Ingredients
Meat and Seasoning
- 1½ lbs (24oz) ground beef
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
Vegetables
- 3 large carrots, cut into ¼-inch dice
- 2 medium (or 1 large) sweet onions, cut into ¼-inch dice
- 3 stalks celery, cut into ¼-inch dice
- 2 sprigs fresh rosemary
- 2 cups frozen English peas
Liquids and Sauces
- 2 Tbsp extra virgin olive oil
- 2 Tbsp tomato paste
- ½ cup red wine
- 2 Tbsp Worcestershire sauce (gluten-free brands available)
- 1 Tbsp Dijon mustard
- 1½ cups low-sodium beef broth (or chicken broth, or vegetable broth)
- ⅓ cup milk (any kind)
Potatoes and Dairy
- 2½-3 lbs potatoes, peeled and cut into ½-inch cubes (Russet or Yukon gold preferred)
- 4 Tbsp unsalted butter
- 1 cup sharp white Cheddar cheese, grated
- 1 tsp Kosher salt
Instructions
- Brown the ground beef. Heat 2 Tbsp olive oil in a large 10- or 12-inch cast iron skillet over medium-high heat. Add 1½ lbs ground beef, season with 1 tsp Kosher salt, then cook, breaking it up with a spatula, until evenly browned, about 4-6 minutes. Use a slotted spoon to transfer the beef to a bowl.
- Sauté the aromatics. Add diced carrots, onion, celery, and 2 fresh rosemary sprigs to the skillet. Season with the remaining ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, for 6-8 minutes, until the vegetables soften and brown slightly. Stir in 2 Tbsp tomato paste until fully dissolved.
- Create the sauce. Deglaze the pan with ½ cup red wine, scraping the bottom to lift fond. Allow the wine to reduce by half. Return the cooked ground beef to the pan, then stir in 2 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, and 1½ cups low-sodium beef broth.
- Simmer the filling. Reduce heat to medium-low and let the mixture simmer gently for about 20 minutes to thicken and develop flavor.
- Cook the potatoes. Preheat the oven to 400°F (205°C). Bring a large pot of salted water to a rapid boil. Add the peeled and cubed potatoes and cook until tender, about 10-15 minutes depending on size. Drain the potatoes and return them to the pot.
- Mash the potatoes with cheese. Mash the potatoes until very smooth. Stir in 4 Tbsp unsalted butter, ⅓ cup milk, 1 cup grated white Cheddar cheese, and 1 tsp Kosher salt. Mix until fully combined and creamy. Taste and adjust seasoning if needed.
- Adjust filling seasoning and add peas. Give the beef and vegetable filling another taste, adjusting salt or seasoning as desired. Stir in 2 cups frozen English peas to warm through.
- Assemble and bake. Spoon the beef filling into the cast iron skillet or a baking dish. Spread the creamy mashed potatoes evenly on top, smoothing or decorating as you like. Bake in the preheated oven for 35-40 minutes until the mashed potato topping is golden brown and bubbly.
- Serve immediately. Remove the cottage pie from the oven and serve hot, optionally seasoned with fresh cracked black pepper for extra flavor.
Notes
- Use either Russet or Yukon gold potatoes for the best texture in the mashed potato topping.
- The Worcestershire sauce adds rich umami; gluten-free versions are available if needed.
- Red wine can be substituted with additional beef broth if preferred.
- For a smoother mashed potato topping, pass potatoes through a ricer before mixing in cheese and butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
