Cottage Pie with Ground Beef

Cottage pie is a classic comfort dish made with a rich, savory ground beef filling topped with creamy mashed potatoes and baked until golden. This recipe focuses on depth of flavor, proper technique, and a well-balanced texture.

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Ingredients

For the Mashed Potato Topping

• 2.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into even chunks
• 4 tablespoons unsalted butter
• 1/2 to 3/4 cup whole milk, warmed
• Salt, to taste
• Freshly ground black pepper, to taste

For the Beef Filling

• 2 tablespoons vegetable oil or olive oil
• 1 large onion, finely chopped
• 2 medium carrots, finely diced
• 2 cloves garlic, minced
• 1.5 pounds ground beef
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, finely chopped (optional)
• Salt, to taste
• Black pepper, to taste

Optional Add-ins

• 1/2 cup frozen peas
• 1/2 cup corn
• 1 tablespoon butter for dotting the top

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Equipment Needed

• Large pot for boiling potatoes
• Large skillet or sauté pan
• Potato masher or ricer
• Baking dish (9×13-inch recommended)
• Wooden spoon or spatula

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Step 1: Prepare the Potatoes

1. Place the peeled and chopped potatoes into a large pot and cover them with cold water. Add a generous pinch of salt.
2. Bring the pot to a boil over medium-high heat, then reduce to a steady simmer.
3. Cook the potatoes for 15–20 minutes, or until they are fork-tender and break apart easily.
4. Drain the potatoes thoroughly and return them to the hot pot. Allow them to steam for 1–2 minutes to remove excess moisture.
5. Add the butter and begin mashing the potatoes.
6. Slowly pour in the warm milk while mashing, adjusting the amount until the potatoes are smooth and creamy.
7. Season with salt and black pepper. Set aside and keep warm.

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Step 2: Prepare the Beef Filling

1. Heat the oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 4–5 minutes until softened and translucent.
3. Stir in the diced carrots and cook for another 4–6 minutes until slightly tender.
4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Add the ground beef to the pan, breaking it apart with a wooden spoon.
6. Cook the beef until fully browned, about 7–9 minutes. Drain excess fat if necessary.
7. Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
8. Sprinkle the flour evenly over the meat mixture and stir well. Cook for 1 minute to remove the raw flour taste.
9. Slowly pour in the beef stock while stirring constantly to avoid lumps.
10. Add Worcestershire sauce, thyme, and rosemary. Mix thoroughly.
11. Bring the mixture to a gentle simmer and cook for 8–10 minutes until the sauce thickens.
12. Season with salt and black pepper to taste.
13. Stir in peas or corn if using, then remove from heat.

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Step 3: Assemble the Cottage Pie

1. Preheat your oven to 400°F (200°C).
2. Spread the beef filling evenly across the bottom of the baking dish.
3. Spoon the mashed potatoes on top, starting around the edges and working inward to seal the filling.
4. Use a spatula or fork to spread the potatoes evenly.
5. Create light ridges on the surface with a fork to help the top brown evenly.
6. Dot the surface with small pieces of butter if desired.

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Step 4: Bake

1. Place the assembled cottage pie in the preheated oven.
2. Bake for 25–30 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
3. For a deeper golden crust, switch the oven to broil for the final 3–5 minutes, watching carefully to prevent burning.

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Step 5: Rest and Serve

1. Remove the cottage pie from the oven and let it rest for 10 minutes before serving.
2. This resting time allows the filling to set and makes serving easier.
3. Serve warm, optionally accompanied by steamed vegetables or a simple green salad.

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Tips for Best Results

• Use starchy potatoes for a fluffier topping.
• Do not overwork the mashed potatoes, as this can make them gluey.
• Allow the filling to thicken properly before assembling to prevent a watery pie.