Buttermilk Pancakes

Ditch the box mix and never look back with this easy Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

My kids really look forward to a special breakfast on the weekends. We often make crepes or one of our favorite sweet recipes like German pancakes, or Belgian Waffles. They’re become a little spoiled because I often make homemade pancake syrup to serve with, which is liquid gold and so easy to make!

Breakfast foods like pancakes and waffles are the type of meals that were always homemade at our house growing up. I’ll be honest–it turned me into a bit of a breakfast snob. But really, why use a box mix when they are so easssssy to make from scratch?

The ingredients are simple pantry staples and the whole process only takes a few minutes to make. No one can resist a stack of delicious homemade buttermilk pancakes, and this recipe is fantastic! The most light, fluffy, buttery pancakes.

Tips for perfect pancakes:

  • Use buttermilk. Buttermilk is a key ingredient in these pancakes and since this recipe uses 2 cups of buttermilk I would strongly urge you to buy the real deal! It’s thicker and creamier, will taste so much better, and it’s super inexpensive. Be sure to shake the container before measuring the buttermilk and adding it to the batter.

If you can’t get buttermilk, substitute homemade buttermilk.

  • Don’t over-mix the batter. Resist the urge to mix the pancake batter until it’s completely smooth.When you combine the wet and dry ingredients together just mix it to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy, like we want them.
  • Don’t pat down pancakes. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping make the pancakes light and fluffy.
  • Don’t flip more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip. Just flip it ONCE and cook it on the other side until it’s done. It wont take long.

How to Make Buttermilk Pancakes:

1. Combine dry ingredients.  Mix flour, sugar, baking powder, baking soda, and salt in large bowl.

2. Add wet ingredients.  Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.

3. Add milk, a little at a time until batter is still thick, but pourable.

4. Cook pancakes.  Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.

Four process photos for making buttermilk pancakes.

5. Serve with the BEST homemade syrup!

Storing and Freezing Instructions:

Store leftover pancakes in the refrigerator for 2-3 days.  Reheat for a few seconds in the microwave or in the toaster oven.

To freeze: After cooking pancakes, lay them in a single layer on a large baking tray and place them in the freezer.  Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months.  The “flash freeze” will help keep them from sticking to each other.

A fork removing a bite from a stack of homemade buttermilk pancakes!

  • Classic French Toast
  • German Pancakes
  • Breakfast Quessadillas
  • Buttermilk Pancakes
  • Egg and Sausage Breakfast Taquitos
  • Cheesy Egg, Avocado, and Ham Breakfast Sausages

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The best big and fluffy homemade buttermilk pancakes! | tastesbetterfromscratch.com


Buttermilk Pancakes

Ditch the box mix and never look back with this easy Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12
Calories 137kcal
Author Lauren Allen


  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs , beaten
  • 2 Tablespoons melted butter
  • 2 Tablespoons milk , to thin batter


  • Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
  • Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
  • Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.
  • Add milk, a little at a time until batter is still thick, but pourable.
  • Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.
  • Serve warm with syrup!


Store leftover pancakes in the refrigerator for 2-3 days.  Rewarm in the microwave or toaster oven.

Freezing Instructions: Allow to cool completely, then lay pancakes in a single layer on a large baking tray and place them in the freezer.  Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months.  The “flash freeze” will help keep them from sticking to each other.


Calories: 137kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 246mg | Potassium: 152mg | Sugar: 4g | Vitamin A: 165IU | Calcium: 83mg | Iron: 1.2mg

*I originally shared this recipe June 2017. Updated March 2020 with process photos and tips for make ahead pancakes and freezing pancakes.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Buttermilk Pancakes appeared first on Tastes Better From Scratch.

Consumers in the UK Want Healthy Food Options, One Is #1 in the Top 10 Food Days

Just like all the people in the world, the British like fast food. They like traditional food as well, but in the last several years, people in the UK are looking for healthy food options. Combining Instagram hashtag data along with Google search volume, Betway built a unique scoring system to rank the most popular food days in the UK. And #1 is – National Homemade Soup Day. Brits searched for it more and more in the last 16 years with a total increase of 5800%. Let’s figure out why did this happen.

