Cook and Scale
Cottage Pie
6 servings · 80 min total
A hearty beef mince simmered with vegetables under a golden, forked mashed potato crust. British comfort food at its finest.
Ingredients
- 700 g ground beef
- 1 kg potato, peeled and quartered
- 2 carrot, diced
- 1 onion, chopped
- 2 garlic, minced
- 150 g frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 dl beef stock
- 60 g butter
- 5⅓ tbsp milk
- 2 tbsp olive oil
- 1 tsp dried thyme
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Fish, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mash the potatoes — Boil the potatoes in salted water for 20 minutes until tender. Drain, then mash with the butter and milk and season.
- 2.
Brown the beef and vegetables — Heat the oil in a large pan and soften the onion, carrot, and garlic for 8 minutes. Add the beef and brown for a further 6 minutes.
- 3.
Simmer the beef filling — Stir in the tomato paste, Worcestershire sauce, thyme, stock, and peas. Simmer for 15 minutes until thickened, then season.
- 4.
Top and bake the pie — Spoon the filling into a baking dish, top with the mash and fork the surface. Bake at 200°C for 25 minutes until golden and bubbling.