Description
Mum’s Traditional Cottage Pie is a classic, comforting dish featuring a rich ground beef filling with onions, carrots, peas, and a flavorful tomato-beef stock sauce, all topped with creamy, buttery mashed potatoes baked to a golden crust. Perfect for family dinners and freezer-friendly meal prep, this hearty recipe is simple to make with pantry staples and can be customized to accommodate dietary preferences.
Ingredients
Scale
Filling
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2 medium carrots, diced
- 1 cup (150 g) frozen peas
- 1/2 cup (120 ml) beef stock
- 2 tbsp ketchup or tomato paste
- Salt and pepper, to taste
- Optional: 1 tsp fresh thyme or rosemary, chopped
Topping
- 2 lbs (900 g) potatoes, peeled and chopped
- 3 tbsp butter
- 1/4 cup (60 ml) milk
- Salt and pepper, to taste
Instructions
- Prepare the Mashed Potato Topping: Peel and boil the potatoes until tender, approximately 15-20 minutes. Drain and mash with butter and milk until creamy and smooth. Season with salt and pepper to taste. Set aside while preparing the filling.
- Cook the Meat Filling: In a pan over medium heat, sauté the chopped onions and diced carrots until softened, about 5-7 minutes. Add the ground beef and cook until browned and fully cooked through, breaking it up as it cooks.
- Add Seasonings and Simmer: Stir in ketchup or tomato paste, beef stock, and frozen peas. Add optional herbs if using. Let the mixture simmer gently for 10 minutes to allow flavors to meld and the filling to thicken slightly. Season with salt and pepper, tasting as you go.
- Assemble the Pie: Transfer the meat filling into an ovenproof dish, spreading it evenly. Spoon the mashed potatoes over the top, smoothing with a spatula. Use a fork to create peaks in the potato to encourage a crispy golden crust.
- Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the assembled pie for 20-25 minutes or until the top is golden brown and bubbling around the edges. Remove from oven and let rest for 5 minutes before serving.
Notes
- Choose lean ground beef with some fat content for better flavor and moisture.
- Do not overmix the mashed potatoes to avoid a gluey texture—mash gently until just creamy.
- Season gradually and taste frequently to avoid over-salting.
- Leave a few small lumps in the mash for a rustic texture.
- Allow the pie to rest for 5 minutes after baking to set for easier slicing.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg