British
Cottage Pie
Savory beef and vegetable filling baked under browned cheddar mashed potatoes.
6 servings · 35 minutes prep · 70 minutes cook
Ingredients
Potato Topping
- 2 1/2 lb, peeled and cut into chunks
- 1 tsp, for the cooking water
- 1 tsp, for the mash
- 5 tbsp
- 1/2 cup, warm
- 1/2 cup, grated, optional
- 1/2 tsp, freshly ground
Beef Filling
- 2 lb, 85/15
- 1 large, finely diced
- 2 medium, finely diced
- 1 rib, finely diced
- 2 cloves, minced
- 2 tbsp
- 2 tbsp
- 1 1/2 cups
- 1 tbsp
- 2 tsp, chopped, fresh; chopped
- 1 cup, thawed
- 1 1/2 tsp, plus more to taste
- 1/2 tsp, freshly ground
Directions
Make the Potato Topping
- Simmer russet potatoes in water seasoned with salt for 15 to 18 minutes, until tender. Drain and steam dry in the hot pot for 1 minute.
- Mash with unsalted butter, whole milk, mash salt, and black pepper. Fold in cheddar cheese if using.
Make the Beef Filling
- Brown ground beef in a Dutch oven over medium-high heat for 7 to 9 minutes. Spoon off excess fat, leaving about 2 tablespoons.
- Add yellow onion, carrot, and celery. Cook for 6 to 8 minutes, until softened.
- Stir in garlic and tomato paste for 1 minute. Add all purpose flour and cook for 1 minute.
- Stir in beef stock, worcestershire sauce, thyme, , and . Simmer for 8 to 10 minutes, until thick and glossy.
- Fold in frozen peas.
Assemble and Bake
- Heat oven to 400°F. Spread filling in a 9-by-13-inch baking dish. Top with mashed potatoes and rough the surface with a fork.
- Bake at {{temperature:400°F}} for 25 to 30 minutes, until bubbling, golden, and the center reaches {{temperature:165°F}}.
- Rest for 10 minutes before serving.
