Cheddar-Topped Beef and Mushroom Cottage Pie

Make it

Instructions

1. 01

   Preheat the oven and start the potatoes

   Set a rack in the center of the oven and preheat to 425°F (220°C). Peel 900 g Yukon Gold potatoes, cut into roughly 1-inch pieces, and rinse. Put them in a medium pot with 1.5 l water and 1 tsp salt. Bring to a boil over high heat, then reduce to a steady simmer; cook for 15–18 minutes, until a fork slides through easily. Prepare the vegetables in the next step while they simmer. | Why: Starting the potatoes first lets them cook while you prepare the filling.

2. 02

   Prepare the filling vegetables

   While the pot simmers, peel and finely dice 1 onion and 2 carrots. Wipe 225 g cremini mushrooms clean with a damp towel and chop them. Peel and mince 2 garlic cloves. Keep the prepared vegetables beside the stove. | Why: Having everything cut before browning the beef keeps the skillet cooking smoothly.

3. 03

   Drain and mash the potatoes

   When the potatoes are fork-tender, turn off the heat and drain them thoroughly in a colander. Return them to the warm, empty pot for 1 minute to let excess moisture evaporate. Add 2 tbsp unsalted butter, ⅓ cup whole milk, 1 cup shredded sharp cheddar, and ½ tsp salt. Mash until mostly smooth, then cover and set aside. | Why: Drying the potatoes before mashing gives the topping a fluffy texture that browns well.

4. 04

   Brown the beef

   Heat a 10-inch ovenproof skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and 450 g 90%-lean ground beef. Break the beef into small pieces and cook for 6–8 minutes, stirring occasionally, until browned with no pink remaining. Season with ¾ tsp salt and ½ tsp black pepper. If excess fat collects, spoon it into a heatproof container, leaving about 1 tablespoon in the skillet. | Why: Browning develops the filling's rich flavor before the vegetables and gravy go in.

5. 05

   Soften the vegetables and build the gravy

   Reduce the skillet to medium heat. Add the prepared onion, carrots, and mushrooms to the beef. Cook, stirring occasionally, for 7–9 minutes, until the mushrooms have released their moisture and the carrots begin to soften. Stir in the prepared garlic and cook 30 seconds, until fragrant. Sprinkle in 2 tbsp all-purpose flour and stir for 1 minute. Stir in 2 tbsp tomato paste, then gradually pour in 1 cup low-sodium beef broth, scraping up browned bits. Add 1 tbsp Worcestershire sauce and 1 cup frozen peas. Simmer for 4–6 minutes, stirring occasionally, until the gravy lightly coats a spoon; taste and adjust seasoning if needed. | Why: Softening the vegetables builds sweetness, while the flour thickens the gravy so the pie holds together.

6. 06

   Top, bake, and serve

   Turn off the burner. Spoon the mashed potatoes evenly over the hot filling, spreading to the edges to cover it. Drag a fork across the surface to make ridges. Using oven mitts, transfer the skillet to the preheated oven and bake at 425°F (220°C) for 15–18 minutes, until the filling bubbles at the edges and the potato ridges have golden spots. Remove with oven mitts, set on a heatproof surface, and rest for 5 minutes. Spoon into four bowls and serve warm; warn diners that the skillet and filling remain hot. | Why: Forked ridges turn golden in the oven, and a short rest makes the pie easier to serve.