Easy Cottage Pie
Indulge in culinary comfort with our Cottage Pie recipe—a savory symphony of seasoned ground beef, aromatic vegetables, and creamy mashed potatoes, baked to perfection. A heartwarming classic that's easy to make and impossible to resist!
Print
Pin
Servings: 6 Servings
Calories: 551kcal
Equipment
- Large Skillet
- Large Pan
- Cutting Board
- Chef Knife
- Spatula
- Baking dish
Ingredients
- 1 tbsp of olive oil
- 2 cloves of minced garlic
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 600 g/1.3 lb of ground beef
- ¼ cup (30g/1oz) flour
- ¼ cup (40g/1.4oz ) tomato paste
- 2 cups beef broth, (homemade or low sodium)
- ¼ cup dry red wine, (or more broth or water)
- 1½ tbsp of Worcestershire sauce
- 1 tsp of dried thyme, or 3 sprigs of fresh thyme
- 2 bay leaves
- 1 tsp salt or to taste
- ½ tsp black pepper powder
Potato Topping:
- 1kg/2.2lb of potatoes, peeled and cut into 3 cm cubes
- ½ cup milk, warmed
- 2 tbsp (30g/1oz ) butter
- 2 tsp of salt or to taste
Parmesan Crust (optional):
- 2 tbsp (30g/1oz ) butter
- 2 tbsp (20g/0.7oz ) parmesan cheese, grated
Instructions
Make the Cottage Pie Filling:
- In a large pan, heat olive oil over medium heat.
- Add garlic, and onion, sauté for about 1 minute. Then add carrot, and celery, sauté until softened.
- Increase heat to high and add ground beef. Cook breaking it up as you go, until browned. Drain excess fat if necessary. Sprinkle flour over the beef and vegetables. Stir to combine.
- Add tomato paste, beef broth, red wine, Worcestershire sauce, thyme, bay leaves, salt, and black pepper. Cook until it reaches a boil, then lower the heat to medium-low and simmer for around 30 minutes, stirring occasionally, until the mixture thickens. Taste and add more salt if necessary.
- Discard the bay leaves from the filling mixture.
- If you used a non-ovenproof skillet, transfer the filling to a baking dish. If time allows, chill the filling before adding the mashed potatoes.
Cook the Potatoes:
- Preheat your oven to 200°C/400°F.
- Boil the peeled and cubed potatoes until fork-tender, around 15 minutes.
- Drain and return to the pan on the turned-off stove. Shake briefly and allow to steam dry for 30 seconds.
- Add butter and mash the potatoes until melted, then add milk and season with salt to taste. Mash the potatoes again until smooth.
Assemble the Cottage Pie:
- Spoon the mashed potatoes over the filling, spreading evenly. (Use a fork to make lines on the surface).
- Spread butter on top (or drizzle with olive oil), and sprinkle with parmesan cheese.
- Bake for about 25-30 minutes or until the top is golden brown and the filling is bubbling around the edges.
- Allow the cottage pie to rest for a few minutes before serving.
- Scoop it onto plates with a generous side of green vegetables or a crisp salad.
Nutrition
Serving: 1Serving | Calories: 551kcal | Carbohydrates: 46g | Protein: 32g | Fat: 26.5g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 699mg | Potassium: 1226mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2216IU | Vitamin C: 37.5mg | Calcium: 111mg | Iron: 5mg
©EatWellwithAnna. Content and photographs are copyrighted. Sharing this recipe is encouraged and appreciated. Copying and/or pasting full recipes and photos to any social media is strictly prohibited.
Tried this recipe? Leave a comment below and share a photo on Instagram. Tag @EatWellwithAnna and hashtag it #eatwellwithanna!