Cottage Pie
Cottage Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and chopped into 1-inch chunks
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt, or to taste
For the Meat Filling
- 1 tablespoon cooking oil
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the potatoes for the topping: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min
- 2
While the potatoes are cooking, prepare the meat filling: Heat cooking oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain any excess fat.
⏱️ 10 min
- 3
Add the diced onion and carrots to the skillet with the browned beef. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color.
⏱️ 2 min
- 6
Sprinkle the all-purpose flour over the meat and vegetable mixture. Stir well to coat everything and cook for 1 minute to create a roux.
⏱️ 1 min
- 7
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken. Stir in the Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Reduce heat to low and simmer for 5-7 minutes, or until the filling has a thick, saucy consistency.
⏱️ 7 min
- 8
Finish the mashed potato topping: Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the pot. Add the warmed milk, melted unsalted butter, and salt. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 10
Assemble the Cottage Pie: Transfer the meat filling to a 9x13 inch baking dish (if not using an oven-safe skillet). Spread the meat mixture evenly across the bottom.
⏱️ 2 min
- 11
Carefully spoon the mashed potato topping over the meat filling, spreading it evenly to cover the entire surface. You can use a fork to create decorative ridges on top, which will crisp up nicely during baking.
⏱️ 3 min
- 12
Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
⏱️ 25 min•🌡️ 375
- 13
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cottage Pie
Ingredients
For the Mashed Potato Topping
- 2 pounds potatoes, peeled and chopped into 1-inch chunks
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt, or to taste
For the Meat Filling
- 1 tablespoon cooking oil
- 1 1/2 pounds ground beef, lean
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the potatoes for the topping: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 2
While the potatoes are cooking, prepare the meat filling: Heat cooking oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until thoroughly browned. Drain any excess fat.
⏱️ 10 min - 3
Add the diced onion and carrots to the skillet with the browned beef. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 4
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 5
Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color.
⏱️ 2 min - 6
Sprinkle the all-purpose flour over the meat and vegetable mixture. Stir well to coat everything and cook for 1 minute to create a roux.
⏱️ 1 min - 7
Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, allowing it to thicken. Stir in the Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper. Reduce heat to low and simmer for 5-7 minutes, or until the filling has a thick, saucy consistency.
⏱️ 7 min - 8
Finish the mashed potato topping: Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the pot. Add the warmed milk, melted unsalted butter, and salt. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 10
Assemble the Cottage Pie: Transfer the meat filling to a 9x13 inch baking dish (if not using an oven-safe skillet). Spread the meat mixture evenly across the bottom.
⏱️ 2 min - 11
Carefully spoon the mashed potato topping over the meat filling, spreading it evenly to cover the entire surface. You can use a fork to create decorative ridges on top, which will crisp up nicely during baking.
⏱️ 3 min - 12
Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
⏱️ 25 min•🌡️ 375 - 13
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min