Cottage Pie

Instructions

1. 1

   Prepare the Mashed Potato Topping

   • Place the cubed potatoes in a large pot. Cover with cold water by at least an inch and add 1 tbsp of salt. Bring to a boil over high heat.
   • Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
   • Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture, then turn off the heat.
   • Return the drained potatoes to the dry pot. Mash them until smooth using a potato masher or ricer.
   • Add 4 tbsp of the divided butter, the warmed milk, 0.75 tsp salt, and 0.25 tsp pepper. Gently mix until just combined.
   • Stir in the egg yolk for richness and color. Be careful not to overmix, as this can make the potatoes gummy. Set aside.
2. 2

   Cook the Beef Filling

   • While the potatoes are boiling, preheat your oven to 400°F (200°C).
   • In a large, deep, oven-safe skillet or Dutch oven, melt the remaining 2 tbsp of butter over medium-high heat.
   • Add the chopped onion and diced carrots. Sauté for 6-8 minutes, stirring occasionally, until softened and the onion is translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the ground beef to the skillet. Use a wooden spoon to break it apart. Cook until browned all over, about 5-7 minutes. Carefully drain off any excess fat.
   • Sprinkle the all-purpose flour over the beef and stir continuously for 1 minute to cook out the raw flour taste.
   • Stir in the tomato paste until well combined, then gradually pour in the beef broth and Worcestershire sauce, stirring to avoid lumps.
   • Add the dried thyme, 1 tsp salt, and 0.5 tsp pepper. Bring the mixture to a simmer.
   • Reduce the heat to medium-low and let it gently simmer for 5-10 minutes, stirring occasionally, until the gravy has thickened.
   • Remove the skillet from the heat and stir in the frozen peas.
3. 3

   Assemble and Bake the Pie

   • If your skillet is not oven-safe, transfer the beef filling to a 2-quart (approx. 9x9 inch) baking dish.
   • Carefully spoon the mashed potato topping over the beef filling. Spread it evenly to the edges of the dish to create a seal.
   • For a traditional look and crispy texture, use the tines of a fork to create ridges and swirls on the surface of the potatoes.
   • Place the dish on a baking sheet to catch any potential drips.
   • Bake for 20-25 minutes, or until the filling is bubbling at the edges and the potato topping is golden brown.
   • For a deeper brown crust, switch the oven to broil for the last 1-2 minutes, watching very closely to prevent burning.
4. 4

   Rest and Serve

   • Remove the Cottage Pie from the oven and let it rest for at least 10-15 minutes. This is crucial as it allows the filling to set, making it easier to slice and serve.
   • Garnish with fresh chopped parsley before serving.