Description

Craving a warm, satisfying meal that feeds a crowd with minimal fuss? Cottage Pie, created by Dan Pelosi, layers savory ground beef and vegetables in a rich gravy, topped with creamy mashed potatoes and baked to golden perfection.

Ingredients

Scale

For the Filling

2 pounds ground beef: The hearty protein base.
Salt and black pepper: Seasons the dish.
2 tablespoons salted butter: Adds richness to the vegetables.
1 medium white or yellow onion, diced (about 1 cup): Provides sweet depth.
2 celery stalks, finely chopped (about ½ cup): Adds crunch and flavor.
1 medium carrot, peeled and finely chopped (about ½ cup): Contributes sweetness.
3 garlic cloves, minced: Infuses savory aroma.
2 tablespoons tomato paste: Deepens the gravy’s flavor.
¼ cup all-purpose flour: Thickens the gravy.
2 cups beef broth: Forms the savory base.
½ cup dry red wine (or water): Adds depth and acidity.
½ cup frozen peas: Brings pops of sweetness.
2 tablespoons Worcestershire sauce: Enhances umami.
4 thyme sprigs: Adds herbal warmth.
2 dried bay leaves: Contributes savory notes.

For the Topping

Salt: Seasons the potatoes.
2 ½ pounds russet potatoes, peeled and cut into 1-inch cubes: Creates creamy mashed topping.
½ cup whole milk: Adds creaminess to the mash.
5 tablespoons salted butter, melted: Enhances richness.
¾ cup grated Parmesan (about 1 ½ ounces): Adds nutty, savory flavor.

Why These Ingredients Matter

Ground Beef: Provides a hearty, affordable base.
Vegetables: Onion, celery, carrots, and peas add texture and balance.
Gravy: Tomato paste, broth, wine, and Worcestershire create a thick, flavorful sauce.
Mashed Potatoes: Russet potatoes and Parmesan form a creamy, golden topping.

Substitutions and Variations

Ground Beef: Swap with ground turkey, chicken, or plant-based meat for vegan.
Red Wine: Replace with beef broth, water, or non-alcoholic red wine.
Peas: Use frozen green beans, corn, or diced zucchini.
Flour: Substitute with gluten-free flour or 2 tablespoons cornstarch for gluten-free.
Russet Potatoes: Swap with Yukon Gold or sweet potatoes for a sweeter topping.
Parmesan: Replace with cheddar, Pecorino Romano, or omit for vegan (use nutritional yeast).
Milk: Use heavy cream for richer mash or plant-based milk for vegan.
Vegan Option: Use plant-based meat, vegan butter, plant-based milk, and nutritional yeast.
Gluten-Free: Use gluten-free flour and ensure Worcestershire sauce is gluten-free.
Flavor Variations:
- Shepherd’s Pie Twist: Use ground lamb instead of beef.
- Spicy Cottage Pie: Add ½ teaspoon red pepper flakes with the garlic.
- Mushroom Cottage Pie: Include 8 ounces sliced mushrooms with the vegetables.
- Cheesy Cottage Pie: Mix ½ cup shredded cheddar into the mashed potatoes.
- Sweet Potato Cottage Pie: Use sweet potatoes for a sweeter, vibrant topping.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 pounds ground beef, salt, pepper, 2 tablespoons butter, 1 onion, 2 celery stalks, 1 carrot, 3 garlic cloves, 2 tablespoons tomato paste, ¼ cup flour, 2 cups beef broth, ½ cup red wine, ½ cup peas, 2 tablespoons Worcestershire sauce, 4 thyme sprigs, 2 bay leaves, 2 ½ pounds russet potatoes, ½ cup milk, 5 tablespoons butter, ¾ cup Parmesan.
Dice onion, celery, and carrot; mince garlic; peel and cube potatoes.
Preheat oven to 350°F.

Tip: Prep vegetables while the oven heats to save time; cut potatoes uniformly for even cooking.

Step 2: Cook the Filling

In an ovenproof 12-inch skillet over medium heat, add 2 pounds ground beef and a large pinch of salt.
Cook, breaking up the meat, until slightly pink and just cooked through, 5-7 minutes.
Transfer beef to a bowl with a slotted spoon, leaving about 1 teaspoon fat in the skillet; discard excess fat.
Add 2 tablespoons butter, diced onion, celery, carrot, and a pinch of salt to the skillet.
Cook, stirring occasionally, until onion is translucent and carrot is tender, about 5 minutes.
Add minced garlic and 2 tablespoons tomato paste; stir for 1 minute.
Add ¼ cup flour; stir to incorporate.
Add 2 cups beef broth, ½ cup red wine, ½ cup frozen peas, 2 tablespoons Worcestershire sauce, 4 thyme sprigs, 1 teaspoon salt, 1 teaspoon pepper, and 2 bay leaves.
Stir, bring to a simmer, and cook until thickened like gravy, 7-10 minutes.
Remove bay leaves and thyme sprigs; stir in cooked beef. Remove from heat and set aside to cool slightly.

Tip: Stir frequently to prevent sticking; taste and adjust seasoning before adding beef back.

Step 3: Make the Mashed Potato Topping

In a large saucepan, bring 4 quarts water and 2 tablespoons salt to a boil.
Add 2 ½ pounds cubed russet potatoes; cook until knife-tender, about 15 minutes.
Drain potatoes and return to the saucepan.
Add ½ cup whole milk, 4 tablespoons melted butter, and ½ cup grated Parmesan.
Mash with a potato masher until creamy but not over-mashed; taste and add salt if needed.

Tip: Avoid over-mashing to keep potatoes light; warm milk slightly for smoother blending.

Step 4: Assemble and Bake

Dollop mashed potatoes over the beef mixture in the skillet; carefully spread to cover completely, reaching the edges.
Drizzle 1 tablespoon melted butter over the top; sprinkle with remaining ¼ cup Parmesan.
Bake at 350°F until golden and bubbly, about 30 minutes.
Let stand for 10 minutes before serving.

Tip: Spread potatoes gently to avoid mixing with filling; use a fork to create ridges for extra browning.

Step 5: Serve

Serve hot, scooping about 1-1 ½ cups per serving for 6-8 portions.
Pair with a side salad, green beans, or holiday dishes like roasted broccoli or French lentil salad.

Tip: Let the pie rest to set the layers; serve with extra Worcestershire sauce for umami lovers