Entree: United Kingdom – England - London & Southeast – Cottage Pie (Baked minced beef and vegetable stew topped with a mashed potato crust)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 35 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) olive oil  
- 1 lb (454 g) ground beef  
- 1 medium onion, finely chopped  
- 2 carrots, peeled and diced  
- 2 stalks celery, diced  
- 2 cloves garlic, minced  
- 2 tbsp (30 g) tomato paste  
- 1 tbsp (15 ml) Worcestershire sauce  
- 1 cup (240 ml) beef stock  
- 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 potatoes, peeled and cut into chunks  
- 4 tbsp (60 g) butter  
- 1/2 cup (120 ml) milk, warmed  
- 1/3 cup (35 g) shredded cheddar cheese (optional, for topping)

Instructions

1. Preheat the oven to 400°F (200°C). Place potatoes in a large pot, cover with cold salted water, bring to a boil and simmer until tender, about 15–20 minutes. Drain and mash with 2 tbsp (30 g) butter and warmed milk until smooth; season with salt and pepper. Set aside.  
2. Meanwhile heat 2 tbsp (30 ml) olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and mostly cooked through, about 6–8 minutes. Drain excess fat if necessary.  
3. Add the chopped onion, carrots, and celery to the beef and cook until softened, about 6 minutes. Stir in garlic and cook 30 seconds until fragrant.  
4. Mix in tomato paste and Worcestershire sauce, cooking 1 minute, then sprinkle in the thyme and season with salt and pepper. Sprinkle 1 tbsp (8 g) flour over the mixture (optional) and stir to coat for a minute to help thicken.  
5. Pour in beef stock, stir well, and bring to a simmer. Reduce heat and simmer gently until the sauce thickens slightly, about 8–10 minutes. Stir in frozen peas and adjust seasoning.  
6. Transfer the meat mixture to a 9x13-inch (23x33 cm) baking dish, spreading evenly. Spoon or pipe the mashed potatoes over the top and smooth. Dot the remaining 2 tbsp (30 g) butter over the potatoes and sprinkle cheddar cheese on top if using.  
7. Bake in the preheated oven until the top is golden and the filling is bubbling at the edges, about 20–25 minutes. For a deeper crust, place under the broiler for 2–3 minutes watching carefully.  
8. Let rest 5 minutes before serving. Garnish with chopped parsley if desired.