Certified Piedmontese Healthy Cottage Pie
As the air turns crisp with the chill of autumn, it’s time for homely comfort foods that brings back warm memories. Certified Piedmontese Healthy Cottage Pie has savory ground beef and vegetables topped with creamy mashed potato. A simple dish for a healthy, hearty meal.
Cottage Pie and Shepherd’s Pie are sometimes mistaken for one another, but it’s easy to tell the difference – Cottage Pie uses ground beef, while Shepherd’s Pie uses ground lamb (because shepherds herd sheep). Cottage Pies originated from 18th century Britain, where peasants who lived in cottages used potatoes and meat to make pies. At the time, all pies made using potatoes and meat are called “cottage pies.” Cottage Pies were a favored dish served at tables because of the economical factor and its ability to maximize food resources, in other words, it’s a great way to use leftovers!
Make your weekend meals a breeze with the Cottage Pie, crown jewel of British country cooking, and of your dinner table.
For the Mashed Potatoes
2 ½ pounds russet (baking) potatoes, peeled and cut into 1 -to 1 ½ inch chunks
¾ cup low salt chicken broth (plus you’ll need another cup of broth for the casserole)
3 tbsp good quality olive oil
1 ½ tsp kosher salt, or to taste
2 tbsp black pepper
1 tbsp garlic powder
Several grinds of fresh black pepper, to taste
For the Vegetables and Meat
2 tbsp olive oil
1 lb Certified Piedmontese Ground Beef (We used our Grass Fed, Grass Finished Beef)
3 carrots, peeled and chopped (1 ½ cups chopped)
1 large onion, peeled and chopped (about 1 ½ cups chopped)
1 cup low-salt chicken broth
2 bags of frozen mixed vegetables
1 tsp kosher salt or more, to taste
½ tsp cayenne pepper (depending on how hot you like it)
Several grinds of black pepper
1. Cover potatoes with cold water in a large pot and add 1 teaspoon of salt. Bring to a boil and cook for 15 minutes or until just tender. Drain and mash with ¾ cup broth, 3 tablespoons olive oil, 1½ teaspoons salt and several grinds of black pepper, to taste.
2. While potatoes are cooking, preheat oven to 400ºF. Heat 2 teaspoons olive oil in a large (preferably cast iron) skillet over medium heat. Start cooking your ground beef.
3. Add chicken broth, carrots, onions, and seasoning to the pan, and continue to cook until onions are translucent and ground beef is cooked.
4. To assemble the pie, use a spatula to smooth out the meat filling in the bottom of the skillet or casserole with the frozen mixed vegetables. Spread the mashed potatoes out evenly on top and use the tines of a fork to make swirly patterns in the potatoes, if you like.
5. Bake, uncovered, in the top third of the oven for 25 minutes, or until heated through and golden brown in spots. Rest casserole for 10-15 minutes and serve.