📝 About This Recipe
A quintessential British classic, this Cottage Pie features succulent ground beef simmered in a deeply savory red wine and thyme gravy, topped with a cloud of buttery, golden-crusted mashed potatoes. Unlike its cousin the Shepherd's Pie which uses lamb, this beef-based version offers a robust, hearty flavor profile that epitomizes soulful comfort food. It is the ultimate family centerpiece, promising a perfect balance of tender vegetables, melt-in-your-mouth meat, and a crispy, fork-raked potato topping.
🥗 Ingredients
The Savory Beef Filling
- 2 pounds Lean Ground Beef (85/15 blend is ideal for flavor)
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 pieces Celery Stalks (finely sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (for richness and color)
- 2 tablespoons Worcestershire Sauce (adds essential umami)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1.5 cups Beef Broth (low sodium preferred)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (added at the end to keep green)
The Velvet Potato Topping
- 2.5 pounds Russet or Yukon Gold Potatoes (peeled and chopped into even chunks)
- 4 tablespoons Unsalted Butter (softened)
- 1/2 cup Milk or Heavy Cream (warmed)
- 1/2 cup Sharp Cheddar Cheese (shredded (optional for crust))
- 1 piece Egg Yolk (for a rich, golden finish)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the chopped potatoes in a large pot of salted cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes boil, heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon, and cook until browned. Drain excess fat if necessary.
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3
Add the diced onions, 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
Pour in the red wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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6
Add the beef broth, Worcestershire sauce, and fresh thyme. Bring to a gentle simmer, then reduce heat to low and let it bubble for 15 minutes until the sauce has thickened into a rich gravy.
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7
Stir in the frozen peas during the last minute of simmering. Taste and season generously with salt and pepper. Remove from heat.
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8
Drain the cooked potatoes and return them to the hot pot for 1 minute to steam dry. Mash thoroughly with a potato masher or ricer until no lumps remain.
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9
Mix in the butter, warm milk/cream, and the egg yolk. Stir until the potatoes are fluffy and smooth. Season with salt and pepper.
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10
If your skillet isn't oven-safe, transfer the beef mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top.
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11
Use a fork to create decorative ridges or 'peaks' across the surface of the potatoes; these will catch the heat and become crispy. Sprinkle with cheddar cheese if using.
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12
Place the dish on a baking sheet (to catch drips) and bake for 25-30 minutes, or until the gravy is bubbling up the sides and the potato topping is beautifully golden brown.
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13
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the layers to set so you get a perfect slice.
💡 Chef's Tips
For the smoothest topping, use a potato ricer instead of a masher to eliminate all lumps. Don't skip the 'steaming dry' step for the potatoes; removing excess moisture ensures they don't sink into the meat. If the gravy looks too thin before topping, mix 1 tsp of cornstarch with water and stir it in while simmering. For an extra flavor punch, add a teaspoon of Dijon mustard to the mashed potatoes. You can prepare the filling a day in advance; cold filling makes it even easier to spread the warm potatoes on top.
🍽️ Serving Suggestions
Serve with a side of buttered leeks or steamed seasonal greens like kale or savoy cabbage. A crisp green salad with a sharp vinaigrette helps cut through the richness of the beef. Pair with a glass of the same red wine used in the recipe, or a cold British Ale. Offer a bottle of extra Worcestershire sauce at the table for those who love a spicy, tangy kick. Freshly baked crusty bread is perfect for mopping up any leftover gravy.