Classic Cottage Pie
A hearty and comforting dish made with savory ground beef, rich vegetables, and a creamy mashed potato topping. Perfect for family dinners or cozy gatherings.
Equipment
- Large skillet
- Medium pot (for potatoes)
- 9×13-inch baking dish
- Potato masher or ricer
- Wooden spoon
Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 1/2 lbs ground beef
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup red wine optional, for depth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup frozen peas
- Salt and pepper to taste
For the Mashed Potato Topping:
- 2 lbs potatoes Yukon Gold or Russet
- 1/2 cup milk warm
- 1/4 cup unsalted butter
- 1/2 cup shredded cheddar cheese optional, for topping
- Salt and pepper to taste
Instructions
For the Filling:
Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
Brown the Beef:
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked.
Add Flavor:
- Stir in tomato paste, thyme, rosemary, salt, and pepper. Deglaze the pan with red wine, if using. Pour in beef broth and Worcestershire sauce, stirring to combine.
Simmer:
- Reduce the heat and simmer for 10–15 minutes, or until the mixture thickens slightly. Add frozen peas in the last 5 minutes of cooking.
For the Mashed Potato Topping:
Prepare Potatoes:
- Peel and cut potatoes into chunks. Place in a pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes.
Mash the Potatoes:
- Drain the potatoes and mash with butter, warm milk, salt, and pepper until smooth. For an indulgent topping, stir in shredded cheddar cheese.
To Assemble and Bake:
Layer the Filling:
- Preheat your oven to 400°F (200°C). Spread the beef filling evenly in a 9x13-inch baking dish.
Add the Topping:
- Spoon the mashed potatoes over the filling, spreading it to the edges to seal. Use the back of a fork to create decorative ridges on top.
Bake:
- Bake for 25–30 minutes, or until the potatoes are golden and the filling is bubbling. Let rest for 5–10 minutes before serving.
Notes
Make Ahead: Assemble the pie a day in advance and bake just before serving.
Storage: Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Variations: Use sweet potatoes for the topping or try a vegetarian version with lentils and mushrooms.
Storage: Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Variations: Use sweet potatoes for the topping or try a vegetarian version with lentils and mushrooms.