Cottage Pie
Tiempo de Prep (esperas incl.)
Tiempo de Cocción
Tiempo Total
Tipo de receta: Pies & Tarts
Origen: British-Irish
Raciones: 6-8
For the meat filling:
  • 4 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 1 teaspoon salt
  • 2 carrots, peeled and finely sliced or grated
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1½ pounds (680 g) minced beef (chuck or shin)
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons cornstarch (cornflour UK)
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) beef stock
  • 2 tablespoons Worcestershire sauce
  • ½ cup (120 ml) red wine (optional)
  • 2 teaspoons freshly chopped rosemary leaves
  • ½ cup (65 g) fresh or frozen (and thawed) peas
For the mashed potatoes:
  • 1¾ pounds (790 g) russet potatoes (or any other "floury" type)
  • ½ cup (120 ml) whole milk
  • ¼ cup / ½ stick (60 g) unsalted butter
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 egg yolk
  • 2 tablespoons (30 g) unsalted butter, cold and cut into small cubes (optional)
For the meat filling:
  1. Place the olive oil into a wide sauté pan and set over medium high heat. Once the oil shimmers, add the onion and salt and cook for about 2 minutes, stirring occasionally with a wooden spoon.
  2. Add the celery and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes.
  3. Add the garlic, stir to combine and cook for a pair of minutes more.
  4. Add the meat and black pepper and cook until browned and cooked through, approximately 3 minutes, stirring frequently.
  5. Add half the stock. Whisk the other half with the cornstarch (cornflour), and then stir into the meat mixture.
  6. Add the tomato paste, Worcestershire sauce, wine (if using), and rosemary, and stir to combine. Reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  7. Finally, add the peas and stir to combine, bring to a boil once and remove from heat.
  8. Now divide and spoon the meat mixture evenly into 6-8 individual ramekins (or a single baking dish). Fill them about ¾ full, making sure to fill every corner and that there are no air pockets in the mixture. Smooth the surface and set aside.
  9. Preheat the oven (electric) to 400 degrees F (200ºC) with top and bottom heating.
For the mashed potatoes:
  1. Meanwhile, wash the potatoes, place in a wide saucepan without peeling and cover with cold water. Set over high heat, cover and bring to a boil.
  2. Once boiling, decrease the heat to maintain a simmer and cook potatoes uncovered until tender, about 15 to 20 minutes.
  3. Meanwhile, place milk and butter in a small saucepan (or even into a microwave), set over low heat until butter melts, stirring occasionally. Set aside, cover and keep warm.
  4. Once done, drain the potatoes and peel off the cooked skin with your fingers while they are still hot. Be careful not to burn yourself; you can peel the potatoes under cold running tap water.
  5. Place the potatoes in a wide bowl and mash until a few lumps remain.
  6. Then add the milk and butter mixture (still hot) gradually while stirring until desired consistency (you may not need to use the whole milk and butter mixture).
  7. Add salt, pepper and nutmeg and continue to mash until smooth (take no notice of a few lingering lumps; that extra "homely" touch will make a more genuine cottage pie). Taste and adjust the seasoning if necessary.
  8. Stir in the yolk until well combined.
Assembling and baking:
  1. Top the beef mixture with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth the surface with a rubber spatula or the back of a spoon. Do not overfill, or the mashed potatoes may overflow as they puff up a little during baking.
  2. If desired, dot with some extra butter for flavour and tenderness.
  3. Place on a parchment lined baking sheet on the middle position of the oven, bake for 25 minutes, change oven’s heat to broil and cook for 2-3 minutes more just until the potatoes begin to brown.
  4. Remove from the oven and place on a cooling rack for at least 15 minutes before serving.Store refrigerated in an airtight container for up to 2-3 days. Do not freeze, mashed potatoes particularly.Firma Rosa M Lillo
- Make sure to use a very sharp knife, especially if you are going to mince the beef by hand.
- It's very common, although a relatively recent twist on this traditional dish, to sprinkle mashed potatoes with some grated cheddar or Parmesan cheese for a deeper flavour and colour. But then, it's your call ;)
Recipe by Pemberley Cup & Cakes at