Here’s a cozy, classic Cottage Pie recipe — savory beef filling topped with creamy mashed potatoes and baked until golden.
🥔 Cottage Pie
Ingredients
For the filling:
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery ribs, diced (optional)
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2 cloves garlic, minced
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1 ½ lbs ground beef (or lamb for shepherd’s pie)
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2 tbsp tomato paste
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2 tbsp flour
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1 cup beef broth
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½ cup red wine (optional, can replace with more broth)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme (or fresh)
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1 tsp dried rosemary (or fresh)
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1 cup frozen peas
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Salt & pepper, to taste
For the mashed potato topping:
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2 lbs potatoes, peeled & cubed
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4 tbsp butter
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½ cup milk (or cream for richer potatoes)
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½ cup shredded cheddar cheese (optional)
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Salt & pepper, to taste
Instructions
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Make mashed potatoes – Boil potatoes until tender (12–15 min). Drain, then mash with butter, milk, cheese (if using), salt & pepper. Set aside.
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Cook filling – In a large skillet, heat olive oil. Sauté onion, carrot, and celery until softened (5–6 min). Add garlic and cook 1 min.
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Brown meat – Add ground beef, cook until browned, drain excess fat. Stir in tomato paste, cook 2 min. Sprinkle with flour and stir well.
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Add liquids & herbs – Pour in broth, wine, Worcestershire sauce, thyme, and rosemary. Simmer 10–15 min until thickened. Stir in peas at the end.
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Assemble – Spread filling evenly in a greased 9×13-inch (or similar) baking dish. Spoon mashed potatoes on top, spreading to cover completely. Rough up the surface with a fork for crispier edges.
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Bake – Bake at 400°F (200°C) for 20–25 minutes, until topping is golden brown.
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Serve – Let rest 5 minutes before serving.
✨ Tips & Variations
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For extra richness, stir 1 tbsp butter into the filling right before assembling.
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Add corn or green beans with the peas if you like more veggies.
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Sprinkle a little extra cheese on top of the potatoes before baking.
Would you like me to also give you a one-skillet stovetop version (quicker, no oven required)?