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Easy British cottage pie recipe with golden mashed potato topping and savory ground beef filling
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Easy British Cottage Pie with Savory Ground Beef and Creamy Mash

This beginner-friendly British cottage pie layers a savory ground beef and vegetable filling with creamy mashed potatoes, then bakes until the top is lightly golden and the filling is bubbling.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • For the mashed potato topping: 2 pounds russet potatoes peeled and cut into 1-inch pieces (900 g)
  • 4 tablespoons unsalted butter 57 g
  • 1/2 cup whole milk warmed (120 ml)
  • 1 teaspoon kosher salt plus more for the potato water (6 g)
  • 1/4 teaspoon ground black pepper 0.5 g
  • 1/2 cup shredded sharp cheddar cheese optional (50 g)
  • For the ground beef filling: 1 tablespoon olive oil 15 ml
  • 1 1/2 pounds lean ground beef 85% to 90% lean (680 g)
  • 1 medium yellow onion finely diced (about 1 cup / 150 g)
  • 2 medium carrots peeled and finely diced (about 1 cup / 200 g)
  • 2 cloves garlic minced (about 2 teaspoons / 6 g)
  • 2 tablespoons all-purpose flour 16 g
  • 1 tablespoon tomato paste 16 g
  • 1 tablespoon Worcestershire sauce 15 ml
  • 1 teaspoon dried thyme 1 g
  • 1 cup low-sodium beef broth 240 ml
  • 1 cup frozen peas 150 g
  • 1/2 teaspoon kosher salt plus more to taste (3 g)
  • 1/4 teaspoon ground black pepper 0.5 g

Instructions

  • Heat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish or a similar 3-quart casserole dish.
  • Place the potatoes in a large pot, cover with cold water by about 1 inch, and add a generous pinch of salt. Bring to a boil, then simmer until the potatoes are very tender when pierced with a fork, about 15 minutes. Drain well and return the potatoes to the warm pot.
  • Add the butter, warm milk, 1 teaspoon salt, and pepper to the potatoes. Mash until smooth and creamy. Stir in the cheddar, if using. Cover to keep warm.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Carefully drain off excess fat if needed.
  • Add the onion and carrots to the skillet. Cook until the vegetables begin to soften, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  • Sprinkle the flour over the beef mixture and stir for 1 minute. Add the tomato paste, Worcestershire sauce, thyme, beef broth, salt, and pepper. Stir well, scraping up any browned bits from the pan.
  • Bring the filling to a gentle simmer and cook until the gravy thickens slightly, about 4 to 5 minutes. Stir in the frozen peas, then taste and adjust the seasoning if needed.
  • Transfer the beef filling to the prepared baking dish. Spoon the mashed potatoes evenly over the top, spreading them to the edges so the filling is covered. Use a fork to make shallow ridges across the potato topping.
  • Bake until the filling is bubbling around the edges and the potato ridges are lightly golden, about 20 to 25 minutes. Let the cottage pie stand for 10 minutes before serving so the filling can settle.