Everyday Kitchen

British/Irish · Dinner

Beef Cottage Pie

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef Cottage Pie is a British/Irish dish. Reduce the beef sauce so the potato topping stays above it.

Prep
30 min
Cook
65 min
Rest, soak, marinate or chill
10 min
Total
105 min
Servings
6
Difficulty
Easy
Cuisine
British/Irish
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Cottage Pie. The photograph includes separate side vegetables not included in this draft.
The photograph includes separate side vegetables not included in this draft. Representative photograph of Beef Cottage Pie. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Mash

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Filling · About 20 min

  1. Brown beef and onion in oil from 30 ml neutral oil, 700 g minced beef, 200 g onion, chopped, 200 g carrots, diced, 30 g tomato paste, 30 g plain flour, 500 ml beef stock, 1 tsp thyme, ¾ tsp salt 10 minutes. Add carrots, paste and flour, then stock and seasoning; simmer 20 minutes.

Mash · About 20 min

  1. Boil potatoes from 1200 g potatoes, peeled and cubed, 2000 ml water, 80 g butter, 150 ml milk, ½ tsp salt in water 20 minutes, drain and mash with butter, milk and salt.

Bake · About 30 min

  1. Spread filling in a dish, top with mash and bake at 200°C / 400°F for 25–30 minutes until centre reaches 74°C / 165°F. Rest 10 minutes.

    Check: Look for this result: centre reaches 74°C / 165°F.

Tips

  • Reduce the beef sauce so the potato topping stays above it.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use peas instead of some carrots.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Cottage Pie one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Cottage Pie?

Reduce the beef sauce so the potato topping stays above it.

What can I substitute in Beef Cottage Pie?

Use peas instead of some carrots.

Can I prepare Beef Cottage Pie ahead?

Prepare the measured ingredients for Beef Cottage Pie one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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