Classic British Cottage Pie

Classic British Cottage Pie baked in a white ceramic dish with rustic mashed potato topping, golden at the edges. A portion is scooped out, revealing savory beef, peas, and carrots filling beneath. — Classic British Cottage Pie – rustic golden mashed potatoes over hearty beef and veggie filling for the perfect homemade comfort food.

Classic British Cottage Pie is one of those timeless comfort foods that always feels like a warm hug on the table. With layers of savory ground beef, vegetables, and a velvety blanket of cheesy mashed potatoes, this recipe is hearty, filling, and absolutely delicious. It’s the kind of meal that brings everyone together, making it a true family favorite.

Not only is it simple to prepare, but it also makes perfect use of pantry staples, transforming humble ingredients into a dish that tastes far more luxurious than the effort it takes. The golden, slightly crisp top of the mashed potatoes adds a rustic charm, while the flavorful beef and veggie filling makes each bite satisfying.

Interestingly, Cottage Pie dates back to the late 18th century in the UK, when resourceful home cooks layered leftover roasted meat with potatoes to create a budget-friendly, comforting meal. Today, it remains a beloved dish across the globe.

This easy recipe guarantees a rich, cozy dinner that never disappoints.

Recipe Yield: 6 servings

INGREDIENTS

2 lb ground beef (or lamb, traditional)
1 large onion, finely chopped
2 carrots, diced small
2 celery stalks, diced small
3 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1 cup frozen peas
1 tbsp Worcestershire sauce
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
2 lb russet potatoes, peeled and cubed
4 tbsp unsalted butter
½ cup whole milk (warm)
½ cup shredded sharp cheddar cheese
2 tbsp olive oil
1 tsp salt
½ tsp black pepper

INSTRUCTIONS

1. Prepare the potatoes:
Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and return to the pot.

2. Mash and season:
Mash potatoes with butter and warm milk until creamy and smooth. Stir in cheddar cheese, salt, and pepper. Set aside.

3. Cook the meat base:
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic and cook 1 minute more.

4. Brown the beef:
Add ground beef and cook, breaking it apart, until browned and no longer pink. Drain excess fat if needed.

5. Build the sauce:
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour in beef broth and simmer for 10 minutes until slightly thickened. Add peas at the end and stir well.

6. Assemble the pie:
Preheat oven to 400°F (200°C). Spread the meat mixture evenly in a 9×13-inch baking dish. Spoon mashed potatoes over the top, spreading to cover completely. Use a fork to create ridges for a golden crust.

7. Bake and finish:
Bake for 25–30 minutes until the top is golden and edges are bubbling. Let rest for 10 minutes before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

Cheese for Extra Flavor: Mixing cheddar cheese into the potatoes adds a creamy richness, but you can also sprinkle extra cheese on top before baking.
Herb Boost: Fresh thyme and rosemary bring a savory depth that elevates this classic—don’t skip them if you can.
Make Ahead Friendly: Prepare the filling and mashed potatoes in advance, assemble, cover, and refrigerate. Just bake when ready for an easy dinner.

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