📝 About This Recipe
This quintessential British comfort classic features a deeply savory base of slow-simmered ground beef and aromatic root vegetables bathed in a glossy, herb-infused gravy. Unlike its cousin, the Shepherd’s Pie, which uses lamb, the Cottage Pie celebrates the robust flavors of beef, topped with a cloud-like blanket of buttery, sharp cheddar-flecked mashed potatoes. It is a soul-warming masterpiece that balances a crisp, golden crust with a succulent, melt-in-your-mouth filling.
🥗 Ingredients
The Savory Beef Filling
- 2 lbs Lean Ground Beef (85/15 or 90/10 lean-to-fat ratio)
- 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 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (for depth of color and umami)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 2 tablespoons All-Purpose Flour (to thicken the gravy)
- 2 cups Beef Stock (low sodium preferred)
- 1 tablespoon Worcestershire Sauce (the secret to authentic flavor)
- 1 cup Frozen Peas (added at the end for freshness)
The Velvet Potato Topping
- 2.5 lbs Russet or Yukon Gold Potatoes (peeled and chopped into 2-inch chunks)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Whole Milk or Heavy Cream (warmed)
- 1 cup Sharp Cheddar Cheese (freshly grated)
- 1 large Egg Yolk (for a golden, set crust)
- to taste Salt and Black Pepper (be generous with the potatoes)
👨🍳 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. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes cook, 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 brown thoroughly until no pink remains.
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3
Drain any excess fat from the skillet, leaving about a tablespoon for flavor. Add the onion, carrots, and celery. 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, chopped thyme, and tomato paste. Cook for 2 minutes, stirring constantly to 'toast' the tomato paste until it turns a deep brick red.
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5
Sprinkle the flour over the meat mixture and stir well for 1 minute to cook out the raw flour taste.
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6
Gradually pour in the beef stock and Worcestershire sauce while stirring. Bring to a gentle simmer. Let the mixture bubble for 10-12 minutes until the sauce has thickened into a rich, glossy gravy.
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7
Stir in the frozen peas and season with salt and pepper to taste. Remove from heat and set aside. If your skillet isn't oven-safe, transfer the mixture to a 9x13 inch baking dish.
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8
Drain the cooked potatoes and return them to the warm pot. Let them steam dry for 1 minute to ensure a fluffy mash.
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9
Mash the potatoes thoroughly. Incorporate the melted butter, warm milk, egg yolk, and half of the grated cheese. Whip until smooth and creamy.
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10
Carefully spoon the mashed potatoes over the beef filling. Use the back of a spoon to spread them to the edges to 'seal' the pie, then use a fork to create decorative ridges across the surface.
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11
Sprinkle the remaining cheddar cheese over the top. Place the dish on a baking sheet (to catch any drips) and bake for 25-30 minutes.
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12
The pie is done when the gravy is bubbling up the sides and the potato peaks are a beautiful golden brown. For extra color, broil for the final 2 minutes.
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13
Allow the pie to rest for 10 minutes before serving. This crucial step lets the filling set so you get clean, beautiful scoops.
💡 Chef's Tips
For the ultimate crust, use a fork to create deep 'furrows' in the potato topping; these ridges catch the heat and become delightfully crispy. Always start your potatoes in cold water to ensure they cook evenly from the center out. If your gravy looks too thin, let it simmer a few minutes longer before adding the topping, as it won't thicken much more in the oven. You can substitute half of the beef stock with a dark Guinness or stout for a more complex, bitter-sweet depth of flavor. To make ahead, assemble the pie fully, let it cool, and refrigerate; simply add 10-15 minutes to the baking time when cooking from cold.
🍽️ Serving Suggestions
Serve with a side of buttery minted peas or honey-glazed roasted parsnips. A crisp green salad with a sharp vinaigrette provides a refreshing contrast to the rich beef. Pair with a glass of robust Cabernet Sauvignon or a pint of extra special bitter (ESB) ale. Offer a bottle of extra Worcestershire sauce or a dollop of English mustard on the side for those who like an extra kick. Finish the meal with a classic warm apple crumble for the ultimate British feast.