Classic Beef Cottage Pie (Printer-friendly)

A comforting British dish with minced beef, vegetables in rich gravy topped by creamy mashed potatoes.

# What You Need:

→ Beef Filling

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1.65 pounds ground beef (minced beef)
07 - 2 tablespoons tomato paste
08 - 2 tablespoons all-purpose flour
09 - 1.5 cups beef stock
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 3.5 ounces frozen peas
15 - Salt and freshly ground black pepper, to taste

→ Fluffy Mash

16 - 2.6 pounds floury potatoes, peeled and cubed
17 - 1/4 cup unsalted butter
18 - 1/3 cup plus 1 tablespoon whole milk, warmed
19 - Salt, to taste
20 - Freshly ground white pepper, to taste
21 - 1 egg yolk (optional)

# How to Make It:

01 - Set oven temperature to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 6–8 minutes until softened.
03 - Add minced garlic and cook for one minute. Incorporate ground beef, breaking up clumps, and cook until browned.
04 - Stir in tomato paste and flour; cook for two minutes to develop flavor.
05 - Gradually pour in beef stock while stirring. Add Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a gentle simmer.
06 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally until thickened. Remove bay leaf, stir in peas, and season with salt and black pepper. Remove from heat.
07 - Place cubed potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Simmer 15–20 minutes until tender.
08 - Drain potatoes, return to pot, add butter and warmed milk, then mash until smooth and fluffy. Season with salt and white pepper. Stir in egg yolk if using.
09 - Spread beef filling evenly in a large baking dish. Top with mashed potatoes, roughening the surface with a fork for texture.
10 - Place baking dish on a tray and bake at 400°F for 25–30 minutes until the top is golden and filling bubbles at the edges.
11 - Allow the dish to rest for 10 minutes before serving to let flavors settle.

# Expert Tips:

01 -
  • It transforms humble pantry staples into something that feels like a warm hug on a plate.
  • The crispy-edged mash on top is worth the oven wait, trust me.
  • Leftovers somehow taste even better the next day, which rarely happens.
02 -
  • Cold milk in hot potatoes makes them gluey, always warm it first.
  • Roughing up the mash with a fork creates little peaks that crisp beautifully in the oven.
  • If your filling looks too wet, simmer it a few minutes longer uncovered before topping.
03 -
  • Let the beef filling cool slightly before topping with mash or it will sink and mix together.
  • Use a piping bag to make the mash look fancy if you're trying to impress someone.
  • A splash of red wine in the beef while it simmers adds a subtle richness that feels grown-up.

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