Cottage Pie
A comforting, hearty classic featuring savory ground beef topped with a golden, velvety layer of mashed potatoes.
Ingredients
- •1.5 lbs (700g) ground beef
- •2 lbs (900g) Yukon Gold potatoes, peeled and quartered
- •1 large onion, finely diced
- •2 medium carrots, diced
- •2 cloves garlic, minced
- •2 tablespoons tomato paste
- •1 cup (240ml) beef broth
- •1 teaspoon dried thyme
- •3 tablespoons olive oil
- •1/4 cup (60ml) unsweetened soy milk or potato cooking water
- •1 teaspoon salt, plus more to taste
- •1/2 teaspoon black pepper
Instructions
- 1
Boil the potatoes in salted water until tender, about 15 minutes, then drain well.
- 2
Mash the potatoes with 1 tablespoon of olive oil and the soy milk until smooth and creamy; set aside.
- 3
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sauté the onion and carrots until softened, about 5 minutes.
- 4
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned.
- 5
Stir in the garlic, tomato paste, and thyme, cooking for 1 minute until fragrant.
- 6
Pour in the beef broth and simmer for 5-8 minutes until the liquid has reduced to a thick sauce.
- 7
Transfer the meat mixture into a baking dish and spread the mashed potatoes evenly over the top, using a fork to create ridges for texture.
- 8
Bake at 400°F (200°C) for 15-20 minutes until the potato peaks are golden brown and the filling is bubbling.
💡 Chef tips
- For a deeper flavor, add a tablespoon of kosher-certified Worcestershire sauce to the meat mixture.
- You can assemble the pie ahead of time and store it in the refrigerator, just add 10 minutes to the baking time if cooking from cold.
- Use a fork to rake the surface of the potatoes; the ridges will crisp up beautifully in the oven.
✅ How it should turn out
The finished pie should have a perfectly golden, slightly crispy potato crust that gives way to a rich, savory, and aromatic beef filling.