More food posts – yay!
Lately, I have been doing a lot of behind the scenes work for the blog. Just some detailed work to make it just a step more professional. And in doing this, I’ve found myself to be trying to describe what my blog is and what I write about. I’ve realised big portion is related to food.
It is no shocker that I love food. I am always trying my best to find and test healthy recipes that taste amazing to make losing weight a hell of a lot easier. Regardless, every once in a while you need to throw it back to some good comfort food. Something that’ll warm you up and make you want to cuddle up on the couch.
This is known as cottage pie.
For my US friends, this is a British meal that is usually full of beef and potatoes and it is really really good. This recipe has been Americanised a bit, but in a really good way. My British friends, don’t leave yet. Just wait.
The actual recipe is called Shepherd’s pie, but Shepherd’s pie is usually made with lamb whereas Cottage pie is made with beef. This is why I am calling this a cottage pie. It has vegetables, lean beef, so many flavours, a bit of a spice, and some really tasty potatoes smothered on top. YUM.
Let’s start, shall we?
For the actual recipe instructions, you can find it here.
The beginning step is to peel the potatoes, then cut them up into pieces and add them to a pot of boiling water.
Meanwhile, you need to start cooking the beef in a pan filled with some hot oil, of course.
Once it’s no longer pink, you add the onion and garlic.
Cook until the onion is translucent and add the red pepper flakes, Worcestershire sauce, onion soup mix, and beef broth. Once that has been combined, add the frozen vegetables and cook for a few minutes.
At this point, the potatoes should be cooked so you can drain them and put them in a bowl along with the butter, milk, cheese, and salt and pepper and start mashing.
I usually like to taste the potatoes to make sure there’s enough salt and pepper added. Of course, if you want it to be creamier you could add more cheese and milk but it’s up to you on how you like your mashed potatoes. Once you’ve got your desired consistency, you put it on top of the meat mixture and spread it out.
And this is where you can make designs in the potatoes which is usually done with a fork. I just made swirls around the entire skillet. Then you sprinkle the parsley on top before putting it into the oven.
You’ll know it’s ready to take out of the oven when it has browned nicely and is bubbling on the sides. Also, the recipe says 40 minutes at 350 F/ 175 C.
Pro Tip: If you are in the UK and using a fan oven, I would check the pie at 30-35 minutes. Fan ovens always cook much faster.
You’ll definitely need to let it cool for a while before eating as it’ll be piping hot. But after about 10-15 minutes, dig in. And try not to eat three servings at once because it’s so easy to do.
This can be frozen if you want, and you can put it in the fridge for the next few days as well, but if you’ve ever eaten mashed potatoes after it’s been in the fridge, you know the consistency changes quite a bit so this is so much better fresh. However, it’s still really good the second and third time you have it.
Recipe is here again for your convenience 🙂
Let me know how you liked it once you make this! And enjoy!