How to Make Cottage Pie with Potato Cobbles – Classic British Recipe

One thing you really can't beat for comfort food when the temperatures start to get a bit cooler and our appetites start to get a bit more hearty is a good old-fashioned Cottage Pie!  This old traditional favorite has been pleasing families for generations!
With its rich and delicious meat and gravy base, vegetables, and potato topping, it never fails to go down a real treat. Its something everyone loves.
Today I decided to shake things up a bit and top it with a topping of thick sliced potatoes, or cobbles, rather than the traditional mashed potatoes.  I thought they would add a bit of interest to an already really delicious supper.
I brushed the potato cobbles with butter and sprinkled a bit of cheese on top for even more tastiness. I can tell you that it made for a lovely change and it went down a real treat!!
Whether you top your cottage pie with the traditional thatch of buttery mash or a street of tasty cobbles, one thing is certain. This is a dish everyone just loves!

I like to brown my meat really well for a cottage pie . . . there's something about the sticky brown bits in the bottom of the pan that adds tons of flavor to the gravy you know. Just don't have the heat up so high that it scorches. This would add an unappealing flavor to the gravy.
I think the secret to a good gravy is using good ingredients to begin with . . . a well flavored stock, tasty savories, and good onions . . . well caramelized until soft and sweet and tasty.
 

I Like to use a good quality of extra lean minced beef and I scramble fry it in a lightly greased pan, on medium high until nice a color begins to appear, and then I add a nice knob of butter.  We buy our ground beef at a local farm market. It is free range and grass fed.
 
The butter adds a nice richness to the mix. After the beef has colored, I add my onions and leeks. I leave them to caramelize to a melting sweetness in that butter which helps to flavor the meat really well.

WHAT YOU NEED TO MAKE COTTAGE PIE WITH POTATO COBBLES
A tasty splash of Worcestershire, a few savory herbs and a dollop of ketchup and you are well on your way to a very tasty dish. 
 
For the meat filling:

• 500g of extra lean ground beef (1 1/4 pounds)
• olive oil spray
• a knob of butter
• 1 large leek, split, washed and thinly sliced
• 1 small onion, peeled and minced
• 1 clove garlic, peeled and minced
• 1 tsp mixed dried herbs (thyme, summer savory, marjoram)
• 1 bay leaf
• 2 dessert spoonful's of tomato ketchup
• a good splash of Worcestershire sauce
• fine sea salt and freshly ground black pepper to taste
• 2 TBS plain flour
• 500ml of beef stock (2 cups)
• 2 cups of cooked cubed vegetables (carrots, swede, peas, beans etc.)

For the potato cobbles:

• 8 medium new potatoes, washed, unpeeled and cut into thick slices (about 1/3 inch)
• a bit of melted butter
• a handful of grated strong cheddar cheese
• fine sea salt and freshly ground black pepper to taste

 
 
It is important to wash the leeks really well as they can be a bit sandy.  I cut them almost in half down the length of them and then run them under cold running water until any debris has been washed away.
Break the bay leaf in half so that all of its goodness can be released.  This is a chef's trick.
Two dessertspoons of tomato ketchup would be about a heaped 1/3 cup.
I probably use about 2 tsp of Worcestershire sauce.
For Beef stock  I used re-constituted Better than Boullion.
You can use any cooked and cubed vegetables that you enjoy, or frozen mixed vegetables thawed.
I use new potatoes because they keep their shape better than floury potatoes. Any good all-purpose potato would work.

HOW TO MAKE  COTTAGE PIE WITH POTATO COBBLES

1. Spray a large nonstick pan with some cooking spray. Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated.
2. Add the knob of butter and continue to cook, until it begins to turn golden brown in places. Add the leek, onion, garlic, and herbs.
3. Cover and cook over low heat until the vegetables are wilted. Sprinkle with the flour, stirring to mix it in well and then stir in the beef stock, bay leaf, tomato ketchup, and Worcestershire sauce.
4. Bring to the boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until nice and thick.
5. Taste and adjust seasoning as necessary. Pour into the bottom of a shallow casserole dish, removing the bay leaf and discarding. Top with the cooked vegetables.
6. Place the potatoes into a pot of boiling lightly salted water to cover. Cook until crispy tender, about 3 to 4 minutes. Drain well.
7. Preheat the oven to 18-*C/350*F/ gas mark 4.
8. Lay the potato slices over top of the meat and vegetables in the casserole. Brush with a bit of melted butter. Season with some salt and black pepper.
9. Sprinkle the cheese over top and then bake in the heated oven for 35 to 40 minutes until the filling is nicely bubbling and the potatoes are lightly browned and cheese melted.

 
 
A FEW OTHERGROUND BEEF RECIPES TO ENJOY
TINA'S BURGERS - My friend Tina makes the best burgers.  A meaty hamburger patty in a bun on top of fried onions and topped with plenty of cheese, crisp bacon, a fried egg, lettuce and tomato. If you can eat one of these by yourself, then that is saying something.  These are fabulously hearty and incredibly tasty!!
SPAGHETTI BOLOGNESE - This is an excellent, from scratch Bolognese sauce. This recipe that I am showing you today is the result of probably thirty or so years of my trial and testing of what worked for me and what didn't. The secret is to brown the meat, onions and garlic off and then add the wine and allow it to almost evaporate until adding the remaining ingredients.  This really concentrates the essence of the wine into the flavor of the sauce and makes for a really delicious result.  

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Yield: Serves 4Author: Marie RaynerPrintWith ImageWithout Image

Cottage Pie with Potato Cobbles

Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M

This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly!

Ingredients

For the meat filling:

• 500g of extra lean ground beef (1 1/4 pounds)
• olive oil spray
• a knob of butter
• 1 large leek, split, washed and thinly sliced
• 1 small onion, peeled and minced
• 1 clove garlic, peeled and minced
• 1 tsp mixed dried herbs (thyme, summer savoury, marjoram)
• 1 bay leaf
• 2 dessert spoonful's of tomato ketchup
• a good splash of worchestershire sauce
• fine sea salt and freshly ground black pepper to taste
• 2 TBS plain flour
• 500ml of beef stock (2 cups)
• 2 cups of cooked cubed vegetables (carrots, swede, peas, beans etc.)

For the potato cobbles:

• 8 medium new potatoes, washed, unpeeled and cut into thick slices (about 1/3 inch)
• a bit of melted butter
• a handful of grated strong cheddar cheese
• fine sea salt and freshly ground black pepper to taste

Instructions

1. Spray a large nonstick pan with some cooking spray. Add the beef and scramble fry, cooking until it is no longer pink and any liquid is totally evaporated.
2. Add the knob of butter and continue to cook, until it begins to turn golden brown in places. Add the leek, onion, garlic, and herbs.
3. Cover and cook over low heat until the vegetables are wilted. Sprinkle with the flour, stirring to mix it in well and then stir in the beef stock, bay leaf, tomato ketchup, and Worcestershire sauce.
4. Bring to the boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until nice and thick.
5. Taste and adjust seasoning as necessary. Pour into the bottom of a shallow casserole dish, removing the bay leaf and discarding. Top with the cooked vegetables.
6. Place the potatoes into a pot of boiling lightly salted water to cover. Cook until crispy tender, about 3 to 4 minutes. Drain well.
7. Preheat the oven to 18-*C/350*F/ gas mark 4.
8. Lay the potato slices over top of the meat and vegetables in the casserole. Brush with a bit of melted butter. Season with some salt and black pepper.
9. Sprinkle the cheese over top and then bake in the heated oven for 35 to 40 minutes until the filling is nicely bubbling and the potatoes are lightly browned and cheese melted.

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