Casseroles · Cottage Pie · Recipes

Cottage Pie…Royally

I love English cooking. Growing up, living in West Los Angeles and Santa Monica, I was taken to the Tudor House as a child and am still in love with the little shop on 2nd Street. I have to go every once in a while and get my necessities: McVities milk chocolate biscuits, an Empire biscuit from the bakery and I have to have a look at the linen tea towels, which I have grown addicted to.

With the frenzy this week of the Royal Wedding, there have been recipes abound…Cottage Pie, Sheperd’s Pie, traditional English breakfasts, puddings, scones…you get the picture. I found a recipe in People magazine for Cottage Pie and it was very good. Here is my slightly adapted version.

1 lb. ground beef
1 med. onion, chopped
2 heaping T. flour
1 1/2 c. water
2 t. herbs de Provence
1 T. Kitchen Bouquet
1 beef bouillon cube
1 T. Worcestershire sauce

7-8 med potatoes, peeled and cubed
1/4 c. whole milk
1/4 stick butter
1 t. kosher salt
1 c. grated cheese

Preheat oven to 350 degrees.
Brown the beef in a large skillet, drain the fat. Add the chopped onion, cook for about 5 minutes until tender. Add the flour, water, herbs and flavorings. Whisk slowly until thick. Pour into casserole dish.

Meanwhile, boil the potatoes until tender. Drain water, add milk, butter and salt. Mash with potato masher, then use an electric mixer to make the potatoes fluffy. Layer the mashed potatoes over the meat in the casserole dish. Spread evenly with spatula and sprinkle grated cheese over the top. Bake for 30 minutes. Serve hot.


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