The preparation of soup can be classified as one of the oldest culinary skills in the world, dating back to the period when humans met the pot. Around the world, in different civilizations and cultures, soup has always been highly valued for its invigorating “powers.” Today, along with well-established traditional beliefs, there are also scientific confirmations about the health benefits of consuming soup.

Benefits of Consuming Soup

Research has shown that soup as an appetizer can reduce the total calorie intake in the main meal. In one study, scientists gave men and women, 15 minutes after eating a bowl and a half or two bowls of soup, a pasta they could eat as much as they wanted. On another occasion, the subjects were also given pasta, but without soup as an appetizer. The results showed that the subjects consumed 20% fewer calories when they ate the soup before the main meal.

Also, experts from the British Nutrition Foundation have reported that consuming foods that have high water content can be key to weight loss. Specifically, dishes with high water content, including pasta and rice, which are easily absorbed by the liquid, as well as soups and vegetables, allow a longer feeling of satiety. However, their research has shown that such an effect can’t be achieved simply by drinking a glass of water with a meal – liquid must be an integral part of the food consumed.

Thus, starting a meal with soup is known to increase satiety and reduce energy intake. But does any soup gives that? A study published in the journal Appetite was conducted to answer this question. A set of 60 men and women were given a free soup-starting lunch for 5 weeks. The soups were different: clear, with slices of vegetables, or creamy vegetable soup. Any soup has been shown to reduce energy intake by 20% during subsequent meal intakes.

In addition to its beneficial effects on body weight, soup is also a proven ally in the fight against viruses and colds. Specifically, it’s considered to help expel secretions from the lungs and sinuses, while fluid prevents dehydration. These findings are also proven by a recent survey by British scientists. The British gave the 30 volunteers with a cold a warm drink or a room temperature drink and proved that the hot drink was effective.

Nutritional Values of Soup

The composition of the soup depends on what’s it made of. All kinds of soups have a high proportion of water, while meat soups contain more protein and mineral things like zinc, calcium, iron and electrolytes, and vegetable soups are rich in fiber, vitamins and phytochemicals. Phytochemicals usually determine the color of such soup, so tomato soup is red due to its powerful antioxidant content of lycopene, pumpkin soup is orange due to beta carotene, and broccoli soup is green due to the plant chlorophyll pigment. Therefore, it’s clear that valuable molecules from vegetables and meat remain in the soup during preparation.

The nutritional composition of the soup makes this dish an indispensable part of reducing diets, detox therapies, but also a daily refreshing meal for all generations. The great advantage of soup is that as a stand-alone meal it provides the body with the much-needed liquid and nutritional value, in the form in which it’s most readily absorbed by the body, and thus the easiest to use for the purpose of maintaining health.

The post Consumers in the UK Want Healthy Food Options, One Is #1 in the Top 10 Food Days appeared first on The Peach Kitchen.

Lasagna Roll Ups

These Lasagna Roll Ups are an easier approach to this classic Italian comfort food dish of layered pasta, meat, and cheese. Simple prep and easy assembly means this is a lasagna dinner you can have on the table any day of the week!

If you are looking for inspiration for your next pasta night, you might also want to try Chicken Spaghetti Casserole, Chicken Enchilada Pasta, Creamy Pork Carnitas Pasta, or Creamy Garlic Shrimp Alfredo Pasta.

Lasagna Roll Ups

All the flavors of a classic lasagna are present in this dish, but wrapped up in a fun approach that makes puts an interesting twist on dinner! We also love how rolling up lasagna noodles means that you have perfectly portioned servings ready to be dished out or placed in containers to enjoy as leftovers later in the week.

It’s also really easy to bake only half a batch of lasagna roll ups and freeze the rest to have on hand. Just thaw the frozen lasagna roll ups in the fridge overnight then bake as directed.

The kids also really enjoy helping with this one because it’s so fun rolling up the fillings in the lasagna noodles.

An image of two servings of meaty lasagna roll ups on small plates.

What goes into lasagna roll ups?

