Our spicy cottage pie is traditional comfort food with a modern and fiery twist. This is a winter meal that’ll warm you from head to toe. It’s not overly spicy — more of a gentle hum from dried red pepper flakes, Sriracha sauce, black pepper, and a few pickled jalapenos layered on top. If you’re serving to those who steer clear of spicy, feel free to remove the red pepper flakes and jalapeños. The Sriracha and black pepper alone will provide a light warmth to the meal.
Perhaps best of all, spicy cottage pie stores really well. When refrigerated, it’s just as good the next day, and it can also be frozen so you can enjoy it as a quick “thaw and enjoy” meal in the weeks to come. Consider separating it into slices before freezing to allow for a few meals if you go that route.
Preparation does take some time. So if you’re prepping for a party, feel free to do all of the spicy cottage pie prep work first, then refrigerate it. When you’re ready, simply pop it in the oven at around 300 degrees Fahrenheit for 30 minutes to reheat and omit the last step of broiling the cheese.
See it being made:
Like this recipe? You’ll love these too:
- Jerk Chicken Pot Pie: All the flavors you love from jerk cuisine are here.
- Jalapeño Fried Chicken: Double the heat – in the breading and the brine.
- Creamy Seafood Gratin: Delicious comfort food, through and through.
Spicy Cottage Pie
- 6 large potatoes peeled and roughly chopped
- 1.5 lb ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried chili flakes
- 2 carrots peeled and grated
- 1 onion peeled and chopped
- 1 stick of celery chopped
- 1 cup red wine
- 1 tablespoon Sriracha sauce
- 1 tablespoon powdered gravy
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 2 tablespoons pickled jalapenos
- Place the potatoes in a large pan with salted water. Boil for 22 minutes until tender.
- Place another pan over medium heat and add the ground beef breaking up as it begins to cook.
- Add salt, ground pepper, and chili flakes and combine to season the meat.
- Add the carrot, onion, and celery into the pan with the beef. Stir to combine.
- Add Sriracha sauce and red wine. Stir to combine.
- Cook for 10 minutes covered
- Carefully remove the lid and stir in the powdered gravy. Cook for a further 5 minutes until thickened.
- In a large casserole dish place all of the cooked ground beef mixture. Smooth it evenly cross the dish.
- Drain the potatoes and add butter to them. Mash until smooth.
- Carefully spoon the mashed potato over the beef and smooth.
- Sprinkle the cheddar cheese over the mashed potato topping and add some jalapenos for that extra kick.
- Heat under a broiler/grill for 5 minutes until the cheese turns golden.
- Serve immediately.