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Hairy Bikers Cottage Pie with Cheesy Mash

Hairy Bikers Cottage Pie with Cheesy Mash recipe
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This hearty British classic features a rich, savory filling of ground beef and vegetables simmered in a flavorful gravy, topped with creamy mashed potatoes loaded with sharp cheddar cheese and baked until golden and bubbly. The result is a comforting, satisfying dish with a perfect balance of tender meat, sweet peas, and a cheesy, crispy potato crust.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 1 lb lean ground beef (85% lean)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • For the Cheesy Mash:
  • 2 lbs Russet potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons unsalted butter
  • 1/2 cup whole milk, warmed
  • 1 cup sharp cheddar cheese, grated (about 4 oz)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 375°F / 190°C and position a rack in the center. This ensures even heat distribution for baking the pie later. Lightly grease a 9×9 inch or similar baking dish and set aside.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat until it shimmers, indicating it’s ready for sautéing. Add the finely diced onion and carrots, and cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften. This step builds a flavor base without burning the vegetables.
  3. Increase the heat to medium-high and add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes until the beef is browned and no pink remains, stirring frequently to ensure even cooking. Proper browning develops deep, savory flavors through the Maillard reaction.
  4. Reduce the heat to medium and add the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This toasts the tomato paste, intensifying its sweetness and umami.
  5. Pour in the Worcestershire sauce and beef stock, scraping up any browned bits from the bottom of the pan with your spoon. These bits, called fond, are packed with flavor and will enrich the sauce. Bring the mixture to a simmer.
  6. Once simmering, reduce the heat to low and let the filling cook uncovered for 15-20 minutes, stirring occasionally, until the liquid has reduced and thickened to a gravy-like consistency. The sauce should coat the back of a spoon without being too runny.
  7. Stir in the frozen peas and dried thyme, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed. The peas add sweetness and color, while thyme provides an herbal note. Remove from heat and set aside.
  8. While the filling simmers, place the potato chunks in a large pot and cover with cold water by an inch. Add a pinch of salt, bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes until the potatoes are fork-tender. Starting with cold water ensures even cooking and prevents the outsides from becoming mushy before the centers are done.
  9. Drain the potatoes well and return them to the hot pot. Add the butter and let it melt from the residual heat, then mash with a potato masher or ricer until smooth. Avoid over-mixing, as this can make the potatoes gluey due to released starch.
  10. Gradually stir in the warmed milk until the mash is creamy and loose enough to spread. Fold in the grated cheddar cheese, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper until fully incorporated. Warming the milk prevents the mash from cooling too quickly and ensures a smoother texture.
  11. Transfer the beef filling to the prepared baking dish and spread it into an even layer. Spoon the cheesy mash over the top, starting from the edges and working inward to seal the filling. Use a fork to create ridges on the surface, which will crisp up beautifully during baking.
  12. Bake in the preheated oven for 25-30 minutes until the topping is golden brown and the filling is bubbling around the edges. If desired, broil for the last 2-3 minutes for extra browning, but watch closely to avoid burning. Let the pie rest for 5-10 minutes before serving to allow the filling to set for easier slicing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, assemble the pie in a freezer-safe dish, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator before baking as directed. Reheat individual portions in the microwave for 2-3 minutes on high, or in a preheated 350°F / 177°C oven for 15-20 minutes until heated through.

Nutrition

Keywords: hairy bikers cottage pie, cottage pie recipe, cheesy mash cottage pie, British comfort food, ground beef pie, mashed potato topping, family dinner, weeknight meal, savory pie, baked dinner, cheesy potato bake, beef and vegetable pie

Find it online: https://britishrecipes.uk/hairy-bikers-cottage-pie-with-cheesy-mash/