  • Lasagna noodles – you will want the classic kind that you boil, rather than the no-cook kind.
  • Marinara sauce – buy your favorite jar of marinara sauce or make it at home from scratch.
  • Ground beef – if you want, you could use mild or spicy Italian sauce instead for a different flavor profile.
  • Onion – sauteeing the onion with the ground beef helps make jarred marinara sauce taste like it was homemade.
  • Minced garlic
  • Salt & pepper
  • Ricotta cheese
  • Egg
  • Dried Italian herbs – some basil, oregano, and garlic powder are added because they are all classic Italian flavors.
  • Mozzarella cheese – use freshly grated mozzarella cheese since it melts better than the pre-shredded kind that is coated in a powder to prevent it from sticking.
  • Parmesan cheese – we recommend freshly grated Parmesan cheese rather than the powdered kind from a bottle.
  • Parsley – fresh chopped Italian flat leaf parsley adds a bit of color and flavor to the finished dish.

How to make lasagna roll ups

  1. Start by boiling the lasagna noodles in a large pot filled with salted water. Cook according to the package directions, then lay out flat on a baking sheet that has been sprayed with cooking spray to prevent them from sticking.
  2. Meanwhile, make the meat sauce by browning ground beef and the chopped onion in a large skillet. Add the garlic and season with salt & pepper, then pour the jar of marinara sauce in and reduce the heat to a simmer. The flavors will combine as the sauce simmers slowly while you prepare the rest of the lasagna roll up components.
  3. Make the ricotta cheese filling by mixing ricotta cheese, an egg, dried basil, dried oregano, garlic powder, salt, pepper, mozzarella cheese and Parmesan cheese in a bowl. Set aside.
  4. When read to assemble the lasagna roll ups, evenly divide the ricotta mixture between each of the lasagna noodles and spread it down the length of each noodle. Top with a spoonful of the meaty marinara sauce, then roll up each lasagna noodle and transfer it to a 9×13-inch baking dish with about 1/2 cup of sauce spread in the bottom to keep the lasagna roll ups from sticking.
  5. Top with the remaining sauce and reserved mozzarella cheese, then cover with foil and bake in a 375 degree F oven for 40-45 minutes. Remove the foil during the last 10 minutes of baking. The lasagna should be hot all the way through and the cheese wlill be melted on top. Let sit for 10 minutes, then sprinkle with freshly chopped parsley before serving.

A collage of imges showing how to make and assemble lasagna roll ups.

Is lasagna better with ricotta or cottage cheese?

I have found that you can really use either option when making lasagna roll ups, so it mostly comes down to personal preference. Ricotta cheese is a more classic approach to lasagna, but cottage cheese is typically lower in fat and calories.

Why do you put eggs in lasagna?

The egg in the cheese mixture for filling the lasagna roll ups works as a binding agent to help so the cheese doesn’t ooze out as much when serving. Another thing that helps lasagna be less runny is to let it sit for at least 10 minutes before serving any of the lasagna roll ups. This gives them time to set up a bit.

An image of rolled up lasagna noodles in a baking dish.


Want more casserole inspiration? Here you go!

  • Taco Casserole
  • Turkey Mediterranean Casserole
  • Cheesy Broccoli Casserole
  • Texas Lasagna
  • Three Cheese Stuffed Shells Recipe
  • Pepperoni Pizza Lasagna Rolls
  • Easy Sausage and Rice Casserole

An image of a serving of lasagna roll ups being lifted from the pan with a spatula.



Lasagna Roll Ups

These Lasagna Roll Ups are an easier approach to this classic Italian comfort food dish of layered pasta, meat, and cheese. Simple prep and easy assembly means this is a lasagna dinner you can have on the table any day of the week!
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword lasagna recipes, lasagna roll ups recipe, lasagna roll-ups
Prep Time 15 hours
Cook Time 1 hour
Total Time 16 hours
Servings 6 People
Calories 609kcal
Author Amy Nash


  • 12 lasagna noodles cooked according to package directions
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 tablespoons chopped fresh parsley


