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Classic beef cottage pie with a golden potato topping
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
Cook Time 55 minutes
Resting, Chilling or Cooling 10 minutes
Total Time 1 hour 35 minutes
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.