Cottage Pie Recipe: Hearty and Comforting

Introduction

Cottage pie is a quintessential British comfort food, featuring a rich, savory ground beef filling packed with vegetables, topped with creamy mashed potatoes, and baked until golden. Perfect for family dinners, potlucks, or cozy evenings, this dish is both satisfying and nostalgic. Its straightforward preparation makes it accessible for cooks of all levels. This recipe delivers a traditional cottage pie, adaptable for dietary preferences, best served hot with a side salad or peas for a complete meal.

Ingredients

For the Filling:

• 1.5 lbs ground beef (80/20 lean)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Mashed Potato Topping:

• 2 lbs russet potatoes, peeled and cut into 1-inch chunks (about 4 medium potatoes)
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter, melted
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional, for topping)

For Serving:

• Optional: Fresh parsley, chopped (for garnish)
• Suggested Pairings: Green salad, steamed peas, or crusty bread
• Suggested Beverage: Red ale, red wine (e.g., Merlot), or iced tea

Step-by-Step Process

1. Cook Potatoes: Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until fork-tender. Drain well and return to the pot.
2. Mashed Potatoes: Add warmed milk, melted butter, 1/2 tsp salt, and 1/4 tsp pepper to the potatoes. Mash until smooth and creamy. Set aside, covered, to keep warm.
3. Prepare Filling: Preheat oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Add onion and carrots; cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute. Add ground beef, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Drain excess fat.
4. Build Sauce: Stir in tomato paste and flour; cook for 1-2 minutes. Gradually add beef broth, Worcestershire sauce, thyme, salt, and pepper, stirring until thickened, about 2-3 minutes. Stir in frozen peas and remove from the heat.
5. Assemble Pie: Transfer the beef filling to a 9×9-inch or similar-sized baking dish, spreading evenly. Spoon mashed potatoes over the filling, spreading to the edges to seal. Use a fork to create ridges for a crispy top. Sprinkle with cheddar cheese if using.
6. Bake: Place the dish on a baking sheet (to catch drips) and bake for 20-25 minutes, until the top is golden and the filling is bubbling. For a crispier top, broil for 2-3 minutes at the end, watching closely.
7. Serve: Let the pie rest for 5-10 minutes. Garnish with parsley if desired. Serve hot with a green salad or peas, paired with a beverage like red ale or iced tea.

Tips for Better Cottage Pie

• Use russet potatoes for fluffy mash; Yukon Golds work for a creamier texture.
• Drain beef fat to avoid a greasy filling; a leaner grind (85/15) reduces this step.
• Spread potatoes to the dish’s edges to prevent filling from bubbling over.
• Create ridges in the potato topping for extra crispiness when baked.
• Let the pie rest before serving to help it hold its shape when cut.
• Cook the vegetables until just tender in the filling to avoid mushiness.
• Use warm milk in the mash to prevent a gluey texture; cold milk absorbs slowly.
• Make ahead: Assemble up to a day in advance, refrigerate, and bake before serving.

Variations and Customization

• Shepherd’s Pie: Replace ground beef with ground lamb for the traditional version.
• Vegetarian Cottage Pie: Use 2 cups cooked lentils or plant-based ground meat instead of beef, and vegetable broth.
• Low-Sodium Version: Use low-sodium broth, omit added salt, and reduce Worcestershire to 1 tsp.
• Sweet Potato Topping: Swap russet potatoes for sweet potatoes; omit cheese for balance.
• Cheesy Cottage Pie: Mix 1/2 cup cheddar into the mashed potatoes and sprinkle more on top.
• Spicy Cottage Pie: Add 1/2 tsp red pepper flakes or 1 tbsp hot sauce to the filling.
• Mushroom Cottage Pie: Add 1 cup sliced mushrooms with the carrots for umami.
• Gluten-Free Cottage Pie: Replace flour with 1 tbsp cornstarch mixed with 2 tbsp cold water.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for up to 3 days; potatoes may absorb some sauce.
• Reheat in a 350°F oven for 15-20 minutes or microwave in 1-minute intervals, covered, until hot.
• Freeze assembled (unbaked) or baked pie in an airtight container for up to 2 months; thaw in the fridge overnight before reheating or baking.
• Serve hot for the best texture; cold pie can be dense.
• Use leftovers as a filling for hand pies or a topping for baked potatoes.
• Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
• Pair with a fresh salad to balance the richness of the dish.
• Reheat with a splash of broth if the filling seems dry.

Nutritional Information

Based on 6 servings (1 cup each, without cheese):

• Calories: 450 kcal
• Total Fat: 25g
• Saturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 580mg
• Total Carbohydrates: 32g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 25g
• Vitamin A: 70% Daily Value
• Vitamin C: 25% Daily Value
• Calcium: 8% Daily Value
• Iron: 20% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein and fat due to beef and butter. For dietary needs, try vegetarian or low-sodium variations. It’s vegetables that add vitamins.

Conclusion

This cottage pie recipe delivers a hearty, comforting dish that’s perfect for family meals or special occasions, turning simple ingredients into a savory masterpiece. Its straightforward preparation and rich flavors make it a favorite for home cooks. The creamy potatoes and robust filling create a satisfying combination. This recipe is sure to become a staple, cherished for its warmth and tradition.

Cottage Pie Recipe: Hearty and Comforting

Savory cottage pie with ground beef and mashed potato topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4

Ingredients

  

• Filling:
• 1.5 lbs ground beef
• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 cloves of garlic
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp thyme
• ½ tsp salt
• ¼ tsp pepper
• Topping:
• 2 lbs russet potatoes
• ½ cup milk
• 4 tbsp butter
• ½ tsp salt
• ¼ tsp pepper
• ½ cup cheddar optional
• Optional: Parsley
• Suggested Pairings: Green salad red ale

Instructions

 

• Boil potatoes 15-20 min; mash with milk, butter, salt, and pepper.
• Cook onion, carrots, and garlic in oil; add beef, and brown.
• Stir in tomato paste, flour, broth, Worcestershire, thyme, and peas; simmer.
• Spread filling in a 9x9 dish; top with potatoes and cheese.
• Bake at 400°F 20-25 min; broil 2-3 min if desired.
• Garnish with parsley; serve with salad and ale.

Notes

• Use russet potatoes for fluffy mash.
• Store in the fridge for up to 3 days, freeze for 2 months.
• Try a vegetarian variation.
• Pair with peas.