  • 1 lb. ground beef
  • 1/2 large onion, chopped
  • 4 cloves garlic minced
  • 1 (24-ounce) jar marinara sauce
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste


  • 1 (15-ounce) container ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 375 degrees F. Spray a 9×13″ baking dish with cooking spray.
  • Cook the noodles according to the package directions, then drain and lay them flat on a baking sheet without overlapping. Set aside.
  • In a large skillet, brown the ground beef with the chopped onion and garlic. Add the marinara sauce and simmer for 5 minutes. Season with salt and pepper to taste.
  • In a large bowl, combine the ricotta cheese, egg, mozzarella cheese, parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Stir well.
  • To assemble, spoon about 1/2 cup of sauce into the bottom of the pan and spread it around as evenly as possible. Set aside another 1 cup of the sauce for topping the lasagna roll ups.
  • Divide the ricotta mixture evenly between the lasagna noodles, using the back of a spoon to spread it down one side of each noodle. Add a spoonful of sauce to each noodle, spreading it on to of the cheese mixture.
  • Roll up each noodle and transfer to the baking dish, arranging them in rows. Spoon the reserved sauce on top, then sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes, then uncover and bake for 10 minutes more until the cheese is melted and the lasagna roll ups are hot.
  • Sprinkle with the chopped fresh parsley and serve.


Calories: 609kcal | Carbohydrates: 45g | Protein: 36g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 126mg | Sodium: 754mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 3mg | Calcium: 421mg | Iron: 3mg

₱100 Ulam: Ginisang Baguio Beans

#PHLockdown Day 7.

I am more scared than ever after seeing the update just now — there are 462 confirmed cases of covid-19. I am more scared to go out even to buy pantry essentials!

Yesterday, we were given our quarantine pass, this lets one member of our family  go out and buy food, medicine, and any other need that we may have. It’s usually the head of the family, and for us, it’s peanutbutter. That’s because he also takes Tita Eva for dialysis twice a week.

We are using up our stocked vegetable and I’m sharing with you one of our budget-friendly ulams that costs about ₱100.

  • 1/2 kilo Baguio Beans – ₱40
  •  100g ground beef – ₱40 (Or 100g ground pork – ₱35)
  •  2 cloves garlic, 1 onion, 1 tbsp cooking oil, beef cube – about ₱20

So easy to cook, just sauté everything and simmer for a few minutes. Voila! You have a healthy, cheap ulam which you can pair with rice or another viand of choice. For us, it’s the leftover Lumpiang Shanghai and a few fried chicken pieces.

If you’re following me on Instagram, you may have noticed that I’m posting regularly now more than ever. I think it is my way of coping with all that’s happening around us. It’s my way to keep my mental health because cooking relaxes me and takes my mind of this pandemic. I know we have different ways of coping and that’s mine. Others do Tiktok, others watch Netflix the whole day, and others posts selfies, others work out and sunbathe, and that’s okay. I think we owe ourselves self care so that we emerge off this situation as ourselves, if not better and stronger.

Stay at home and Keep Safe, mommies. Let’s help flatten the curve.

₱100 Ulam: Ginisang Baguio Beans


  • 1 tbsp cooking oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 100g ground beef
  • 1 beef cube
  • 1 cup water
  • 500g baguio beans, cut into small pieces
  • season with patis and pepper to taste

  1. Heat oil in a pan and sauté garlic and onion until the onion becomes translucent.
  2. Add ground beef and cook until brown.
  3. Pour in water and add beef cube. Stir to dissolve and bring to a boil.
  4. Add the beans and simmer for 5 minutes.
  5. Stir and season with patis and pepper as needed.
  6. Turn off heat and serve with rice.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post ₱100 Ulam: Ginisang Baguio Beans appeared first on The Peach Kitchen.

Pumpkin Soup

This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever!

Don’t forget the hot buttered crusty bread for dunking! {Bonus: pumpkin soup is super healthy with just 189 calories per serving!}

Pumpkin soup

Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.

And while sometimes it’s nice to have a dolled up version with all the bells and whistles, 99% of the time, this simple recipe is how I make it.

