Cottage Pie
My grandmother would probably disown me for saying this, but I actually prefer cottage pie to shepherd’s pie. There’s something about beef that just works better with those golden-brown potato peaks than lamb ever did.
Was helping my neighbor move last weekend and she gave me her old piping bag set. Turns out those fancy swirls on top aren’t just for show – they actually crisp up better than when you just spread the potatoes with a fork.
Made this last night while helping my kid with math homework. That’s the beauty of it – you can walk away between steps, check someone’s long division, and come back without ruining anything.
What You’ll Need
- 3 tbsp olive oil
- 2.75 lbs ground beef
- 2 onions, finely chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 garlic cloves, finely chopped
- 3 tbsp plain flour
- 1 tbsp tomato purée
- Large glass red wine (optional)
- 3.6 cups beef stock
- 4 tbsp Worcestershire sauce
- Few thyme sprigs
- 2 bay leaves
For the mash:
- 4 lbs potatoes, chopped
- 1 cup milk
- 2 tbsp butter
- 7 oz strong cheddar, grated
- Freshly grated nutmeg
Steps
Step 1
Heat 1 tbsp olive oil in a large saucepan and fry 2.75 lbs ground beef until browned – you may need to do this in batches. Set aside as it browns.
Step 2
Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
Step 3
Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
Step 4
Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 3.6 cups beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
Step 5
Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
Step 6
Meanwhile, make the mash. In a large saucepan, cover the 4 lbs potatoes which you’ve peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
Step 7
Drain well, then allow to steam-dry for a few mins. Mash well with the 1 cup milk, 2 tbsp butter, and three-quarters of the 7 oz strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
Step 8
Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
Step 9
If eating straight away, heat oven to 425°F and cook for 25-30 mins, or until the topping is golden.
Step 10
If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.
Substitutions That Actually Work
- Ground turkey works if you’re watching fat intake – just add extra Worcestershire
- Sweet potatoes can replace regular potatoes
- Vegetable stock instead of beef (though it changes the flavor profile)
Making It Diabetes-Friendly
- Cauliflower mash instead of potato
- Skip the wine
- Use less potatoes and more vegetables in the filling
Tips & Storage
- Freezes brilliantly for up to 3 months
- Don’t skip letting the potatoes steam-dry – it’s crucial for fluffy mash
- The filling can be made a day ahead
- Always grate your own cheese – pre-grated doesn’t melt right