Here’s a classic, comforting Cottage Pie recipe—hearty ground beef topped with creamy mashed potatoes and baked until golden.
Cottage Pie
Ingredients
For the Filling:
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1 lb (450g) ground beef
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1 medium onion, finely chopped
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2 carrots, diced
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2 cloves garlic, minced
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1 cup frozen peas
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2 tbsp tomato paste
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1 cup beef broth
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1 tsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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1 tsp thyme (optional)
For the Mashed Potato Topping:
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2 lbs (900g) potatoes, peeled and cubed
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4 tbsp butter
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½ cup milk (or cream for richer flavor)
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Salt and pepper to taste
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Optional: ¼ cup grated cheddar cheese
Instructions
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Prepare mashed potatoes
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Boil potatoes in salted water until tender (about 15 minutes).
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Drain and mash with butter, milk, salt, and pepper. Set aside.
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Cook filling
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Preheat oven to 375°F (190°C).
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In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
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Add onion, carrot, and garlic; sauté 5 minutes until softened.
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Stir in tomato paste, beef broth, Worcestershire sauce, salt, pepper, and thyme.
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Simmer 10–15 minutes until mixture thickens slightly. Stir in peas at the end.
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Assemble pie
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Spoon meat mixture into a greased 9×13-inch baking dish.
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Spread mashed potatoes evenly over the top. For extra texture, use a fork to create ridges.
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Optional cheese topping
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Sprinkle cheddar over the potatoes if desired.
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Bake
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Bake 20–25 minutes until the top is golden and filling is bubbly.
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Optional: Broil for 2–3 minutes at the end for extra browning.
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Serve
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Let cool 5 minutes before serving.
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Tips & Variations
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Vegetables: Add mushrooms, corn, or parsnips to the filling.
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Make-ahead: Assemble in advance and refrigerate; bake when ready.
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Low-carb: Use mashed cauliflower instead of potatoes.
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Richer topping: Mix a little sour cream or cream cheese into the mashed potatoes.
If you want, I can make a 3-ingredient shortcut version of cottage pie or a one-pan skillet version that’s faster for weeknight dinners.