer to mash the potatoes into a soft pure. Taste and adjust seasoning.
Preparation: While the potatoes are cooking, wash and dry the vegetables. Peel and dice the carrot, onion and celery in about 1/2 cm dices*.
*Cutting the vegetables in small dices is important to ensure a shorter cooking time.
Cook the vegetables: In a pan on medium high heat, add the oil ( 1/2 tsp, 1 tsp, 1/2 tsp) and the diced carrot, onion and celery. Cook about 7 minutes or until the vegetables are soft.
Cook the beef and bake the cottage pie: Add the ground beef, salt (1/2 tsp, 1 tsp, 1 1/2 tsp) pepper (1 pinch, 1/8 tsp, 1/4 tsp) and the rustic spices to the vegetables. Stir frequently until the beef if fully cooked – about 10 minutes. Add green peas, water ( 2 tbsp, 1/4 cup, 6 tbsp) and heat through – about 1 minute.
In a pyrex baking dish (9″ x 5″, 9” x 9”, 8″ x 16″), add cooked vegetables and cooked beef. Top with the mashed potatoes and bake in the oven 15-20 minutes.
Note: Heath Canada recommends cooking ground beef to a minimum of 71°C (160°F).
Serve: Serve the cottage pie.
Dr. Craig Herrington, Nathuropath
Just 2 stalks of celery contain as much potassium as a banana.
Cooking with Kids
Beyond Baby Nutrition
Lacey Engel, Registered Dietician
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with a bit of ketchup.
Cooking for kids?
Feel free to slowly introduce new vegetables to children.
Making this recipe with kids?
Ask the child to help by completing step 4 and 6.
- Cook the vegetables
JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Price (SLGA): $15.04
COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Price (SLGA): $11.13
Note: We cannot guarantee any dish is allergen free.