British · intermediate
British Beef Cottage Pie With Horseradish Cheddar Mash
Rich minced beef cooked down with onions, carrots, and savory brown gravy, baked under a thick blanket of horseradish-spiced mashed potatoes topped with melted cheddar.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place potatoes in a large pot of salted cold water, bring to a boil, and cook for fifteen minutes until fork-tender. Drain well.
- 02
Mash the warm potatoes with the prepared horseradish and half of the grated cheddar until smooth. Season with salt and black pepper to taste.
- 03
Heat a deep skillet over medium-high heat. Add ground beef and brown for six minutes, breaking it apart with a wooden spoon, then drain off excess fat.
- 04
Add the diced onion and carrots to the beef and cook for five minutes. Stir in the halal Worcestershire sauce and halal beef stock, lower heat, and simmer for fifteen minutes until thick.
- 05
Fold in the frozen peas and transfer the meat mixture into a oven-safe casserole dish. Spread the horseradish mash evenly over the top using a fork to create ridges.
- 06
Scatter remaining cheddar over the potato ridges and bake at two hundred degrees Celsius for twenty minutes until the gravy bubbles around the edges and the top turns golden.
A LITTLE KITCHEN KNOW-HOW
Fork-Rigid Top Baking
Scoring mashed potato toppings with fork tines increases surface area, allowing intense heat to create a golden, crunchy crust over soft potatoes.
Notes from the kitchen
- Raking the potato surface with a fork creates high points that crisp up beautifully under the heat.
- Ensure the meat filling is quite thick before assembling so the potato topping does not sink.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.