James Martin’s Cottage Pie is an excellent dish consisting of rich minced beef, luscious mashed potatoes, and glazed carrots, takes 2 hours and 45 minutes to be ready!
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𧥠Why Youâll Love This Cottage Pie Recipe:
- Rich and savory minced beef filling with aromatic vegetables.
- Creamy mashed potatoes topped with a golden crust.
- Easily customizable and great for using up leftovers.
â What Is James Martin’s Cottage Pie Recipe?
James Martin’s Cottage Pie features savory minced beef cooked with aromatic vegetables, simmered in red wine and beef stock, topped with creamy mashed potatoes, and baked until golden perfection.
đ„ James Martin Cottage Pie Ingredients
- 8 medium baking potatoes
- 1 tablespoon vegetable oil, plus extra for rubbing
- rock salt
- 600g minced beef
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 4 sprigs of thyme, leaves picked and finely chopped
- 1 celery stick, finely diced
- 2 tablespoons tomato purée Worcestershire sauce, to taste
- 9 carrots, unpeeled
- 100ml red wine 500ml beef stock
- salt and freshly ground black pepper
- 50g caster sugar
- 125g unsalted butter
- 150ml milk
đ„ How To Make James Martin Cottage Pie
- Set the oven temperature to 190°C (375°F), gas mark 5.
- Use a fork to prick the potatoes all over, and then coat them with some oil. Place them on a baking tray with a layer of rock salt and bake for 1 to 1œ hours, or until they are soft.
- Bring a large sautĂ© pan up to temperature. Fry the beef in the vegetable oil until it’s just browned. Fry the celery, garlic, thyme, and onions for a few minutes until they soften.
- Cook for 1 to 2 minutes after adding the tomato purée, then stir in the Worcestershire sauce and finely chopped carrot.
- Simmer, stirring occasionally, the beef stock with the red wine when it has reduced by one-third. Cook the beef and thicken the sauce for 30 minutes or until tender.
- Add salt, pepper, and Worcestershire sauce to taste after transferring the mince to a bowl. Put in the fridge to chill while you whip up the mash.
- Remove the ends of the remaining carrots and set them in a pan half-filled with water while the beef cools.
- Cook gently for 30â40 minutes or until softened, after adding a bit of salt, sugar, and a knob of butter. Carrots should be coated in a beautiful glaze as the liquid evaporates.
- Cut the potatoes in half after they’re cooked and cool enough to handle. Scoop out the flesh and rice them in a bowl.
- Raise the oven temperature to 220°C/425°F, or gas mark 7. Gently toss the potatoes with nearly all of the extra butter, and bring the milk to a simmer in a saucepan.
- Mash the potatoes with the sauce until they are creamy and smooth. Taste and add salt and pepper as needed.
- Spoon the hot mash over the mince that has cooled, then fluff the top with a fork. Place in a baking dish.
- Bake for 10 to 15 minutes, or until a golden brown color and thoroughly heated, then sprinkle with a few spots of butter. Combine with carrots for serving.
đ Recipe Tips
- For extra flavor, add a splash of red wine to the beef mixture.
- Ensure the potatoes are thoroughly cooked and mashed until smooth for the perfect topping.
- Don’t skip the step of simmering the carrots with salt, sugar, and butter for a beautiful glaze.
- Let the pie cool slightly before serving to allow the flavors to meld together.
đ„ What Goes Well With Cottage Pie?
The perfect accompaniments to cottage pie include green beans, honey-glazed carrots, Yorkshire pudding, cauliflower cheese, arugula salad, butternut squash, sautéed mushrooms, blooming onion, and Caesar salad.
đ How To Store Leftovers Cottage Pie?
- In The Fridge:Â Keep leftover cottage pie in a tightly sealed container in the fridge for up to 3 days.
- In The Freezer: Freeze leftover cottage pie portions in freezer-safe containers for up to 3 months. Let thaw in the fridge before reheating.
đ„” How To Reheat Leftovers Cottage Pie?
- Oven: Reheat leftover cottage pie on a baking sheet at 180°C (350°F) for 20 to 25 minutes or until heated through.
- Microwave: Heat leftover cottage pie individual portions on high for 2 to 3 minutes, stirring halfway through, until hot.
FAQs
What is the difference between a shepherd’s pie and a cottage pie?
Cottage pie features ground beef, while shepherd’s pie traditionally includes ground lamb. Both are topped with mashed potatoes.
Does cottage pie contain gravy?
Yes, cottage pie traditionally contains gravy made from the juices of the minced meat (usually ground beef) along with other ingredients.
How do you thicken cottage pie?
To thicken cottage pie, mix a few tablespoons of flour into the meat mixture and cook until the raw taste disappears.
Why does my potato sink in cottage pie?
Residual moisture from potatoes drips into the beef while cooking; excessive moisture can cause potatoes to sink into cottage pie.
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James Martin Cottage Pie Nutrition Facts
Amount Per Serving
- Calories 325.4
- Calories from Fat 173.5
- Total Fat 19.3g
- Saturated fat 8.2g
- Trans fat 1g
- Cholesterol 63.8mg
- Sodium 562.9mg
- Potassium 746.7mg
- Carbohydrates 21.5g
- Net carbs 17.5g
- Fiber 3.9g
- Sugar 4.5g
- Protein 16.9g
James Martin Cottage Pie
Description
James Martinâs Cottage Pie is an excellent dish consisting of rich minced beef, luscious mashed potatoes, and glazed carrots, takes 2 hours and 45 minutes to be ready!
Ingredients
Instructions
- Set the oven temperature to 190°C (375°F), gas mark 5.
- Simmer, stirring occasionally, the beef stock with the red wine when it has reduced by one-third. Cook the beef and thicken the sauce for 30 minutes or until tender.
- Bring a large sautĂ© pan up to temperature. Fry the beef in the vegetable oil until itâs just browned. Fry the celery, garlic, thyme, and onions for a few minutes until they soften.
- Cook for 1 to 2 minutes after adding the tomato purée, then stir in the Worcestershire sauce and finely chopped carrot.
- Add salt, pepper, and Worcestershire sauce to taste after transferring the mince to a bowl. Put in the fridge to chill while you whip up the mash.
- Remove the ends of the remaining carrots and set them in a pan half-filled with water while the beef cools.
- Use a fork to prick the potatoes all over, and then coat them with some oil. Place them on a baking tray with a layer of rock salt and bake for 1 to 1œ hours, or until they are soft.
- Cook gently for 30â40 minutes or until softened, after adding a bit of salt, sugar, and a knob of butter. Carrots should be coated in a beautiful glaze as the liquid evaporates.
- Cut the potatoes in half after theyâre cooked and cool enough to handle. Scoop out the flesh and rice them in a bowl.
- Raise the oven temperature to 220°C/425°F, or gas mark 7. Gently toss the potatoes with nearly all of the extra butter, and bring the milk to a simmer in a saucepan.
- Mash the potatoes with the sauce until they are creamy and smooth. Taste and add salt and pepper as needed.
- Spoon the hot mash over the mince that has cooled, then fluff the top with a fork. Place in a baking dish.
- Bake for 10 to 15 minutes, or until a golden brown color and thoroughly heated, then sprinkle with a few spots of butter. Combine with carrots for serving.
Notes
- For extra flavor, add a splash of red wine to the beef mixture.
Ensure the potatoes are thoroughly cooked and mashed until smooth for the perfect topping.
Donât skip the step of simmering the carrots with salt, sugar, and butter for a beautiful glaze.
Let the pie cool slightly before serving to allow the flavors to meld together.
James Martin Cottage Pie