Description
This simple and comforting Cottage Pie recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. It’s a classic British dish perfect for a hearty family meal.
Ingredients
Scale
Meat Filling
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 lb ground beef
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp dried thyme
- Salt & pepper, to taste
- 1 cup frozen peas
Mashed Potato Topping
- 2 lbs potatoes, peeled and cubed
- ¼ cup butter
- ½ cup milk or cream
- Salt, to taste
Instructions
- Boil Potatoes: Place the peeled and cubed potatoes in a large pot of salted boiling water. Cook until tender, about 15-20 minutes. Drain thoroughly and mash with butter, milk or cream, and salt until smooth. Set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and diced carrots, sautéing until soft and translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook Ground Beef: Add ground beef to the skillet with the vegetables. Cook, breaking it up with a spoon, until fully browned. Stir in tomato paste, Worcestershire sauce, beef broth, dried thyme, salt, and pepper. Allow the mixture to simmer for 10 minutes to develop flavors. Finally, stir in frozen peas and cook through.
- Assemble the Pie: Preheat the oven to 400°F (200°C). Transfer the meat and vegetable mixture into a baking dish, spreading it out evenly. Spoon the mashed potato topping over the meat and smooth it out to cover completely.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the mashed potato topping is golden and the filling is bubbling. For an extra crispy top, broil for an additional 2-3 minutes—watch carefully to prevent burning.
Notes
- Use starchy potatoes like Russets for fluffier mashed potatoes.
- Adjust seasoning to taste during cooking to ensure balanced flavor.
- For a richer mash, substitute cream for milk.
- Frozen peas add sweetness but you can substitute with corn or green beans if preferred.
- Let the pie rest for 5 minutes after baking for easier serving.
