Cottage Pie
User Reviews
5
Cottage Pie
Description
This Cottage Pie recipe starts with a mirepoix of finely chopped onion, garlic, carrot, and celery cooked in olive oil to build depth of flavor. Ground beef is browned with the vegetables, then flour is added to thicken the mixture. Tomato paste, beef stock, red wine, Worcestershire sauce, and herbs combine to create a flavorful sauce. The filling simmers to a consistency rich enough to hold shape without being runny.
The potato topping is boiled until soft, then mashed with warm milk and butter for a creamy texture. The pie is assembled by spreading the cooled filling in a baking dish and layering hot mashed potatoes over the top. An optional Parmesan crust made with butter and grated cheese can be added for an extra savory crust. Baking the assembled pie gives the topping a golden color and a slightly crisp texture at the edges.
This dish can be served as a standalone main course, pairing well with steamed vegetables or a simple salad. It offers a comforting combination of meaty filling and soft mashed potato topping.
For best results, cool the filling before adding the mash to prevent sinking, steam dry the potatoes before mashing to avoid watery topping, and serve the mash hot so it spreads easily. Variations can include adding cheese to the mash or incorporating other vegetables into the filling. The pie can be assembled ahead and baked later; refrigerated leftovers keep up to 4 days and can freeze for 3 months.
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 1 carrot , finely chopped*
- 1 celery , finely chopped*
- 750g / 1.5 lb ground beef beef mince is synonym
- 1/4 cup (40g) flour (plain / all purpose)
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) beef stock low sodium, or broth
- 1/2 cup (125 ml) red wine or water
- 1 beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
- 2 tbsp Worcestershire sauce
- 1 tsp thyme or 3 sprigs fresh thyme, dried
- 2 bay leaves dried
- 3/4 tsp salt
- 1/2 tsp black pepper
Topping
- 1.2 kg / 2.5 lb potato peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk , warmed
- 2 tbsp (30g) butter
Parmesan Crust (optional)
- 2 tbsp (30g) butter
- 2 tbsp (20g) Parmesan Cheese grated
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
- Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
- Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.
- Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)
Assemble Pie
- Preheat oven to 180°C/350°F.
- Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
- Add butter and mash until melted, then add milk and salt. Mash until smooth.
- Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter (or skip this and just drizzle with olive oil)
- Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
- Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
Notes
- Carrots and celery create a classic mirepoix base but can be omitted; add 1 teaspoon sugar if omitted to balance flavor.
- Cook the filling until sauce reaches desired thickness; it will not reduce further during baking.
- Cooling the filling before topping helps keep the potato layer intact.
- Steam dry boiled potatoes briefly to prevent excess moisture making the topping watery.
- Use hot mashed potatoes when spreading to ease assembly.
- For extra richness, add cheese to the potato topping or sprinkle more on top before baking.
- The recipe can be portioned into ramekins for individual servings.
- Assembled pies can be refrigerated for up to 4 days or frozen for 3 months; thaw before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 8
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 602g | |
| Calories | 611cal | 31% |
| Carbohydrates | 50.1g | 17% |
| Protein | 53g | 106% |
| Fat | 19.6g | 30% |
| Saturated Fat | 7.8g | 39% |
| Polyunsaturated Fat | 11.8g | 69% |
| Cholesterol | 149mg | 50% |
| Sodium | 681mg | 28% |
| Potassium | 1854mg | 39% |
| Fiber | 7.1g | 28% |
| Sugar | 8.1g | 16% |
| Vitamin A | 2350IU | 47% |
| Vitamin C | 71.8mg | 80% |
| Calcium | 80mg | 8% |
| Iron | 30.4mg | 169% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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