Description
This Easy Cottage Pie recipe features a hearty ground beef filling packed with vegetables and herbs, topped with creamy mashed potatoes and baked to golden perfection. It's a comforting, classic dish that's perfect for family dinners and can be prepped ahead or frozen for convenience.
Ingredients
Scale
For the filling:
- 2 pounds ground beef - 20 percent fat
- Olive oil - for pan
- 1 medium onion - small diced
- 2 medium carrots - peeled and diced
- 3 stalks celery - diced
- 6 cloves minced garlic
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary, minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes - preferably fire-roasted
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth - plus more as needed
- Salt and pepper to taste
- 1 cup frozen green peas
- Melted butter - for brushing
- Chopped parsley - for garnish
For the mashed potatoes:
- 4 pounds russet potatoes - peeled and cut into 1-inch cubes
- 6 tablespoons unsalted butter - plus more for brushing
- ¾ to 1 cup half and half - or as needed
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- Make the mashed potatoes: First, preheat oven to 400 degrees F. In a large pot, bring water to a boil (enough to cover the potatoes). Add the peeled and cubed potatoes, bring back to a boil, and cook for 25 minutes until fork tender. Drain the potatoes thoroughly.
- Prepare the potatoes: Press the potatoes through a potato ricer and return them to the pot. In a microwave-safe measuring cup, melt the butter with half and half by microwaving for 1-2 minutes until warm. Gradually add this mixture to the potatoes, folding gently until fluffy and creamy but still firm enough to hold shape. Season with garlic powder, salt, and pepper to taste. Set aside.
- Cook the beef filling: In a large deep skillet over medium-high heat, cook the ground beef, breaking it apart, until fully cooked. Remove the beef from the pan and set aside, draining excess fat by soaking with a paper towel and discarding.
- Sauté the vegetables: In the same pan, add olive oil and sauté the diced onions, carrots, and celery for 8 minutes until softened. Add minced garlic, thyme, and rosemary, cooking for another 2 minutes until fragrant.
- Make the sauce: Stir in the all-purpose flour to coat the vegetables. Then add tomato paste, canned diced tomatoes, and Worcestershire sauce, stirring well to combine.
- Combine filling components: Return the cooked beef to the pan and add beef broth, stirring until evenly combined. Season with salt and pepper. Simmer uncovered on low heat for 10 minutes, stirring occasionally until thickened. Stir in the frozen green peas just before assembling.
- Assemble the pie: Transfer the beef filling evenly into a 9×13 inch baking dish. Spread the prepared mashed potatoes over the filling, using a fork or spoon to create a rustic pattern. Brush the top gently with melted butter for a golden finish. For a decorative touch, potatoes can be piped using a large piping bag and tip.
- Bake: Bake in the preheated 400 degrees F oven for 25 minutes uncovered. Then broil for 3 minutes until the mashed potatoes are golden brown on top.
- Rest and serve: Let the cottage pie cool for 15 minutes before slicing and garnishing with chopped parsley. Serve warm and enjoy your hearty comfort food.
Notes
- This recipe fits a standard 9×13 inch baking dish but can also be made in individual baking dishes for personal servings.
- For decorating, you can spread mashed potatoes and use a fork to create patterns or pipe them with a large tip and piping bag for a refined look using a coupler for control.
- You can prep the mashed potatoes and beef filling up to 2 days in advance. Reheat before assembling and baking as directed.
- To make ahead, assemble but skip brushing with butter. Cool, cover with foil, and refrigerate up to 2 days. Before baking, brush with melted butter, bake covered for 30-40 minutes until hot, then broil to brown the top.
- For freezing, assemble in smaller pans, cover tightly with foil, and freeze up to 3 months. Bake from frozen at 400 degrees F for 1 hour until hot, then uncover, brush with butter and broil until golden.
- Substitute ground lamb or turkey instead of beef for a different flavor.
- Add cheese by sprinkling on mashed potatoes a few minutes before finishing in the oven to melt.
- If using dried herbs, reduce amounts to about one-third or to taste.
- Frozen vegetables can be used in place of fresh for convenience without sacrificing flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
