Gordon Ramsay Cottage Pie (Print-Friendly Version)
Rich beef filling, creamy mashed potatoes, and golden parmesan crust create a comforting British classic from Gordon Ramsay.
# What You’ll Need to Make This:
→ Filling
01 -
1.5 tablespoons olive oil
02 -
2 garlic cloves, minced
03 -
1 carrot, finely chopped
04 -
2 celery stalks, finely chopped
05 -
750 grams ground beef
06 -
40 grams all-purpose flour
07 -
55 grams tomato paste
08 -
500 millilitres beef stock
09 -
125 millilitres red wine or substitute with additional stock and a splash of balsamic vinegar
10 -
1 beef bouillon cube
11 -
2 tablespoons Worcestershire sauce
12 -
1 teaspoon dried thyme or 3 sprigs fresh thyme
13 -
2 bay leaves
14 -
Salt and freshly ground black pepper, to taste
→ Topping
15 -
1.2 kilograms potatoes, peeled and cubed
16 -
165 millilitres warm milk
17 -
30 grams butter
18 -
Salt, to taste
→ Parmesan Crust (optional)
19 -
20 grams grated parmesan cheese
20 -
30 grams butter
# How to Prepare:
01 -
Heat olive oil in a large skillet over medium heat. Sauté garlic, carrot, and celery until softened and fragrant.
02 -
Increase heat to medium-high, add ground beef, and cook until browned, breaking up any lumps with a spoon.
03 -
Stir in flour and tomato paste, mixing thoroughly. Pour in red wine, beef stock, Worcestershire sauce, add bouillon cube, thyme, and bay leaves. Season with salt and pepper. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally, until thickened. Remove from heat and let filling cool slightly.
04 -
While the filling simmers, place potatoes in a pot of cold salted water. Bring to a boil and simmer until tender, approximately 20 minutes. Drain well; mash with warm milk, butter, and salt until smooth.
05 -
Spoon cooled beef filling into a baking dish. Spread mashed potatoes evenly over the top, creating a textured surface with a fork.
06 -
Dot the surface with butter and sprinkle grated parmesan cheese evenly over the mash, if desired.
07 -
Place dish in a preheated oven at 180°C. Bake for 25 to 30 minutes until the top turns golden. For a crispier crust, finish under the grill (broiler) for 2 to 3 minutes.
08 -
Allow to rest for 5 minutes before serving.
# Extra Tips:
01 -
Let the filling stand for 10 minutes before adding the mash—this helps it firm up for easy topping.
02 -
Always start potatoes in cold salted water for even cooking and consistent texture.
03 -
Creating ridges on the mash with a fork results in a crispier top.
04 -
Broiling at the end provides a golden, restaurant-quality crust.