Cottage Pie
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Meat Filling:
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1 tbsp olive oil or vegetable oil
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1 medium onion, finely chopped
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1 carrot, finely diced
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1 celery stalk, finely diced (optional)
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2 garlic cloves, minced
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1 lb (450 g) ground beef (minced beef)
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1 tbsp tomato paste
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1 tbsp all-purpose flour
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1 cup (240 ml) beef stock
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1 tsp Worcestershire sauce
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½ tsp dried thyme
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Salt and pepper, to taste
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½ cup frozen peas (optional)
For the Mashed Potato Topping:
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2 lbs (900 g) potatoes, peeled and chopped
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2–4 tbsp milk
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2 tbsp butter
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Salt and pepper, to taste
Instructions
1. Make the Mashed Potatoes:
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Place potatoes in a pot of salted water and bring to a boil.
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Cook for 15–20 minutes until tender.
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Drain, then mash with butter and milk until smooth.
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Season with salt and pepper. Set aside.
2. Cook the Meat Filling:
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In a large skillet or pan, heat oil over medium heat.
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Add onion, carrot, and celery (if using). Cook for 5–6 minutes until soft.
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Stir in garlic and cook for 1 minute.
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Add ground beef and cook until browned, breaking it up with a spoon.
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Stir in tomato paste and flour. Cook for 1–2 minutes.
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Add beef stock, Worcestershire sauce, thyme, salt, and pepper.
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Simmer for 10–15 minutes until thickened. Stir in peas at the end if using.
3. Assemble:
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Preheat oven to 400°F (200°C).
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Spoon the meat mixture into a baking dish (8×8 or similar).
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Spread mashed potatoes over the top, smoothing with a spoon.
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For a golden top, rough up the surface with a fork.
4. Bake:
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Bake for 20–25 minutes until bubbling and lightly browned on top.
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(Optional) Broil for 2–3 minutes at the end for a crisp finish.
5. Serve:
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Let rest for 5–10 minutes before serving.
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Serve on its own or with steamed green vegetables.
Would you like a Shepherd’s Pie version (made with lamb), or a vegetarian twist on this classic dish?
