Here’s a classic, comforting Cottage Pie recipe 🥧🥔—hearty, savory, and perfect for family dinners.
Cottage Pie
Ingredients (Serves 4–6)
For the filling:
- 1 lb (450 g) ground beef
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced (optional)
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp thyme (dried or fresh)
- Salt & pepper, to taste
- 1 tbsp flour (optional, for thickening)
For the mashed potato topping:
- 4–5 medium potatoes, peeled and chopped
- 3 tbsp butter
- ½ cup milk (more if needed)
- Salt & pepper, to taste
- Optional: ½ cup shredded cheddar cheese
Instructions
- Prepare mashed potatoes
- Boil potatoes in salted water until tender (~15–20 minutes).
- Drain and mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling
- In a skillet, brown ground beef over medium heat. Drain excess fat.
- Add onion, carrots, celery, and garlic. Cook until softened (~5 minutes).
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Sprinkle flour over mixture (if using) and stir.
- Pour in beef broth and simmer 5–10 minutes until thickened.
- Assemble the pie
- Preheat oven to 400°F (200°C).
- Spoon beef mixture into a baking dish.
- Spread mashed potatoes evenly over the top.
- Optional: sprinkle shredded cheddar cheese on top.
- Bake
- Bake 20–25 minutes until the top is golden and slightly crispy.
- Serve
- Let sit 5 minutes before serving. Serve with peas, green beans, or salad.
Tips
- For extra flavor, add a splash of red wine or soy sauce to the beef mixture.
- Make ahead: prepare the filling and potatoes separately, assemble, and refrigerate until ready to bake.
- Leftovers store well and reheat in the oven or microwave.
If you want, I can also give a cheesy cottage pie version where the mashed potato topping has extra cheese baked in for a rich, gooey finish.
Do you want me to share that version?
