Cottage Pie
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
A rich beef filling below and soft mashed potato on top make the contrast in this British home bake.
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Tomato paste, Worcestershire sauce, and beef stock give the meat a deep savory base, while carrots and peas add sweetness and color. The fork ridges dragged across the potato brown in the oven and turn into crisp little edges.
Ingredients
Instructions
- 1
Cut 700 g potatoes into even pieces so they cook at the same rate.
Boil until a skewer slides through easily, drain thoroughly, then mash immediately while the potatoes are still steaming hot.
- 2
Mix the hot mashed potatoes with 30 g butter, 80 ml milk, and a little of the salt until smooth.
Stop once the mixture is creamy, because overworking the potatoes can make the topping dense and gluey.
- 3
Finely dice 1 onion and 1 carrot.
Melt the reserved 5 g butter over medium heat and cook the vegetables for about 4 minutes, until the onion edges begin to turn translucent.
- 4
Add 500 g ground beef and break it up as it cooks.
When no red patches remain and the meat is browned, stir in 1.5 tablespoons tomato paste so it coats the beef and vegetables evenly.
- 5
Pour in 180 ml beef stock and 1 tablespoon Worcestershire sauce, then simmer over medium-low heat for about 8 minutes.
When the liquid thickens enough to leave a path in the pan, add peas, remaining salt, and pepper.
- 6
Spread the thick meat filling evenly in a baking dish and cover it with the mashed potatoes.
Rake the surface with a fork, then bake at 200C for 20 minutes until the ridges are golden and the filling bubbles at the edges.
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