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When I was growing up one of my favourite meals was Shepherd’s Pie. My mom made a very simple version but an extremely tasty one at that. We grew up eating a great deal of meat and potatoes. My family heritage is heavily Irish, English, and a smattering of French. We didn’t have money to toss about on fancy things or expensive cuts of meat but my father LOVES beef so we did on the odd occasion split a cow with family friends. It gave us enough meat for the entire winter. I would often be asked by my mother to go to the “deep freezer” to fish out a chuck roast or ground meat. I swear I almost fell in on many occasions. My family didn’t gravitate too far from beef. I mean yes, we had chicken and pork also but never anything like lamb or goat or duck. Especially when my dad was home. He was a cow man and wanted steak on his plate.
Now that I am eating all things again I wanted to revisit the humble Shepherd’s Pie and found something interesting. The whole time I thought I was eating Shepherd’s Pie, I was actually eating COTTAGE PIE. Turns out Shepherd’s Pie is made with ground lamb and Cottage Pie is made with ground beef. WHO KNEW? Not this kid from small-town Ontario that’s for sure. So here I am sharing my version of Healthy Cottage Pie with more veggies than the average because while I love giving my body the protein it needs, I also want to give it the fibre it needs also.
This quintessential comfort dish, with its rich layers of savoury ground beef, tender vegetables, and a creamy mashed potato, serves as a meal that is always welcomed, floods in memories of childhood and is dang right delicious! This recipe is an ode to the power of simple, wholesome ingredients coming together to create a delightful meal. From the choice of meat to the selection of vegetables and the preparation of the iconic mashed potato crust, each component plays an important role in crafting a gluten free yet traditional Cottage Pie.
Cottage Pie is the very definition of home-cooked comfort food for a Canadian gal like me! This classic recipe started in British kitchens and is simplicity at its finest. At its heart, it’s a savoury blend of ground beef, tenderly cooked with onions, maybe a carrot or two, and peas for a pop of sweetness, all nestled under a fluffy blanket of golden-browned mashed potatoes. It’s the kind of meal that brings everyone to the table with eager anticipation, a dish that carries the stories of generations through its simple, yet satisfying layers.
The primary difference between both meat pies is in the choice of meat. Cottage Pie is made with ground beef and what I think many of us didn’t know is Shepherd’s Pie traditionally uses ground lamb. That is the main difference, pretty much everything else about these dishes is the same otherwise, they both layer the meat at the bottom, vegetable(s) in the middle, followed by a heaping layer of creamy mashed potatoes on the top.
To make your Cottage Pie, start by preheating your oven to 400F. Warm the olive oil with a sprinkle of chilli flakes in an oven safe pan or cast iron skillet over medium high heat, and add the finely diced onion, carrot, and celery into the pan, sautéing them for about 5-7 minutes until they start to soften and release their fragrant aromas. This vegetable base is then enriched with minced garlic, sautéed for an additional minute, and seasoned well with salt and pepper to build layers of flavor early on. Add the ground beef to the mix, broken up and brown until no pink remains, with dried herbs and a splash of Worcestershire sauce stirred in for depth and complexity.
Create a small well in the center of the pan and add the tomato paste, which is then cooked into the beef for a minute, infusing the mixture with its rich, concentrated tomato flavour. This is the moment to add the frozen corn and peas, bringing pops of sweetness and colour to the mix. A sprinkle of gluten-free flour over the beef, followed by the pouring of bone broth, thickens the sauce as it’s stirred and brought to a gentle bubble. After cooking for three minutes, fold in the baby spinach until it wilts, then smooth the top of the meat mixture with a spatula, preparing it for the creamy layer.
While all that is happening with the meat and vegetables make sure you are taking care of the mashed potatoes. Once they are prepared and ready, scoop onto the beef mixture using an ice cream scoop – a trick that ensures an even distribution. With a spatula, smooth the potatoes into a uniform layer, and for a finishing touch, sprinkle paprika over the top, adding a subtle smoky flavour and a hint of colour. Some people also like to add shredded cheddar cheese to the top for a little extra something something but this is a more traditional recipe so I opted to omit it. Bake the pie in the preheated oven for 20 minutes, until the top begins to turn golden and the edges bubble with the promise of a hearty meal. After removing it from the oven, let the cottage pie sit for 10 minutes before serving. This will ensure each serving comes out of the hot pan easier and mouths can avoid being burnt!
This Cottage Pie recipe is an easy make-ahead meal that is perfect for storing and reheating, allowing for a comforting meal any time. You can store the leftovers in the fridge with a cover to enjoy later or the next day. Alternatively, you can freeze it whole or in portions after cooling completely for a quick, satisfying option on busy days.
Being able to freeze this meal means that you can have it way later, share it with others or have a comforting meal in a pinch. If you’d like to freeze the dish as a whole or in portions just put it into a freezer safe container with a lid once it has completely cooled down. To reheat, take the container out of the freezer and let it sit in the fridge overnight or on the counter for a few hours. You can reheat in the microwave or an oven-safe container. One hot tip if reheating in the oven is to do it at a low temperature to ensure the inside meets the outside temp.
Cottage Pie holds a special place in my heart, blending the nostalgia of family dinners with the joy of creating something delicious and nutritious. It’s a dish that speaks to the soul, offering warmth, comfort, and a sense of home. Growing up, Cottage Pie was more than just comfort food; it was a symbol of family gatherings and happy times. The dish’s simplicity, combined with its rich flavours, made it a favourite during my childhood, especially on cold, snowy days when the warmth from the oven and the aroma of the pie were enough to make the entire house feel like home.
Something that I love about my version is that I’ve tried to incorporate as many additional vegetables as possible to make it a bit more balanced and nutritious without taking away from the traditional flavors. The grass-fed organic ground beef used in my version of this recipe is a great source of high-quality protein, essential for muscle repair and growth. It’s also richer in certain nutrients compared to grain-fed beef, including antioxidants and vitamins. The assortment of vegetables—carrots, celery, and peas—brings a bunch of vitamins, minerals, and fiber to the dish, contributing to a healthy digestive system and providing essential nutrients to support overall health. Baby spinach, with its subtle presence, is a powerhouse of iron and calcium, crucial for healthy bones and blood. When prepared with bone broth, this dish becomes even more nutritious, offering the benefits of collagen and other healing nutrients that support joint health and the immune system.
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4 Responses
Love this!! I recently made Shepard’s pie (with ground lamb) and I mixed the potatoes with roasted cauliflower and mashed it altogether with butter and cream. I grated Parmesan on the top and broiled it in The oven till the cheese melted and browned! It was amazing! Next time I make it, I’ll definitely try your recipe!
Sounds delicious Vernon!! I hope you try this one out, its so delicious
This Cottage Pie was delicious! I made it today and took it to my in-laws house for dinner. My husband is already asking me to make it again. He’s the first one home. It’ll be easy for him to heat in the oven for our supper. Thank you so much for the recipe. 😉
Love that you tried this cottage pie recipe and it was a hit with the family! Thanks for the review