📝 About This Recipe
A quintessential British classic, this Cottage Pie features a deeply savory base of lean ground beef simmered in a velvet red wine and herb reduction. Unlike its lamb-based cousin, the Shepherd's Pie, this version celebrates the robust flavors of beef paired with sweet root vegetables. Topped with a cloud of buttery, chive-flecked mashed potatoes that crisp to golden perfection in the oven, it is the ultimate expression of home-cooked warmth.
🥗 Ingredients
The Savory Beef Filling
- 2 pounds Lean Ground Beef (85/15 or 90/10 fat ratio preferred)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 3 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (for richness and color)
- 2 tablespoons Worcestershire Sauce (essential for 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 and chopped)
- 1 cup Frozen Peas (do not thaw beforehand)
The Whipped Potato Topping
- 2.5 pounds Russet or Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 4 tablespoons Unsalted Butter (melted)
- 1/3 cup Heavy Cream (warmed)
- 1 large Egg Yolk (helps with browning and structure)
- 2 tablespoons Fresh Chives (finely chopped)
- 1/2 cup Sharp Cheddar Cheese (finely shredded)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the cubed potatoes in a large pot of cold salted water, bring to a boil, and simmer for 15-20 minutes until fork-tender.
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2
While potatoes boil, 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 and no longer pink (about 7-8 minutes).
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3
Drain off most of the excess fat, leaving about 1 tablespoon in the pan for flavor. Add the diced onion, carrots, and celery to the beef.
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4
Sauté the vegetables with the beef for 5-6 minutes until the onions are translucent and the carrots have softened slightly.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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6
Deglaze the pan with the red wine, scraping the bottom to release all the flavorful brown bits (fond). Let the wine reduce by half.
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7
Pour in the beef broth, Worcestershire sauce, and fresh thyme. Simmer uncovered for 10-12 minutes until the sauce has thickened into a rich gravy. Stir in the frozen peas during the last minute.
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8
Drain the cooked potatoes and return them to the warm pot. Mash thoroughly until smooth, then fold in the melted butter, warm heavy cream, and egg yolk.
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9
Season the potatoes with salt and pepper to taste, then fold in the fresh chives.
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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
Spread the mashed potatoes evenly over the beef filling. Use a fork to create ridges and peaks across the surface—these will catch the heat and become crispy.
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12
Sprinkle the shredded cheddar cheese over the top of the potatoes.
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13
Bake for 20-25 minutes until the filling is bubbling around the edges and the potato peaks are a beautiful golden brown.
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14
Remove from the oven and let the pie rest for 10 minutes before serving. This allows the sauce to set so you get clean portions.
💡 Chef's Tips
For the smoothest topping, use a potato ricer instead of a traditional masher. Always start your potatoes in cold water to ensure they cook evenly from edge to center. If the sauce looks too thin before baking, stir in a teaspoon of cornstarch mixed with water, though the reduction usually suffices. Don't skip the egg yolk in the potatoes; it provides a professional 'Duchess potato' finish and better color. Swap the red wine for extra beef broth and a splash of balsamic vinegar if you prefer an alcohol-free version.
🍽️ Serving Suggestions
Serve with a side of buttered leeks or steamed seasonal greens like kale. A crisp, acidic green salad helps cut through the richness of the beef and potatoes. Pair with a robust British Ale or a glass of the same red wine used in the gravy. A dollop of spicy English mustard on the side adds a lovely kick for those who enjoy heat. Finish the meal with a warm fruit crumble for the ultimate Sunday lunch experience.