It’s just a great EASY Pumpkin Soup recipe, a classic version that has everything it needs and nothing it doesn’t to be can’t-stop-eating-it delicious!

The secret ingredients to make pumpkin soup tastier is onion and garlic!

Thick and creamy pumpkin soup in a black cast iron pot, fresh off the stove, ready to be served.

What goes in Pumpkin Soup

To make this great quick and easy pumpkin soup, you will need:

  • Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option;
  • Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!!
  • Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
  • Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.

If you don’t have cream but want extra richness in your soup, just add a touch of butter!

What goes in pumpkin soup

Do you have to peel pumpkin for soup?

Yes, you do. The skin is too tough and won’t puree properly so you’ll end up with hard bits in the soup.

Best pumpkin for pumpkin soup

Use any type of eating pumpkin you want OR butternut squash (which is called butternut pumpkin in Australia). DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. While they are edible, they are not that tasty!

US: sugar pumpkin or butternut squash.

Australia: common ideal types include Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (which is called butternut squash in the US)

If you’re not a fan of chopping and peeling pumpkin, try my No-Chop Roasted Pumpkin Soup!

A classic, super easy pumpkin soup that's fast to make. No cream required to make a luscious creamy pumpkin soup! On the table in 20 minutes! www.recipetineats.com

How to make pumpkin soup from scratch

  1. Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;
  2. Boil rapidly for 15 minutes until pumpkin is very tender;
  3. Use a stick blender or transfer to blender to blitz smooth; and
  4. Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.

The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness!

How to make Pumpkin Soup

How to add flavours to pumpkin soup

While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to change things up by adding other flavours! Here are a few suggestions:

  • Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little
  • Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!
  • Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.
  • Lightly Spiced – stir in 1/2 tsp each cumin, coriander and smoked paprika.
  • Turmeric – 1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper

Thick and creamy pumpkin soup in a rustic white enamel bowl with a silver spoon, ready to be eaten.

Storing pumpkin soup

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

If your soup is too thick, just loosen it with a touch of water when reheating.

If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.

Soup Dunkers

A soup this thick and creamy demands bread for dunking! Try one of these:

4 steps. A bit of chopping, plonk it all in a pot, blitz, season then serve.

A thick and creamy pumpkin soup that’s full of flavour. Sweet pumpkin flavour, savouriness from the broth, garlic and onion.

You’ll be mopping up every last bit of this with your bread!!  – Nagi x

Watch how to make it


Close up of dunking crusty bread into thick and creamy pumpkin soup in a rustic white enamel bowl.


Pumpkin Soup – Classic and Easy

Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don’t have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS – see list in post above (includes quantities).
Course Soup
Cuisine Western
Keyword Pumpkin Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 – 6
Calories 189kcal
Author Nagi | RecipeTin Eats


  • 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight (Note 1)
  • 1 onion, sliced (white, brown, yellow)
  • 2 garlic cloves , peeled whole
  • 3 cups (750ml) vegetable or chicken broth/stock , low sodium
  • 1 cup (250 ml) water
  • Salt and pepper


  • 1/2 – 3/4 cup (125 – 185 ml) cream , half and half or milk (Note 2)


  • Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5″ chunks.
  • Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
  • Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  • Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split). 
  • Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!


1. Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.

Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.

To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.

2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!

3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

4. Flavour variations – see in post for list of suggestions, including quantities.

5. Nutrition per serving, assuming 4 servings and made with cream.


Serving: 561g | Calories: 189kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 723mg | Potassium: 912mg | Fiber: 1g | Sugar: 9g | Vitamin A: 22095IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 2.1mg

* Originally published June 2014,  photos replaced in 2018, brand new improved video added in September 2019, minor housekeeping 2020 (no change to recipe).


  • Broccoli Cheese Soup
  • Potato and Leek Soup
  • Creamy Carrot Soup – this is so amazing!
  • Easy Chicken Noodle Soup or Chicken Noodle Soup from scratch
  • Lentil Soup (no bland lentil soup around here! 😂)
  • See all Soup recipes

Life of Dozer

Gazing out over his kingdom…..

