Classic Beef Cottage Pie (Printable Version)
Traditional British dish with seasoned minced beef and fluffy mashed potato topping.
# What You Need:
→ Beef Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1.65 pounds ground beef
07 - 2 tablespoons tomato paste
08 - 2 tablespoons all-purpose flour
09 - 1.5 cups beef stock
10 - 2 teaspoons Worcestershire sauce
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - 3.5 ounces frozen peas
15 - Salt and freshly ground black pepper, to taste
→ Fluffy Mash
16 - 2.6 pounds floury potatoes, peeled and cubed
17 - 1/4 cup unsalted butter
18 - 1/3 cup plus 1 tablespoon whole milk, warmed
19 - Salt, to taste
20 - Freshly ground white pepper, to taste
21 - 1 egg yolk (optional)
# How to Make It:
01 - Preheat oven to 400°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook for 6–8 minutes until softened.
03 - Add garlic and cook for 1 minute more. Add ground beef and cook until browned, breaking up any clumps.
04 - Stir in tomato paste and flour; cook for 2 minutes to remove raw flour taste.
05 - Gradually add beef stock while stirring. Add Worcestershire sauce, thyme, rosemary, and bay leaf. Bring mixture to a simmer.
06 - Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until thickened. Remove bay leaf, stir in peas, and season with salt and pepper. Remove from heat.
07 - Place potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Simmer for 15–20 minutes until tender.
08 - Drain potatoes and return to pot. Add butter and warm milk; mash until smooth and fluffy. Season with salt and white pepper. Stir in egg yolk if desired.
09 - Spoon beef filling into a large baking dish. Spread mashed potatoes evenly on top, texturing with a fork for a rustic finish.
10 - Place the dish on a baking tray and bake for 25–30 minutes until the topping is golden and the filling bubbles at the edges.
11 - Allow to rest for 10 minutes before serving to let flavors meld.
# Expert Advice:
01 -
- It tastes like being wrapped in a warm blanket, the kind of food that makes you feel genuinely cared for.
- One dish feeds a crowd without requiring you to juggle three pans at once.
- The crispy-topped, creamy-bottomed combination keeps surprising your taste buds even after you think you know what to expect.
02 -
- Warm milk is non-negotiable—cold milk will cause the potatoes to seize and become gluey no matter how gently you mash.
- The beef filling must actually simmer for its full 20 minutes or it stays watery and tastes thin instead of rich and clinging.
- Rough up that mash topping with a fork before baking, or the top will bake into a pale, smooth dome instead of developing those golden, crispy edges everyone fights over.
03 -
- Brown the beef in batches rather than crowding the pan—steam prevents browning and you want maximum surface contact with heat.
- Use floury potatoes, not waxy ones, because they absorb butter and milk into fluff instead of turning to glue.
- Prep all your ingredients before you start cooking, because the beef browning happens fast and you'll need everything ready to add.