Ah, Cottage Pie—classic comfort food! It’s basically a savory ground meat pie topped with creamy mashed potatoes. Here’s a simple, tasty version you can make at home.
Cottage Pie Recipe
Ingredients (Serves 4)
For the filling:
- 1 lb (450 g) ground beef (or lamb for Shepherd’s Pie)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced (optional)
- 2 garlic cloves, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce (optional)
- Salt & pepper, to taste
- 1 tsp thyme or mixed herbs
For the topping:
- 3–4 potatoes, peeled and chopped
- 2 tbsp butter
- ¼ cup milk (or more for creaminess)
- Salt & pepper
Instructions
- Make the mashed potatoes:
- Boil potatoes until soft (~15 min).
- Drain, mash with butter, milk, salt, and pepper. Set aside.
- Cook the filling:
- In a pan, cook onions, carrots, celery until soft.
- Add garlic and cook 1 min.
- Add ground beef and cook until browned.
- Stir in tomato paste, Worcestershire sauce, herbs, salt, and pepper.
- Add beef broth and simmer 10–15 min. Stir in peas at the end.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Spread the meat mixture in a baking dish.
- Top evenly with mashed potatoes.
- Optional: use a fork to create a pattern on top (helps it get a golden crust).
- Bake:
- Bake for 20–25 min, until the top is golden and slightly crispy.
- Serve hot, straight from the oven.
💡 Tips for extra flavor:
- Sprinkle a little cheese on top before baking.
- Add a splash of milk or cream to mashed potatoes for creamier texture.
- Use ground lamb for Shepherd’s Pie—more traditional in the UK.
If you want, I can also give a quick 30-minute version that’s almost as good but faster for weeknights.
Do you want me to do that?
