Cottage pie

Nagi Maehashi’s cottage pie covers a savoury ground-beef filling with creamy mashed potato and a golden baked top. Her page distinguishes this English classic from shepherd’s pie, which uses lamb rather than the selected beef.

Onion and garlic soften in olive oil, with carrot and celery adding a vegetable flavour base. Beef is browned before flour, tomato paste, beef stock, red wine, a beef bouillon cube, Worcestershire sauce and herbs are stirred in.

The filling simmers until it has a gravy consistency, then is transferred to a pie dish and allowed to cool if time permits. Potatoes are boiled, drained and briefly steam-dried before being mashed with butter, warmed milk and salt.

The mash is spread over the filling and roughed up with a fork to make more golden ridges. An optional Parmesan-and-butter crust adds another finish before the pie bakes until its top is golden and its edges bubble.

The pie stands briefly before serving, with fresh thyme optional as a garnish. Maehashi’s suggested salads and vegetables are separate side dishes; she also offers ingredient substitutions and extra-cheese versions alongside this selected beef filling and potato topping.