Cottage Pie

Cottage Pie Recipe

Let raindrops splatter the windows; inside, all is well with our nourishing Cottage Pie, which shelters a hearty beef filling beneath creamy mashed Yukon Gold potatoes.

Cottage Pie
Makes 8 to 10 servings
  • Filling:
  • 2 pounds ground beef
  • 2½ teaspoons kosher salt, divided
  • 1 cup (¼-inch) chopped yellow onion
  • ½ cup (¼-inch) chopped peeled carrot
  • ½ cup (¼-inch chopped celery
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • Topping:
  • 2½ pounds Yukon Gold potatoes, peeled and chopped into 1-inch cubes
  • 4 teaspoons kosher salt, divided
  • ¾ cup unsalted butter, cubed and softened
  • 1 clove garlic, grated
  • 2 large egg yolks
  • ¾ cup beef stock
  • 2½ tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon stone-ground Dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh chives
  • ½ teaspoon ground black pepper
  • ½ cup frozen yellow corn, thawed
  • ½ cup frozen peas, thawed
  1. Preheat oven to 425°.
  2. For filling: Heat a large Dutch oven over medium-high heat. Add half of ground beef and ½ teaspoon salt; reduce heat to medium and cook, stirring occasionally, until meat is browned and no longer pink, 3 to 4 minutes. Transfer browned beef to a large fine-mesh sieve placed over a large bowl, and let drain. Repeat with ½ teaspoon salt and remaining beef.
  3. Return 2 tablespoons drippings to pan; discard remaining drippings. Add onion, carrot, celery, and garlic; cook over medium heat, stirring often, until onion mixture is slightly softened, 5 to 7 minutes.
  4. Return drained beef to pan. Stir in flour; cook over medium heat, stirring often, for 1 minute. Add stock, Worcestershire, tomato paste, mustard, rosemary, chives, pepper, and remaining 1½ teaspoons salt, stirring until well combined. Bring stock mixture to a boil over medium-high heat; reduce heat to medium-low. Cook, stirring occasionally, until stock mixture is thickened and coats beef mixture, 2 to 3 minutes. Stir in corn and peas. Remove from heat; keep warm.
  5. For topping: In a large saucepan, combine potatoes and 1½ teaspoons salt; add enough cold water to cover potatoes by 1 inch. Bring to a boil over high heat; decrease heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes.
  6. Drain potatoes; return to pan and cook over medium-low heat for 2 minutes, stirring frequently.
  7. Add softened butter, garlic, and remaining 2½ teaspoons salt; using a potato masher, mash potatoes until butter is melted and mixture is mostly smooth (some very small chunks of potato can remain). Stir in egg yolks until combined; do not over mix. Transfer 1½ cups potato mixture into a piping bag; cut a ½-inch hole in tip.
  8. Spoon beef mixture into a 1.5-quart baking dish placed over a rimmed baking sheet. Pipe potato mixture over top of beef mixture until completely covered; using a small offset spatula, gently smooth into an even layer all the way to edges of baking dish. Spoon remaining potato mixture into a piping bag fitted with a ½-inch open star tip*; pipe over top as desired.
  9. Bake until potatoes are golden brown and filling is bubbly, 35 to 40 minutes. Let stand on a wire rack for 20 minutes before serving. Garnish with chives, if desired.
*We used an Ateco 827 decorating tip.


To see more deliciousness from “Comforts from the Cottage Table,” see the September 2021 issue, available at

September 2021 issue

Previous articleMiniature Strawberry Pies
Next articleWelsh Cakes


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.