This Cottage Beef Pot Pie with Potatoes and Parsnips is an easy one-pan meal with hearty, rich flavors and virtually no cleanup. With lean ground beef, carrots, peas, parsnips, potatoes, in a beef stock and stout beer sauce, all topped off with a light and crispy puff pastry crust… this savory pie is comfort food at its best!
Cottage Beef Pot Pie
Today we’ve got a yummy Cottage Pot Pie recipe for you!
Pot pie has to be the epitome of comfort food. Hearty meat and veggies enveloped by a crispy crust. Mmm, mmm!
Today I’m taking a few liberties in the name of St. Patrick’s Day🍀 and creating a Cottage Pot Pie.👇
What is Cottage Pie?
Cottage Pie is made with minced meat and topped with a layer of mashed potatoes. It made its debut back in the late 1700’s in Ireland and the UK and has become a popular dish worldwide.
It can also be referred to as Irish shepherd’s pie.
Is Cottage Pie The Same As Shepherd’s Pie?
Cottage Pie is often referred to as Shepherd’s Pie, which is very similar, but traditionally Shepherd’s Pie is made with lamb and not beef. Which makes total sense – right? Shepherds look after sheep, therefore the dish is comprised of lamb. They were both considered peasant meals, because they were an economic way to use leftover roasted meat.
What Goes In A Cottage Pot Pie?
They say back in the day Scotland made its pies with pastry instead of mashed potatoes, so it sounds like my Cottage Pot Pie concept precedes me. Whatever you want to call it is fine by me, ‘cause I just like to call it D-licious!💯
Rather than using the mashed potatoes to top off this savory pie I’ve removed their skins, chopped them into bite size pieces, and folded them into the filling. So you really have it all – the potatoes and the pastry crust. Brilliant – right!??🙌
This beef pot pie is filled with so many yummy flavors: lean ground beef, healthy veggies like carrots, peas, parsnips and potatoes, a beef stock and stout beer sauce, all topped off with a light and crispy puff pastry crust.
Is your mouth watering?? Cause’ mine totally is!😋
Because the meat doesn’t require long hours of cooking to become tender, this cottage pie recipe comes together quickly for a yummy meal any night of the week.👌 (And yes, for my non-meat eating friends, you can make this cottage pie without meat!)
Plus, I use premade store-bought puff pastry dough… so that also cuts down on prep time and gets this hearty dish to the table even quicker.👍
How To Make Beef Pot Pie:
To start, I use a cast-iron skillet so I only have to use one pan for the entire dish. What an added bonus… delicious with no dishes!
1 – Saute ground beef. I sauté the ground beef with some salt and pepper until it’s no longer pink. Then strain off the fat and set the meat aside.
2 – Saute Onions. Next, I add the onions to the same pan and saute for 5 minutes. Then add the garlic and a bay leaf and cook for 1 more minute.
3 – Add root vegetables. Next, I stir in the potatoes, parsnips, carrots and thyme. Then add a little flour for a thickener.
4 – Add the beer! (and beef stock). Then in goes the beef stock, beer, Worcestershire sauce, tomato paste, and a little more salt and pepper.
5 – Simmer on stovetop. I let that simmer for about 10 minutes, then stir in the peas and cooked ground beef.
6 – Top with puff pastry. I top it off with the puff pastry dough, and carefully crimp the edges on the inside of the pan. Finally, I make a few slits for the steam to release, and brush the dough with a beaten egg yoke.
7 – Bake in a 400-degree oven for 15-20 minutes.
And there you have it: Cottage Beef Pot Pie with Potatoes and Parsnips… A yummy, hearty, meaty pot of goodness ready to be devoured and become your family’s new favorite meal!
Cottage Pie Recipe:
This savory pie is comfort food at its best!
- 2 pounds lean ground beef
- 2 teaspoons salt and pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 6 large garlic cloves, minced
- 2 bay leaves
- 3 tablespoons finely chopped fresh thyme
- 4 large carrots, peeled and diced
- 2 celery stalks, diced
- 1½ pounds red potatoes, peeled and cut into ½-inch cubes
- 4 parsnips, peeled and diced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 2 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 cup Irish stout
- 1½ cups frozen peas, rinsed and drained
- frozen puff pastry dough, thawed and rolled out to 13 inch square
- 1 egg, beaten with 1 teaspoon water for egg wash
- Preheat oven to 400°F.
In a 12-inch ovenproof skillet over medium-high heat, add the ground beef, break into small pieces with a wooden spoon, and season with 1 teaspoon salt and pepper. Cook until no longer pink then drain the fat, remove the meat from the pan, and set aside.
Warm 1 tablespoon olive oil in the same pan. Add onion and cook 5 minutes. Add the garlic and bay leaves and cook one more minute.
Add thyme, carrots, celery, potatoes and parsnips to the pan, and cook 5 minutes. Sprinkle with flour and cook, stir for 1 minute.
Add the tomato paste, Worcestershire sauce, and beef broth to a measuring cup and stir together. Then add the mixture and the stout beer, 1 teaspoon salt and pepper to the veggies, stir and bring to a simmer. Cover and cook the mixture for 10 minutes, then stir in the peas, and cooked ground beef.
Remove the bay leaves then cover the pan with the puff pastry dough, carefully press and crimp the edges to fit inside the pan. Brush with the egg wash, make 6 slits with a sharp knife in the center of the pie, and bake at 400°F for 15- 20 minutes or until pastry is golden.
Let the pie rest for 5-10 minutes before serving.
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