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+ servings

Cottage Pie with Roasted Garlic Mashed Potatoes


  • Potatoes
  • 1 ½ lbs russet potatoes
  • ¼ -½ cup whole milk
  • 2 oz unsalted butter
  • 1 tsp fine grain sea salt
  • ¼ tsp freshly ground black pepper
  • 1 egg yolk

  • Filling
  • 2 Tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • ¾ lb ground lamb
  • ¾ lb ground beef
  • 1 tsp fine grain sea salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp whole wheat pastry flour
  • 1 Tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1 Tbsp freshly chopped rosemary leaves
  • 2 tsp freshly chopped thyme leaves
  • ½ cup fresh or frozen corn kernels
  • ½ cup fresh or frozen English peas


  • Peel the potatoes and cut into ½" dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
  • Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt, and pepper and continue to mash until smooth.
  • Preheat the oven to 400 degrees F.
  • While the potatoes are cooking, prepare the filling. Place the canola oil into a 12" saute pan and set over medium-high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 - 4 minutes. Add the garlic and stir to combine.
  • Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
  • Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 - 12 minutes or until the sauce is thickened slightly.
  • Add the corn and peas to the lamb mixture and spread evenly into an 11 x 7" glass baking dish.
  • Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
  • Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.