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Cottage Pie Recipe

Classic Cottage Pie

iamwinfred
This cottage pie recipe is the kind of dinner that turns a rough weeknight into a good one. A rich layer of seasoned ground beef and vegetables sits under a blanket of buttery mashed potatoes, and the whole thing gets baked until the top is golden and a little crisp at the edges. It is proper old fashioned comfort food, the kind British grandmothers have been making for generations.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British
Servings 6 servings
Calories 420 kcal

Equipment

  • Large cast iron skillet or oven safe pan 12-inch, for browning beef and baking
  • Large pot For boiling potatoes
  • Potato masher Stainless steel recommended
  • 9x13-inch baking dish If not using an oven safe skillet (glass recommended)
  • Wooden spoon
  • Cutting board and chef's knife
  • Instant-read meat thermometer Optional, for checking doneness

Ingredients
  

  • 2 pounds russet potatoes about 900g, peeled and cubed
  • 4 tablespoons unsalted butter divided, 57g total
  • 1/3 cup whole milk or heavy cream 80ml
  • 1 large egg yolk
  • 1 1/2 pounds ground beef 680g, 85/15 blend
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all purpose flour
  • 1 cup beef stock 240ml
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 1 cup frozen peas
  • 1/2 cup sharp cheddar cheese shredded, optional
  • Salt and black pepper to taste

Instructions
 

  • Boil potatoes in salted water until fork tender, 15-18 minutes. Drain and return to pot to steam dry.
  • Mash hot potatoes with butter and milk until smooth. Stir in egg yolk and season with salt and pepper. Set aside.
  • Preheat oven to 400°F. In an oven-safe skillet over medium-high heat, brown ground beef for 6-8 minutes. Drain excess fat.
  • Add onion, carrots, and celery to skillet. Cook until softened, 5-6 minutes. Add garlic and cook 30 seconds until fragrant.
  • Stir in tomato paste and flour, cooking for 1 minute each. Slowly pour in beef stock, scraping up browned bits.
  • Add Worcestershire sauce and thyme. Simmer for 5 minutes until thickened. Stir in peas and season with salt and pepper.
  • Spread beef filling evenly in skillet or transfer to baking dish. Top with mashed potatoes and rough up surface with a fork.
  • Sprinkle with cheddar cheese if using. Bake 20-25 minutes until bubbling and golden. Broil 2-3 minutes for extra color if desired.

Notes

  • Do not skip draining and steaming the potatoes, since excess water leads to a runny topping.
  • Let the filling thicken properly before assembling, or the pie will be soupy.
  • Use a fork to rough up the potato surface for better browning and crisp edges.
  • Rest the pie for 10 minutes before slicing so the layers hold together and the filling sets.
  • Taste and adjust seasoning in the filling before adding the potatoes, since you cannot fix it once it is baked.
  • Swap ground beef for ground lamb to make a traditional shepherd's pie.
  • Use ground turkey for a lighter version, or add a layer of sauteed mushrooms for extra depth.
  • Mix sweet potato in with the russets for a slightly sweeter topping.
  • Refrigerate leftovers in an airtight container for up to 4 days, or freeze portions for up to 3 months.
  • Reheat in the oven at 350°F covered for about 20 minutes to keep the topping crisp.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 32gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 480mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 8mgIron: 18mg
Keyword beef and potato casserole, comfort food dinner, cottage pie recipe, ground beef casserole, shepherd's pie alternative
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