Simple Cottage Pie

Cottage pie is one of those dependable dinners that feels like it takes more effort than it actually does. A warm, savory meat filling, a thick layer of mashed potatoes, and a little cheese on top, baked until golden. That’s the whole idea. This version stays mild and family-friendly, the kind of meal that works on a regular weekday, and also holds up when you want something comforting on the table.

It’s also a great prep-ahead dish. You can make the filling and mash earlier in the day, assemble it, and bake when you’re ready.

Ingredients

For the filling

• 500 g ground beef (or a mix of beef and lamb)

• 1 onion, finely chopped

• 2 carrots, grated

• 2 garlic cloves, minced

• 200 g tomato purée

• 1 tablespoon tomato paste

• 200 ml beef stock, vegetable stock or hot water

• 1/2 cup frozen peas

• Salt and black pepper

• Olive oil

For the topping

• 5 medium potatoes, peeled and chopped

• 2 tablespoons butter

• 1/4 cup milk

• Salt

• 1/2 cup grated mozzarella

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Instructions

Make the filling

Warm a splash of olive oil in a pan over medium heat. Add the onion, carrots, and garlic and cook until softened. Add the ground meat and cook until browned, breaking it up as it cooks. Stir in the tomato paste and tomato purée. Pour in the stock or hot water and let the mixture simmer until thickened, about 10 to 15 minutes. Stir in the peas, season with salt and black pepper, then take off the heat.

Make the mashed potatoes

Boil the potatoes in salted water until tender. Drain well and mash with butter, milk, and a pinch of salt until smooth and creamy.

Assemble and bake

Heat the oven to 200°C. Spread the meat filling into a baking dish. Spoon the mashed potatoes over the top and smooth them out. Sprinkle with mozzarella. Bake for 20 to 25 minutes, until the top is golden and bubbling. Let it rest for a few minutes before serving.

Serve

This is good on its own or with a simple green salad. Steamed green beans or broccoli work well if you want something extra on the side.