Cottage pie with Dijon Whipped Potatoes is filled with tender pieces of beef and savory vegetables. It’s topped with a creamy, potato parsnip mash folded with herbs and course mustard.
Dark season.
I know I’ve spoken at length about it. But ya know…it’s really dark out there…..and it makes it all a little more bleh, there’s a firm shlepp in our step, and my children have lost at least two sets of mittens a piece already.
It’s time to button down the hatches and get ready for winter. It’s time to cook a hearty dinner that takes no more than two pans. It’s time to make cottage pie. My twist on this all-encompassing dish is best served in the deepest, darkest days of winter, when the snow is piled high and dinner needs to be cozy, filling, and ready when you are. Now, many of you will be saying, “silly girl, this is a Shepard’s Pie.” No, no, dearest reader….this is, in fact, a cottage pie.
Traditionally, Shepherd’s Pie is made with minced lamb. Cottage pie tends to be cooked with minced meat. My version of cottage pie is filled with tender pieces of stew beef and cooked with tons of lovely veggies in a fragrant, hearty gravy. Just like your typical Shepard’s or cottage pie, I pile on those high, pillowy potatoes; however my topping is whipped together with a blend of potatoes and parsnips for extra depth of flavor, herbs, and a bit of course mustard for depth.
Now doesn’t that just sound like cottage core perfection.
You’ll Love Cottage Pie With Dijon Whipped Potatoes
I LOOOOVEEE this dish because it’s stew and pie and a whole meal all under one fluffy potato topping. You could…in theory….eat the beef stew filling all by itself. You could also…in theory…eat the whipped Dijon potatoes all by themselves…no one is looking. No judgement here. In my version of cottage pie, the tender beef is stewed with deep umami flavors of both dry and fresh mushrooms, tamari, and Worcestershire sauce. The root vegetables cut the richness of the meat and mushrooms, adding an almost floral finish to the dish. The stew is baked under a soft pile of creamy potato and parsnip mash.
This recipe can be made in stages or made ahead of time and simply baked off before you’re ready to eat. Serve alongside a large salad and fresh bread…or not.
Cottage Pie
Ingredients
For the stew base:
- 3 tablespoons + 2 tablespoons olive oil
- 2 lbs. stew beef patted dry and cut in ½–¾ inch pieces
- 1 large onion about 1 cup diced
- 6 cloves garlic 3 tablespoons minced
- 6 oz. shiitake mushrooms stems removed, caps halved and thinly sliced
- 6 oz. cremini mushrooms stems removed, caps halved and thinly sliced
- 1 tablespoon tamari see note
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 3 carrots cut in ½-inch pieces (1½ cups)
- 1 medium celery root peeled and cut in ½-inch pieces (1½ cups)
- ½ teaspoon kosher salt
- 3-4 Sprigs rosemary 4-inch sprigs, stems removed and leaves minced
- 1 teaspoon dried sage powder
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 tablespoon all-purpose flour
- 1¾ cups dry red wine see note
- 1½ cups vegetable or beef stock
- 2 dried bay leaves
- 2 tablespoons fresh parsley minced
For the potato parsnip topping:
- 2½ lbs. Yukon Gold potatoes peeled and cut in 1–2-inch pieces
- 2 large parsnips 14 oz., peeled and cut in 1-inch pieces
- 3 tablespoons salted butter alternative such as Earth Balance or Smart Balance olive oil spread
- 2 tablespoons whole-grain mustard
- ½ teaspoon dried tarragon
- ¼ teaspoon kosher salt or to taste
- 2 tablespoons fresh parsley minced
Instructions
Prepare the stew base:
- Heat a 4.5-quart Dutch oven with 3 tablespoons oil over medium-high heat. Working in batches, add the beef and sear for 2 minutes, or until deep brown. Flip and cook 2 minutes on the second side.
- Remove the beef from the pan and transfer to a bowl. Cover tightly with aluminum foil and set aside.
- Reduce heat to medium and add remaining 2 tablespoons oil. Add onions and sauté for about 4 minutes, until golden and starting to brown around the edges. Add garlic and cook for 1 minute, until fragrant.
- Add shiitake and cremini mushrooms and cook for 2–4 minutes, until the mushrooms have released their liquid and started to brown. Stir in the tamari and Worcestershire sauce and cook for 1 minute. Add the tomato paste and cook for 1 minute, stirring.
- Crush the dried thyme between your fingers and add it. Add the carrots, celery root, salt, rosemary, dried sage powder, paprika, garlic powder, and mustard powder. Stir everything together. Add flour and stir until well incorporated.
- Add the wine and stock. Stir well, scraping up any browned bits at the bottom of the pan. Add bay leaves. Bring to a gentle simmer, cover, and cook on low for 1½ –2 hours, until the beef is tender. Set aside.
Prepare the potato parsnip topping:
- Add the potatoes and parsnips to a 4-quart pot filled with water. Cover, bring to a boil, and reduce to a simmer. Cook on low until very soft, about 25–30 minutes, and drain.
- Mash until smooth. Using a fork, mix in the butter alternative and mustard. Crush the tarragon between your fingers and mix it in. Add salt, taste, and adjust the seasoning as needed.
- Preheat oven to 375°F.
- Pour the stew into a 10-inch cast-iron skillet (or leave it in the Dutch oven). Spoon the potato parsnip mash on top of the stew and carefully spread it evenly, covering the entire stew. Do not flatten the potatoes; they should remain fluffy.
- Cook for 20 minutes, until the top begins to brown.
- Turn the oven to the broil setting and broil the cottage pie for 1 minute. Sprinkle with parsley and serve.
Notes
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- Crushing dried herbs between your fingers releases their natural oils and makes them more flavorful.
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- I used a pinot noir for the dry red wine, but you can use any dry red wine, such as a cabernet sauvignon, shiraz, etc.
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- Tamari has a unique, rich flavor. If you can’t find it, soy sauce is also okay.
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- Prep ahead: The beef stew base can be stored in the refrigerator for up to 2 days. When you’re ready to serve, prepare the potato parsnip mash, assemble, and bake.
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