Classic Cottage Pie with Peas

Foodedo recipe

Classic Cottage Pie with Peas

105 min · 

A comforting British bake of rich minced beef and vegetables in gravy, topped with fluffy mashed potato and served with peas.

Ingredients

18 items

  • 1.2 kgfloury potatoessuch as Maris Piper or King Edward, peeled and cut into 3 cm chunks
  • 50 gunsalted butter
  • 100 mlwhole milkwarm if possible
  • 1 tbspsunflower oil
  • 500 gbeef mince10–15% fat
  • 1onionlarge, finely diced
  • 2carrotsmedium, peeled and finely diced
  • 2 sticksceleryfinely diced
  • 2garliccrushed or finely grated
  • 2 tbsptomato purée
  • 1 tbspplain flour
  • 400 mlbeef stockmade with 1 stock cube or stock pot
  • 2 tspWorcestershire sauce
  • 1 tspdried thyme
  • 1bay leaf
  • 250 gfrozen peasto serve
  • to tastefine salt
  • to tasteblack pepperfreshly ground if possible
Recipe notes (3)
  1. Note: A floury potato gives the lightest mash; if your mash seems stiff, beat in an extra splash of milk.
  2. Note: You can assemble the pie up to 1 day ahead and chill it. Bake from cold until piping hot all the way through; it will usually need 40–45 minutes and must still reach the stated safe probe temperature in the centre.
  3. Note: If the potatoes finish a few minutes before the filling, drain them well and leave them in the colander briefly rather than sitting in the cooking water, then steam-dry and mash just before topping the pie.

Method

10 steps

  1. Step 1. Heat the sunflower oil in a large frying pan or 28 cm sauté pan over medium-high heat. Keep the raw beef separate from other ingredients until needed. Add the beef with a light seasoning of salt and black pepper, spread it out, and cook for 8–10 minutes, breaking it up with a spoon and letting it brown properly until most of the moisture has evaporated. Wash your hands and any board, bowl or utensils that touched the raw beef before using them again.

  2. Step 2. Add the onion, carrots and celery to the beef with a small pinch of salt. Reduce the heat to medium and cook for 8–10 minutes, stirring now and then, until the vegetables have softened and the onion looks translucent. Stir in the garlic and cook for 1 minute more.

  3. Step 3. Stir in the tomato purée and plain flour and cook for 1 minute, stirring well. Gradually pour in the beef stock, stirring to avoid lumps, then add the Worcestershire sauce, dried thyme and bay leaf. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the gravy has thickened and a spoon dragged across the base leaves a brief trail.

  4. Step 4. While the filling simmers, put the potatoes in a large saucepan, cover with cold water, add a good pinch of salt, bring to the boil and simmer for 18–20 minutes until very tender when pierced with a knife.

  5. Step 5. During the last 10 minutes of the filling simmering, preheat the oven to 200°C. When the filling is ready, remove the bay leaf, season to taste with salt and black pepper, then transfer the beef mixture to a medium baking dish, about 20 x 28 cm, and spread it into an even layer.

  6. Step 6. Drain the potatoes well and return them to the hot pan over a low heat for 1 minute to steam off excess water. Add the butter and milk, then mash until smooth and fluffy. Season to taste with salt and black pepper.

  7. Step 7. Spoon the mash over the beef filling, starting around the edges to seal it in, then spread it across the top. Rough up the surface with a fork so it browns nicely.

  8. Step 8. Bake for 25–30 minutes until the top is lightly golden and the filling is bubbling around the edges. Check the centre of the pie with a clean food probe; it should reach 75°C for 30 seconds, or 70°C for 2 minutes.

  9. Step 9. Near the end of the baking time, cook the peas in boiling water for 3–4 minutes until hot and tender, then drain.

  10. Step 10. Rest the cottage pie for 10 minutes so it slices more neatly, then serve with the peas alongside.