Cottage Pie
Prep time
Cook time
Total time
Recipe type: Dinner
  • 2.5 - 3 lbs Russet potatoes (approx 3-4 large ones), peeled and cut into 1-2 inch chunks / cubes
  • 4 tbsp butter softened
  • ½ - ⅔ cup milk
  • ½ cup Parmesan cheese, grated
  • ½ c. extra sharp shredded white cheddar cheese (if you're feeling fancy)
  • 1 tbsp olive oil
  • ½ tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • 1 tbsp parsley (fresh preferred) - for garnish
  • 1 tbsp sweet paprika - for garnish
  • 1lb lean ground beef
  • 1 cup carrots, diced small
  • 1 large onion diced small (approx 1.5 cups)
  • 0.5 - 1 cup celery, diced small (optional / min 1 rib celery)
  • 1 cup frozen peas
  • ¼ - ½ c. Dry Red Wine
  • 1 cup beef stock - low sodium
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • ½ tsp kosher salt (or to taste)
  • ½ tsp pepper (or to taste)
  • 1 clove garlic minced (or equivalent amt garlic powder)
  • 2 tsp dried rosemary (optional - I don't like it, so I don't use it)
  • 2 tsp dried thyme
  • 1 tbsp dried parsley
  • 2 bay leaves
  1. Start by first peeling, and cutting the potatoes.
  2. I found it helpful to wash each potato after peeling it (rather than before) and drying it off with a paper towel just before cutting it.
  3. Cut the potatoes into 1-2 inch chunks / cubes.
  4. Place the potatoes into a large saucepan that will hold at the very least 2 quarts (maybe 3).
  5. Cook the potatoes in boiling water for about 15 - 18 minutes or until fork tender.
  6. While the potatoes are cooking, you can start preparing everything else that will go into the meat mixture.
  1. Peel and dice the carrots. (I used a measuring cup to make sure I wasn't going much above 1 cup).
  2. Peel and dice the onion (small!)
  3. Wash the celery and dice small. I don't prefer celery and if you don't either you can leave it out. However, to get the lovely mirepoix flavor, I would recommend dicing 1 rib of celery very very small, and you probably won't even taste it.
  4. Measure out 1 cup frozen peas.
  5. Set aside all of the veggies for when you'll need them.
  1. Heat the 1 tbsp olive oil in your cast iron skillet (or if you don't have one, any skillet will do) over medium heat.
  2. Add the diced onion, kosher salt (1/4 tsp), freshly ground black pepper, garlic (or garlic powder), dried thyme, dried (or fresh) parsley. Stir together with a spoon or spatula so that the spices coat the onion.
  3. Cook for 5min - 7min until the onion softens and becomes translucent.
  4. Add in the carrots and celery and continue to cook for 10min more (approximately). Feel free to cover.
  5. Add the frozen peas.
  6. Cook for 3min more.
  1. Push the veggies to the side (so that there is a hole in the center) and add the ground beef to the skillet.
  2. Season it with the salt (1/4 tsp) and pepper and cook it for abut 5 minutes or until it's no longer pink, breaking it up as you go along.
  3. Add the Worcestershire sauce, beef broth, wine, 3tbsp tomato sauce, and stir.
  4. Add the 2 bay leaves, give everything a good stir, and let it simmer while you mash the potatoes.
  1. Preheat the oven 400 F degrees.
  1. Prepare the mashed potatoes . . .
  2. Drain the potatoes but keep them in the saucepan.
  3. Put them back on the hot burner to let any excess water wick away.
  4. Add in the butter and using a potato masher, mash until smooth.
  5. Add the milk, Parmesan cheese, (cheddar if you're using it), salt, pepper and mash a bit a more until smooth.
  1. FYI - Make sure the thickness of the sauce is how you want it when you're ready to assemble because that's likely how it will be once it's baked, as not that much steam escapes during the baking process to allow it to reduce any further. So keep cooking until the meat mixture is the consistency you want.
  2. When you're ready, remove the bay leaves from the meat mixture.
  3. Spread the potatoes over the meat and smooth with a spoon.
  4. Draw some concentric circles with a fork on the top for some added cache.
  5. a bit and garnish with a bit of parsley.
  1. Place the cast iron pan in the oven.
  2. Bake for approx. 30min until golden brown on top.
  3. When you remove it from the oven, first -- grind some black pepper on top, and give it a nice sprinkle of parsley (for a pretty garnish).
  4. Let it sit for 10min to cool a bit and give the liquids a chance to soak up and set.
  5. Serve warm and enjoy!
Make ahead instructions (c/o Nagi): Assemble but don't bake. Cool mashed potato topping then either refrigerate or freeze. Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe.
Recipe by Yarn & Chocolate at