Winter is fast approaching here in Melbourne. As the temperature drops, the clouds darken and the kitchen becomes a welcome place of comfort and warmth. What better way to feed such desires than a cottage pie? I’ve been making this for many years and have yet to receive any complaints. It’s easy to increase the quantity and freeze the spare pie for rainy day!
From my understanding, Cottage Pie, similar in origins to Shepherds Pie, was first made to use up ingredients left over from the weeks roast. Cottage Pie uses beef, rather than lamb. It’s also called a pie, but there is no pastry involved in this version. The top is a lovely crust of mashed potatoes.
This recipe is inspired by Apples for Jam by Tessa Kiros. What I love most about the cookbook is the recipes are categorised not by ingredient but rather by colour. As with any recipe I have taken some liberties with the ingredients! This is one of two recipes I use depending on what I have in the house (the other recipe uses stock, instead of tomatoes.). I intend on posting the other recipe eventually.
Using the quantities below this comfortably feeds 4 to 6 people. It can also be prepared the day before and kept in the fridge overnight.
