Description
This classic Cottage Pie recipe features a hearty ground beef filling cooked with vegetables and herbs, topped with creamy mashed potatoes and baked to golden perfection. It’s a comforting, family-friendly dish that’s perfect for a cozy dinner.
Ingredients
Scale
Mashed Potatoes
- 2 pounds Yukon Gold or yellow potatoes, peeled and cut into 1-inch pieces
- 6 tablespoons unsalted butter
- ¼ cup cream (half ‘n half or whole milk)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Meat Filling
- 2 pounds lean ground beef/sirloin – at least 93% lean
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 2 medium carrots, peeled and finely chopped
- ½ large onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1/8 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons Madeira or Dry Sherry or Ruby Port (optional)
- 1 cup frozen peas
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Prepare the Mashed Potatoes: Place the peeled and cut potatoes into a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well and return to pot. Add 6 tablespoons of unsalted butter, ¼ cup cream, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mash until smooth and creamy. Set aside.
- Cook the Meat Filling: In a large skillet over medium-high heat, heat 1 tablespoon canola oil and 1 tablespoon unsalted butter. Add the ground beef and cook, breaking it up until browned and cooked through, about 8-10 minutes. Drain excess fat if needed.
- Sauté Vegetables: To the meat, add finely chopped carrots, onion, and minced garlic. Cook until vegetables are softened, about 5 minutes.
- Add Flavorings: Stir in 2 tablespoons tomato paste, 2 teaspoons fresh thyme leaves, 1/8 teaspoon crushed red pepper flakes, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook for 2 minutes to deepen flavors.
- Make the Sauce: Sprinkle 2 tablespoons all-purpose flour over the mixture and stir well, cooking for about 1-2 minutes. Slowly add 2 cups chicken broth while stirring, bringing the mixture to a simmer to thicken. Stir in 2 teaspoons Worcestershire sauce and optional 2 tablespoons Madeira, Dry Sherry, or Ruby Port. Simmer for 5 minutes.
- Add Peas and Combine: Stir in 1 cup frozen peas and cook for another 2 minutes. Remove from heat.
- Assemble the Pie: Preheat the oven to 400°F (200°C). Transfer the meat mixture to a large baking dish, spreading evenly. Spoon the mashed potatoes on top and spread smoothly. Sprinkle ¼ cup grated Parmesan cheese over the mashed potatoes.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden and slightly crispy.
- Garnish and Serve: Remove from oven and let rest for 5 minutes. Garnish with 2 tablespoons chopped fresh parsley if desired. Serve warm for a comforting meal.
Notes
- Use Yukon Gold potatoes for the best creamy texture in mashed potatoes.
- Adjust seasoning to taste, especially salt and pepper.
- The optional Madeira or Sherry adds a rich depth but can be omitted for a non-alcoholic version.
- Allow the pie to rest after baking for easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
