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Cottage Pie with Mustard Spiked Mashed Potatoes

This Cottage Pie with Mustard Spiked Mashed Potatoes uses ground beef and a generous amount of red wine to give the base a super rich and savoury flavour and is topped with a smooth and creamy mash.
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Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Course: Dinner
Cuisine: British, French
Keyword: Beef, Cottage Pie, Dinner, Mashed Potatoes
Servings: 4 People

Equipment

  • Cutting Board
  • Chefs Knife
  • Vegetable Peeler
  • Dutch Oven
  • Measuring Cups
  • Medium Pot
  • Heat Proof Spatula
  • Baking Dish Optional
  • Potato Ricer
  • Mixing Bowls
  • Fine Mesh Seive

Ingredients

  • 1 lb Ground Beef (I used ground sirloin)
  • 2 large Carrots (peeled, small dice)
  • 3 Shallots (small dice)
  • 2 cloves Garlic (minced)
  • 2 sprigs Thyme (picked)
  • 2/3 cup Red Wine
  • 1/4 cup Tomato Paste
  • 2 cups Beef Broth (no salt added)
  • 2 tbsp Parsley (finely chopped)
  • 1 tbsp Flour
  • 1 tbsp Butter (room temperture)
  • Salt
  • Pepper

Mustard Spiked Mashed Potatoes

  • 1.5 lbs Yukon Gold Potatoes (peeled, 3/4" dice, weight after processing)
  • 2 tbsp Butter
  • 1/2 cup Milk
  • 2 tsp Dijon Mustard
  • Salt

Instructions

  • Preheat the oven to 375F.
  • Preheat your dutch oven over medium-high then add the ground beef, season with salt and allow to sit undisturbed until it easily releases from the pan, 4-5 minutes.
    Add the carrots and shallots then begin breaking up the meat and stirring until the mince is fully cooked, an additional 4-5 minutes.
    Add the garlic and stir for one minute.
    Note: Depending on the fat content of your ground beef you may need to remove excess fat from the pan.
  • Add the tomato paste and stir constantly until it becomes a deep red and starts to stick to the bottom of the pan. Deglaze with the red wine and cook until it has reduced completely.
  • Add the beef broth and thyme then season with salt and bring to a simmer, stirring occasionally until reduced to about 1/2-3/4 cup.
    Meanwhile, mash together the flour and butter until it becomes a paste, this is called beurre manie.
  • When the broth is finished reducing add the beurre manie and chopped parsley then stir until it has completely mixed in and the sauce is thick and glossy. If using a baking dish transfer the meat mixture to the baking dish now.

Mustard Spiked Mashed Potatoes

  • While the meat sauce is cooking add the diced potatoes to a pot and cover the in cold water. Swish them around until the water is cloudy then drain and cover with fresh water making sure the water is at least 2" above the potatoes.
    Season the water with salt and add a sprig of thyme if you would like and bring to a boil. Cook until tender, this will take 12-15 minutes.
  • Drain the cooked potatoes and then rice them. Fold in the butter before adding the milk in at least three additions, stirring to combine after each. Fold in the dijon and season to taste with salt.

Assembly and Baking

  • Spread the mashed potatoes in an even layer over the meat sauce. If you like the topping a little crispy you can add swoops and swirls, the more texture the top has the more little crispy bits you will get!
  • Bake for 20 minutes, until the top is golden and there is bubbling around the edges. Allow to cool for 15 minutes before serving.