Ingredients
Scale
For the filling:
- 2 tbsp olive oil or butter
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup peas (fresh or frozen)
- 1 lb (450g) ground lamb or beef
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb stock
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
For the mashed potatoes:
- 2 lbs (900g) potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup milk or cream
- Salt and pepper, to taste
Instructions
- Prepare the mashed potatoes:
- Boil potatoes in salted water until tender (15–20 mins).
- Drain, mash with butter and milk until smooth and creamy. Season with salt and pepper.
- Cook the filling:
- Heat oil in a skillet; sauté onions, garlic, and carrots until softened.
- Add ground lamb/beef; cook until browned.
- Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper.
- Add stock and simmer until thickened (10–15 mins). Stir in peas.
- Assemble:
- Preheat oven to 400°F (200°C).
- Spread filling evenly in a baking dish.
- Top with mashed potatoes, spreading to cover completely. Use a fork to create ridges.
- Bake:
- Bake 20–25 mins, until topping is golden brown and crisp.
- Optionally broil for 1–2 mins for extra browning.
Notes
- Use ground lamb for authentic flavor, or beef for a cottage pie.
- Can be made ahead and stored in the fridge (up to 3 days) or freezer (up to 1 month).
- Add shredded cheddar cheese on top for a richer variation.
- Swap peas/carrots with corn or mushrooms for variety.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Irish / British
Nutrition
- Serving Size: 1 slice (about 1/6 of pie)
- Calories: 430 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: <1g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg