Cottage Pie

1 hr 20 min6 to 8 servings

A layered beef and vegetable filling topped with creamy mashed potatoes, baked until golden.

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prepPreheat oven to 350°F / 175°C
900 g ground beef	Brown beef, transfer to bowl	Remove bay leaves & thyme, stir in beef	Spread mash over filling, drizzle butter & Parmesan	Bake 350°F / 175°C, 30 min until golden
2 tablespoons salted butter	Cook aromatics until onion translucent, 5 min
1 medium white or yellow onion, diced, about 1 cup
2 celery stalks, finely chopped, about ½ cup
1 medium carrot, peeled and finely chopped, about ½ cup
3 garlic cloves, minced	Add garlic & tomato paste, cook 1 min
2 tablespoons tomato paste	Add garlic & tomato paste, cook 1 min
30 g all-purpose flour	Add flour, stir to incorporate
480 ml beef broth	Add broth, wine, peas, Worcestershire, herbs & seasoning; simmer 7–10 min until thick
120 ml dry red wine (or water)
75 g frozen peas
2 tablespoons Worcestershire sauce
4 thyme sprigs
2 dried bay leaves
Salt and pepper to taste
1.1 kg russet potatoes, peeled and cut into 1-inch cubes
120 ml whole milk	Boil potatoes until knife-tender, 15 min
4 tablespoons salted butter, melted (for the mash)	Mash potatoes with milk, butter & Parmesan
50 g grated Parmesan (for the mash)
1 tablespoon salted butter, melted (for the top)
25 g grated Parmesan (for the top)

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