Entree: Isle of Man – Cottage Pie (Baked savory casserole of seasoned minced beef topped with creamy mashed potatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (approx. 150 g)
- 2 medium carrots, peeled and diced (approx. 200 g total)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 g) all-purpose flour
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 cup (150 g) frozen peas
- 1 tsp (1 g) dried thyme or 1 tsp fresh minced thyme
- Salt and black pepper to taste
- 1 1/2 lb (680 g) potatoes, peeled and chopped for mashing
- 3 tbsp (42 g) butter for mash
- 1/3 cup (80 ml) milk
- 1/2 cup (50 g) grated cheddar cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place potatoes in a pot of salted water, bring to a boil and cook until tender, about 15–20 minutes.
2. While potatoes cook, heat oil in a large skillet over medium-high heat. Add onion and carrot and sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Add ground beef and brown, breaking up lumps, until no longer pink, about 6–8 minutes. Drain excess fat if desired.
4. Stir in flour and tomato paste and cook 1 minute. Gradually add beef stock and Worcestershire sauce, scraping up any browned bits. Simmer until the mixture thickens, about 5 minutes. Stir in peas and thyme, season with salt and pepper, then remove from heat.
5. Drain potatoes and return to pot. Mash with butter and milk until smooth and creamy. Season with salt and pepper to taste. Stir in grated cheddar if using.
6. Spoon the beef filling into a 9x9-inch (23x23 cm) or similar baking dish and level. Spread mashed potatoes evenly over the filling, using a fork to create ridges for browning.
7. Bake in the preheated oven 20–25 minutes until the top is golden and the filling bubbles at the edges. Let rest 5 minutes before serving.