Description
A classic, hearty Cottage Pie Recipe made with savory minced beef, fresh vegetables, and creamy mashed potatoes. Perfect for a comforting family dinner or meal prep!
Ingredients
500g (1 lb) lean minced beef
1 large onion, finely chopped
2 carrots, diced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
300ml (1 1/4 cups) beef stock
1 teaspoon dried thyme
4 large potatoes, peeled and chopped
4 tablespoons unsalted butter
1/2 cup warm milk
Salt and black pepper, to taste
Pinch of nutmeg (optional)
Instructions
Boil the potatoes in salted water for 15-20 minutes until tender. Drain and mash with butter, milk, salt, pepper, and nutmeg. Set aside.
Heat oil in a skillet over medium heat. Add onions and carrots, cooking for 5 minutes until softened.
Add minced beef and cook until browned. Stir in tomato paste, Worcestershire sauce, thyme, and beef stock. Simmer for 10 minutes.
Add peas and cook for another 5 minutes. Season with salt and pepper.
Preheat the oven to 200°C (400°F).
Transfer the filling to a baking dish and spread evenly. Top with mashed potatoes, starting from the edges and working inward. Use a fork to create ridges.
Bake for 25-30 minutes until the topping is golden and the filling is bubbling. Broil for 2-3 minutes for extra crispiness.
Let cool for 5-10 minutes before serving. Enjoy with steamed vegetables or a fresh salad.
Notes
For a vegetarian version, replace minced beef with lentils or chickpeas.
Freeze unbaked Cottage Pie for up to 3 months. Bake from frozen, adding 20-30 minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes