Mini Cottage Pies (Print version)
Individual cottage pies with rich beef filling, peas, carrots, and golden mashed potato tops baked in ramekins.
# Ingredients:
For the mashed potato topping
01 -
2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
02 -
4 tablespoons (56 g) unsalted butter
03 -
1/3 cup (80 ml) warm milk, plus more as needed
04 -
1/2 cup (55 g) shredded sharp cheddar cheese
05 -
1/2 teaspoon kosher salt, plus more for the water
06 -
1/4 teaspoon black pepper
For the beef filling
07 -
1 tablespoon olive oil
08 -
1 medium yellow onion, finely diced
09 -
2 medium carrots, finely diced
10 -
1 1/4 lb (565 g) lean ground beef
11 -
3 cloves garlic, minced
12 -
1 teaspoon dried thyme
13 -
2 tablespoons tomato paste
14 -
2 tablespoons all-purpose flour
15 -
1 1/2 cups (360 ml) beef stock
16 -
1 tablespoon Worcestershire sauce
17 -
1 bay leaf
18 -
1 cup (140 g) frozen peas
19 -
3/4 teaspoon kosher salt, or to taste
20 -
1/2 teaspoon black pepper
# Instructions:
01 -
Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 15-18 minutes, until fork-tender. Drain well.
02 -
Mash the hot potatoes with butter, warm milk, cheddar, salt, and pepper until creamy. Add a splash more milk only if needed. Set aside.
03 -
Heat the oil in a large skillet over medium heat. Add onion and carrot and cook for 5 minutes. Add the beef and cook until browned, breaking it into small pieces.
04 -
Stir in garlic, thyme, tomato paste, and flour. Cook for 1 minute. Slowly stir in beef stock, Worcestershire sauce, and the bay leaf.
05 -
Simmer uncovered for 8-10 minutes, until thick and glossy. Remove the bay leaf, stir in the peas, and season with salt and pepper.
06 -
Heat the oven to 400°F. Divide the beef filling among 6 greased 8-ounce ramekins, filling each about three-quarters full. Spoon or pipe mashed potatoes on top.
07 -
Set the ramekins on a baking sheet. Bake for 18-22 minutes, until the filling bubbles and the potato tops are lightly browned. Rest for 10 minutes before serving.
# Good to know:
01 -
Use 8-ounce oven-safe ramekins for dinner-size portions.
02 -
The filling can be made 1 day ahead and chilled.
03 -
Bake on a sheet pan to catch any bubbling gravy.