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The Best Cottage Pie Recipe

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4.4 from 9 reviews

This classic Cottage Pie recipe features a hearty ground beef and vegetable filling simmered in a flavorful gravy, topped with creamy mashed potatoes and sharp cheddar cheese, then baked to golden perfection. Perfect for a comforting family meal, it combines tender vegetables, savory beef, and rich mashed potatoes in a dish that’s satisfying and delicious.

Ingredients

Meat and Vegetables

  • 2 Tbsp olive oil
  • 2 leeks (trimmed, thinly sliced, and washed)
  • 1 bunch thin young carrots or 2 regular sized (trimmed, peeled and sliced)
  • 1.5 lbs ground beef short ribs (or regular ground beef)

Seasonings and Sauce

  • 2 Tbsp tomato paste
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 cup good beef stock or bone broth
  • A sprinkle of Wondra flour (optional, about 1 tsp)
  • Salt and fresh cracked black pepper to taste

Potato Topping

  • 1.5 lb russet potatoes (peeled and cut in chunks)
  • 1/2 cup buttermilk
  • 4 Tbsp unsalted butter (divided)
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the assembled pie.
  2. Sauté Vegetables: Heat the olive oil in a skillet over medium heat, then add the leeks and carrots. Sauté for about 5 minutes until softened, then remove the vegetables to a plate and set aside.
  3. Brown the Beef: In the same skillet, add the ground beef and cook until browned and crumbly, breaking it up as it cooks. If there is excess grease, you may drain some off, but retaining some fat adds flavor.
  4. Add Flavorings and Simmer: Stir in the tomato paste, Dijon mustard, Worcestershire sauce, and beef stock. Bring to a gentle simmer and allow to cook uncovered for 15 to 20 minutes, letting the broth reduce and thicken. Season with salt and pepper. If the gravy is too thin, stir in a small amount of Wondra flour (about 1 teaspoon) to thicken.
  5. Combine Vegetables and Meat: Return the sautéed leeks and carrots to the beef mixture and stir well. Transfer the mixture evenly into a large pie plate or casserole dish.
  6. Prepare Mashed Potatoes: While the filling simmers, boil the peeled and chopped potatoes until very tender, about 15-20 minutes. Drain thoroughly, then mash the potatoes with the buttermilk and 3 tablespoons of butter. Fold in the shredded sharp cheddar cheese and season with salt and pepper to taste. Add more buttermilk if the mash seems dry.
  7. Assemble Topping: Spread the mashed potato mixture evenly over the meat and vegetable filling. Melt the remaining 1 tablespoon of butter and brush it gently over the potatoes to help them brown.
  8. Bake: Place the baking dish on a baking sheet to catch any drips and bake in the preheated oven for about 50 minutes, or until the top is golden brown and the filling is bubbling.

Notes

  • Using short rib ground beef adds extra richness, but regular ground beef can be used as a substitute.
  • If the gravy is too thin, Wondra flour helps thicken it without lumps; use sparingly.
  • Ensure potatoes are very tender before mashing for creamy texture.
  • To make the dish ahead, assemble and refrigerate; add extra baking time if baking from cold.
  • Using a baking sheet under the dish prevents oven drips and makes cleanup easier.

Find it online: https://recipefeastful.com/the-best-cottage-pie-recipe/