It’s basically a beefy meat sauce made thicker with the addition of a bit of flour, underneath an extravagant layer of mashed potatoes. If you’ve ever made Bolognese and mashed potatoes, this recipe will be very familiar to you. So make the filling for either pie the day before - it makes the recipes less daunting. As for the Tourtière, you can’t put hot filling in a cold dough and not have disaster. For the Cottage Pie, you want to do this so the mashed potatoes don’t fall down into the ground beef or vegetable filling. When making either the Cottage Pie or the Tourtiere, always chill your cooked filling first. Later cooks put the meat through a grinder that was clamped to your counter. When these pies were originally “invented,” the British used the term “mince” to mean meat that had been chopped up with a knife, as in minced onions.
It’s a bit coarser than regular ground meat. If you have the time and want to take a bit of extra care, instead of using ground beef from the grocery store, go to a butcher and ask for “chili grind” chuck. I love perusing the comment sections to see how home cooks added, subtracted or tweaked the ingredients. I give a recipe for Cottage Pie below, but to really dig deep into the history and controversy of different versions, read this piece from The Guardian. It seems that ground cloves are a non-negotiable hallmark of the dish. Here is a recipe for Tourtière, but there are many more online from which to choose. But one of the terrific elements of all of these savory pies is how easy the recipes are to adjust to your personal taste. There are as many versions for both of these recipes as there are cooks who make them. I recommend Trader Joe’s pie dough if you can find it. The French-Canadian Tourtière uses the potatoes as a binder for the seasoned ground meat filling, which is then neatly tucked into a buttery pie crust.Įither is easy to make despite the intimidating length of the recipes, especially if you cheat and buy frozen pie dough for the Tourtière crust. In the case of Cottage Pie, the seasoned ground beef layer is tucked underneath a comforter of fluffy mashed potatoes you may infuse with cheddar cheese. They share a homey, comforting filling of lightly spiced and herbed ground meat and the addition of potatoes. The meat pies have similar ingredients and techniques that produce distinctly different dishes. beef version of Shepherd’s Pie.įor vegetarians among us or those simply taking a break from meat, here is a Vegetarian Shepherd’s Pie from the New York Times that really should be called Cottage Pie since the word “shepherd” presupposes the use of lamb in the dish. Tourtière is a Quebecois savory pie often served on Christmas Eve, and Cottage Pie is the U.K. Tourtière and Cottage Pie both suit the occasion. I’ve picked three savory pie recipes for you to try that are easier than they seem initially.
For me, the holidays are about making the extra effort to produce a dish that’s truly delicious, but I don’t necessarily want to serve anything too fussy or expensive.
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