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Cottage Pie

Cottage Pie

This Cottage Pie is a timeless British comfort dish made with rich, savory minced beef in a flavorful gravy, topped with creamy mashed potatoes and baked until golden. It’s hearty, simple to prepare, and perfect for cozy dinners or make-ahead meals.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 1.5 tbsp olive oil
  • 2 cloves garlic minced
  • 1 medium onion finely chopped
  • 1 medium carrot finely diced
  • 1 stalk celery finely diced
  • 750 g ground beef (minced beef)
  • 0.25 cup all-purpose flour
  • 0.25 cup tomato paste
  • 2 cups low-sodium beef stock
  • 0.5 cup red wine or water substitute
  • 1 cube beef bouillon cube or 1 tsp beef stock powder
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme or 3 sprigs fresh thyme
  • 2 leaves bay leaves
  • 0.75 tsp salt
  • 0.5 tsp freshly ground black pepper
For the Potato Topping
  • 1.2 kg potatoes peeled and cut into 2.5 cm (1-inch) cubes
  • 0.66 cup warm milk
  • 2 tbsp butter
  • salt to taste
Optional Parmesan Crust
  • 2 tbsp butter melted
  • 2 tbsp grated Parmesan cheese

Method
 

  1. Step 1 – Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic for 1 minute, then add carrot and celery. Cook for 3–4 minutes until softened.
  2. Step 2 – Brown the Beef: Add the ground beef, breaking it apart as it cooks. Cook until browned and no pink remains.
  3. Step 3 – Build the Sauce: Sprinkle over flour and stir to coat the beef. Add tomato paste, beef stock, red wine, bouillon, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Mix well.
  4. Step 4 – Simmer the Filling: Bring to a simmer, reduce heat, and cook for 25–30 minutes, stirring occasionally, until the sauce thickens and becomes glossy. Remove bay leaves.
  5. Step 5 – Prepare the Mashed Potatoes: Boil potatoes in salted water for 15 minutes until fork-tender. Drain and return to pot. Mash with butter, then add warm milk and salt until smooth and fluffy.
  6. Step 6 – Assemble the Pie: Preheat oven to 180°C (350°F). Spoon beef filling into a 1.5L baking dish. Let cool slightly. Spread mashed potatoes on top, smoothing with a spatula and creating ridges with a fork.
  7. Step 7 – Add the Crust and Bake: Drizzle melted butter over the top and sprinkle with Parmesan if desired. Bake for 25–30 minutes, until golden and bubbling.
  8. Step 8 – Serve: Let rest for 5 minutes before serving. Garnish with fresh thyme leaves.

Notes

Serving: Serve with peas, green beans, or a crisp salad.
Storage: Refrigerate for up to 3 days or freeze up to 3 months.
Tip: Add peas or corn to the filling for extra texture. For a vegetarian twist, replace beef with lentils or mushrooms.