Tomorrow is a day I have been waiting almost an entire year for. Do you know what happens tomorrow? +Downton Abbey – PBS Masterpiece Classic returns with Season 4! Hurrah! If you are as obsessed as I am you will understand why I was inspired therefore to look through my cookbooks to find a fabulous and traditional British recipe for dinner tonight.

©EverydayCookingAdventures 2014

Cottage Pie, known as Shephard’s Pie when minced lamb is substituted for the beef, is a traditional British recipe. Apparently, it was called cottage pie because it was meant as a cheap way for rural English workers to use up leftovers. And that is just what I’m doing using up the last carrot, half onion I had wrapped up in the fridge, and jarred horseradish leftover from Christmas dinner’s Roast Beef.

©EverydayCookingAdventures 2014

I loved making this recipe also because I felt it brought me back to my English roots. Heck my 9th great grand aunt married into the Royal family in the 17th century and another line of my family the De Greenes owned a town in the Lancashire area for over 5 centuries and 2 of the original landowners were even real English knights in the 13th century (who were later beheaded by the King!)

©EverydayCookingAdventures 2014

Being my first attempt at a non-sweet pie, I was apprehensive of the results. When it came out of the oven I wouldn’t say it looked pretty but after tasting it I was very pleased. It came out full of spicy beef flavor and the mashed potato/parsnip combo was delightful with the parsnip adding a nice sweet touch to the dish. Of course the parsnip is not necessary and I’m sure just mashed potatoes with their crispy baked top would suffice. I served this alongside some fresh green side salads. Here’s my very first Cottage Pie in honor of Downton Abbey:

James Martin English Cottage Pie ©EverydayCookingAdventures 2014

Cottage Pie

Recipe By: Chef James Martin

Serves: 3-4
Hands on Time: 30 minutes
Cook Time: 1 hour

Ingredients

• 1 tbsp vegetable or olive oil
• 1/2 large onion chopped
• 1 medium carrot, chopped
• 1/2 lb beef mince = ground beef
• 7 oz. can tomatoes
• 5 fl oz. beef stock
• 1 bay leaf
• fresh thyme leaves from 1 sprig
• 1 tbsp tomato purée
• salt and freshly ground black pepper

For the topping

• 1/2 lb potatoes, peeled and chopped
• 1 parsnip, peeled and chopped
• 1 tsp creamed horseradish
• 2 Tbsp. butter
• 1 fl oz. milk

Directions:
1. Preheat the oven to 375ºF.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for five minutes until soft.
3. Add the minced beef and cook for three minutes to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season.
4. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
5. Spoon the meat into a greased, ovenproof baking dish. Top with the mash and bake for 30 minutes until golden brown.