Upside Down Cottage Pie

Cottage pie is another way to say Comfort Food!

Start with a “crust” layer of mashed potatoes. Add your vegetables and filets cut to bite size or for a unique twist – quartered or half filet mignon. Cottage pie predated Shepherd’s pie (lamb version) and likely came from Scotland although it is a popular dish across the UK and Ireland. Originally, the crust was actual pie crust. After the 1700s and the growth in popularity of the potato, mashed potatoes replaced the crust in many recipes. We are bringing that version back in this new (and very old) recipe. Enjoy this unique new take on a traditional favorite!

Serves 4 hungry appetites!

Ingredients:

• 2 pounds steak (we suggest our sirloins or filet ends!), cut into 1-inch pieces

• 2 teaspoons kosher salt, divided

• 1 teaspoon black pepper, divided

• 2 tablespoons vegetable oil

• 5 medium garlic cloves, finely chopped (3 tablespoons)

• 4 tablespoons unsalted butter, cubed

• 2 teaspoons Worcestershire sauce

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 4 large yellow gold potatoes

Boil potatoes (in water to cover most of the potatoes) until fork tender, about 12-15 minutes. Drain the water and leave the potatoes to continue to steam in the pot with a lid for a few minutes. Mash lightly with potato masher and combine with melted butter, sour cream and milk. Then salt and pepper to taste.

Use our Garlic Steak Bites recipe to create your topping in this upside-down version of a cottage pie. For this variation, we cut a dry aged filet into 4 larger pieces instead of cubing a larger steak.

Use frozen peas alone or mixed vegetables for a more classic take on the recipe to create your middle layer.

Scoop mashed potatoes into a greased deep pie dish. Create a “crust” up to the top of the dish at least an inch thick. Layer peas (or vegetables) into the center of the dish and top with your garlic steak bites and sauce. 

Bake at 385 for about 30 minutes, until golden. Cool for 15 minutes before serving. Enjoy!

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