Cottage Pie
Savory ground beef and vegetables in a rich gravy under a fluffy, golden mashed potato topping. British comfort food at its best.
- Servings
- 6
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Oven
- 400°F205°C
Ingredients
For the topping
For the filling
Equipment
- Large pot
- Large skillet
- 9×13-inch or 3-quart baking dish23×33 cm or 3-quart baking dish
Instructions
Cover the potatoes with cold salted water, bring to a boil and cook until very tender, 15–18 minutes. Drain, return to the pot and mash with the butter, warm milk and salt until smooth.
Meanwhile heat the oven to 400°F. Heat the oil in the skillet over medium-high heat and brown the beef, breaking it up, 6–8 minutes. Spoon off excess fat.Meanwhile heat the oven to 205°C. Heat the oil in the skillet over medium-high heat and brown the beef, breaking it up, 6–8 minutes. Spoon off excess fat.
Add the onion and carrots and cook until softened, 6 minutes. Stir in the garlic, flour and tomato paste for 1 minute.
Stir in the broth, Worcestershire, thyme and salt and simmer until thick and gravy-like, 8–10 minutes. Stir in the peas and spread the filling in the baking dish.
Spoon the mash over the top, spread it to the edges and rough up the surface with a fork. Sprinkle with cheese, if using.
Bake until the filling bubbles at the edges and the top is golden, 20–25 minutes. Rest for 10 minutes before serving.
Notes
- Made with ground lamb instead of beef, it becomes shepherd’s pie.
- Assemble ahead and refrigerate for up to 2 days, or freeze for 3 months. Bake from the fridge, adding 15 minutes.
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Nutrition estimate
- Calories
- 550
- Protein
- 29 g
- Carbs
- 46 g
- Fat
- 28 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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