🥔 Classic Cottage Pie
Ingredients
For the Filling
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1 lb (450 g) ground beef
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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2–3 cloves garlic, minced
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1 cup frozen peas
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2 tbsp tomato paste
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1 cup beef broth
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1 tsp Worcestershire sauce
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1 tsp thyme
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Salt & pepper, to taste
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2 tbsp olive oil
For the Mashed Potato Topping
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2 lbs (900 g) potatoes, peeled and cubed
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¼ cup milk (or more as needed)
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2 tbsp butter
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Salt & pepper to taste
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Optional: shredded cheese for topping
Instructions
1. Make the Mashed Potatoes
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Boil potatoes in salted water until tender (about 15–20 minutes).
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Drain and mash with butter, milk, salt, and pepper until creamy. Set aside.
2. Make the Filling
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Heat olive oil in a large skillet over medium heat.
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Sauté onion, carrots, and celery until softened (5–7 minutes).
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Add garlic and cook 1 more minute.
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Add ground beef and cook until browned. Drain excess fat if necessary.
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Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
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Add beef broth and simmer for 10 minutes until slightly thickened.
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Stir in frozen peas at the end.
3. Assemble the Pie
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Preheat oven to 400°F (200°C).
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Spoon the meat and vegetable mixture into a baking dish.
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Spread mashed potatoes evenly on top.
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Optional: sprinkle shredded cheese.
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Use a fork to create a small pattern on the potatoes (helps crisping).
4. Bake
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Bake uncovered for 20–25 minutes, until the top is golden and edges bubble.
5. Serve
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Let cool 5 minutes before serving.
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Perfect with a green salad or roasted vegetables.
✨ Tips & Variations
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Vegetarian option: Use lentils or mushrooms instead of beef.
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Extra flavor: Add a splash of red wine to the filling.
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Crispier topping: Brush mashed potatoes lightly with butter or sprinkle breadcrumbs before baking.
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Herbs: Fresh parsley or rosemary adds a fragrant touch.
I can also provide a slow-cooker cottage pie version or a traditional shepherd’s pie with lamb if you want.
Do you want me to make that version too?
