Prepare the Filling:
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, then season with salt, pepper, smoked paprika, and garlic powder.
- Stir in the diced tomatoes (undrained) and dried dill, then simmer for 5-10 minutes until the flavors meld together.
Mash the Potatoes:
- Add the butter to the cooked potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
Assemble the Pie:
- Spread half of the mashed potatoes evenly in the bottom of the prepared baking dish.
- Spoon the beef and onion mixture over the mashed potatoes, spreading it out into an even layer.
- Top the beef layer with the remaining mashed potatoes, spreading them out into another even layer.
Bake:
- Sprinkle the Parmesan or Romano cheese over the top of the mashed potatoes.
- Bake the pie in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Serve and Enjoy:
- Remove the pie from the oven and let it cool for a few minutes before slicing and serving.
Cook’s Notes and Variations:
- Vegetarian Option: Substitute the ground beef with plant-based ground meat or lentils for a vegetarian version of this dish.
- Herbaceous Twist: Add fresh herbs such as thyme or rosemary to the mashed potatoes for extra flavor.
- Cheese Lover’s Delight: Experiment with different types of cheese for the topping, such as cheddar, mozzarella, or Gruyère.
Frequently Asked Questions (FAQs):
Q: Can I use different types of potatoes for this recipe?
A: While Russet potatoes work well for their starchy texture, you can also use Yukon Gold or red potatoes if preferred.
Q: Can I make this dish ahead of time?
A: Yes, you can assemble the pie ahead of time and refrigerate it until ready to bake. Just be sure to cover it tightly with foil or plastic wrap.
Q: Can I freeze leftovers?
A: Absolutely! Leftover pie can be wrapped tightly and frozen for up to 3 months. Simply thaw in the refrigerator overnight before reheating.
Q: Can I add vegetables to the filling?
A: Certainly! Feel free to add diced carrots, peas, or bell peppers to the beef and onion mixture for added flavor and nutrition.
Q: Is there a gluten-free version of this recipe?
A: Yes, ensure that all ingredients, including the seasonings and canned tomatoes, are gluten-free, and you can enjoy a delicious gluten-free version of this pie.
Keto and Low-Carb Versions:
For those following a keto or low-carb diet, you can make the following substitutions:
- Potatoes: Substitute the Russet potatoes with cauliflower mash for a lower-carb option.
- Tomatoes: Use diced tomatoes with no added sugar or low-carb marinara sauce instead.
- Topping: Omit the mashed potatoes altogether and top the beef mixture with a layer of shredded cheese or a mixture of almond flour and Parmesan cheese for a crunchy topping.
In conclusion, our Inside Out German Cottage Pie is a comforting and satisfying meal that’s perfect for any occasion. With its flavorful beef and onion filling nestled between layers of creamy mashed potatoes, it’s a dish that will warm both body and soul. So gather your ingredients and get ready to enjoy a taste of home-cooked goodness with this delightful pie!