Cottage Pie with Herbed Potato Topping

A comforting British classic featuring a rich beef and vegetable filling topped with creamy mashed potatoes infused with fresh herbs, baked until golden and bubbly.

Cuisine: British

Category: One Pot

Prep: 20 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

• 1.5 lbs ground beef
• 1 large, finely diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 2.5 lbs, peeled and cubed russet potatoes
• 1/4 cup milk

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add ground beef to the skillet, breaking it up with a spoon, and cook until browned. Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes to meld flavors.
3. Step 3: Meanwhile, place cubed potatoes in a pot with 1/2 tsp salt and enough water to cover. Boil for 15-20 minutes until fork-tender. Drain, return to pot, and add milk, butter, chopped parsley, and 1/4 tsp salt. Mash until smooth and creamy.
4. Step 4: Transfer beef filling to a baking dish. Spread mashed potatoes evenly over the top. Use a fork to create a decorative pattern on the surface. Bake for 25-30 minutes until golden and filling bubbles around the edges.