Cottage Pie

By Nagi | RecipeTin Eats · recipetineats.com

Serves 5–8

1 hr 20 min

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

prepPreheat oven to 180°C / 350°F
1 1/2 tbsp / 22 ml olive oil	Heat oil, cook onion & garlic 1 min	Add carrot & celery, cook 3 min	Brown beef, breaking it up	Stir in flour, tomato paste, stock, wine, bouillon, Worcestershire, thyme, bay leaves, salt & pepper	Simmer 30 min, stirring occasionally, until gravy consistency	Transfer to pie dish, cool if time allows	Spread mash on filling, rough up surface with fork	Sprinkle parmesan, drizzle with butter	Bake 180°C / 350°F, 25–30 min until golden & bubbling	Rest 5 min, garnish with fresh thyme if desired
2 garlic cloves, minced
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
750 g / 1.5 lb beef mince (ground beef)
1/4 cup / 40 g plain flour
1/4 cup / 55 g tomato paste
2 cups / 500 ml beef stock, low sodium
1/2 cup / 125 ml red wine (or water)
1 beef bouillon cube, crumbled
2 tbsp Worcestershire sauce
1 tsp dried thyme (or 3 sprigs fresh thyme)
2 dried bay leaves
3/4 tsp salt
1/2 tsp black pepper
1.2 kg / 2.5 lb potatoes, peeled and cut into 2.5 cm / 1" cubes	Boil potatoes 15 min until soft, drain & steam dry	Mash with butter, then add milk & salt, mash smooth
2/3 cup / 165 ml milk, warmed
2 tbsp / 30 g butter (for the mash)
2 tbsp / 30 g butter (for drizzling)
2 tbsp / 20 g parmesan, grated

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