Classic Cottage Pie

Savory seasoned ground beef, carrots, peas, and onion simmer in beef broth beneath a creamy mashed potato topping baked until golden and bubbling.

Prep: 25 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 2.5 pounds potatoes
• 4 tablespoons unsalted butter
• 0.5 cup milk
• 1.5 pounds ground beef
• 1 medium yellow onion
• 2 medium carrots
• 1 cup frozen peas
• 1.5 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 tablespoon worcestershire sauce
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Peel and cut the potatoes into 1-inch pieces. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 18 minutes, until fork-tender. (about 18 min) — Boiling
2. While the potatoes cook, heat a large oven-safe skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up, until browned and no longer pink. Drain excess grease if needed. (about 8 min) — Medium-high
3. Add the chopped onion and carrots to the skillet. Cook for 5 minutes, stirring, until the onion softens. Stir in the tomato paste, flour, salt, and pepper; cook for 1 minute. (about 6 min) — Medium
4. Gradually stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 8 to 10 minutes, until the gravy thickens and the carrots are nearly tender. Stir in the frozen peas and remove from the heat. (about 10 min) — Simmering
5. Drain the potatoes and return them to the pot. Mash with the butter and milk until smooth, seasoning with additional salt if needed. (about 5 min) — Hot
6. Spread the mashed potatoes evenly over the beef filling, using a fork to create ridges. Bake for 20 to 25 minutes, until the edges bubble and the topping is golden. For deeper browning, broil for 1 to 2 minutes, watching closely. (about 25 min) — 400°F
7. Rest the cottage pie for 10 minutes before serving. The beef filling should reach 160°F in the center on an instant-read thermometer. (about 10 min) — 160°F