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Loading...Cottage pie is the beloved British cousin of shepherd's pie, swapping lamb for minced beef simmered in a rich gravy with carrots, celery, and a splash of Worcestershire. Crowned with a cloud of buttery mash and baked until the peaks turn golden, it's the ultimate family supper on a chilly evening.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 6 gSugar
- 30 gProtein
- 540 mgSodium
- 1080 mgPotassium
- 85 mgCalcium
- 4 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the mashed potato topping
- 2 lbs (900 g) Maris Piper or Yukon Gold potatoes, peeled and quartered
- 4 tbsp unsalted butter
- 1/3 cup whole milk, warm
- 1 large free-range egg yolk
- 1/2 tsp fine sea salt
- Freshly ground black pepper, to taste
For the beef filling
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 3 garlic cloves, minced
- 1.5 lbs (680 g) lean minced beef
- 2 tbsp tomato paste
- 2 tbsp plain flour
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 cup (240 ml) hot beef stock
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup frozen peas
To finish
- 2 tbsp unsalted butter, melted
- 1 tbsp chopped fresh parsley
Directions
- Place the quartered potatoes in a large pot, cover with cold salted water, bring to a boil, then simmer for 15 minutes until fork-tender; drain well and return to the hot pot for 1 minute to dry out.
- Mash the potatoes with the butter, warm milk, egg yolk, salt, and pepper until smooth and fluffy; set aside.
- Heat the olive oil in a large deep skillet over medium-high heat. Add the onion, carrots, and celery and cook for 6-7 minutes until softened and lightly golden, then stir in the garlic for 30 seconds.
- Increase the heat to high, add the minced beef in chunks, and brown deeply for 6-8 minutes, breaking it up with a wooden spoon until no pink remains and the meat has good color.
- Stir in the tomato paste and flour, cooking for 1 minute, then pour in the Worcestershire sauce, ketchup, and hot beef stock. Add the thyme, bay leaf, salt, and pepper; bring to a boil, then reduce and simmer for 12 minutes until thick and glossy.
- Stir the peas through the filling and discard the bay leaf. Transfer the filling to a 9×13 inch (or equivalent 2-quart) baking dish and let it cool for 5 minutes.
- Spoon the mash over the beef and spread it to the edges, sealing completely. Use a fork to drag across the surface in long strokes to create the classic ridged peaks that crisp up in the oven.
- Drizzle the melted butter over the top and bake in a preheated 400°F (200°C) oven for 25-30 minutes until the mash is deeply golden and the filling bubbles at the edges.
- Rest for 10 minutes, scatter with fresh parsley, and serve with steamed greens or pickled beets on the side.
Cook’s Notes
- Maris Piper or Yukon Gold potatoes give the creamiest, fluffiest mash; floury varieties soak up the butter and milk beautifully.
- Always use beef stock rather than water for a richer gravy that clings to the minced beef.
- Letting the filling cool slightly before topping prevents the mash from sinking into the sauce.
- Make it ahead: assemble up to 24 hours in advance, refrigerate, and add 10 minutes to the baking time.
- For an extra-crisp lid, flash the baked pie under the broiler for 2-3 minutes just before serving.
