Description
A comforting and hearty cottage pie featuring tender ground beef beneath a fluffy, buttery mashed potato crust. Perfect for cozy dinners and easy to prepare in under an hour.
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup (150g) frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup (240ml) beef broth
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or vegetable oil
- 2 lbs (900g) potatoes, peeled and quartered
- 4 tbsp unsalted butter, softened
- ½ cup (120ml) whole milk or cream
- Salt to taste
- Freshly ground black pepper
- Optional: ½ cup (50g) grated cheddar cheese
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain well and set aside to steam dry for a few minutes.
- While the potatoes are still hot, mash them with butter and warm milk until creamy but still fluffy. Season with salt and pepper to taste. If desired, stir in the grated cheddar cheese for a richer topping. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the chopped onions and carrots, sautéing for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the ground beef to the skillet and cook until browned, about 7-8 minutes, breaking up any large pieces with a spoon. Drain excess fat if necessary.
- Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the beef broth and bring to a simmer. Let it cook gently for 10 minutes to thicken slightly. Stir in the frozen peas during the last 2 minutes.
- Preheat the oven to 375°F (190°C). Spoon the beef mixture evenly into an ovenproof baking dish. Carefully spread the mashed potatoes over the top, smoothing them out with a spatula or fork. For a rustic look, drag a fork across the surface to create peaks that brown nicely.
- Bake for 25-30 minutes, or until the top is golden and the filling is bubbling around the edges. For a crispier top, broil for 2-3 minutes, watching closely.
- Let the pie sit for about 5 minutes after baking to set up before serving.
Notes
Do not overwork mashed potatoes to avoid gluey texture. Brown beef in batches for better flavor. Brush mashed potato topping with melted butter for a golden crust. Add extra broth if filling is too thick before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 475
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
Keywords: cottage pie, beef pie, comfort food, mashed potato topping, easy dinner, hearty meal