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Cottage Pie

Adapted from Claire’s recipe in Sweet Laurel Savory

INGREDIENTS
INGREDIENTS

  • 4 oz bacon, chopped
  • 1 ½ lbs ground beef
  • 2 tbsp ghee or butter
  • 1 cup diced yellow onion (about ½ an onion)
  • 1 cup diced carrot
  • ½ cup diced celery
  • ½ cup diced turnips
  • 4 garlic cloves, minced
  • ½ tsp mustard powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp chopped fresh rosemary leaves
  • 1 tsp chopped fresh thyme leaves
  • 1 tsp chopped fresh sage leaves
  • 1 tsp chopped fresh savory or marjoram leaves
  • 1 tbsp chopped fresh parsley leaves
  • 1 1/2 tsp kosher salt
  • 1 tbsp ground black pepper
  • 2 tbsp arrowroot powder or all-purpose flour
  • 1 tbsp tomato paste
  • ½ cup beef broth
  • 1 tbsp apple cider vinegar
  • 3–4 cups mashed potatoes
  • 4 oz bacon, chopped
  • 1 ½ lbs ground beef
  • 2 tbsp ghee or butter
  • 1 cup diced yellow onion (about ½ an onion)
  • 1 cup diced carrot
  • ½ cup diced celery
  • ½ cup diced turnips
  • 4 garlic cloves, minced
  • ½ tsp mustard powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp chopped fresh rosemary leaves
  • 1 tsp chopped fresh thyme leaves
  • 1 tsp chopped fresh sage leaves
  • 1 tsp chopped fresh savory or marjoram leaves
  • 1 tbsp chopped fresh parsley leaves
  • 1 1/2 tsp kosher salt
  • 1 tbsp ground black pepper
  • 2 tbsp arrowroot powder or all-purpose flour
  • 1 tbsp tomato paste
  • ½ cup beef broth
  • 1 tbsp apple cider vinegar
  • 3–4 cups mashed potatoes

    • INSTRUCTIONS
    INSTRUCTIONS

    • In a large saucepan over medium high heat, cook the bacon until the fat begins to render. Add the ground beef and cook until well browned, about 10 minutes (don’t stir too often). Next, add the butter and all of the vegetables, spices, and herbs, through ground black pepper. Once the vegetables have softened slightly and the onions are clear, add the arrowroot or flour. Stir to coat everything, cooking for two minutes. Add the tomato paste, broth, and apple cider vinegar.
    • Pour the meat mixture into individual cast iron pots, or one large baking dish (like 9x13). Top with mashed potatoes—you can pipe them on, or spread with a spoon and crosshatch with a fork for texture.
    • Bake at 400°F until crispy on top and bubbling, about 15 minutes for individual pots, or 40 minutes for a large baking dish.
    • Serve with scotch and enjoy!
    • In a large saucepan over medium high heat, cook the bacon until the fat begins to render. Add the ground beef and cook until well browned, about 10 minutes (don’t stir too often). Next, add the butter and all of the vegetables, spices, and herbs, through ground black pepper. Once the vegetables have softened slightly and the onions are clear, add the arrowroot or flour. Stir to coat everything, cooking for two minutes. Add the tomato paste, broth, and apple cider vinegar.
    • Pour the meat mixture into individual cast iron pots, or one large baking dish (like 9x13). Top with mashed potatoes—you can pipe them on, or spread with a spoon and crosshatch with a fork for texture.
    • Bake at 400°F until crispy on top and bubbling, about 15 minutes for individual pots, or 40 minutes for a large baking dish.
    • Serve with scotch and enjoy!

    Claire is wearing our Patrick Popover Henley in Triple Fleece British Royal Navy, our Oona Continuous Sleeve Button-Up Shirt in White Superluxe, and our Limerick Wide-Leg Carpenter Pant in Chalk.

    Thanks for joining us in the kitchen with Claire Thomas!

    To follow along and learn more about Claire:

    @clairethomas

    clairethomas.co

    thekitchykitchen.com

    sweetlaurel.com

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