Corned Beef Cottage Pie is delightful dish which combines the comforting flavors of traditional cottage pie with the savory goodness of tender corned beef. Luscious layer of creamy mashed potatoes blanketing a filling of succulent corned beef and rich gravy.
This cottage pie recipe is a testament to the versatility of corned beef, typically known for its starring role in sandwiches or boiled dinners. This ingenious adaptation takes it to new heights, elevating it to the centerpiece of a hearty and satisfying meal. Let's dive right in!
The Best Corned Beef Cottage Pie
Corned beef is made from beef brisket, a cut of meat from the chest area of the cow. The term "corned" refers to the curing process that involves preserving the meat with large-grained rock salt, also known as "corns" of salt. This curing process helps to preserve the meat, enhance its flavor, and give it its characteristic pink color.
To make corned beef, the beef brisket is typically soaked in a brine solution containing water, salt, sugar, and various spices such as coriander seeds, peppercorns, cloves, and bay leaves. The beef is left to marinate in the brine for several days, allowing the flavors to penetrate the meat and create a delicious, seasoned taste.
After the curing process, the corned beef can be cooked in various ways, such as boiling, braising, or slow cooking. It is often associated with dishes like corned beef and cabbage, Reuben sandwiches, or as a flavorful addition to stews and casseroles.
For our Muslim readers who would like to try this recipe, please check label for halal certification as not all corned beef is halal certified.
500g potatoes (approximately 6 medium potatoes)
60ml warm milk
Salt and pepper to taste
100g Emborg pizza topping (optional)
60g sliced onions (approx. 1 large onion)
1 teaspoon dark soya sauce
40g ketchup or chilli sauce
500ml beef broth
340g canned / cooked corn beef
Pepper to taste
For the mash
For the corned beef
Make the mashed potatoes: Wash and peel the potatoes. Boil them in a pot or slow cooker (approx 4 hours) until soft.
Mash, add butter and season with salt and pepper. Corned beef is very salty by itself, be sure to taste before you add salt. Set aside.
Preheat oven to 220C / 420F. If your oven has separate heat functions for top and bottom then 220C / 420F top heat and 180C / 350F bottom heat.
Making the corned beef filling: Heat butter in a pot on medium heat. As butter melts, add onions and stir fry until golden brown.
Add soya sauce. Stir.
Add chilli sauce and beef broth. Let it simmer for about 5 minutes.
Add corned beef. Break the meat up and stir it. Add pepper to taste. Let it simmer for 10 minutes.
Filling needs to thicken. If its too watery your mash potatoes will sink and if its too thick filling will become dry when baking.
Transfer filling to one big pie dish or individual pie dishes.
Heat milk from earlier and pour into your mashed potatoes. Mash it until it is soft enough to pipe.
Pipe mash potatoes on top of filling. Sprinkle with cheese topping. We used Emborg’s pizza topping. Bake for approximately 10-20 minutes until top is golden brown.
- Emborg pizza topping can be replaced with a mix of mozarella or cheddar cheese.
- Always be sure to taste when cooking as corned beef is salty, season with more pepper if you prefer less salt.
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