📝 About This Recipe
A quintessential pillar of British comfort food, the Cottage Pie differs from its shepherd cousin by using succulent minced beef simmered in a deeply savory, umami-rich gravy. This recipe elevates the rustic classic with a secret touch of Worcestershire sauce and a velvety potato topping spiked with a hint of horseradish for a modern twist. It is the ultimate 'hug in a bowl,' offering a perfect balance of tender vegetables, melt-in-the-mouth meat, and a golden, crispy crust.
🥗 Ingredients
The Beef Base
- 1.5 lbs Lean Minced Beef (high quality, 10-15% fat for flavor)
- 2 tablespoons Olive Oil
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 1 large Celery Stalk (finely sliced)
- 3 pieces Garlic Cloves (minced)
The Gravy and Aromatics
- 1 tablespoon Tomato Paste (double concentrated)
- 2 cups Beef Stock (low sodium, high quality)
- 2 tablespoons Worcestershire Sauce (essential for depth)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (added at the end for sweetness)
- 2 tablespoons All-Purpose Flour (to thicken the sauce)
The Potato Topping
- 2 lbs Russet or Maris Piper Potatoes (peeled and chopped into chunks)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/4 cup Whole Milk (warm)
- 1 teaspoon Creamed Horseradish (optional, for a subtle kick)
- 1/2 cup Sharp Cheddar Cheese (grated, for the crust)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the chopped potatoes in a large pot of salted water, bring to a boil, and simmer for 15-20 minutes until completely tender.
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2
While the potatoes boil, heat the olive oil in a large oven-proof skillet or heavy-based saucepan over medium-high heat.
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3
Add the minced beef to the skillet. Break it up with a wooden spoon and cook until browned all over. Drain off any excess fat if necessary, then remove the beef and set aside.
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4
In the same pan, add the onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to darken slightly to develop a rich, sweet flavor.
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6
Sprinkle the flour over the vegetables and stir well for 1 minute to cook out the raw flour taste.
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7
Slowly pour in the beef stock and Worcestershire sauce, stirring constantly to prevent lumps. Return the browned beef to the pan along with the fresh thyme.
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8
Bring the mixture to a gentle simmer. Cover and cook for 20 minutes until the sauce has thickened and the carrots are tender. Stir in the frozen peas during the last 2 minutes.
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9
Drain the cooked potatoes and let them steam-dry in the colander for 2 minutes—this ensures a fluffy mash. Return to the pot.
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10
Mash the potatoes with butter, warm milk, and horseradish until smooth. Season generously with salt and white pepper.
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11
Pour the beef mixture into a deep 9-inch baking dish (or leave in the oven-proof skillet). Spread the mashed potatoes evenly over the top.
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12
Use a fork to create ridges across the surface of the mash; these will become crispy and golden. Sprinkle the grated cheddar cheese over the top.
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13
Bake for 25-30 minutes until the gravy is bubbling up the sides and the potato topping is beautifully bronzed.
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14
Remove from the oven and let it stand for 5-10 minutes before serving. This allows the sauce to settle so you get clean scoops.
💡 Chef's Tips
Always use a floury potato like Russet or Maris Piper for the fluffiest mash; waxy potatoes will become gluey. Don't skip browning the meat thoroughly; that dark crust on the beef provides the foundation for the gravy's flavor. If your gravy looks too thin, simmer it uncovered for a few extra minutes before adding the potato topping. For an extra-rich topping, swap half the milk for heavy cream or add an egg yolk to the mash. You can make the beef filling a day in advance; the flavors actually improve overnight in the fridge.
🍽️ Serving Suggestions
Serve with a side of buttered savoy cabbage or steamed honey-glazed carrots. A glass of bold British Ale or a medium-bodied Merlot pairs beautifully with the rich beef. Add a dollop of extra English mustard on the side for those who like a bit of heat. A crusty piece of warm sourdough bread is perfect for mopping up any leftover gravy.