This hearty British classic features rich, savoury beef mince in a deeply flavored gravy, topped with creamy mashed potatoes and baked until golden for the ultimate comfort food experience.
Recipe Details
Ingredients
Mince Filling
- 750g lean beef mince (ground beef)
- 30ml vegetable oil
- 2 medium yellow onions, finely diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 30ml tomato paste
- 15ml Worcestershire sauce
- 400ml beef stock
- 150g frozen peas
- 10g fresh thyme leaves
- 2 pieces bay leaves
- 15g plain flour
- to taste salt
- to taste freshly ground black pepper
Potato Topping
- 1kg floury potatoes (Maris Piper or Russet), peeled and chopped
- 50g unsalted butter
- 60ml warm whole milk
- 1 large egg yolk, beaten (for brushing)
- 50g mature cheddar cheese, grated (optional)
Instructions
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Preheat your oven to 200°C (400°F). Place the chopped 1kg floury potatoes (Maris Piper or Russet) in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until tender when pierced with a fork.
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While potatoes cook, heat 30ml vegetable oil in a large, heavy-bottomed pan over medium-high heat. Add the 750g lean beef mince (ground beef) and cook for 5-7 minutes, breaking it up with a wooden spoon until browned all over. Remove mince and set aside.
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In the same pan, add 2 medium yellow onions, 2 large carrots, and 2 stalks celery stalks. Cook for 5-6 minutes until softened. Add 3 cloves garlic cloves and cook for another minute until fragrant.
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Stir in 30ml tomato paste and cook for 2 minutes until darkened. Sprinkle over 15g plain flour and stir for 1 minute to cook out the raw flour taste.
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Return the browned mince to the pan. Add 15ml Worcestershire sauce, 10g fresh thyme leaves, 2 pieces bay leaves, and gradually pour in 400ml beef stock, stirring constantly to prevent lumps.
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Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the mixture has thickened and the vegetables are tender. Stir in 150g frozen peas in the last 2 minutes.
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Meanwhile, drain the cooked potatoes thoroughly and return to the pan. Mash until smooth, then beat in 50g unsalted butter and warm 60ml warm whole milk until creamy. Season generously with to taste salt and to taste freshly ground black pepper.
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Remove 2 pieces bay leaves from the mince mixture and season to taste. The mixture should be thick enough to support the potato topping but not dry.
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Transfer the mince mixture to a 2-liter (8-cup) baking dish, spreading it evenly. Spoon the mashed potatoes over the top, spreading to cover completely. Use a fork to create ridges on the surface - these will turn golden and crispy.
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Brush the potato surface with 1 large egg yolk for extra browning, and sprinkle with 50g mature cheddar cheese if using.
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Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges. Let stand for 5 minutes before serving.
Tips
Mince Quality: Use good quality lean beef mince (15-20% fat) for the best flavor and texture. Avoid extra-lean mince as it can become dry.
Vegetable Prep: Dice all vegetables uniformly for even cooking. The traditional mirepoix of onions, carrots, and celery provides the flavor foundation.
Thickening the Filling: The mixture should be thick enough to hold its shape but not dry. If too wet, simmer uncovered to reduce. If too thick, add a little more stock.
Potato Perfection: Use floury potatoes like Maris Piper or Russet for the fluffiest mash. Over-boiling makes them waterlogged, so cook just until tender.
Make-Ahead: Cottage pie can be assembled a day ahead and refrigerated. Add an extra 10-15 minutes to the baking time if cooking from cold.
Freezing: Freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating in a 180°C (350°F) oven until heated through.
Shepherd's vs Cottage: Traditionally, cottage pie uses beef mince while shepherd's pie uses lamb mince. Both follow the same basic method.