Cottage Pie
A comforting and hearty classic featuring seasoned ground beef and vegetables topped with a golden, fluffy layer of mashed potatoes.
Ingredients
- •1 lb ground beef (450g)
- •2 lbs russet potatoes (900g), peeled and quartered
- •2 tablespoons olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •1 cup beef broth (240ml)
- •2 tablespoons tomato paste
- •1 teaspoon Worcestershire sauce
- •1 cup frozen peas (150g)
- •1/4 cup extra virgin olive oil or pareve margarine (60ml)
- •1/4 cup unsweetened soy milk or water (60ml)
- •1 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 teaspoon dried rosemary
Instructions
- 1
Place the quartered potatoes in a medium pot of salted water, bring to a boil, and cook for 15 minutes until fork-tender.
- 2
Drain the potatoes well, then mash them with the olive oil or pareve margarine, soy milk, salt, and black pepper until smooth and creamy.
- 3
Preheat your oven to 400°F (200°C).
- 4
Heat the olive oil in a large skillet over medium-high heat, add the diced onion and carrots, and sauté for 5 minutes until softened.
- 5
Add the minced garlic and ground beef to the skillet, breaking up the meat with a wooden spoon, and cook until browned completely.
- 6
Sprinkle the flour over the beef and vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste.
- 7
Stir in the beef broth, tomato paste, Worcestershire sauce, and dried rosemary, bringing the mixture to a simmer.
- 8
Reduce the heat to low and let the sauce thicken for about 5 minutes, then stir in the frozen peas and season with additional salt and pepper to taste.
- 9
Transfer the beef filling into a 9x13-inch baking dish and spread it out evenly.
- 10
Spoon the mashed potatoes over the beef filling and use a fork to spread them evenly and create decorative ridges on top.
- 11
Bake in the preheated oven for 25 to 30 minutes until the filling is bubbling at the edges and the peaks of the mashed potatoes are golden brown.
💡 Chef tips
- Make ahead: You can assemble the entire pie a day in advance, cover and refrigerate it, then just bake it adding 10 extra minutes to the cooking time.
- Potato tip: Make sure to drain your boiled potatoes thoroughly so your mashed potato topping stays fluffy and doesn't get watery.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
✅ How it should turn out
The finished cottage pie emerges bubbling and fragrant with savory herbs, topped with a crisp, golden-brown crust of seasoned mashed potatoes shielding a rich, meaty vegetable filling.