Description
Hearty British cottage pie brings comfort and warmth to dinner tables with its rich ground beef base and creamy mashed potato topping. Savory meat filling nestled beneath golden potato peaks promises a satisfying meal that connects home cooks to traditional English cuisine.
Ingredients
Scale
Main Ingredients:
- 600 grams (21.16 ounces) minced beef
- 8 medium baking potatoes
- 9 carrots, unpeeled
Vegetables and Aromatics:
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 4 sprigs thyme, leaves picked and chopped
- 1 celery stick, finely diced
Liquids and Seasonings:
- 1 tablespoon vegetable oil (plus extra for rubbing)
- 100 milliliters (3.38 fluid ounces) red wine
- 500 milliliters (16.91 fluid ounces) beef stock
- 2 tablespoons tomato puree
- Worcestershire sauce, to taste
- 150 milliliters (5.07 fluid ounces) milk
- Rock salt (for baking potatoes)
- Salt and freshly ground black pepper
- 50 grams (1.76 ounces) caster sugar
- 125 grams (4.41 ounces) unsalted butter
Instructions
- Preheat the oven to 190C (375F). Prepare whole potatoes by piercing their skin and rubbing with oil, then bake on a bed of rock salt for 1-1.5 hours until perfectly tender.
- In a hot skillet, brown the beef with a touch of oil. Add finely chopped celery, onions, minced garlic, and fresh thyme, sautéing until vegetables soften and release their aromatic flavors.
- Incorporate tomato puree and Worcestershire sauce into the meat mixture, stirring and cooking for approximately one minute to enhance the depth of flavor.
- Pour wine into the pan, allowing it to reduce by one-third. Add beef stock and simmer for 30 minutes, creating a rich, thick sauce. Season with salt and pepper, then allow to cool slightly.
- Prepare glazed carrots by gently simmering in water with butter, a pinch of sugar, and salt until they achieve a glossy, tender finish.
- Once potatoes are baked, slice them open and carefully scoop out the fluffy interior. Mash thoroughly, warming milk and beating it into the potato along with most of the butter. Season to taste.
- Transfer the beef mixture into a baking dish, creating an even layer. Spread the creamy mashed potatoes on top, using a fork to create decorative peaks and texture. Dot with remaining butter.
- Increase oven temperature to 220C (425F) and bake for 10-15 minutes until the top turns golden brown and the filling bubbles enticingly.
- Serve immediately, accompanied by the beautifully glazed carrots for a complete, comforting meal.
Notes
- Keep potatoes uniform in size for even baking and consistent texture.
- Use rock salt underneath to enhance potato skin crispiness and help draw moisture out.
- Experiment with different beef cuts like chuck or sirloin for varied flavor profiles.
- Ensure meat is browned deeply for rich, caramelized undertones in the filling.
- Let beef mixture cool slightly before topping with mash to prevent soggy bottom.
- Add grated cheese into potato mash for extra richness and depth.
- Glaze carrots carefully to maintain their natural sweetness and vibrant color.
- Create decorative fork marks on potato topping for crispy, golden peaks.
- For gluten-free version, replace Worcestershire sauce with tamari or coconut aminos.
- Make ahead and refrigerate assembled pie, then bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 2 hours 5-27 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 474 kcal
- Sugar: 9 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 80 mg