Servings: six to eight.
Cottage pie originated as a way to use up leftover beef stew, but why wait for leftovers? Here’s how to make the ultimate comfort meal from scratch.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The beef stew can be made several days ahead and kept, covered in the refrigerator; just reheat before proceeding with the recipe. You can also fully assemble the pie 1 day ahead: Do not top with the 2 tsp. butter, cool the pie, cover with plastic and refrigerate until ready to bake.
Cottage Pie with Horseradish Potato Topping: Drain and squeeze the liquid from 3 Tbs. prepared horseradish. Stir the horseradish into the mashed potatoes along with the butter.
Great recipe! Potatoes were a little soft for my taste, so will cut back on the milk next time. Also will use more porcini mushrooms and perhaps add some sauted cremini mushrooms to add a bit more umami.
My goodness this pie is good. A perfect recipe if ever there was one. I used a flatiron steak, and the taste and texture were heavenly. Everything in the recipe melds together perfectly. Thank you. This recipe goes in the permanent file.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?