Description
Make a satisfying, traditional Cottage Pie using a rich ground beef and vegetable filling topped with creamy mashed potatoes. This recipe is simple for weeknight cooking.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1.5 pounds ground beef (80/20 recommended)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 pounds Russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter
- 1/2 cup milk or heavy cream
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
- Prepare the potatoes: Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
- Mash the potatoes: Return potatoes to the pot. Add butter and milk/cream. Mash until smooth and creamy. Season with salt and pepper. Set aside.
- Make the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Stir in flour and tomato paste. Cook for 1 minute.
- Pour in beef broth and milk. Add Worcestershire sauce and thyme. Bring to a simmer, stirring until the sauce thickens slightly. Season generously with salt and pepper.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Top the pie: Spoon the mashed potato mixture evenly over the beef filling. Use a fork to create peaks on the potato surface for texture. Sprinkle with cheddar cheese if using.
- Bake: Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is golden brown.
- Let the pie rest for 10 minutes before serving.
Notes
- For a richer flavor, substitute half the beef broth with red wine and let it reduce before adding the milk.
- You can prepare the filling and the mashed potatoes a day ahead and store them separately in the refrigerator. Assemble and bake when ready to serve.
- If your skillet is not oven-safe, transfer the filling to a 9-inch pie dish before topping with potatoes.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 8
- Sodium: 550
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 6
- Protein: 32
- Cholesterol: 95