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  • 1 pound lean ground beef
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, peeled and diced
  • 2 carrots, peeled and diced
  • 1 small turnip, peeled and diced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh thyme, stems removed
  • 1 teaspoon salt, divided
  • Coarsely ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium beef broth
  • 1/4 cup red wine
  • 1 tablespoon tomato paste
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 4 tablespoons butter
  • 1/2 cup shredded Cheddar cheese


  1. Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned. Remove beef from pan; discard drippings.
  2. Add olive oil to pan. Add onions and sauté until they begin to caramelize, about 5 minutes. Add carrots and turnip, and cook 5 minutes.
  3. Add beef, Worcestershire sauce, thyme, 1/2 teaspoon salt and pepper. Stir in flour. Add broth, wine and tomato paste. Stir well. Reduce heat, cover and simmer 30 minutes.
  4. While beef mixture is simmering, prepare potatoes. Place potatoes in a medium saucepan. Cover with cold water and place over high heat. Cook until potatoes are tender, but not mushy, 15 to 20 minutes. Drain well in a colander and return potatoes to pan. Add butter. Mash with a fork, potato masher or hand mixer. Add remaining 1/2 teaspoon salt and pepper.
  5. Preheat oven to 400F.
  6. Transfer beef mixture to a large baking dish. Spread potato mixture evenly over the top. Sprinkle cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand 5 minutes before serving.
Recipe by Chef Jon Ashton

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The recipe was originally published as Cottage Pie on

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