Hearty Cottage Pie with Creamy Potato Topping

• Garlic3 cloves garlic, minced
• Olive oil1 tbsp olive oil
• Milk100 ml milk
• Potato1 kg potatoes
• Carrot2 medium carrots
• Tomato paste2 tbsp tomato paste
• Thyme1 tsp dried thyme
• Onion1 large onion
• Butter50g butter
• Ground beef500g ground beef
• Beef stock250 ml beef stock
• Worcestershire sauce1 tbsp Worcestershire sauce
• Parmesan50g grated Parmesan cheese
• Celery2 celery stalks
• Salt1 tsp salt
• Pepper1/2 tsp black pepper

How to Make It

• 1

  Prepare the Vegetable Base: Heat 2 tablespoons of olive oil in a large, heavy-bottomed oven-safe pan or Dutch oven over medium-high heat. Add 1 large chopped onion, 2 medium carrots (peeled and diced), and 2 stalks of celery (diced). Sauté for 8-10 minutes until the vegetables have softened and taken on a slight color. Add 2 cloves of minced garlic and 1 tablespoon of fresh thyme leaves, cooking for another minute until fragrant.

• 2

  Cook the Beef Mince: Add 750g of high-quality ground beef to the pan with the vegetables. Break up the beef with a spoon and cook until it is completely browned, about 10-12 minutes. Drain off any excess fat from the pan. Stir in 2 tablespoons of tomato paste and cook for 2 minutes, allowing it to caramelize slightly.

• 3

  Deglaze and Simmer: Pour in 500ml of hot beef stock and 1 tablespoon of Worcestershire sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for at least 20-25 minutes, allowing the flavors to meld and deepen. Season the mince generously with sea salt and freshly ground black pepper to taste. The sauce should be rich and slightly thickened.

• 4

  Prepare the Mashed Potatoes: While the mince simmers, peel and cut 1 kg of starchy potatoes (like Maris Piper or Russet) into even chunks. Place them in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly and return the potatoes to the hot pot. Mash them until smooth, then incorporate 100g unsalted butter and 150ml warm full-fat milk until creamy and luxurious. Season with salt and white pepper. For an extra touch of richness, stir in 50g grated Parmesan cheese (optional).

• 5

  Assemble the Pie: Preheat your oven to 190°C (fan-assisted) or 210°C (conventional). Spoon the hot beef mince mixture evenly into an oven-safe pie dish or the Dutch oven if using. Carefully spread the creamy mashed potatoes over the beef mince, ensuring it covers the entire surface right to the edges. You can create decorative peaks with a fork or the back of a spoon for a rustic, inviting finish.

• 6

  Bake to Perfection: Place the Cottage Pie in the preheated oven. Bake for 25-30 minutes, or until the potato topping is gloriously golden brown and the filling is bubbling hot around the edges. If desired, you can place it under a hot grill (broiler) for the last 5 minutes to achieve an extra crispy, deeply browned crust. Remove from the oven and let it rest for 10-15 minutes before serving. This resting period allows the filling to settle, making it easier to serve and preventing it from being too runny.