This Easy Cottage Pie recipe is smokey, salty, slightly sweet and utterly delicious! It's a mashup of English and Spanish flavors with Spanish Chorizo and traditional ground beef cooked in a rich and savory gravy filled with veggies and herbs. On top of all this goodness are potatoes with manchego, parmesan, and garlic making them incredibly creamy, cheesy, and flavorful. #dinnerideas #cottagepie #shepherdspie #familydinner
Make the Mashed Potatoes: Peel the potatoes and keep them in cold water until all are peeled and cut. Cut them into small 1 inch size pieces so they cook faster. Put potatoes into a large pot of water (with an strainer insert if you have it). Add 2 tbsp of Salt to the water. Cover with a lid and bring to a boil (about 8-10 minutes). Boil for 5 minutes or until the potatoes are fork tender.
While the potatoes are cooking, chop the parsley, dice the carrots, dice the celery, slice the scallions.
You can also remove the casing from the chorizo and break it up into small rough pices with your hands, fork, or knife.
When the potatoes are soft and slide off the fork or break apart easily, drain the potatoes and add back to the pot for smashing. Add 1 cup of milk and smash with a potato masher. Add garlic powder, onion powder, ground black pepper, manchego cheese, and parmesan and stir to combine. Taste for seasoning and add a tsp of salt or more if needed. Finally stir in a tbsp of chopped parsley.
Preheat a large (10-12 inch) skillet or saute pan. Add 2 tsp Olive Oil and the carrots and celery. Stir to coat in oil and then spread out into an even layer, cooking for about 4-5 minutes.
Add the scallions, garlic, beef, and broken up chorizo. Mix everything and cook the beef until it is all browned or cooked through (no longer pink).
While the beef is cooking, make the cornstarch slurry by mixing 2 tbsp of cornstarch with 1/4 cup cold water.
Add the salt, pepper, thyme, tomato paste, and Worcestershire Sauce. Mix to combine.
Add the chicken broth and the cornstarch slurry. Stir until it starts to thicken, then cover and simmer on low for 8-10 minutes.
Spread the filling out into a 3-quart casserole dish and mix in the corn kernels.
Now start to spread the mashed potatoes around the top starting with the outside, spreading the potatoes right up against the side of the dish to seal the edge. Work your way into the center.
At this point, you can store the casserole in the fridge or move on to baking it.
Preheat oven to 400 F degrees.
Bake the casserole for 25 minutes on the center rack sitting in a large sheet pan that can catch any of the goodness that may bubble over.
When the top is starting to brown, take the Shepherd's Pie out and let is rest for about 5-10 minutes. Serve and enjoy!
Reheating - reheat this in the oven with the cover off so that it stays crispy on top, not soggy.
Freezing - You can split this recipe into 2 smaller casseroles and freeze one for cooking later. You will want to cook it from the frozen state, starting with a cover for 20 minutes (400F degrees) and then removing the cover for another 40 minutes or until the center is warmed through.
Replacing beef and chorizo - you can definitely replace with ground chicken or turkey.