Classic Beef Cottage Pie (Printable Version)
Savory minced beef and vegetables in rich gravy topped with creamy mashed potatoes.
# What You Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1.65 lbs ground 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 oz frozen peas
15 - Salt and freshly ground black pepper, to taste
→ Fluffy Mash
16 - 2.6 lbs 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, for extra creaminess)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 6 to 8 minutes until softened.
03 - Add garlic and cook for 1 minute more. Stir in ground beef and cook until browned, breaking it up with a spoon.
04 - Stir in tomato paste and all-purpose flour; cook for 2 minutes to remove raw flour taste.
05 - Gradually pour in beef stock, stirring constantly. Add Worcestershire sauce, dried thyme, rosemary, and bay leaf. Bring mixture to a simmer.
06 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally until thickened. Remove bay leaf, stir in frozen peas, and season with salt and black pepper. Remove from heat.
07 - Place potatoes in a large saucepan and cover with cold salted water. Bring to a boil and simmer for 15 to 20 minutes until tender.
08 - Drain potatoes and return to saucepan. Add butter and warmed milk; mash until smooth and fluffy. Season with salt and white pepper. Optionally, stir in egg yolk for extra creaminess.
09 - Transfer beef filling into a large baking dish. Spread mashed potatoes evenly over the top, roughing the surface with a fork to add texture.
10 - Place baking dish on a tray and bake for 25 to 30 minutes until the topping is golden and the filling bubbles around the edges.
11 - Allow to rest for 10 minutes before serving to let flavors meld and filling set.
# Helpful Tips:
01 -
- It tastes like being looked after, the kind of dish that makes people linger at the table.
- Once you've done it once, you can practically make it with your eyes closed—perfect for nights when you need something that feels impressive but isn't fussy.
- Leftovers are somehow better the next day, which means you get to enjoy it twice.
02 -
- If your filling is too watery when you spoon it into the dish, it will seep up into the mash and make it soggy—simmer it longer to thicken properly.
- Warm milk is non-negotiable; I learned this the hard way when cold milk turned my mash into a gluey mess that tasted of disappointment.
- Don't skip the resting time at the end; it gives the pie a chance to set so it holds together when you serve it.
03 -
- Use a potato ricer instead of a masher for the fluffiest, most elegant mash with no lumps hiding anywhere.
- Save a tablespoon of the beef cooking liquid to stir into the potatoes if they feel too thick—it adds moisture and ties the flavors together.