📝 About This Recipe
A quintessential pillar of British comfort food, this Cottage Pie features deeply savory ground beef simmered in a velvet-smooth gravy of stout and fresh herbs. Unlike its cousin the Shepherd's Pie, which uses lamb, this version celebrates the robust flavor of beef topped with a cloud-like layer of buttery mashed potatoes. It is a soul-warming masterpiece, finished under the broiler until the golden peaks of the mash achieve a perfect, shatter-crisp texture.
🥗 Ingredients
The Beef Filling
- 2 pounds Lean Ground Beef (85/15 ratio is ideal for flavor)
- 1 large Yellow Onion (finely diced)
- 2 Carrots (peeled and cut into small cubes)
- 2 Celery Stalks (finely sliced)
- 3 Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (for umami depth)
- 2 cups Beef Stock (low sodium preferred)
- 1/2 cup Guinness or Irish Stout (adds a rich, malty complexity)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (added at the end for color and sweetness)
- 2 tablespoons All-Purpose Flour (to thicken the gravy)
The Potato Topping
- 2.5 pounds Russet or Yukon Gold Potatoes (peeled and chopped into even chunks)
- 4 tablespoons Unsalted Butter (softened)
- 1/2 cup Whole Milk or Heavy Cream (warmed)
- 1 teaspoon Prepared Horseradish (optional, for a subtle British kick)
- 1/2 cup Sharp Cheddar Cheese (shredded, for the crust)
- 1 Egg Yolk (helps the topping brown beautifully)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the chopped potatoes in a large pot of cold salted water and bring to a boil. Simmer for 15-20 minutes until fork-tender.
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2
While the potatoes cook, heat a large oven-proof skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned. Drain off all but 1 tablespoon of the fat.
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3
Add the onion, carrots, and celery to the beef. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Sprinkle the flour over the meat mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
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6
Pour in the stout to deglaze the pan, scraping up any brown bits (fond) from the bottom. Add the beef stock, Worcestershire sauce, and fresh thyme.
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7
Reduce heat to low and simmer for 10-15 minutes until the sauce has thickened into a rich gravy. Stir in the frozen peas during the last minute of simmering. Season generously with salt and black pepper.
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8
Drain the cooked potatoes and return them to the warm pot. Let them steam for 1 minute to remove excess moisture—this ensures a fluffy mash.
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9
Mash the potatoes thoroughly with butter, warm milk, horseradish, and the egg yolk until smooth and creamy.
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10
If your skillet isn't oven-safe, transfer the beef mixture to a 9x13 inch baking dish. Otherwise, leave it in the skillet.
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11
Spoon the mashed potatoes over the beef, spreading to the edges to seal in the steam. Use a fork to create decorative ridges and peaks across the surface.
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12
Sprinkle the shredded cheddar over the top. Place the dish on a baking sheet (to catch any drips) and bake for 20-25 minutes.
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13
For a perfect finish, turn on the broiler for the last 2-3 minutes until the potato peaks are golden brown and crispy.
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14
Remove from the oven and let rest for 10 minutes before serving. This allows the gravy to set slightly so the layers remain distinct when plated.
💡 Chef's Tips
For the fluffiest topping, use a potato ricer instead of a traditional masher to avoid gumminess. Always seal the potato layer all the way to the edges of the pan to prevent the gravy from bubbling over the top. If you prefer a non-alcoholic version, replace the stout with extra beef stock and a teaspoon of balsamic vinegar. Don't over-mix the beef once the flour is added; you want a thick gravy, not a paste. Leftovers taste even better the next day as the flavors continue to meld in the fridge.
🍽️ Serving Suggestions
Serve with a side of buttery braised red cabbage or steamed green beans for contrast. A pint of dry Irish stout or a glass of robust Cabernet Sauvignon pairs beautifully. Add a dollop of English hot mustard on the side for those who like extra heat. A simple arugula salad with a lemon vinaigrette helps cut through the richness of the dish.