Cottage Pie
A comforting, savory cottage pie made with ground beef or lamb, mixed vegetables, and topped with fluffy mashed potatoes.
Ingredients
Meat and Vegetables
- 1 lb ground beef or lamb Use beef for cottage pie, lamb for shepherd's pie
- 1 medium onion, chopped
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
Gravy Ingredients
- 2 tbsp tomato paste
- 1 cup beef broth or stock
- 1 tsp Worcestershire sauce
- Salt to taste Freshly ground black pepper to taste
Potato Topping
- 4 cups mashed potatoes (homemade or leftover) Warm them if stiff for easier spreading.
- 1 cup shredded cheese (optional) Cheddar or a melty mix can be used.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Heat a large skillet over medium. Add the ground meat and cook until browned, breaking it up with a spoon. Drain off excess fat.
- Add the chopped onion, diced carrots, and minced garlic to the skillet. Sauté until the vegetables are softened, about 5–7 minutes.
Make the Gravy
- Stir in the tomato paste until it darkens slightly, then pour in the beef broth and Worcestershire sauce.
- Add the frozen peas, season with salt and pepper, and simmer until slightly thickened and heated through, about 3–5 minutes.
Assembly and Baking
- Transfer the meat mixture into a baking dish and spread it into an even layer.
- Spoon the mashed potatoes over the top, smoothing them with a spatula or creating peaks with a fork for a crisper surface.
- Sprinkle shredded cheese over the potatoes if using.
- Bake for 25–30 minutes, or until the top is golden and the filling is bubbling around the edges.
- Let the pie rest for 5–10 minutes before serving.
Notes
For a lighter version, use ground turkey or a lentil mix. If your mashed potatoes are cold and stiff, warm them with a splash of milk or cream to make spreading easier.