Cottage Pie is a comforting baked dish made with minced meat cooked in a savory gravy, topped with a layer of creamy mashed potatoes. Originating in the British Isles, it was traditionally made with leftover roasted meat and vegetables. This version uses minced beef and is perfect for a wholesome family dinner. It serves 4 to 6 people.
Ingredients
For the meat filling
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500g minced beef
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1 medium onion, finely chopped
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2 garlic cloves, minced
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2 carrots, diced
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1 cup green peas (fresh or frozen)
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 cup beef stock
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2 tablespoons oil or butter
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Salt and black pepper to taste
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1 teaspoon dried thyme or mixed herbs (optional)
For the mashed potatoes
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4 medium potatoes, peeled and chopped
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3 tablespoons butter
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¼ cup milk (adjust for creaminess)
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Salt to taste
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Optional: ½ cup grated cheddar cheese (for topping)
Instructions
1. Make the meat filling
Heat oil or butter in a pan. Add chopped onions and garlic. Sauté until soft. Add the minced beef and cook until browned. Stir in carrots and cook for 5 minutes. Mix in tomato paste, Worcestershire sauce, herbs, salt, and pepper. Pour in beef stock and let it simmer for 10–15 minutes, until thickened. Add peas and cook for another 2 minutes. Turn off the heat and set aside.
2. Prepare mashed potatoes
Boil the potatoes in salted water until soft, about 15 minutes. Drain and mash while still warm. Add butter, milk, and salt. Mix until smooth and creamy.
3. Assemble the pie
Preheat the oven to 200°C (390°F). Spoon the meat mixture into a baking dish and spread evenly. Top with mashed potatoes, smoothing with a spoon or fork. You can create a textured surface to help it crisp up. Sprinkle grated cheese on top if using.
4. Bake the pie
Bake for 20–25 minutes or until the top is golden and slightly crispy. Let it cool for 5–10 minutes before serving.
Cottage Pie is satisfying and filling, with a savory meat base and creamy top. It pairs well with a side of steamed vegetables or a fresh salad.
