📝 About This Recipe
A quintessential British comfort classic, this Cottage Pie features deeply savory ground beef simmered in a rich, stout-infused gravy with aromatic root vegetables. Unlike its cousin, the lamb-based Shepherd's Pie, this version celebrates the robust flavors of beef topped with a cloud of buttery, fork-crimped mashed potatoes. It is a soul-warming masterpiece that transforms humble ingredients into a sophisticated, rustic feast perfect for cold evenings.
🥗 Ingredients
The Beef Filling
- 2 pounds Lean Ground Beef (85/15 fat ratio is ideal for flavor)
- 2 tablespoons Olive Oil
- 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 (caramelized for depth)
- 2 tablespoons All-Purpose Flour (to thicken the gravy)
- 2 cups Beef Stock (high quality or homemade)
- 2 tablespoons Worcestershire Sauce (for umami punch)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (added at the very end)
The Potato Topping
- 2.5 pounds Russet or Yukon Gold Potatoes (peeled and chopped into even chunks)
- 4 tablespoons Unsalted Butter (melted)
- 1/2 cup Whole Milk or Heavy Cream (warmed)
- 1 tablespoon Prepared Horseradish (optional, for a subtle kick)
- 1/2 cup Sharp Cheddar Cheese (shredded, for the crust)
- 1 piece Egg Yolk (for a golden, glossy finish)
👨🍳 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 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 brown thoroughly until no pink remains.
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3
Use a slotted spoon to remove the beef from the pan, leaving about 2 tablespoons of fat behind. Add the onions, carrots, and celery to the pan. Sauté for 6-8 minutes until the vegetables are 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 sweet.
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5
Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Slowly pour in the beef stock and Worcestershire sauce, scraping the bottom of the pan to release all the flavorful browned bits (fond).
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6
Return the beef to the pan and add the fresh thyme. Bring to a gentle simmer and cook for 10-15 minutes until the sauce has thickened into a rich gravy. Season generously with salt and black pepper.
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7
Stir in the frozen peas, then remove the pan from the heat. If you didn't use an oven-proof skillet, transfer the beef mixture to a 9x13 inch baking dish now.
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8
Drain the cooked potatoes and let them steam-dry in the pot for 2 minutes. Mash thoroughly with the butter, warm milk, horseradish, and egg yolk until smooth and creamy.
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9
Spoon the mashed potatoes over the beef filling. Use a spatula to spread them to the very edges to 'seal' the pie, then use a fork to create decorative ridges across the top.
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10
Sprinkle the shredded cheddar cheese over the potato ridges. Place the dish on a baking sheet (to catch any drips) and bake for 25-30 minutes.
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11
For a perfect finish, turn on the broiler for the last 2-3 minutes until the peaks of the potatoes are golden brown and crispy.
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12
Remove from the oven and let the pie rest for 10 minutes before serving. This allows the gravy to set slightly so it doesn't run everywhere when plated.
💡 Chef's Tips
Always use a starchy potato like Russet for the fluffiest mash; waxy potatoes can become gummy. Don't skip the 'fork ridges' on top—these increase the surface area for maximum crispy, golden-brown bits. If the gravy looks too thin, simmer it for a few extra minutes before topping; a watery filling will make the potatoes sink. For an extra layer of flavor, add a splash of Guinness or dark stout when adding the beef stock. Make it ahead! You can assemble the pie, refrigerate it overnight, and bake it the next day (just add 10 minutes to the baking time).
🍽️ Serving Suggestions
Serve with a side of buttered seasonal greens, like savoy cabbage or steamed broccoli. A pint of dry Irish stout or a glass of bold Cabernet Sauvignon pairs beautifully with the rich beef. Add a dollop of English mustard or extra horseradish on the side for those who like heat. A crusty piece of sourdough bread is perfect for mopping up any leftover gravy.