{"id":387,"date":"2024-11-17T16:22:41","date_gmt":"2024-11-17T17:22:41","guid":{"rendered":"https:\/\/entresuitemail.com\/?p=387"},"modified":"2025-06-18T00:02:20","modified_gmt":"2025-06-18T00:02:20","slug":"mini-cottage-pies","status":"publish","type":"post","link":"https:\/\/entresuitemail.com\/index.php\/2024\/11\/17\/mini-cottage-pies\/","title":{"rendered":"Mini Cottage Pies"},"content":{"rendered":"
These mini cottage pies are so fun to make and beyond delicious to eat!<\/span><\/strong><\/p>\n <\/span><\/p>\n I originally tested these as mini cottage pies in ramekins, but it soon escalated to having a pastry base. I don’t know about you, but if I’m having a pie there’s often mash involved, so it makes sense! Follow me…<\/p>\n \n We’re going to be making a classic cottage pie filling<\/a>. There are a few different ways you can make the beef layer of a cottage pie, but here are a few key components of mine:<\/p>\n Once the gravy has thickened, just let it cool before you plonk it straight into the pastry. Otherwise, it’ll steam the pastry and it won’t crisp properly.<\/p>\n Process shots: add carrot, mushroom, onion and garlic to pan (photo 1), fry (photo 2), add beef (photo 3), fry (photo 4), stir in tomato puree, wine, stock, gravy granules, Worcestershire sauce, thyme and rosemary (photo 5), simmer (photo 6).<\/em><\/span><\/p>\n \n For the base, I use shortcrust pastry. Whilst it’s pretty simple to make your own, I buy it from the store for ease. You’ll want to slice out circles that are a little wider than the diameter of the tin holes, just so the pastry comes right up to the top of the tin. Also, don’t forget to grease the tin beforehand. Butter or oil spray will do the trick.<\/p>\n Once you’ve filled the pastry with the beef, you’ll want to finish with some cheesy mash. To make this, just boil some spuds and mash them with milk<\/strong> (or cream), butter<\/strong>, cheddar<\/strong>, nutmeg<\/strong>, salt<\/strong> and pepper<\/strong>. Just make sure you let the potatoes steam dry<\/strong> for 5 or so minutes after they’re boiled, otherwise, they’ll retain too much moisture and cause the mash to sink into the filling.<\/p>\n From there, bung them in the oven until the mash is golden and crisp with the filling bubbling around the edges!<\/p>\n Process shots: grease tin (photo 1), add pastry (photo 2), add filling (photo 3), add mash and bake (photo 4).<\/em><\/span><\/p>\n \n If you want to prep these ahead of time you must make sure the filling and mash are both completely cool before you stack the pies, otherwise the pastry will steam and go soggy. Just tightly store in the fridge then preferably take out the fridge 30 minutes or so before baking (just to take the chill out of the centre).<\/p>\n Yes, freeze them after stacking then thaw in the fridge before baking.<\/p>\n I’d recommend bringing them close to room temp then baking them in the oven at 180C\/350F until the filling is piping hot again (cover with foil if the top starts charring too much).<\/p>\n I tested this and found little difference. So long as the beef has cooled and it’s nice and thick, the base of the pastry won’t be soggy.<\/p>\n \n These are awesome for a gathering and especially around this time of year (currently typing this post up in November). If you want to turn these into a meal check out my Side Dishes<\/a>!<\/p>\n For another fun twist on the classic cottage pie check out my Cottage Pie Baked Potatoes<\/a>!<\/em><\/p>\n After another ‘mini’ recipe? Check out my Mini Meatloaves<\/a>!<\/em><\/p>\n Alrighty, let’s tuck into the full recipe for these mini cottage pies.<\/strong><\/p>\n \n<\/figure>\n
Cottage Pie Filling<\/strong><\/span><\/h2>\n
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Mini Cottage Pies<\/strong><\/span><\/h2>\n
Cheesy Mashed Potato<\/h3>\n
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Mini Cottage Pies FAQ<\/strong><\/span><\/h2>\n
Can I prep these ahead of time?<\/em><\/h3>\n
Can they be frozen?<\/em><\/h3>\n
Can they be reheated?<\/em><\/h3>\n
Do you have to blind-bake the pastry?<\/em><\/h3>\n
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Serving <\/strong><\/span>Mini Cottage Pies<\/strong><\/span><\/h2>\n
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How to make <\/span>Mini Cottage Pies<\/span><\/strong> (Full Recipe & Video)<\/h2>\n