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Grandma's Cottage Pie

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Servings: 4

Ingredients

  • 12 oz. ground beef (20% fat)
  • 2 medium carrots, peeled, cut into small dice (about 1 cup)
  • 1 small onion, cut into small dice (about 1/2 cup)
  • 2 garlic cloves, finely chopped
  • 2 tsp. chopped fresh thyme leaves, divided
  • 2 tbs. tomato paste
  • 1 tbs. Winn-Dixie all-purpose flour
  • 1 1/2 cups beef broth
  • 2 tsp. Worcestershire sauce
  • 1 lb. Yukon gold potatoes, peeled, cut into 2-inch pieces
  • 3/4 cup whole milk, warm
  • 3 tbs. melted butter, divided

Instructions

  1. To make the beef filling: Heat a large heavy skillet over high heat. Add beef and cook, stirring to break it up into pieces, for about 4 minutes, or until cooked and beginning to brown. Pour off all but 1 tbs. of pan drippings. Add carrots, onion, garlic, and 1 tsp. of thyme. Cook, stirring often, for about 6 minutes, or until vegetables are tender. Stir in tomato paste, and then flour and cook for 1 minute. Add broth and Worcestershire sauce and simmer for about 6 minutes, or until vegetables are completely tender and sauce has reduced and is just coating vegetables. Season with salt and pepper. Transfer to a 9-inch-diameter pie dish.
  2. Meanwhile, to cook the potatoes and finish the dish: Place potatoes in a large saucepan and add enough cold salted water to cover them by 1 inch. Bring water to a simmer over high heat, then reduce heat to medium and simmer for 15 to 20 minutes, or until potatoes are tender.
  3. Drain potatoes in a strainer and set strainer over hot saucepan to evaporate excess steam. Return potatoes to saucepan and mash potatoes. Stir in milk, 2 1/2 tbs. of butter, and remaining 1 tsp. of thyme to form a creamy consistency. Season with salt and pepper.
  4. Preheat broiler. Spread mashed potatoes over beef filling. Brush potatoes with remaining 1/2 tbs. of butter. Broil for about 6 minutes, or until top is crispy and golden.

Notes

Beef filling can be made up to 1 day ahead, covered and refrigerated. Reheat, adding more broth or water to moisten as needed, before topping with potatoes.