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, 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!
Today we’ve got a yummy Cottage Pot Pie recipe and a $700 Amazon giveaway!🎉 It’s like you’re hitting the jackpot twice… an insanely delicious and easy recipe, and a pot of gold all waiting to be yours.💰 We’ve teamed up with an amazing group of bloggers to bring you this hefty prize… more on that later.
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.
Is Cottage Pie The Same As Shepherd’s Pie?
It’s 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 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 Pot Pie with Potatoes and Parsnips 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 Cottage 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!
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.
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.
Next, I stir in the potatoes, parsnips, carrots and thyme. Then add a little flour for a thickener.
Then in goes the beef stock, beer, Worcestershire sauce, tomato paste, and a little more salt and pepper.
I let that simmer for about 8 minutes then stir in the peas and cooked ground beef.
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.
Then into a 400-degree oven to bake for 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!
|CLICK FOR THE RECIPE|
And Now For The Giveaway!
It’s time for you to get lucky! Click below on the raffle box to enter the $700 Amazon St. Patrick’s Day payout!
We’ve teamed up with some great bloggers to bring you this giveaway… the more of these awesome bloggers you follow, the more chances you have to win! This contest closes just before midnight on March 15th. Good luck my friend!
Be sure to visit all the awesome bloggers that are hosting this giveaway!
This savory pie is comfort food at its best!
- 2 pounds lean ground beef
- 1½ teaspoons salt and pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 2 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
- 1½ tablespoon Worcestershire sauce
- 1 cup Irish stout
- 1 cup beef broth
- 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 onions and cook 5 minutes. Add the garlic and bay leaf and cook one more minute.
Add thyme, carrots, celery, potatoes and parsnips to the pan, and cook 5 minutes. Sprinkle with flour and cook, stirring for 1 minute. Add the tomato paste, Worcestershire sauce, beef broth, stout beer, stirring and bring to a simmer. Cover and cook the mixture for 10 minutes, then stir in the peas, cooked ground beef, and another ½ teaspoon of salt & pepper.
Remove the bay leaf then cover the pan with the puff pastry dough, carefully crimping 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 20 minutes or until pastry is golden.
Let the pie rest for 5 minutes before serving.