Description
Classic British cottage pie with cheesy mash , baked beef mince simmered in a savory gravy and topped with creamy mashed potato.
Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 500 g (1.1 lb) beef mince, 80/20 ground beef
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped (fresh preferred; frozen thawed if used)
- 2 sticks celery, finely chopped
- 1 tablespoon (8 g) plain flour
- 11/2 teaspoon (1 g) dried thyme
- 11/2 teaspoon (1 g) dried sage
- 500 ml (2 cups) beef stock, low-sodium or homemade preferred
- 2 tablespoons (30 g) tomato puree
- 2 tablespoons (30 ml) Worcestershire sauce
- Sea salt and freshly ground black pepper to taste
- 1 kg (2.2 lb) white potatoes, russet preferred
- 2 tablespoons (28 g) salted butter
- Additional salt and pepper for seasoning mashed potatoes as needed
Instructions
- Step 1: Preheat Your Oven: Set the oven to 180°C (350°F) to prepare for baking the cottage pie and achieving a golden-brown crust.
- Step 2: Brown the Mince: Heat 1 tablespoon olive oil in a large, heavy-bottomed pan over high heat. Add 500 g beef mince and break apart as it cooks. Fry for 5 minutes until browned all over to seal in juices and develop flavor.
- Step 3: Add Vegetables: Stir in the finely chopped onion, carrots, and celery. Cook for 10 minutes, stirring regularly to avoid any browning that can cause bitterness, until vegetables are softened.
- Step 4: Mix in Flour and Herbs: Sprinkle 1 tablespoon plain flour, 11/2 teaspoon dried thyme, and 11/2 teaspoon dried sage over the mixture. Stir continuously for 2-3 minutes to coat everything and thicken the filling.
- Step 5: Pour in Liquid Ingredients: Add 500 ml beef stock, 2 tablespoons tomato puree, and 2 tablespoons Worcestershire sauce. Stir well and season with sea salt and freshly ground black pepper to taste. Taste and adjust seasoning as needed.
- Step 6: Simmer the Filling: Cover the pan and reduce heat to low. Let the filling simmer gently for 30 minutes, stirring occasionally to prevent sticking or drying out.
- Step 7: Prepare the Potatoes: While the filling simmers, peel and chop 1 kg potatoes. Place chopped potatoes into cold water and bring to a boil. Boil for 15-20 minutes until potatoes are tender when pierced with a fork. Starting potatoes in cold water ensures even cooking.
- Step 8: Mash the Potatoes: Drain potatoes well. Mash with 2 tablespoons salted butter and season lightly with salt and freshly ground black pepper. Aim for a creamy texture but maintain a bit of rustic texture.
- Step 9: Layer the Filling: Transfer the beef and vegetable filling into a large ovenproof dish. Evenly spread the mashed potatoes over the top, smoothing it out and ruffling with a fork to create textured peaks for browning.
- Step 10: Bake to Perfection: Place the assembled dish in the preheated oven. Bake for 25-30 minutes until the mashed potato topping is golden brown and the filling bubbles at the edges.
- Step 11: Check the Temperature: Before serving, ensure the pie is hot throughout. If refrigerated before baking, it may require a few extra minutes in the oven to heat fully.
Notes
- Room Temperature: Store cottage pie in an airtight container and consume within 2 days to preserve flavor.
- Refrigeration: Keep in an airtight container in the fridge for up to 4 days. Reheat thoroughly before eating.
- Freezing: Wrap tightly in plastic wrap and place inside a freezer container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
- If your meat is not browning well, pat it dry with paper towels before cooking.
- Stir vegetables every few minutes during cooking to soften evenly and avoid burning.
- For a thicker sauce, add an extra 1/2 tablespoon flour and cook an additional 2 minutes.
- If mash is not creamy enough, add an extra tablespoon of butter with salt and pepper.
- Look for bubbling edges in the filling after 25 minutes baking to confirm doneness and heat.
- Reheat cottage pie in the oven at 180°C (350°F) until hot throughout, typically 25-30 minutes. If chilled, additional baking time may be needed to reach internal heat.
- Serve cottage pie with steamed green beans or a crisp mixed greens salad. Roasted Brussels sprouts or buttered corn make excellent vegetable sides. Garnish with fresh parsley or accompany with homemade gravy. A dollop of sour cream or favorite hot sauce can be added per serving.
- Substitute mashed potato topping with mashed cauliflower for a lower-carb alternative.
- Replace beef mince with lentils or mushrooms for a vegetarian version.
- Use 80/20 ground beef for best flavor and moisture balance; leaner cuts tend to dry out.
- Yellow onion provides a sweet and savory depth, finely chopped to meld into filling.
- Fresh carrots diced small ensure even cooking and natural sweetness; thaw frozen if used.
- Russet potatoes produce a fluffy mash; peel moderately thick for hearty texture.
- Low-sodium beef stock or homemade broth helps control saltiness.
- Use unsalted butter in the mash to manage seasoning precisely.
- Freshly grate aged sharp cheddar if adding cheese topping is desired for sharp melt and flavor.
Nutrition
- Serving Size: 1 serving (approx 1/4 of recipe)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg