Cottage Pie

This classic British dish is packed with hearty beef, wholesome veggies, and a creamy mashed potato topping with a subtle garlic twist. Perfect for family dinners or a cosy night in

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Course: Dinner, Main Course

Cuisine: British

Keyword: Creamy Mashed Potato, Pie, Potato Topped Pie

Cook Time: 1

Servings: people

Calories: 524kcal

Equipment

1 large saucepan
1 heavy bottomed oven safe pan
1 piping bag (if using)

Ingredients

For the mashed potato topping:

1 kg potatoes peeled and chopped
2 garlic cloves peeled
50 g butter
1/3 cup milk
salt to taste

For the filling:

2 tbsp olive oil
1 large onion finely chopped
2 medium carrots diced
2 celery stalks diced
500 grams beef mince (ground beef)
2 tbsp tomato paste
2 tbsp plain flour
1 cup beef broth or Brodo if you have it—check out our Brodo recipe here
1/2 cup red wine optional
2 tsp worcestershire sauce
2 sprigs fresh thyme or 1 tsp dried thyme leaves
1 cup frozen peas
salt and pepper to taste
chives or parsley to serve optional

Instructions

Pre heat oven to 200℃ (180℃ for Fan Forced)

Make the mashed potatoes:

Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until tender (about 20 minutes). While they are cooking prepare the filling.
Drain, then mash the potatoes and garlic together until smooth.
Stir in the butter, milk, and salt. Cover and set aside.

Prepare the filling:

Heat olive oil in an oven-safe pan over medium heat.
Cook onion, carrots, and celery for 5–7 minutes until softened.
Add the beef mince and cook until browned. Stir in the tomato paste and cook for 2 minutes.
Sprinkle in the flour, then stir to coat. Add the wine, beef broth (or Brodo), Worcestershire sauce, thyme and season with salt and pepper. Simmer for 15 minutes.
Stir through the frozen peas right before piping the mashed potato on top.

Assemble and bake:

Transfer the mashed potato into a piping bag fitted with a large star nozzle. Pipe small dollops in a circular pattern over the meat until completely covered, as shown in video. Alternative: If you can’t be bothered piping, simply spread the mashed potato evenly over the filling and fluff the surface with a fork for texture.
Bake at 200°C until golden and crisp (about 25-30 minutes).

4. Serve:

Allow the cottage pie to rest for 5 minutes before serving.

Video

Nutrition