Entree: United Kingdom – British Pub Classics – Cottage Pie (Oven-baked minced beef and vegetable filling topped with mashed potato)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) minced beef (ground beef)
- 2 tbsp (30 ml) olive oil or vegetable oil
- 1 medium onion, finely chopped, approx. 5 oz (150 g)
- 2 medium carrots, peeled and diced, approx. 5 oz (140 g)
- 1 stalk celery, diced, approx. 1.5 oz (40 g)
- 2 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 tbsp (15 g) tomato paste
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 cup (150 g) frozen peas
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) russet or floury potatoes, peeled and chopped for mashing
- 4 tbsp (56 g) unsalted butter, divided (for mash)
- 1/2 cup (120 ml) milk, warmed (for mash)
- 1/2 cup (50 g) grated sharp cheddar cheese (optional)
- 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) butter (for browning top)

Instructions

1. Preheat oven to 400°F (200°C).
2. Place the peeled and chopped 2 lb (900 g) potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–20 minutes. Drain well.
3. While potatoes cook, heat 2 tbsp (30 ml) oil in a large skillet or sauté pan over medium-high heat. Add 1 medium onion, 2 diced carrots and 1 diced celery stalk. Cook until softened, about 6–8 minutes.
4. Add 1 lb (454 g) minced beef to the pan. Break up and brown thoroughly until no pink remains, about 6–8 minutes. Drain excess fat if necessary.
5. Stir in 2 minced garlic cloves and 1 tbsp (15 g) tomato paste; cook 1 minute. Sprinkle 1 tbsp (8 g) flour over the meat and stir to coat, cooking 1 minute to remove raw flour taste.
6. Pour in 1 cup (240 ml) beef stock and 1 tbsp (15 ml) Worcestershire sauce. Add 1 tsp (5 g) dried thyme. Bring to a simmer and cook until thickened, about 5 minutes. Stir in 1 cup (150 g) frozen peas, then season with salt and pepper to taste. Remove from heat.
7. Mash the drained potatoes with 2 tbsp (28 g) butter and 1/2 cup (120 ml) warmed milk until smooth and fluffy. Season with salt and pepper. Stir in remaining 2 tbsp (28 g) butter if desired for extra creaminess.
8. Spoon the beef and vegetable filling into a 9-inch (23 cm) pie dish or similar ovenproof dish and spread evenly. Top with the mashed potatoes, spreading to cover and creating texture with a fork. Sprinkle 1/2 cup (50 g) grated cheddar cheese over the top if using.
9. Brush the potato surface with 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) melted butter to promote browning. Bake in the preheated oven for 20–25 minutes until the top is golden and the filling is bubbling.
10. Remove from oven and let rest 5 minutes before serving. Serve hot with steamed greens or extra peas.