Description
This classic Cottage Pie recipe features a hearty beef and vegetable filling topped with creamy mashed potatoes and baked to golden perfection. It’s a comforting and satisfying dish perfect for family dinners, combining rich flavors from thyme, Worcestershire sauce, and red wine in the meat base, finished with a cheesy crisp mashed potato crust.
Ingredients
Meat Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 750g / 1.5 lb beef mince (ground beef)
- 1/4 cup (40g) plain / all purpose flour
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) low sodium beef stock / broth
- 1/2 cup (125 ml) red wine (or water)
- 1 beef bouillon cube, crumbled (or 1 tsp stock powder)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 2 dried bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
Mashed Potato Topping
- 1.2 kg / 2.5 lb potatoes, peeled and cut into 2.5cm / 1″ cubes
- 2 tbsp (30g) butter
- 2/3 cup (165 ml) milk, warmed
- Salt, to taste
- 2 tbsp (20g) parmesan, grated
- Optional: additional 2 tbsp (30g) butter or olive oil for drizzling
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and minced garlic, cooking for 1 minute until fragrant. Then add finely chopped carrots and celery, cooking for 3 minutes until softened and sweet.
- Brown Beef: Increase heat to high and add the beef mince. Cook while breaking it up with a spoon until fully browned and no pink remains.
- Add Thickening and Flavorings: Stir in the flour, mixing well to coat the meat. Then add tomato paste, beef stock, red wine (or water), crumbled bouillon cube, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper, stirring to combine.
- Simmer Filling: Bring the mixture to a rapid simmer over medium-high heat. Continue cooking for 30 minutes, stirring occasionally, until the mixture reduces to a thick gravy consistency. Taste and adjust seasoning with additional salt if needed.
- Prepare for Assembly: Transfer the meat filling to a 6-cup (1.5 litre/quart) pie dish. Cover and cool if possible, even allowing to chill overnight. Cooling helps the filling set and makes topping with mashed potatoes easier.
- Preheat Oven: Set the oven temperature to 180°C (350°F).
- Cook Potatoes: Boil the cubed potatoes in salted water for approximately 15 minutes or until tender when pierced with a fork. Drain well, then return potatoes to the pot placed off the heat. Shake gently to steam dry the potatoes for about 30 seconds.
- Mash Potatoes: Add butter to the warm potatoes and mash until melted and smooth. Stir in warmed milk and salt to taste, continuing to mash until creamy and lump-free.
- Assemble Pie: Spread the mashed potatoes evenly over the cooled meat filling. Use a fork to roughen the surface to encourage golden crisping during baking. Sprinkle grated parmesan over the top and drizzle with butter or olive oil, if desired.
- Bake: Place the assembled pie in the preheated oven and bake for 25-30 minutes until the mashed potato topping is golden brown and the filling is bubbling around the edges. Test the center with a knife to ensure piping hot.
- Rest and Serve: Allow the Cottage Pie to stand for 5 minutes before serving. Garnish with fresh thyme leaves if desired for an aromatic touch.
Notes
- Note 1: The thickened filling should have a gravy-like consistency. If too thin, continue simmering to reduce further; if too thick, add a splash of stock or water.
- Note 2: Cooling the filling before adding mashed potatoes prevents them from sinking and results in a neater topped pie.
- Note 3: Steaming the potatoes after draining helps remove excess moisture, resulting in fluffier mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