Dozer the golden retriever gazing out across Pittwater at Bayview dog park

Classic Easy Pumpkin Soup - On the table in 15 minutes! Made with fresh pumpkin or butternut squash www.recipetineats.com


The post Pumpkin Soup appeared first on RecipeTin Eats.

Cottage Pie

Cottage Pie – comfort food central! This English classic has a deeply savoury beef mince filling smothered in gravy topped with creamy mashed potato, baked to golden perfection. This is the sort of food that feels like a warm hug in a bowl and one of the best cosy foods to make with ground beef.

If you’re wondering what’s the difference between Cottage Pie and Shepherd’s Pie, they are the same recipe ex pet Cottage Pie is made with beef and Shepherd’s Pie is traditionally made with lamb (because Shepherd’s herd sheep!).

Cottage Pie

Cottage Pie is a fabulous English classic, one that us Aussies have adopted as one of our beloved winter favorites! Or in my case, all-year-round-favourite.

Easy to make, economical, every day ingredients and 100% freezer friendly, it’s the sort of food that has universal appeal (well, putting aside vegetarians )

Overhead photo of golden crispy mashed potato topping of Cottage Pie

There’s two components to Cottage Pie – the beef filling and the creamy mashed potato topping. The filling is beefy and deeply savoury and it WILL take willpower not to shovel it in your mouth as you’re cooking it…..

Close up of beef filling for Cottage Pie ready to put in casserole dish

….then you get on with that creamy mashed potato filling and it WILL take serious willpower not to shovel THAT into your mouth too…

But you’ll hold out because you know that it’s worth the patience because when you pull the bubbling beauty of of the oven and see that crusty golden top, your chest will puff up with pride, everybody at the table will clap their hands with glee, and no matter how dismal the day, it’s just been made a whole lot better with your Cottage Pie.

Overhead photo of Cottage Pie in a bowl being eaten

What’s the difference between Cottage Pie and Shepherd’s Pie?

There is quite often confusion over the difference between Shepherd’s Pie and Cottage Pie. Both are made the same way – a ground beef (mince) filling in a gravy sauce that is topped with mashed potato, sprinkled with parmesan then baked. (That crusty top is everything!!)

The only difference is that Shepherd’s Pie is made with lamb instead of beef. So if you want, just swap the beef in this recipe with lamb and you’ll have a Shepherd’s Pie!

What goes in Cottage Pie

Here’s what you need for Cottage Pie.

Feel free to switch the beef with any protein – this is delicious made with lamb (which makes it Shepherd’s Pie), chicken, turkey, pork. Also don’t fret if you don’t have carrot and celery – skip it or add other diced vegetables, like peas.

What goes in Cottage Pie

And here’s what you need for the mashed potato topping.

I like to put parmesan cheese on my Cottage Pie because it makes the top extra crispy and golden. But any melting cheese will work great.

Mashed Potato topping for Cottage Pie

Cottage Pie from scratch

This Cottage Pie is made from scratch, and it’s very straightforward. If you can make Bolognese and mashed potato, you can make Cottage Pie because it essentially follows the same steps!

I just have 2 little tips to make your Cottage Pie a resounding success:

  1. To stop the potato from sinking into the filling, cool the filling first. But this isn’t a deal breaker; and
  2. Ensure the filling reduces down enough (see video) to ensure you don’t end up with a watery filling after baking. It’s so disappointing when you break through the potato to be greeted with a beef sitting in a watery sauce!

How to make Cottage Pie

Close up of spoon scooping up Cottage Pie

How to freeze Cottage Pie

Cottage Pie is one of those rare foods that is truly perfect to make in advance. It will keep in the fridge for 4 days – assembled and ready to heat, or once cooked.

You can also freeze Cottage Pie 100% perfectly. You can bake from frozen – though it does take around 1 hour (it’s a formidable block of ice!!) or thaw then bake. Cooked leftovers also freeze well.

What goes with Cottage Pie

This is a meat and carb heavy dish, so it goes really well with fresh side salads like a Rocket Salad with Balsamic Dressing, or a Garden Salad with French or Italian Dressing. I recently served it with this Carrot Salad with a Honey Dijon Dressing which was a hit!

