Description
This hearty and comforting Cottage Pie features a rich, savory beef mince filling cooked with vegetables and herbs, topped with creamy mashed potatoes baked to golden perfection. Perfect for family dinners, it combines tender minced beef in a thick gravy with fluffy mashed potatoes, delivering a classic British dish that’s both filling and flavorful.
Ingredients
Scale
Beef 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) flour (plain / all purpose)
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) beef stock / broth, low sodium
- 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
- 2/3 cup (165 ml) milk, warmed
- 2 tbsp (30g) butter
- 2 tbsp (20g) parmesan, grated
Instructions
- Prepare the Base: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic, cooking for 1 minute until fragrant. Then add the finely chopped carrot and celery, cooking for another 3 minutes until they soften and develop sweetness.
- Brown the Beef: Increase the heat to high. Add the beef mince to the skillet, breaking it up with a spoon as you cook until it is fully browned.
- Add Flour and Seasonings: Sprinkle the flour over the beef mixture and stir well to combine. Then add the tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper. Stir to mix all ingredients thoroughly.
- Simmer the Filling: Bring the mixture to a simmer, then reduce to a medium-high simmer. Cook uncovered for about 30 minutes, stirring occasionally, until the mixture thickens to a gravy-like consistency. Taste and adjust salt if needed.
- Transfer and Cool: Pour the beef filling into a 6-cup (1.5 litre/quart) pie dish. Cover and allow to cool if time permits; cooling the filling makes it easier to top with mashed potatoes.
- Prepare Mashed Potatoes: Meanwhile, boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and mash with warmed milk and butter until smooth and creamy. Stir in the grated parmesan.
- Assemble and Bake: Spread the mashed potatoes evenly over the beef filling in the pie dish. Use a fork to create ridges on top to help with browning. Bake in a preheated oven at 200°C (400°F) for 30-40 minutes until the potato topping is golden brown and the filling is bubbling around the edges.
- Serve: Remove from oven and let sit for 5 minutes before serving. Enjoy your warm, comforting Cottage Pie!
Notes
- Note 1: The filling should reduce to a thick, gravy-like consistency to prevent the pie from being watery.
- Note 2: Cooling the filling before adding the mash helps the topping stay intact while baking.
- You can substitute red wine with additional beef broth if preferred for a milder flavor.
- For extra flavor, sprinkle some grated cheese on top before baking.