Here’s a simple Cottage Pie recipe for you to try:
Cottage Pie Recipe
Ingredients:
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For the filling:
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1 lb (450g) ground beef (or lamb if you prefer)
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1 onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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1 cup frozen peas
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 cup beef broth (or stock)
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1 tbsp flour (to thicken)
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Salt and pepper to taste
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1 tbsp olive oil (for cooking)
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For the mashed potatoes:
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2 lbs (900g) potatoes, peeled and diced
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4 tbsp butter
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1/2 cup milk or cream
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Salt and pepper to taste
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Instructions:
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Make the mashed potatoes:
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Place the diced potatoes in a pot, cover with water, and add a pinch of salt.
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Bring to a boil and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
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Drain the potatoes, then return them to the pot. Add butter, milk (or cream), and a pinch of salt and pepper. Mash until smooth and creamy. Set aside.
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Prepare the filling:
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Heat the olive oil in a large skillet over medium heat.
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Add the diced onion and cook until softened (about 5 minutes).
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Add the garlic and cook for another minute.
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Add the ground beef (or lamb) to the pan and cook, breaking it apart with a spoon, until browned. Drain any excess fat if necessary.
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Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 1-2 minutes.
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Sprinkle the flour over the meat mixture and stir to coat. This will help thicken the filling.
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Pour in the beef broth and stir, letting the mixture simmer until it thickens slightly (about 5-7 minutes). Add the diced carrots and peas, and cook for an additional 5 minutes until the vegetables are tender. Taste and adjust seasoning if necessary.
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Assemble the cottage pie:
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Preheat your oven to 375°F (190°C).
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Transfer the beef mixture into a baking dish (about 9×9 inches or similar).
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Spread the mashed potatoes on top of the beef mixture. Use a spatula to smooth it out and cover the filling evenly. You can make a decorative pattern on top with a fork, if desired.
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Bake:
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Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling around the edges.
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If you like the top extra crispy, you can place it under the broiler for a couple of minutes—just be sure to watch closely!
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Serve:
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Let the cottage pie cool for a few minutes before serving. Slice it up and enjoy!
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Pro Tips:
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Add variety: You can include other vegetables in the filling, like corn, parsnips, or mushrooms.
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Make ahead: Cottage pie can be made ahead of time and stored in the fridge for 1-2 days before baking. You can also freeze it for longer storage—just bake it directly from frozen, adding extra time.
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For extra flavor: Try adding a splash of red wine to the beef mixture before adding the broth for a richer flavor.
There you go! A delicious, classic cottage pie. What’s your favorite side to serve with it?