🥘 Classic Cottage Pie Recipe
🇬🇧 Serves: 4–6
⏱ Prep time: 30 mins | Cook time: 30–40 mins
🧄 Ingredients:
For the meat filling:
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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2 medium carrots, diced
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1 lb (450g) ground beef
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp fresh thyme or 1/2 tsp dried thyme
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1/2 cup beef broth (or red wine for deeper flavor)
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1/2 cup frozen peas
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Salt & pepper, to taste
For the mashed potato topping:
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2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
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1/4 cup butter
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1/2 cup milk or cream
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1/2 cup shredded cheddar (optional)
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Salt, to taste
🔪 Directions:
1. Make the Meat Filling:
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Heat oil in a large skillet over medium heat.
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Sauté onion and carrots for about 5 minutes, until softened.
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Add garlic and cook 1 more minute.
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Add ground beef and cook until browned. Drain excess fat.
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Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
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Pour in beef broth, bring to a simmer, and let reduce slightly (about 10 minutes).
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Stir in frozen peas and turn off heat.
2. Make the Mashed Potatoes:
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Boil chopped potatoes in salted water until fork-tender (about 15–20 mins).
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Drain and mash with butter and milk (and cheese if using) until creamy. Season with salt to taste.
3. Assemble & Bake:
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Preheat oven to 400°F (200°C).
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Spread the beef filling in a baking dish (8×8 or similar).
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Spoon or pipe mashed potatoes on top, spreading evenly.
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Use a fork to rough up the surface (helps with browning).
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Bake for 25–30 minutes, until the top is golden brown.
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Optional: Broil for 2–3 minutes at the end for a crispier topping.
4. Cool Slightly & Serve:
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Let rest for 5–10 minutes before serving.
🧊 Make-Ahead & Storage:
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Make ahead: Assemble and refrigerate up to 2 days before baking.
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Freeze: Fully assemble (unbaked or baked) and freeze for up to 2 months.
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Reheat: Bake from frozen at 375°F for about 60 minutes, or until heated through.
Want a vegetarian version, or would you like a printable PDF or step-by-step images?