057 / 100 · Fish, Pork, and Sunday Suppers

Beef and Mushroom Cottage Pie

6 portions Active 35 min Total 1 hr 25 min

Mushrooms make a beef cottage pie feel fuller and more savory without relying on a strong spice mix. They are chopped small enough to blend with the ground beef, while carrot and onion give the filling a familiar sweetness. A layer of buttery mashed potato seals in the sauce and browns in soft ridges. The important detail is the consistency of the filling: it should be moist but thick enough to support the potatoes. A few minutes of simmering before assembly prevent a watery layer underneath the mash.

Jump to the ingredients

Golden-ridged cottage pie with beef, mushroom, and carrot filling visible at one corner.

Let the mushrooms lose their water

Chopped mushrooms can seem to fill the pan at first, then shrink considerably. Cook them with the onion and carrot until most of the released liquid has evaporated. Only then add the beef. This gives the filling a deeper flavor and makes it easier to judge how much stock the sauce needs. Break up the meat with a spoon so there are no large, dense clumps.

Make a potato lid with ridges

Drain the cooked potatoes thoroughly and let steam escape for a minute before mashing. Excess water makes the topping difficult to spread and less likely to brown. Drop the mash around the perimeter first, where it can rest on the dish, then fill the center. A fork draws shallow ridges across the top. Those raised lines catch the oven heat and become the golden part everyone notices at the table.

Ingredients

  • 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 1/4 teaspoons kosher salt, divided
  • 3 tablespoons unsalted butter
  • 1/3 cup (80 ml) whole milk, warmed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots (about 6 oz / 170 g), finely diced
  • 8 oz (225 g) cremini mushrooms, finely chopped
  • 1 lb (450 g) lean ground beef
  • 1 tablespoon plain tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup (240 ml) low-sodium beef stock, explicitly without chili or pepper
  • 1 teaspoon dried thyme

Set out

Large saucepan, Potato masher, Large deep skillet, 2 1/2-quart baking dish, Instant-read thermometer

Allergens

Milk, wheat. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Cover the potatoes with cold water in the saucepan and add 1/2 teaspoon salt. Bring to a boil, then simmer for 15–18 minutes until very tender. Drain well, steam-dry for 1 minute, and mash with the butter and warm milk.
  2. Meanwhile, heat the oil in the skillet over medium heat. Add the onion, carrots, and mushrooms. Cook for 10–12 minutes, stirring, until softened and most mushroom liquid has evaporated.
  3. Add the beef and remaining 3/4 teaspoon salt. Cook for 6–8 minutes, breaking up the meat, until it reaches 160°F (71°C).
  4. Stir in the tomato paste, flour, and thyme for 1 minute. Add the stock and simmer for 5 minutes, until the mixture is thick but still moist. Transfer to the baking dish.
  5. Spoon the mash around the edges, then over the center. Spread gently and draw ridges with a fork. Bake for 20–25 minutes until the filling bubbles and the potato ridges are golden.
  6. Rest for 5 minutes before dividing into six portions.

A useful detail

If the beef releases a large amount of fat, spoon off the excess before adding the flour, leaving about 1 tablespoon in the pan.

Make it your own

  • Use white mushrooms instead of cremini.
  • Add 1/2 cup frozen peas with the stock for a more colorful filling.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat the center of each portion to 165°F (74°C).