Instructions
Step 1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Step 2. Place the potatoes in a large pot of salted water and bring to a boil.
Step 3. Cook the potatoes for 15–20 minutes until fork-tender.
Step 4. Drain the potatoes and mash with butter, milk, salt, and pepper until smooth.
Step 5. Stir in the cheddar cheese and set aside.
Step 6. Heat olive oil in a large skillet over medium-high heat.
Step 7. Add the onion, carrots, and celery and cook for 5–7 minutes until softened.
Step 8. Add the garlic and cook for 1 minute.
Step 9. Add the ground beef and cook until browned, breaking it apart as it cooks.
Step 10. Drain any excess grease.
Step 11. Stir in the tomato paste and flour and cook for 2 minutes.
Step 12. Add the Worcestershire sauce, beef broth, thyme, rosemary, salt, and pepper.
Step 13. Simmer for 8–10 minutes until the mixture thickens slightly.
Step 14. Stir in the frozen peas and remove from heat.
Step 15. Spread the meat mixture evenly into the prepared baking dish.
Step 16. Spoon the mashed potatoes over the meat layer and spread evenly to cover.
Step 17. Sprinkle the remaining cheddar cheese over the top.
Step 18. Bake for 25–30 minutes until bubbly and golden brown.
Step 19. For a deeper golden crust, broil for 2–3 minutes at the end of baking.
Step 20. Let the cottage pie rest for 10 minutes before serving.
Step 21. Garnish with fresh parsley if desired and serve warm.
Storage and Reheating Tips
Store leftover cottage pie in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions or the entire casserole for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheat in a 350°F (175°C) oven for 20–25 minutes or microwave individual portions until heated through.
Add a splash of beef broth before reheating if the filling appears dry.
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