Cottage Pie Recipe
Enjoy this comforting one-pot meal made with savory ground beef and mashed potato topping. Try our delicious cottage pie recipe tonight!
A mashed potato topping and savory ground beef and gravy filling makes this cottage pie a fabulous one-pot family meal. The cottage pie is a classic British dish. It’s similar to a shepherd’s pie, but it’s made with beef instead of the traditional lamb. I love this dish for its easy preparation and great flavors.
A cottage pie is an excellent way to use leftover mashed potatoes and vegetables, too. You could even replace the ground beef with minced leftover roast beef.
What You’ll Like About This Dish
Ultimate comfort food. Creamy potatoes, savory beef, and rich gravy come together in a classic one-dish meal.
Great for leftovers. A smart way to use leftover mashed potatoes and vegetables from a previous meal.
Freezer-friendly and flexible. Make ahead and freeze for later, or swap in different meats or toppings to suit your needs.
Simple ingredients, big flavor. Worcestershire sauce, herbs, and tomato paste add depth to a simple beef filling.
Ingredient Notes
- Ground beef: 85% lean works well here—flavorful without too much grease.
- Onion and garlic: Build the aromatic base of the filling.
- Tomato paste and Worcestershire sauce: Add depth and savory umami flavor.
- Stock and herbs: Use beef or chicken stock; thyme and rosemary are classic.
- Peas and carrots: Traditional vegetables, but feel free to sub in your favorites.
- Mashed potatoes: Use leftovers or make fresh. You can also use prepared mashed potatoes for convenience.
- Cheddar cheese (optional): Adds richness and browning to the topping.
Steps to Make Cottage Pie
- Preheat the oven and butter your baking dish.
- Brown the ground beef in a skillet, drain, and set aside.
- Sauté the onions in butter until soft, then stir in garlic, tomato paste, and flour.
- Add Worcestershire sauce, stock, and herbs, and cook until thickened.
- Return the beef to the skillet along with the peas and carrots. Taste and adjust seasoning.
- Transfer the filling to your baking dish and top with mashed potatoes. Sprinkle with cheese if using.
- Bake until the topping is golden and the filling is bubbling, about 25 to 30 minutes.
Tips
- Use a fork to create decorative ridges in the mashed potato topping for a rustic look and better browning.
- For a shortcut, use high-quality store-bought mashed potatoes.
- Piping the potatoes makes for an elegant presentation, especially if serving for guests.
Recipe Variations
- Meat: Swap the ground beef with ground turkey, chicken, or even sausage. For a richer version, use minced leftover roast beef.
- Vegetarian/Vegan: Use meatless crumbles and plant-based mashed potatoes like this garlic and olive oil version.
- Vegetables: Try corn, green beans, mixed vegetables, or any cooked leftovers you have.
- Potatoes: Mashed cauliflower makes a great low-carb topping. Or try mashed sweet potatoes or a mix of potato and rutabaga.
Serving Suggestions
- Serve with crusty bread or dinner rolls to round out the meal.
- Add a crisp green salad or sautéed greens on the side.
- Pair with a glass of red wine or a malty beer.
- Include pickles or chutney for a tangy British-style accompaniment.
How to Store and Reheat
Refrigerate: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days.
Freeze: Assemble the unbaked or baked cottage pie in a freezer-safe dish. Wrap well and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.
To Reheat: Warm in a 350°F oven, covered with foil, until hot and bubbling—about 25 to 30 minutes. Or microwave individual portions in 1-minute intervals until heated through.
Cottage Pie Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds ground beef, I use 85 %
- 1 tablespoon unsalted butter
- 1 cup onion, chopped
- 1/2 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 tablespoons flour
- 3 tablespoons Worcestershire sauce
- 1 cup beef stock , or chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crumbled
- 1 cup peas and carrots, frozen, thawed
- Salt and freshly ground black pepper to taste
- 4 cups mashed potatoes
- 1/2 cup shredded cheddar cheese, optional
Instructions
- Heat the oven to 350°F and lightly butter a 2-quart baking dish.
- Heat the oil in a large skillet over medium heat. Cook the ground beef, undisturbed, for 4 minutes. Continue cooking, stirring and breaking up the beef until it is no longer pink, about 4 to 6 minutes longer.
- Drain the beef, transfer it to a plate, and set it aside.
- Return the skillet to medium heat and melt the butter. Add the onion and cook for 4 to 5 minutes, until translucent. Add the garlic and cook for 1 minute longer.
- Stir in the tomato paste and flour and cook, stirring, for 2 minutes.
- Add the Worcestershire sauce, stock, and herbs and cook while stirring until the mixture has thickened.
- Add the browned beef and thawed frozen peas and carrots to the skillet. Taste and add salt and pepper as needed.
- Transfer the beef mixture to the prepared baking dish.
- Spread or pipe the potatoes over the beef filling. Sprinkle with cheddar cheese if desired.
- Bake the cottage pie for 25 to 30 minutes or until the top is browned and the beef filling is bubbling.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
