Step into the heartwarming embrace of our Classic Cottage Pie with a Cheddar Twist, a culinary journey that elevates tradition with a touch of creative flair. Picture browned ground beef, tender vegetables, and a luscious gravy, all crowned by a velvety layer of cheddar-infused mashed potatoes. In this reimagined recipe, we’ve preserved the essence of the beloved Cottage Pie while adding a unique twist that promises a delightful dining experience.
Ingredients:
Beef Filling:
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- ¼ cup red wine (optional)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- ¾ cup frozen peas
- Salt and freshly ground black pepper to taste
Topping:
- 2 lbs Yukon Gold or russet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons butter
- ½ cup warm milk
- ¾ cup shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh thyme
Instructions:
In a spacious skillet over medium-high heat, commence the browning of ground beef. Add chopped onion, carrots, and celery when the beef is one-third browned. Cook until onions and celery soften. Reduce heat to medium-low, add garlic, and stir for 1 minute.
Sprinkle in flour, stirring for about 2 minutes. Gradually stir in beef broth, red wine (if using), Worcestershire Sauce, thyme, and bay leaves. Simmer for 15-20 minutes until thickened. Add frozen peas, remove bay leaves, and spoon the mixture into a casserole dish. Cool and chill for at least 30 minutes.
Meanwhile, boil potato cubes until fork-tender. Drain and add butter and warm milk. Mash until smooth, then stir in cheddar cheese. Season with salt and pepper. Spoon potatoes onto chilled meat mixture, spread evenly, and use a fork to create slightly crispy edges.
Sprinkle with chopped thyme and bake for 25-30 minutes until golden and bubbly. Allow cooling for 5 minutes before serving.
Notes:
- Opt for ground beef with some fat for enhanced flavor.
- Thawed frozen veggies can replace fresh ones, added after the gravy thickens.
- Yukon Gold or Russet potatoes work well; drain excess moisture before adding butter and milk.
- The recipe can be enjoyed with or without cheddar cheese.
- Remember to remove bay leaves for safety.
- Chilling the beef mixture before adding potatoes helps maintain distinct layers.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the microwave at reduced power.
Conclusion:
As we savor the last bites of our Classic Cottage Pie with a Cheddar Twist, we reflect on the delightful symphony of flavors that has graced our palates. This reimagined recipe seamlessly marries tradition and innovation, offering a comforting experience reminiscent of home-cooked meals. The rich, savory beef filling, adorned with vibrant vegetables and a luscious gravy, harmonizes beautifully with the velvety cheddar-infused mashed potatoes. Each layer tells a tale of culinary craftsmanship, inviting you to indulge in a dish that’s not just a meal but a celebration of taste and creativity.
In this culinary journey, we’ve preserved the essence of the beloved Cottage Pie, honoring its roots while adding a distinctive touch that makes it uniquely ours. The familiar warmth of a classic recipe intertwines with the excitement of discovery, creating a dining experience that lingers in memory. As you relish the last forkful, we hope this Classic Cottage Pie with a Cheddar Twist has not only satisfied your hunger but also left a lasting impression, beckoning you to revisit this culinary adventure in the days to come.
Source of the Picture : small town woman
