Traditional Cottage Pie

A base of ground beef bound in a rich brown gravy, topped with creamy mashed potatoes. The top gratinates in the oven to form a crispy, golden crust.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 861
• Protein: 54 g
• Carbs: 50 g
• Fat: 43 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 800 g Potato ( peeled )
• 1 piece Yellow onion ( finely diced )
• 2 piece Carrot ( finely diced )
• 1 piece Apium graveolens ( finely diced )
• 2 piece Garlic ( minced )
• 2 tbsp Wheat flour
• 100 ml Red wine
• 1 tbsp Tomato caviar
• 100 g Green peas
• 50 g Minimum butter sweet
• 100 ml Whole milk
• 100 g Cheddar cheese ( grated )
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 1 pinch Nutmeg
• 300 ml Beef stock ( prepared )
• 1 tbsp Worcestershire sauce

Instructions

1. Aromatic base preparation

   Dice the onion, carrots, and celery into small, even pieces. Finely mince the garlic. Sauté the vegetables in a pan with a drizzle of oil until tender and translucent.

2. Browning the meat

   Add the ground beef. Increase the heat to brown the meat well. It should be brown, not grey; the Maillard reaction provides all the flavor. Break up the meat with a spatula.

3. Binding and deglazing

   Dust with flour and stir to coat the meat. Add the tomato paste. Deglaze with red wine, scraping the bottom of the pan to release the juices. Let reduce by half.

4. Simmering the base

   Pour in the beef broth and Worcestershire sauce. Add the thyme and bay leaf. Simmer over low heat until the sauce is thick and coats the back of a spoon. Stir in the peas at the end of cooking.

5. Making the mash

   Cook the potatoes in salted water. Pass them through a potato ricer. Mix in the butter and warm milk to achieve a firm but creamy texture. Season with salt, pepper, and nutmeg.

6. Assembly and browning

   Spread the meat in a baking dish. Cover with the mashed potatoes. Use a fork to create ridges for extra crispiness. Sprinkle with grated cheddar. Bake at 200°C until the top is golden brown.

Chef's tips

• Do not overwork the mash to prevent it from becoming gluey.
• Let the dish rest for 10 minutes after baking to allow the layers to set.
• The beef must be well seared at the start to develop deep pan juices.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven at 160°C to maintain the crispy crust.