Classic Cottage Pie with Beef and Mashed Potatoes

Cottage pie combines a savory ground-beef filling with a mashed-potato topping. Beef distinguishes it from shepherd’s pie, which traditionally uses lamb. The filling should be thick before it goes into the dish; a thin gravy can bubble through the topping and make portions difficult to serve.

Ingredient notes

• Potatoes: Cut into similar chunks so they become tender together. Drain thoroughly before mashing to avoid a watery topping.
• Unsalted butter: Mix into the hot drained potatoes so it melts evenly; it also enriches the mash.
• Milk: Warm before adding gradually. Stop once the mash is spreadable rather than loose or runny.
• Olive oil: Use for browning the filling ingredients; drain excessive rendered beef fat before continuing if needed.

Tips for a dependable result

Cut potatoes into similar-sized pieces so they soften together. Drain thoroughly and let steam escape before mashing; watery potatoes make a loose topping. Use warm milk and mash gently rather than blending, which can make the potatoes gluey. Taste both filling and mash before assembly. Dollop the topping over several spots before spreading so it stays on top of the beef. Fork ridges increase the surface available for browning. A rimmed tray beneath the dish catches occasional bubbling gravy.

Timing and portions

This recipe makes 6 servings. Allow about 30 minutes for preparation and 55 minutes for cooking, plus 10 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.

Vagner Carvalho

Classic Cottage Pie with Beef and Mashed Potatoes

Cottage pie combines a savory ground-beef filling with a mashed-potato topping. Beef distinguishes it from shepherd’s pie, which traditionally uses lamb.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Resting, Chilling or Cooling 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: British

Calories: 500

Ingredients Method Notes

Ingredients

  

• 900 g potatoes peeled and cut into even chunks
• 60 g unsalted butter
• 120 ml warm milk
• 1 tablespoon olive oil
• 680 g lean ground beef 90% lean
• 1 large onion diced
• 2 carrots diced
• 2 garlic cloves minced
• 2 tablespoons tomato paste
• 25 g all-purpose flour
• 360 ml low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 150 g frozen peas
• 3/4 teaspoon fine salt divided, plus salt for potato water
• 1/2 teaspoon black pepper

Method

 

1. Heat oven to 400°F (200°C). Put potatoes in salted cold water, bring to a boil, and simmer 15 to 20 minutes until easily pierced. Drain well, let steam dry, then mash with butter, warm milk, and 1/4 teaspoon salt.
2. Meanwhile warm oil in a large skillet. Brown beef over medium-high heat, breaking it up, for 6 to 8 minutes. Add onion and carrots and cook 7 minutes. Drain excess fat if needed.
3. Stir in garlic and tomato paste for 1 minute, then flour for 1 minute. Add broth, Worcestershire, thyme, remaining 1/2 teaspoon salt, and pepper. Simmer 10 minutes until the vegetables are tender and the gravy is thick. Stir in peas.
4. Transfer filling to a 2-quart baking dish. Spoon mashed potatoes over the top in small dollops, spread to the edges, and roughen the surface with a fork.
5. Bake 25 to 30 minutes until bubbling and lightly browned, with the center reaching 165°F (74°C). Rest 10 minutes before dividing into 6 servings.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.

Storage and make-ahead notes

Refrigerate within 2 hours and use within 3 to 4 days. Reheat covered to 165°F (74°C). Freeze cooled portions up to 2 months. The oven time applies to a freshly assembled pie; a refrigerated pie takes longer to heat through.

For general storage and reheating guidance, see the USDA guidance on leftovers and food safety.

Estimated nutrition

Approximate nutrition per serving, based on 6 servings. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.

More ideas from the kitchen

For another home-cooked option, try our creamy mashed potatoes fluffy buttery or garlic parmesan roasted potatoes. You can also browse the dinner collection for more inspiration.