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Cottage Pie

A rich and savory Cottage Pie made with ground beef simmered in a flavorful gravy, topped with creamy roasted-garlic mashed potatoes, and baked until golden with crispy fork ridges. Classic comfort food that’s hearty, satisfying, and perfect for family dinner.
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Cottage Pie
Prep Time:25 minutes
Cook Time:50 minutes
Total Time:1 hour 15 minutes

Ingredients

For the Filling

  • 1 tablespoon avocado oil
  • 2 garlic cloves minced
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • 1 carrot finely chopped
  • 1½ pounds ground beef
  • ¼ cup all-purpose flour
  • ¼ cup tomato paste
  • 2 cups water
  • 2 teaspoons Better Than Bouillon Roasted Beef Base
  • ½ cup red wine or substitute additional water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Mashed Potatoes

  • 2½ pounds russet potatoes peeled and cut into 1-inch cubes
  • ½ cup whole milk
  • 2 tablespoons unsalted butter
  • ¼ teaspoon Better Than Bouillon Roasted Garlic Base

Instructions

Make the Filling

  • Heat a large skillet over medium heat with avocado oil. Add onion, carrot, and celery, cooking until softened, about 3–4 minutes. Stir in garlic and cook 30 seconds.
  • Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
  • Sprinkle flour over the beef mixture and stir to coat. Cook 1–2 minutes.
  • Stir in tomato paste and cook for 1 minute. Slowly add water, then mix in Better Than Bouillon Roasted Beef Base, red wine, Worcestershire sauce, brown sugar, thyme, bay leaves, salt, and pepper.
  • Simmer 20–30 minutes, stirring occasionally, until thickened. Remove bay leaves before assembling.
  • Let the filling cool slightly before topping with potatoes to prevent sinking.

Make the Mashed Potatoes

  • Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, 15–20 minutes. Drain well.
  • In a small saucepan, warm milk and butter. Stir in Better Than Bouillon Roasted Garlic Base until dissolved.
  • Mash potatoes and add the milk mixture until smooth and creamy. Adjust consistency with extra milk if needed.

Assemble and Bake

  • Preheat the oven to 375°F.
  • Spread the beef filling evenly in a baking dish. Top with mashed potatoes, smoothing with a spatula.
  • Use a fork to create ridges across the top for extra crispiness.
  • Bake uncovered 25–30 minutes, until the top is golden and the filling is bubbling.
  • Rest for several minutes before serving.

Notes

1. Don’t skip the simmer.
Letting the beef mixture simmer the full 20–30 minutes is what thickens the gravy and deepens the flavor. If it looks slightly thick in the skillet, it’ll be perfect after baking.
2. Let the filling cool slightly before topping.
If the filling is too hot, the mashed potatoes can sink into it. Giving it a few minutes to cool keeps the layers clean and defined.
3. Start potatoes in cold water.
This helps them cook evenly and prevents the outside from getting mushy before the inside is tender.
4. Drain the potatoes well.
Excess water = loose mashed potatoes. Let them steam off for a minute in the colander before mashing.
5. Taste before assembling.
Before you top with potatoes, taste the beef mixture. Adjust salt if needed. Once it’s baked, you can’t really fix it.
6. Remove the bay leaves.
Seems obvious… but someone will forget. Always check.
7. Want extra golden ridges?
If you want deeper browning on those fork ridges, you can broil for 2–3 minutes at the end. Watch it closely.

Make-Ahead Tip

Assemble the pie completely, cover tightly, and refrigerate up to 24 hours before baking. You may need to add 5–10 extra minutes to the bake time if starting cold.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat in the oven for best texture.
Servings: 4