Pie, also known as Cottage Pie

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Ingredients

  • 1 lb (450 g) ground beef (or lamb for shepherd’s pie)
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup peas (fresh or frozen)
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme (or fresh)
  • Salt and pepper, to taste
  • 3 tbsp olive oil or butter

For the mashed potato topping:

  • 2 lbs (900 g) potatoes, peeled and chopped
  • 4 tbsp butter
  • ½ cup milk or cream
  • Salt and pepper, to taste
  • ½ cup shredded cheddar cheese (optional)

Instructions

  1. Make the mashed potatoes:
    • Boil potatoes in salted water until tender (about 15–20 minutes).
    • Drain, mash with butter, milk, salt, and pepper until smooth. Set aside.
  2. Cook the filling:
    • Heat oil/butter in a large skillet over medium heat.
    • Add onions, carrots, and celery; cook until softened.
    • Stir in garlic and cook 1 minute.
    • Add ground beef, cook until browned, breaking up lumps.
    • Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
    • Pour in beef broth and simmer until slightly thickened.
    • Add peas last and mix through.
  3. Assemble the pie:
    • Preheat oven to 375°F (190°C).
    • Spread the meat mixture evenly in a baking dish.
    • Top with mashed potatoes, spreading evenly with a fork to create ridges.
    • Sprinkle with cheese if using.
  4. Bake:
    • Bake for 25–30 minutes until golden on top.
    • Let rest 5 minutes before serving.

Would you like me to also give you a quick version with fewer ingredients (a shortcut Cottage Pie), or do you prefer the traditional full recipe style?

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