Go Back
–+ servings
Cottage Pie

Irresistible Cottage Pie with Rich Ground Short Ribs

This Cottage Pie features a rich filling of ground short ribs, topped with creamy mashed potatoes, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: British, Irish
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 Tbsp Olive Oil Used for sautéing vegetables; feel free to substitute any neutral cooking oil.
  • 2 pieces Leeks Adds a sweet, mild onion flavor; make sure they're thoroughly washed.
  • 2 pieces Carrots Provides sweetness and vibrant color; can substitute with frozen peas or corn.
  • 1.5 lbs Ground Beef Short Ribs The star of the show, delivering rich flavor; regular ground beef or lamb can be used.
  • 2 Tbsp Tomato Paste Enhances the meat mixture with depth.
  • 2 Tbsp Dijon Mustard Adds a delightful tanginess; yellow mustard can work in a pinch.
  • 1 Tbsp Worcestershire Sauce Imparts a wonderful umami richness to the filling.
  • 1 cup Beef Stock Forms the base of the gravy; bone broth is a great alternative.
  • Wondra Flour Optional, sprinkle for thickening if needed.
  • Salt and Fresh Cracked Black Pepper Essential for seasoning; adjust to taste.
For the Topping
  • 1.5 lbs Russet Potatoes Creates a smooth and fluffy topping.
  • 1/2 cup Buttermilk Adds creaminess to the mashed potatoes; substitute with milk or cream.
  • 4 Tbsp Unsalted Butter Divided for filling and mashed potatoes.
  • 1 cup Shredded Sharp Cheddar Cheese Melts beautifully into the topping; English cheddar is traditional.

Equipment

  • Large Skillet
  • pot for boiling potatoes
  • pie dish or oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather your equipment.
  2. In a skillet, heat 1 Tbsp of olive oil over medium heat. Add chopped leeks and diced carrots, sauté for about 5 minutes.
  3. In the same skillet, cook the ground beef short ribs over medium-high heat until browned and crumbly, about 7-10 minutes.
  4. Stir in tomato paste, mustard, and Worcestershire sauce. Add beef stock and simmer for 15-20 minutes.
  5. Combine sautéed leeks and carrots with the beef mixture. Season with salt and pepper.
  6. In a separate pot, boil peeled and diced russet potatoes in cold water until tender, about 15-20 minutes.
  7. Mash the drained potatoes with buttermilk, 3 Tbsp unsalted butter, and cheddar cheese until smooth.
  8. Spread the meat filling in a pie dish, dollop the mashed potatoes on top, smoothing it out.
  9. Bake in the preheated oven for about 50 minutes until bubbly and golden brown.
  10. Let the Cottage Pie rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 600mgPotassium: 950mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 20mg

Notes

For best results, allow the baked pie to rest before serving. Store leftovers properly to maintain quality.

Tried this recipe?

Let us know how it was!