The traditional version with a mashed potato top. Unlike the cornbread variant, this one freezes and reheats fully assembled, which makes it a workhorse for the foil-pan system. (Cottage pie is beef; shepherd's pie is lamb.)
Ingredients
Filling
- 1½ lb ground beef
- 1 onion, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp flour
- 1 cup beef broth
- 1 cup frozen peas
- 1 tsp dried thyme, salt, and pepper
Mashed potato top
- 2 lb potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup milk or cream
- ½ cup shredded cheddar (optional)
- Salt
Instructions
- Boil the potatoes in salted water until fork-tender, ~15 minutes. Drain and mash with the butter, milk, and salt until smooth. Set aside.
- Preheat oven to 400°F. Brown the beef with the onion, carrot, and garlic until softened. Drain.
- Stir in the tomato paste and cook 1 minute, add the flour and stir, then add the Worcestershire, broth, thyme, salt, and pepper. Simmer until thick, 5 minutes. Stir in the peas.
- Spread the filling into two 8" foil pans. Spread or pipe the mashed potato over the top, then scatter cheddar over if using. Rough up the surface with a fork so the peaks brown.
- Bake 25–30 minutes until bubbling, then broil 2–3 minutes to brown the top.
Make-Ahead & Storage
Assemble fully, cool, cover, and freeze up to 3 months. Bake from frozen at 375°F for ~60 minutes, then broil to brown. From the fridge, ~30 minutes plus a broil. Reheat single portions in the toaster oven at 350°F for ~20 minutes.
Notes
Swap the mash for a sweet-potato top, or mix in roasted garlic. A splash of red wine in the filling adds depth. Ground pork or a beef-pork blend works in place of all beef.