Cottage Pie Recipe

Prep and sweat aromatics

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and starting to color, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the beef

Push vegetables to the side, increase heat to medium-high, add the ground beef in an even layer. Break up with a spoon and cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if there's more than about 1–2 tablespoons, leaving a little for flavor.

Build the sauce

Stir in 2 tablespoons tomato paste and 1 tablespoon flour; cook 1–2 minutes to remove raw flour taste and to slightly caramelize the paste. Add 1 cup beef stock, 1 tablespoon Worcestershire sauce, 1 tablespoon chopped thyme, bay leaf, 1.5 teaspoons salt and 3/4 teaspoon black pepper. Stir to combine and scrape up browned bits from the pan.

Simmer and finish filling

Bring to a gentle simmer and cook uncovered for 8–10 minutes until sauce thickens slightly. Add 3/4 cup frozen peas in the last 2 minutes of cooking to heat through. Taste and adjust seasoning. Remove and discard the bay leaf. If filling seems too thin, simmer a few more minutes; if too dry, add up to 2–4 tablespoons stock. Transfer filling to sides of the ovenproof dish if using separate dish, or keep in the skillet for topping.

Cook potatoes

While the filling simmers, place peeled potato chunks in a pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced, 15–18 minutes. Drain well.

Mash and season

Return drained potatoes to the pot off the heat to steam-dry for 1–2 minutes. Add 3 tablespoons butter, 1/2 cup milk, 2 tablespoons sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mash until smooth but still fluffy. Stir in 1 egg yolk if using for a richer, browner top. Fold in 1/2 cup grated cheddar if using.

Assemble topping

Taste potatoes and adjust seasoning. Spoon or pipe the mashed potatoes evenly over the hot meat filling, spreading to seal the edges so filling won’t bubble over. Use a fork to create ridges for extra browning if desired.

Lightly brush edges of the dish with 1 teaspoon olive oil or melted butter to prevent drying. Place the assembled pie in the preheated 400°F (200°C) oven and bake until the potato topping is golden and filling is bubbling at the edges, 20–25 minutes. If you want more browning, place under a broiler for 2–3 minutes, watching closely so it doesn’t burn.

Remove from oven and let rest 5–10 minutes. Garnish with a sprinkle of chopped fresh thyme or parsley if desired. Serve warm.