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Cottage pie with a cheesy mashed potato crust and serving spoon.
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Cottage Pie

A comforting cottage pie with savory ground beef and vegetables in a thick gravy, topped with creamy mashed potatoes and melted cheddar cheese.
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: dinner
Cuisine: British
Keyword: beef cottage pie, cottage pie
Servings: 6 servings
Author: Dahn Boquist

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 medium carrots diced
  • 3 garlic cloves minced
  • 2 pounds ground beef
  • 3 tablespoons tomato paste
  • 4 tablespoons all-purpose flour
  • 2 ½ cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • 1 cup frozen peas
  • salt for the potato water and mashed potatoes
  • 2 ½ pounds russet potatoes peeled and cut into 1-inch chunks
  • 6 tablespoons salted butter
  • ½ cup whole milk warmed
  • 1 cup shredded sharp cheddar cheese

Instructions

  • Heat the olive oil in a 12-inch ovenproof skillet or braiser over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
    Diced onions cooking in a blue pan with a wooden spoon.
  • Add the carrots and continue cooking for another 4 to 5 minutes, until the vegetables soften and the onions develop a little color. Stir in the garlic and cook for about 30 seconds, until fragrant.
    Diced carrots and onions in a pot with garlic.
  • Increase the heat to medium-high and add the ground beef. Break the beef into crumbles and cook until browned and no pink remains, about 6 to 8 minutes. Spoon off excess rendered fat if necessary.
    Raw ground meat cooking in a skillet with carrots and onions.
  • Stir in the tomato paste and cook for 1 to 2 minutes, stirring frequently.
    Ground meat, carrots, and tomato paste in a blue Dutch oven.
  • Sprinkle the flour over the beef mixture and stir for about 1 minute to coat the meat and vegetables.
    Flour sprinkled over cooked ground meat and carrots in a pan.
  • Gradually pour in the beef broth, stirring to incorporate the flour. Add the Worcestershire sauce, soy sauce, thyme, salt, and pepper.
    Broth being poured into a pot of ground meat and carrots.
  • Bring the mixture to a simmer, then reduce the heat to medium-low. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce reduces to a thick gravy.
    Wooden spoon stirring ground meat and carrot sauce in a pot.
  • Stir in the frozen peas and cook for another minute. Taste and adjust the seasoning. Remove from the heat and let the filling cool slightly while preparing the potatoes.
    A wooden spoon stirs green peas into ground meat in a pot.
  • Preheat the oven to 400°F.
  • Place the potatoes in a large saucepan and cover with cold water by about 1 inch. Generously salt the water, using ½ tablespoon of salt per quart of water, then bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
    Diced potatoes in a pot of water with a measuring spoon.
  • Drain the potatoes thoroughly and return them to the warm saucepan over low heat for about 1 minute, shaking the pan occasionally to allow excess moisture to evaporate.
    Boiled, cubed potatoes in a pot on a marble surface.
  • Remove from the heat and add the butter. Mash until the butter melts and the potatoes are mostly smooth. Stir in the warm milk and mash just until creamy, being careful not to overwork the potatoes. Taste and salt if needed.
    Milk being poured into a pot of mashed potatoes with a masher.
  • Spoon the warm mashed potatoes over the beef filling, starting around the edges of the braiser or skillet. Gently spread them into an even layer, completely covering the filling.
    A spoon scoops mashed potatoes from a cottage pie.
  • Place the braiser or skillet on a rimmed baking sheet and bake uncovered for about 20 minutes, until the filling is bubbling around the edges and the potatoes are heated through.
  • Remove from the oven and sprinkle the shredded cheddar evenly over the mashed potatoes.
    Cottage pie with mashed potatoes and shredded cheese in a pan.
  • Return to the oven and bake for another 5 to 10 minutes, until the cheddar is melted and lightly golden. Let the cottage pie rest for 10 to 15 minutes before serving.
    Cottage pie with golden potato crust in a blue skillet.

Notes

Baking dish alternative: If you do not have an ovenproof braiser, prepare the filling in a large skillet and transfer it to a 3-quart casserole dish before adding the mashed potatoes. A 9 × 13-inch baking dish will also work, although the layers will be thinner.
Gravy consistency: The filling should be thick before adding the mashed potatoes. It will not reduce significantly once covered and baked. If the gravy looks too thin, simmer it a little longer.
Optional red wine: For a richer gravy, replace ½ cup of the beef broth with ½ cup dry red wine. Add the wine after cooking the tomato paste, let it simmer for 2 to 3 minutes, then add the flour and remaining broth as directed.
Make ahead: Assemble the cottage pie without the cheddar topping, cover, and refrigerate for up to 24 hours. Bake until the filling is hot and bubbling, allowing additional time if baking directly from the refrigerator. Add the cheddar during the final 5 to 10 minutes.
Storage: Refrigerate leftovers in a covered container for up to 3 to 4 days.

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 48g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 125mg | Sodium: 980mg | Fiber: 6g | Sugar: 8g
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