The True English Cottage Pie

October 14, 2015


If you are looking for a perfect old-school English pie recipe, look no further as you’ve found just the one. This gold potatoes, beef and peas filled treat is not only delicious, it is pretty healthy too.

The prep time for this recipe is 30 minutes, cook time 20 minutes, and the amount of ingredients is just enough for 6 servings.

So, let’s roll up those sleeves and get cracking!


  • 1 pound lean ground beef
  • 4 large Yukon Gold potatoes (quartered)
  • 1 1/2 cups frozen peas
  • 6 tablespoons butter (divided)
  • 1 clove garlic (minced)
  • 1 tablespoon olive oil
  • 1 tablespoon herbes de Provence
  • 1 teaspoon ground nutmeg
  • salt and pepper to taste


Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your deep-dish pie plate (9-inch one, if possible).

Put the gold potatoes into a pot, pour in salted water, and bring to a boil over high heat. Once the water starts to boil, reduce heat to medium-low and cover the pot.

Simmer for about 20 minutes (or until tender), then drain. Mix it with 2 tablespoons of butter and garlic, then mash. Season with salt and pepper.

Heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg, then cook for about 10 minutes (or until beef is lightly brown).

Once the beef is done, spread it evenly in the prepared pie plate. Cover with the peas. Then spread the mashed potatoes. Cover the casserole with the remaining butter.

Finally, bake it uncovered in the preheated oven for about 20 minutes.

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