Cottage Pie Simply the Best
Cozy, comforting, and irresistibly hearty, "Cottage Pie Simply the Best" lives up to its name with layers of flavor-packed ground beef (or lamb) and creamy, buttery mashed potatoes, baked to golden perfection. This classic British favorite features a savory filling of tender vegetables, rich tomato paste, and a hint of Worcestershire sauce, all simmered in beef stock for a mouthwatering depth of flavor. The topping, made with velvety mashed russet potatoes (and a sprinkle of cheddar cheese if you're feeling indulgent), forms a luscious crust that perfectly complements the hearty base. Ready in just over an hour, this one-pan wonder is ideal for family dinners or make-ahead meals. Serve it piping hot and watch it disappear!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 500 grams ground beef (or lamb)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 250 milliliters beef stock
- 150 grams frozen peas
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 5 large russet potatoes, peeled and cut into chunks
- 100 grams unsalted butter
- 120 milliliters milk (preferably whole)
- 50 grams cheddar cheese, grated (optional)
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.
Add the ground beef (or lamb) to the skillet. Cook and break it apart with a spoon until browned, about 6–8 minutes.
Stir in the tomato paste and Worcestershire sauce, and cook for 2 more minutes.
Pour in the beef stock, season with salt and black pepper, and let the mixture simmer for 10–15 minutes until the liquid has reduced and thickened. Stir in the frozen peas and remove from heat.
Meanwhile, place the peeled and chunked potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
Drain the potatoes and return them to the pot. Mash them together with the butter and milk until smooth and creamy. Adjust seasoning with additional salt if necessary.
Transfer the beef mixture to a large baking dish, spreading it out evenly. Top with the mashed potatoes and spread them into an even layer. If using cheddar cheese, sprinkle it evenly on top.
Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the top is golden and crispy.
Remove from the oven and let the cottage pie cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
3929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 4521 mg | 197% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 44.8 g | ||
| Protein | 148.9 g | 298% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1025 mg | 79% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 9692 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
