A yummy twist on regular cottage pie, this dish tastes great and feeds a crowd! Grab Gail’s easy and delicious recipe now.

When it comes to comfort food, WHOot Contributor Gail knows how to get us in a frenzy. Her Cottage Pie with Parmesan Potato Balls is another winner and we know you will love it.

Made with a pastry crust and savory mashed potato balls on top, it uses the same basic recipe as her Mini Cottage Pies. This version is just on a bigger plate. The potato scoops make it look extra fancy too!

Cottage Pie With Parmesan Potato Balls Ingredients

via From The Pantry To The Table

  • 1.5 sheets shortcrust pastry
  • 18oz (500g) premium minced/ground beef
  • 1 large onion finely diced
  • 2 medium-sized carrots finely diced
  • 1 cup of frozen peas and corn
  • 1/2 cup Tomato Ketchup
  • 3 tbsp Worcestershire Sauce
  • 2 cups beef stock
  • 2 tbsp Rich gravy powder (more if needed)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp olive oil

Parmesan Potato Topping

  • 4 large potatoes boiled in salted water & mashed
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup cream
  • 1 tbsp finely chopped parsley

Cottage Pie With Parmesan Potato Balls

via From The Pantry To The Table

Heat oil in a deep frypan or pot. Add minced beef and brown, ensuring you break the meat up as you so it’s not lumpy.

Once the meat is browned add onion and cook until transparent. Next, add diced carrot and cook stirring for 2-3 minutes.

Add stock, tomato ketchup, Worcestershire and seasoning.

Cover and simmer gently for 15 minutes. Add peas and corn. Cook a further 5 minutes. Add more stock if it looks too dry.

Mix gravy powder with a little water and stir through. You want your gravy really thick, so add more powder if you don’t think it’s thick enough. Set aside and allow to cool.

While your filling is cooling mash your potatoes, with parmesan, cream, and parsley flakes.
You need your potatoes still warm if you intend to pipe them.

If they are cold they will not pipe well. Gail rolled and balled the potatoes for this one.

Preheat oven to 325F/160C. Gently press the pastry into a pie tin or baking dish. Prick the base 3-4 times with a fork, then add the cooled filling.

Roll spoonfuls of potato into balls and place them on top. Alternately, you could pipe or spoon potato over.

Give pie topping a light spray with oil. Bake for 30-40 minutes until tops begin to golden and pastry is cooked.

Serve warm and enjoy!

WHOot Contributor Gail

From The Pantry To The Table

Gail is mum to three grown children and Nana to six grandchildren. She runs her cooking blog on Facebook from her home in Australia.

She is widely followed and shares recipes for dinners, desserts, and everything in-between. We are thrilled to have her as a WHOot Contributor. Be sure to join her on Facebook here.

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