Cottage Pie

1 hr 20 min6 to 8 servings

A layered casserole of seasoned ground beef and vegetables topped with creamy mashed potatoes, baked until golden.

Adjust▾

🌐Translate

⋯

prepPreheat oven to 350°F / 175°C
900 g ground beef	Brown beef, 5–7 min	Remove bay leaves & thyme, stir in beef	Top pie with potatoes, drizzle butter & Parmesan	Bake 350°F / 175°C, 30 min until golden	Rest 10 min before serving
Salt and pepper
30 g salted butter (for sauté)	Sauté onion, celery, carrot, 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, 1 min
2 tablespoons tomato paste
30 g all-purpose flour	Stir in flour
480 ml beef broth	Add broth, wine, peas, Worcestershire, herbs; 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
1.1 kg russet potatoes, peeled and cut into 1-inch cubes	Boil potatoes until knife-tender, 15 min
120 ml whole milk	Mash potatoes with milk, butter & Parmesan
60 g salted butter, melted (for mash)
50 g grated Parmesan (for mash)
15 g salted butter, melted (for topping)
25 g grated Parmesan (for topping)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.