Cottage Pie

Adapted from MarthaStewart

Note. Real cottage pie is made with dark (porter) beer, not beef stock. However, I’m not a big fan of the bitter aftertaste, so I prefer to use stock. Feel free to use beer for a more authentic flavor though.


Serves 6

1 lb / 453 gr organic ground beef

2 tablespoons butter, divided

1 large onion, chopped

2 large carrots, cut into ¾-inch pieces

2 tablespoons tomato paste

2 teaspoons thyme leaves

1 cup / 250 ml beef stock

1 tablespoon arrowroot powder*

¾ cup / 4 oz / 115 gr frozen peas

1 large potato, very thinly sliced

1 teaspoon fine grain sea salt

Ground black pepper to taste

*arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)


Preheat oven to 400°F (200°C) and place a rack in the middle.

Melt one tablespoon of butter in a large skillet over medium-high heat. Add onions and carrots, and saute’ - stirring every so often - until onion is soft, about 5 to 6 minutes.

Season with salt and pepper, and stir in tomato paste.

Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.

Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes.

In a bowl mix arrowroot powder (or cornstarch) with ½ cup of cold water. Add to beef mixture and cook until it thickens, about 2 minutes.

Stir in peas and adjust seasoning, if needed.

Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices.

Melt the remaining tablespoon of butter and drizzle over the potatoes.

Bake until the potatoes are browned around the edges, about 40 to 45 minutes.

Let cool 10 minutes before serving.