Classic Cottage Pie

A comforting British classic made with seasoned ground beef (unlike shepherd’s pie, which uses lamb), vegetables, rich gravy, and topped with creamy mashed potatoes baked until golden.

Ingredients (Serves 6)

For the Filling

• 2 tablespoons olive oil
• 1 lb (450 g) lean ground beef
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup (240 ml) beef broth
• ½ cup (120 ml) Worcestershire sauce (or 1 tablespoon Worcestershire plus ½ cup extra broth)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• Salt and black pepper, to taste

For the Mashed Potato Topping

• 2 lb (900 g) potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup (120 ml) warm milk
• ½ cup (50 g) shredded cheddar cheese (optional)
• Salt and black pepper, to taste

Instructions

1. Cook the potatoes
   • Boil the potatoes in salted water for 15–20 minutes, or until fork-tender.
   • Drain, then mash with the butter, warm milk, salt, and pepper. Stir in the cheddar cheese if using. Set aside.
2. Prepare the filling
   • Preheat the oven to 400°F (200°C).
   • Heat the olive oil in a large skillet over medium heat.
   • Cook the onion, carrots, and celery for 5–6 minutes until softened.
   • Add the garlic and cook for 30 seconds.
   • Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
   • Stir in the tomato paste and flour. Cook for 1 minute.
   • Pour in the beef broth and Worcestershire sauce, then add the thyme and rosemary.
   • Simmer for 8–10 minutes, until the sauce thickens.
   • Stir in the peas and season with salt and pepper.
3. Assemble
   • Spoon the beef mixture into a greased 9 × 13-inch (23 × 33 cm) baking dish.
   • Spread the mashed potatoes evenly over the filling.
   • Use a fork to create ridges on top for extra browning.
4. Bake
   • Bake for 25–30 minutes, until the topping is golden and the filling is bubbling.
   • For an extra-crispy top, broil for 2–3 minutes at the end, watching carefully.
5. Serve
   • Let the cottage pie rest for 10 minutes before serving.
   • Garnish with chopped fresh parsley if desired.

Tips

• For a richer flavor, replace part of the beef broth with ½ cup red wine.
• Yukon Gold potatoes make a creamy topping, while russet potatoes create a fluffier mash.
• You can prepare the pie a day ahead, refrigerate it, and bake just before serving.
• Freeze unbaked or baked cottage pie for up to 3 months.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6