For a cosy meal on a cold winter night, try it with a side of Glazed Roasted Carrots and Sautéed Garlic Spinach. The only other thing you need is a glass of red and a crackling fire…

Or in my case, squatting by an ancient electric heater!  – Nagi x

Watch how to make it

Close up of Cottage Pie bing served


Cottage Pie

Recipe video above. One of the greatest comfort foods of all time! A ground beef (mince) filling in a tasty gravy, topped with mashed potato. Make it a Shepherd’s Pie simply by swapping the beef for lamb.
Course Dinner
Cuisine English, South Western
Keyword cottage pie
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 5 – 8
Calories 611kcal
Author Nagi | RecipeTin Eats


  • 1 1/2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1 onion , finely chopped
  • 1 carrot , finely chopped*
  • 1 celery , finely chopped*
  • 750g / 1.5 lb beef mince (ground beef)
  • 1/4 cup (40g) flour (plain / all purpose)
  • 1/4 cup (55g) tomato paste
  • 2 cups (500 ml) beef stock / broth , low sodium
  • 1/2 cup (125 ml) red wine (or water)
  • 1 beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme (or 3 sprigs fresh thyme)
  • 2 dried bay leaves
  • 3/4 tsp salt
  • 1/2 tsp black pepper


  • 1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1″ cubes
  • 2/3 cup (165 ml) milk , warmed
  • 2 tbsp (30g) butter

Parmesan Crust (optional)

  • 2 tbsp (30g) butter
  • 2 tbsp (20g) parmesan, grated


  • Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
  • Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
  • Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
  • Bring to simmer, then turn down heat so it is simmering rapidly – I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.
  • Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)

Assemble Pie

  • Preheat oven to 180°C/350°F.
  • Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
  • Add butter and mash until melted, then add milk and salt. Mash until smooth.
  • Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter (or skip this and just drizzle with olive oil)
  • Bake for 25 – 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
  • Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.


* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie. However, they can be omitted, but add 1 tsp of sugar instead.

1. Filling thickens – Whatever the thickness of the sauce when you pour it into the tin, that’s what it will be once baked – no steam escapes while baking to allow it to reduce any further. So keep cooking until it’s the consistency you want.

2. Cooling the filling ensures that the potato doesn’t sink into the filling and makes it much easier to spread. If you are in a rush – as I often am – pop it in the freezer while you make the potato. That works pretty well.

3. Watery potatoes drops excess liquid while baking into the filling which makes the sauce watery. So don’t skip the step of steam drying the potatoes!

Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and so it is harder to dollop / spread onto the pie.

4. Variations: If I’m making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato and also top with more cheese before baking. It doesn’t need it, it’s a bonus.

For the filling, sometimes I add peas, or I reduce the amount of beef and add chopped veggies like zucchini.

5. Make ahead instructions: Assemble pie but don’t bake it. Cool mashed potato topping then either refrigerate (4 days) or freeze (3 months).

Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe. Or bake from frozen – covered at 180°C/350°for 45 minutes, then 30 minutes uncovered.

Can also do individual servings in ramekins!

6. Nutrition per serving, assuming 5 generous servings.


Serving: 602g | Calories: 611kcal | Carbohydrates: 50.1g | Protein: 53g | Fat: 19.6g | Saturated Fat: 7.8g | Polyunsaturated Fat: 11.8g | Cholesterol: 149mg | Sodium: 681mg | Potassium: 1854mg | Fiber: 7.1g | Sugar: 8.1g | Vitamin A: 2350IU | Vitamin C: 71.8mg | Calcium: 80mg | Iron: 30.4mg

Originally published October 2016. Updated 2020 with fresh new photos and video. No change to recipe – I wouldn’t dare!


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Life of Dozer

That’s what Dozer looks like when he’s peeved. He’s cranky because he squeezed himself under this tiny table, waited so patiently for me to finish taking photos and he didn’t get a taste test!

Dozer the golden retriever during photograph shooting of Cottage Pie

Dozer the golden retriever during photograph shooting of Cottage Pie


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