Classic Spiced-Up Cottage Pie
There is something fundamentally restorative about a Spiced-Up Cottage Pie baking in the oven on a cold, damp evening. While a traditional pie is pure comfort, adding a touch of heat and depth to the meat base transforms this kitchen staple into a vibrant, modern masterpiece.
Ingredients
- 1.5 lbs lean ground beef
- 2 lbs Yukon Gold potatoes peeled and cubed
- 2 large carrots diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1.5 cups beef broth
- 1 tsp smoked paprika
- ½ tsp red pepper flakes optional for heat
- 4 tbsp butter
- ¼ cup whole milk
- Salt and black pepper to taste
- Fresh thyme and parsley for garnish
Instructions
- Boil the potatoes in salted water until tender (about 15 minutes). Drain and mash with butter, milk, salt, and pepper until smooth. Set aside.
- Preheat your oven to 400°F.
- In a large skillet, brown the beef over medium-high heat. Drain excess grease.
- Add onions and carrots, sautéing for 5–7 minutes until softened. Stir in the garlic, paprika, and red pepper flakes, cooking for 1 minute.
- Stir in the tomato paste, followed by the beef broth. Simmer for 10 minutes until the sauce has thickened.
- Transfer the meat mixture to a baking dish (or leave in the oven-safe skillet).
- Spread the mashed potatoes evenly over the top. Use a fork to create ridges across the surface.
- Bake for 20–25 minutes until the topping is golden-brown and the filling is bubbling.
- Garnish with fresh herbs and let rest for 5 minutes before serving.