My Grandmother’s Cottage Pie
Prep Time45 minutes mins
Cook Time40 minutes mins
Total Time2 hours hrs 45 minutes mins
Servings: 4 Servings
Calories: 857kcal
- 7 Tbsp. canola oil
- 1 onion chopped
- 4 carrots peeled and sliced into ¼ inch slices
- 2 stalks of celery cut into ½ inch dice
- 1 cup sliced cremini mushrooms
- 3 cups beef stock
- 1 cup red wine OR additional cup beef stock
- 1 tbsp. tomato paste
- 3 tsp. worcestershire sauce
- 2 21/2 cups Eye of Round roast cut into ½ inch pieces
- 2 tsp. dried thyme
- 2 - 3 Tbsp. flour
- Hot Water Pastry
- 10 Tbsp. unsalted butter
- ⅔ cup water
- 2 ½ cups flour
- 1 tsp. salt
- 1 egg mixed with 1 Tbsp. milk
Pre heat oven to 400 degrees. In a large saute pan, add canola oil. Heat over medium heat and add the onions and carrots. Cook for about 6 minutes and add the celery. Cook vegetables until onion is translucent and vegetables can barely be pierced with a fork. Add tomato paste and cook until paste turns brown - about 2 minutes. Add the wine and then the beef stock, stirring and scraping up bottom. Bring mixture to a boil and reduce to a simmer. Add worcestershire sauce and thyme. Season to taste with salt and pepper. Simmer until liquid is reduced to 1 ½ cups about 10 -15 minutes. Sprinkle with 2 Tbsp. of flour and cook until mixture thickens.
In a separate saute pan, heat 1 Tbsp. canola oil over medium high heat. Add the mushrooms and saute until browned. Set aside.
While the sauce simmers, make the pastry. In a large sauce pan heat the butter and the water. Bring to a boil. Add the flour and the salt and stir with a large spoon until a dough forms. Dump out onto a cutting board lined with parchment paper. Top with another sheet of parchment and roll out pastry to a 10 inch circle that is ¼ inch thick - I used a 9 inch pie plate but if yours is larger roll pastry out to give you a 1 inch overhang. This recipe makes enough for either two pies with just a top crust or one pie with a top and bottom crust!
To assemble ( for a one crust pie): Combine the meat, sauce and sauteed mushrooms in the pie plate. Roll pastry up onto rolling pin and gently place over the top of the pie. Trim excess pastry, leaving a 1 inch overhang. Fold up pastry to form edge, pressing lightly to seal pastry to rim of pie plate. Using a small cookie cutter, cut a small whole in the center of the pastry to let steam escape. Brush pastry with the egg/milk mixture and bake pie for 30 - 40 minutes until pastry is nicely browned. Serve warm!
- I made this with only a top pie crust but the recipe makes enough dough to make a double crust pie if you wish!
- To make a double crust pie, simply roll out the dough, line the bottom of the pie dish and then continue on with the recipe!
- The yield on this depends upon how "hearty" your appetite is regarding the roast! If your family are big eaters, I'd recommend cooking two roasts - one for dinner and one for the pie!
- When thickening the sauce, start with two Tbsp.flour. If sauce is still too thin (doesn't coat back of spoon) add the additional Tbsp. of flour
Calories: 857kcal | Carbohydrates: 74g | Protein: 13g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 79mg | Sodium: 968mg | Potassium: 880mg | Fiber: 5g | Sugar: 6g | Vitamin A: 11355IU | Vitamin C: 8.7mg | Calcium: 123mg | Iron: 7.8mg