Cottage Pies in Coats
Cottage Pies in Coats is a delightful twist on a classic dish, combining shepherd’s pie with a cheesy potato topping, perfect for family dinners and cozy gatherings.
Ingredients
For the filling
- 500 g ground beef
- 1 large onion, diced small
- 1 large carrot, peeled and cut into small cubes
- 1 stalk celery, finely chopped
- 100 ml red wine For deglazing the pan
- 1 can chopped tomatoes (400 g)
- 400 ml beef stock
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- to taste Salt and black pepper
For the potatoes
- 4 large baking potatoes For the base of the pies
- 3 tablespoons full-fat milk
- 30 g butter
- 75 g grated Cheddar cheese For topping
- 2 tablespoons olive oil For sautéing the vegetables
Instructions
Preparation
- Preheat the oven to 180°C / 350°F / Gas 4.
- Bake the potatoes for 1 to 1½ hours until completely tender.
- In a large pan, warm the olive oil over low heat. Sauté the onion, carrot, and celery for about 10 minutes until softened.
Cooking the filling
- Increase the heat to medium, add the beef, and cook until browned.
- Pour in the red wine and let it reduce until most of the liquid disappears.
- Stir in the chopped tomatoes, beef stock, tomato paste, Worcestershire sauce, and thyme.
- Simmer uncovered for around 30 minutes until the filling is thick and rich, stirring occasionally. Season to taste.
Assembly and Baking
- Once the potatoes are cooked, increase the oven temperature to 200°C / 400°F / Gas 6.
- Cut each potato in half lengthwise and scoop out the flesh into a bowl, keeping the skins intact.
- Mash the potato with milk, butter, salt, and pepper until smooth.
- Arrange the potato shells on a baking tray. Spoon the meat filling evenly into each shell.
- Cover tops with the mashed potato, sprinkle grated cheese on top, and bake for about 10 minutes until hot and lightly golden.
Notes
Cottage Pies in Coats can be served directly from the oven and paired with fresh salad or crusty bread. For added flavor, consider garnishing with herbs or serving with sour cream.