Description
A classic Cottage Pie recipe featuring a savory ground beef and vegetable filling topped with creamy cheddar-chive mashed potatoes, baked until golden and bubbly. Perfect for a comforting family meal with a rustic finish.
Ingredients
For the Beef Filling
- 3 tablespoons olive oil
- 1 medium white onion, diced
- 3 medium carrots, peeled and diced fairly small
- 3 ribs celery, diced fairly small
- Salt, to taste
- Black pepper, to taste
- 2 pounds lean ground beef
- 6 cloves garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 2 tablespoons Worcestershire sauce
- 2 heaping tablespoons tomato paste
- 2 tablespoons flour
- 1 cup beef stock or beef broth
- 3/4 cup frozen peas, thawed
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
For the Cheddar-Chive Mashed Potatoes
- 3 3/4 to 4 pounds russet potatoes (roughly 5 large potatoes), peeled and cubed
- 4 tablespoons unsalted butter, room temperature
- 1 cup milk, room temperature
- 1 1/4 cup grated sharp white cheddar cheese
- 1/4 cup minced chives, plus extra for garnish
Instructions
- Prep Ingredients: Gather and prepare all mashed potato ingredients and beef filling ingredients, ensuring they are diced, peeled, and measured as outlined in the ingredient list for smooth workflow.
- Cook Potatoes: Place cubed potatoes in a large pot and cover with cold salted water (salty like ocean water). Bring to a boil, then reduce heat and simmer for 22 to 25 minutes until easily pierced with a fork.
- Sauté Vegetables: In a heavy-bottom braiser or large pan over medium heat, heat olive oil. Add diced onions, carrots, celery, salt, and pepper. Cook for 3 to 5 minutes until slightly softened.
- Cook Ground Beef: Add ground beef, season with salt and pepper, and break up with a wooden spoon. Cook until beef is no longer pink, about 4 to 5 minutes.
- Add Flavorings: Stir in garlic and Italian seasoning until aromatic (about 30 seconds). Add Worcestershire sauce and tomato paste; stir to combine.
- Thicken Filling: Sprinkle in flour and stir well to incorporate. Pour in beef stock and stir. Let the filling gently simmer uncovered for 5 to 10 minutes until carrots are mostly softened.
- Finish Filling: Turn off heat, then stir in thawed peas, parsley, and fresh thyme. Keep warm.
- Preheat Oven: Set oven to 375°F and line a sheet pan with foil to catch drips.
- Mash Potatoes: Drain cooked potatoes well. Add butter and milk, mash until very smooth and lump-free. Season with salt and pepper to taste.
- Add Cheese and Chives: Fold grated cheddar cheese and minced chives into the mashed potatoes until just combined.
- Assemble Pie: If using an oven-safe braiser, spoon beef filling directly into it; mound cheddar-chive mashed potatoes on top and smooth with an offset spatula for a rustic look. If using a separate casserole, transfer filling to the dish and top with mashed potatoes evenly.
- Bake: Place assembled pie on foil-lined sheet pan and bake at 375°F for 25 minutes.
- Broil to Finish: Switch oven to broil and cook potatoes 2 to 4 minutes until lightly browned on top.
- Rest and Serve: Let the cottage pie rest for 10 minutes to cool slightly. Garnish with remaining chives and serve warm.
Notes
- Salting the potato cooking water well ensures flavorful mashed potatoes.
- Use a heavy-bottom braiser if possible for cooking filling and baking, otherwise transfer to a baking dish before baking.
- The broiling step creates a beautiful golden crust on the mashed potatoes.
- Resting the pie after baking helps the filling set and makes serving easier.
- Leftover cottage pie can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British