I am always looking for more ways to sneak organ meats into our diet and cottage pie it perfect for that! I didn’t grow up eating beef liver and it can be an acquired taste. Little, by little, I’ve started enjoying it’s distinct flavor more and more. While it’s super easy to take beef liver capsules to reap the many benefits of organ meats, I prefer to get as much of my nutrition as I can from food.
I started playing around with this cottage pie recipe a few months ago and the last time I made it, my husband repeatedly said “so flavorful” and “this has so much flavor” and “this is my new favorite.” So that was a good sign the recipe was ready.
I sometimes make this recipe with peas, but I think we prefer it without. Feel free to experiment with adding different vegetables. I’d love to hear what you like most!
How much beef liver and beef heart should you put in the cottage pie?
This all depends on how much you like the flavor. I typically purchased ground beef and bison that has been pre-blended with heart and liver.
Force of Nature and US Wellness Meats both have great options. You can also ask your butcher to blend some for you. A good ratio would be 75% ground meat and 25% organ meats.
I have made the recipe using 1 lbs of plain ground meat and 1 lbs of the pre-blend with organs. I have also made the recipe using 2 lbs of the pre-blend with organs. Both were great and we loved each of them! So experiment a little, especially if you’re still developing a taste for beef liver and beef heart.
Can I use something instead of potatoes for the top of the cottage pie?
Yes! And I highly recommend it. I love the classic white potato version. You really can’t go wrong with it! But I’ve also made the cottage pie with Japanese sweet potatoes and butternut squash. If you like the sweet and savory combo, that is the version for you! It was a 10 and probably my personal favorite. Acorn squash and regular sweet potatoes would be great too.
Ingredients:
For the Garlic Potato Mash
- 4 garlic cloves
- About six cups of boiled potatoes (Japanese sweet potatoes are also delicious)
- 2 T salted butter
- 1 cup of whole milk (I use raw milk. Or you can use 1 cup coconut cream)
- 1 1/2 t salt
- 1/2 t ground black pepper
For the Cottage Pie
- 2 T butter
- 1 medium yellow onion, chopped
- 1 lbs carrots, sliced (steamed or pre-cooked)
- 1 lbs mushrooms, chopped
- 4 cloves garlic, minced
- 2 pounds ground beef blended with liver and heart
- 1½ teaspoons rubbed dried sage
- 1½ teaspoon dried rosemary leaves
- 1½ teaspoon dried thyme leaves
- 1.5 teaspoon fine salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- 1 (6-ounce) can tomato paste
- 1 cup beef bone broth
For the topping:
- Plenty of parmesan cheese
- Chopped fresh parsley
Cottage Pie Instruction:
- Preheat your oven to 375.
- Heat your cooking fat, brown the meat and break up into small bits. Add all the herbs, salt, and pepper. Add the onions and mushrooms, and cook until the meat is cooked-through. Add the tomato paste, broth and steamed carrots. Stir until everything is combined. Set aside.
- Combine all ingredients for the potato mash.
- In a large casserole dish, spread the meat mixture on the bottom. Top with the potato mash. Then top with an ample amount of parmesan cheese.
- Bake, covered for 30-45 minutes, until the edges start to bubble. Then remove the cover, increase the oven temp to 425, and bake for another 10-12 minutes, until the cheese starts to bubble and brown.
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What is your favorite way to enjoy cottage pie? Let me know in the comments!
| Prep Time | 45 minutes |
| Cook Time | 40-55 minutes |
| Servings |
servings
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- 4 cloves garlic
- 6 cups boiled potatoes You can also use sweet potato, butternut squash, japanese sweet potato, or a combination.
- 2 tablespoons butter I use salted raw butter
- 1 cup whole milk You can use coconut cream instead of milk for dairy sensitivities.
- 1.5 teaspoons salt
- .5 teaspoons black ground pepper
- 1-2 tablespoons butter or preferred cooking fat (tallow and coconut both work great here)
- 1 medium yellow onion chopped
- 1 pound carrots sliced and steamed (or pre-cooked)
- 1 pound mushrooms chopped
- 4 cloves garlic minced
- 2 pounds ground meat blend with liver and heart Bison and beef both work great.
- 1.5 teaspoons dried sage
- 1.5 teaspoons dried rosemary
- 1.5 teaspoons dried thyme
- 1.5 teaspoons salt
- 1 teaspoon coriander
- 6 ounces tomato paste
- 1 cup beef bone broth
- 1 cup raw parmesan cheese or more, if you'd like
- 2 tablespoons parsley chopped (optional)
Ingredients
For the mashed potato topping
For the meat base
Topping
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- Preheat your oven to 375.
- Heat your cooking fat, brown the meat and break up into small bits.
- Add all the herbs, salt, and pepper.
- Add the onions and mushrooms, and cook until the meat is cooked through.
- Add the tomato paste, broth, and steamed carrots. Stir until everything is combined. Set aside.
- Combine all ingredients for the potato mash. Mix until the mixture is smooth and even in consistency, similar to mashed potatoes.
- In a large casserole dish, spread the meat mixture on the bottom. Top with the potato mash. Then top with an ample amount of parmesan cheese.
- Bake, covered for 30-45 minutes, until the edges start to bubble. Then remove the cover, increase the oven temp to 425, and bake for another 10-12 minutes, until the cheese starts to bubble and brown.