What’s cozier than some cottage pie on a cold day? Not much, this Dantastic cottage pie recipes offer up some great flavor while being a complete breeze to make. You can probably throw this together with stuff in your pantry and freezer without much trouble. If you don’t have beef bottom, you could try some ground beef or equivalent, and if you don’t wanna use frozen vegetables then fresh would work just as well!
Now you may be wondering what the difference between shepherd’s pie and cottage pie is. Simply put, shepherd’s pie is made with lamb while cottage pie is made with beef. The first mention of cottage pie occurred in about 1791, which incidentally was around the same time potatoes were growing in popularity in England and Ireland. Potatoes quickly became popular with the lower class and the lower class tended to live in cozy homes called cottages. You can piece together the rest of where the name came from I’m sure.
Ingredients
- 3 russet potatoes, baked
- ¾ lb beef bottom round, diced
- 32 oz beef stock
- Dan-O’s Original Seasoning
- 1 lb frozen vegetables mix
- Dan-O’s Spicy Seasoning
- ¼ cup corn starch
- ¼ cup water
Preparation Instructions
- Preheat an oven to 350° F
- Bake potatoes for about 65 minutes, or until they’re easily pierced with a fork.
- Take out of the oven and let cool to room temperature. Leave the oven on.
- Dice the beef and place in a large pot with beef stock and Dan-O’s Original to taste
- Bring beef mixture to a boil then cook for about an 1 hour
- Mix the cornstarch and water together
- Then add mixed vegetables and corn starch flurry to pot, cook until vegetables are heated through
- Cut potatoes in half (length-wise) and using a spoon, hollow out the inside, and set the filling to the side
- Lay the potato halves in the bottom 9x13 baking dish.
- Fill the potato skins with stew and add Dan-O’s Spicy to taste
- Add the extra potatoes to a potato ricer and strain potatoes over the top of the stew
- Bake for 10 minutes at 350° F.
- Serve immediately and enjoy.
I kept looking for the rice ingredient…sure fooled me.
I have yet to own a ricer that works smoothly and properly. Either the device is too weak , or I am too strong for proper functioning.
Debra
Thanks for writing, Debra. Always good to hear from a Fan-O.
I hear ya. I’ve had some issues with ricers in the past but I’ve recently settled on 2 that I use depending on the situation. First, I’d recommend trying an OXO Good Grips Smooth Potato Masher, its about 16 dollars and does wonders. If you want something a little fancier, and traditional, then Chef’n Freshforce Potato Ricer is about 30 bucks.
Hope you have a wonderful time in the kitchen, thanks for being part of the Dan Fam!