Beef Cottage Pie
Winter cooking · 6 servings
Estimated time: About 1 hour 15 minutes.
A golden mashed-potato topping covers beef, carrots, peas, and onion in this comforting winter bake.
AI-generated serving illustration.
Ingredients
2 pounds potatoes, peeled and cut into chunks
4 tablespoons butter, divided
½ cup milk, warmed
1 tablespoon olive oil
1½ pounds ground beef
1 medium onion, diced
2 carrots, finely diced
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1½ cups low-sodium beef broth
1 teaspoon dried thyme
1 cup frozen peas
1 teaspoon kosher salt, divided, plus more to taste
½ teaspoon black pepper, divided
Method
Heat the oven to 400°F. Put potatoes in a saucepan, cover with water, and bring to a boil. Simmer for 15–20 minutes until tender; drain well.
Mash potatoes with 3 tablespoons butter, warm milk, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
Meanwhile, heat oil in a large skillet over medium heat. Cook onion and carrots for 6–8 minutes. Add beef, breaking it up, and cook until it reaches 160°F. Drain excess fat if necessary.
Stir in garlic and tomato paste for 1 minute. Stir in flour, then gradually add broth, thyme, remaining salt, and pepper. Simmer for 5–8 minutes, until thickened. Stir in peas.
Transfer the hot filling to a lightly buttered 2½–3-quart baking dish. Spread the mash over the filling, roughen with a fork, and dot with the remaining tablespoon of butter.
Bake on a tray for 20–25 minutes, until the filling is bubbling and the center reaches 165°F. Rest for 5–10 minutes before serving.
Cooking note
This recipe is assembled with hot filling. A chilled, make-ahead pie will need longer in the oven; use a thermometer to confirm 165°F at the center.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.