Traditional Cottage Pie
A hearty, comforting cottage pie with seasoned beef filling and creamy mashed potato topping, perfect for weeknights or potlucks.
Ingredients
Meat Filling
- 500 g lean minced beef
- 1 medium onion, finely chopped
- 2 medium carrots, finely diced Uniform dice helps them cook evenly
- 100 g peas Frozen is fine
- 200 ml beef stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
Mashed Potato Topping
- 900 g starchy potatoes (Maris Piper, Russet), peeled and chopped Good for fluffy mash. A mix of potato and sweet potato can be used for a sweeter note.
- 50 g butter
- 100 ml milk
- Salt and pepper, to taste
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- Heat a large pan over medium. Add the minced beef. Break it up and brown until no pink remains. Drain excess fat if necessary.
- Add the finely chopped onion and diced carrots to the beef. Cook until the vegetables soften, about 5–7 minutes.
- Stir in tomato purée and Worcestershire sauce. Pour in beef stock and stir to combine.
- Reduce heat to low and simmer gently until the sauce thickens, about 10–15 minutes. Season with salt and pepper.
- Stir in the peas in the last 2 minutes of cooking. Remove from heat.
- Meanwhile, boil the peeled and chopped potatoes in salted water until tender, about 15–20 minutes. Drain well.
- Mash the hot potatoes with butter and milk until smooth. Season with salt and pepper.
- Transfer the meat filling into a baking dish. Spread the mashed potato evenly over the top and fork texture the surface.
Baking
- Bake in the preheated oven for about 20 minutes, or until the potato is golden and crisp.
- If you want extra color, place under a hot grill for 2–3 minutes — watch carefully.
- Let rest 5 minutes before serving.
Notes
For substitutions, swap beef for minced lamb or use a mix of beef and pork. For dairy-free mash, use olive oil and oat milk. To keep the potato topping crisp, create surface ridges with a fork.