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Homemade cottage pie with beef and mashed potatoes
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Source: https://recipheon.com/en/recipes/main-dishes/homemade-cottage-pie-with-beef-and-mashed-potatoes
About this recipe
Cottage pie is a hearty British bake with flavorful beef and vegetables topped with fluffy mashed potatoes. As it bakes, the meat filling becomes thick and juicy, while the ridged surface of the mash browns beautifully. It is a simple family dinner made with widely available ingredients.
Ingredients
Beef filling
750 g ground beef with about 10% fat
15 ml vegetable oil, divided
200 g onion
200 g carrots
100 g celery
2 garlic cloves
30 g tomato paste
20 g all-purpose flour
500 ml beef stock
1 teaspoon dried thyme
1 bay leaf
150 g frozen peas
salt to taste
1 teaspoon black pepper, divided
Mashed potato topping
1.2 kg potatoes, weighed after peeling
180 ml milk with 2% fat
50 g butter
Steps
Peel the potatoes, cut them into similarly sized pieces and cook in salted water for 15–20 minutes, until tender. Meanwhile, prepare the filling following the next steps. As soon as the potatoes are ready, drain them and leave them in the hot pot for 1 minute to steam dry; then cover and set aside until you make the mash. Do not leave them in boiling water while you finish the sauce.
Finely dice the onion, carrots and celery. Heat 5 ml of the oil in a large frying pan and cook the vegetables for 7–8 minutes. Add the chopped garlic and cook for another 30 seconds. Transfer the vegetables to a bowl.
Heat the remaining 10 ml of oil in the same pan. Brown the beef in two batches, cooking each for 7–8 minutes and breaking it up with a spatula. Transfer the first batch to the bowl with the vegetables, then cook the second batch. Any excess liquid should evaporate.
Return all the cooked vegetables and beef to the pan. Add the tomato paste and flour and cook for 1 minute. Gradually pour in the stock, stirring constantly. Add the thyme, bay leaf and half of the black pepper.
Simmer uncovered for about 15 minutes, until the sauce thickens. Add the peas and cook for another 2 minutes. Remove the bay leaf and season with salt.
Add the butter, warmed milk and remaining pepper to the drained, steam-dried potatoes. Mash until smooth and season with salt. Do not use a blender, as it can make the mash gluey.
Preheat the oven to 200°C conventional or 180°C fan. Transfer the filling to an ovenproof dish with a capacity of about 4 liters. Spread the mashed potatoes over the top and make ridges across the surface with a fork.
Bake for 25–30 minutes, until the filling is bubbling and the mashed potatoes are lightly golden. Leave the cottage pie to rest for 10 minutes before serving.
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