Lead image for recipe Cottage Pie

Cottage Pie

Ground beef and veggies in gravy baked with mashed potatoes on top

This recipe works best cooked in a 12 inch cast iron skillet. If that is not available another oven safe skillet can be used, or transfer from skillet to an oven safe dish before topping with potatoes.

A lot of instructions in this recipe are not exact, so taste frequently.

Pairs well with a hearty bread and the rest of the red wine not used in the recipe.

The Bachan’s sauce can be substituted for Worcestershire sauce if needed. The idea to use Bachan’s Japanese barbecue sauce instead of the more traditional Worcestershire sauce comes from Bachan’s recipe. I also took inspiration from Tastes Better From Scratch for instructions on how to make a traditional cottage pie.

  • Yield
    6 servings
  • Prep Time
    PT15M
  • Cook Time
    PT1H
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Required Equipment

Equipment icon Cast-Iron Skillet Equipment icon Stovetop Equipment icon Oven

Ingredients

  • Meat
    • 1 pound of high fat ground beef 0
  • Produce
    • 1 yellow onion 0
    • 3 ribs of celery 0
    • 2 large carrots 0
    • 4 cloves garlic 0
    • 2 & 1/2 pounds of russet potatoes (about 4 large potatoes) 0
    • Green onion for topping 0
  • Eggs & Dairy
    • 1/2 cup sour cream 0
    • 4 tablespoons unsalted butter at room temperature 0
  • Pantry
    • Bachan’s Japanese Barbecue Sauce 0
    • Can of fried onions for topping 0
    • 2 cups beef broth 0
    • 2 tablespoons tomato paste 0
  • Freezer
    • Frozen corn 0
    • Frozen peas 0
  • Alcohol
    • 1/4 cup of red wine 0
  • Spices & Seasonings
    • Dried thyme
    • Dried rosemary
  • Staples
    • 2 tablespoons water
    • All-purpose flour 0
    • 1/2 teaspoon baking soda
    • Salt
    • Pepper

Prepare Mashed Potatoes

  • Boil Water
    Boil salted water in a large pot.
    • Boil Potatoes
      Peel and cut potatoes into small even pieces and add to boiling water.
      • 2 & 1/2 pounds of russet potatoes (about 4 large potatoes)

    Preparation

    • Combine Baking Soda and Beef
      Mix baking soda and salt into water. Pour over ground beef and mix.
      • 1 pound of high fat ground beef
      • 1 teaspoon salt
      • 2 tablespoons water
      • 1/2 teaspoon baking soda
    • Dice the Vegetables
      Dice the onion and celery. Peel and dice the carrots.
      • 1 yellow onion
      • 3 ribs of celery
      • 2 large carrots
    • Prepare Garnish
      Thinly slice the green onions.
      • Green onion for topping
    • Mince the Garlic
      Mince or press the garlic.
      • 4 cloves garlic
    • Preheat the Oven
      Set a rack near the top of the oven. Preheat to 350°F.
      • Drain Potatoes
        Drain potatoes when soft and ready to mash. Set aside in pot.

        Cook Beef & Vegetables

        • Brown Beef
          Brown beef in an oven safe skillet. Remove from pan when done and set aside keeping fat in pan.
          • Cook Vegetables
            Add onions, carrots, and celery and cook until softened. Add garlic and cook 1 to 2 minutes until fragrant.

            Make Gravy

            • Cook Tomato Paste
              Add tomato paste and cook until darkened.
              • 2 tablespoons tomato paste
              Completed recipe step
            • Deglaze
              Deglaze with wine.
              • 1/4 cup of red wine
            • Simmer
              Add in broth and cooked beef. Lower heat to maintain a gentle simmer.
              • 2 cups beef broth
            • Thicken Gravy
              Add flour a bit at a time to thicken. Keep in mind it will continue to thicken as it simmers. Should be about 1/4 cup of flour added. Simmer until gravy is thick.
              • All-purpose flour
              Completed recipe step
            • Add Sauce
              Add in about 4 tablespoons of the Bachan’s barbecue sauce until desired sweetness and taste is reached.
              • Bachan’s Japanese Barbecue Sauce
            • Season
              Stir in rosemary and thyme to taste. Add extra salt if needed keeping in mind the Bachan’s sauce is very salty.
              • Dried thyme
              • Dried rosemary
              • Salt

            Make the Pie

            • Add Frozen Vegetables
              Add in frozen peas and corn until desired ratio.
              • Frozen corn
              • Frozen peas
              Completed recipe step
            • Mash Potatoes
              Mash potatoes with sour cream and butter. Gently warm if needed to melt in butter. Add salt and pepper to taste.
              • 1/2 cup sour cream
              • 4 tablespoons unsalted butter at room temperature
              • Salt
              • Pepper
            • Top With Potatoes
              Remove skillet from heat. Put mashed potatoes into a piping bag with a wide star tip and pipe over the pie to the edges.
                Completed recipe step
              • Bake
                Bake for 30 minutes. Turn on broiler if potatoes need more browning.
                  Completed recipe step

                Serve

                • Garnish & Serve
                  Let cool for a few minutes before serving. Top with green onions and fried onions.
                  • Green onion for topping
                  • Can of fried onions for topping