Welcome to my Cast Iron cottage pie recipe. This is such a hearty warming dish perfect for those cold winter days. The best part about cooking everything all in one cast iron skillet is that it saves on the washing up! Now how is for a bonus.
You don’t have to use a cast iron skillet here if you didn’t want to the principles would still be the same whatever you bake it in. Although cooking in cast iron doesn’t have to be scary and can create fantastic results. If you are on the hunt for a new cast iron click me for my favourite.
Cast Iron Cottage Toppings
To top the cottage pie cooked in cast iron I have created a smooth mash and then piped it on top. This gives a super sweet effect and also crisps the mash up as it bakes in the oven. You know the crispy bits are the best right? If you don’t want to pipe the mash then simply spoon over and then run a fork over the top to create the bumps
If you wanted to improve the healthy rating of the dish you could try a crushed potato topping. To top the crushed healthy way don’t peel potatoes and cut into chunks. Cook in salted boiling water for 15 mins. Remove and drain then lightly crush not mash. Scatter the crushed potatoes over the top and bake as usual.
Cottage Pie Vs Shepard’s Pie: Whats the difference
A Shepard’s Pie must contain lamb, where a cottage pie will feature usually feature beef.Jamie Oliver
The In Cast Iron Recipe
The recipe here can be cooked in other cooking pans so don’t feel you can’t enjoy it because you don’t have cast iron. Follow the steps but use any oven proof dish you like. So versatile right.
Cottage Pie Cooked in Cast Iron
- 2 onions diced
- 2 carrots cubed
- 1 celery stick thinly chopped
- 2 garlic cloves minced
- 2 tbsp dried thyme
- 2 tbsp dried rosemary
- 500 g minced beef
- 1 glass red wine plus 1 for the chef
- 2 tbsp flour
- 500 ml approx beef stock
- Salt & pepper
- 1/2 tbsp oil
- 1.8 kg potatoes
- 225 ml milk
- 25 g butter
- 200 g cheese
- Heat the cast iron pan up to a medium heat then add the oil. Add the onions, carrots and celery followed by some salt, pepper and begin to fry. A few mins in add your thyme and rosemary and continue to fry until the veg turns soft
- Add the garlic and cook for around 1 minute or until just become fragrant. Turn up the heat and add the beef mince (season that well) And brown. Taste a few bits as it’s browning and adjust seasoning now if needed.
- Once the meat is brown heat up high it’s Wine in and ensure the alcohol is cooked off and reduced down then add the flour, mix and cook off for around 30 seconds
- Pour in your beef stock till its just covering the meat and veg and bring to the boil turn the heat low and simmer. Keep giving a stir every so often catching any that’s sticking to the bottom.
- Have a little taste here it should be so yummy! Adjust seasoning and simmer around 20 to 30 mins while making the mash.
- Meanwhile, make the mash. In a large saucepan, cover the 1.8 kg potatoes which you’ve peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
- Drain well, then allow to steam-dry for a few mins. Mash well with the 225 ml milk, 25 g butter, and three-quarters of the 200 g strong cheddar cheese, then season with some salt and pepper.
- Take the cast iron of the heat and let cool a little. If it’s cooler it will be easier to place the mash on top if it’s hot your mash will sink. Top with your chosen mash or crushed potato topping.
- At this point its into a nice toasty oven around 180 until the mash is golden. Boom cottage pie. Done!
To Conclude The Food
A simple dish yet so so yummy. I have been working on a Yorkshire Pudding Cottage Pie Recipe, look out for that soon. For more Cast Iron Check out my Rosemary Focaccia.@mrjay_thehomecook