Description
This easy cottage pie recipe features a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked until golden and bubbly. Perfect for a comforting weeknight dinner, this classic British dish is hearty, flavorful, and satisfying.
Ingredients
Scale
For the filling:
- 2 pounds ground beef - 20 percent fat
- Olive oil - for pan drizzling
- 1 medium onion - small diced
- 2 medium carrots - peeled and diced
- 3 stalks celery - diced
- 6 cloves minced garlic
- 2 teaspoon 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: Preheat the oven to 400 degrees F. In a large pot, bring water to a boil sufficient to cover the potatoes. Add the cubed potatoes and cook for 25 minutes until fork tender. Drain the potatoes thoroughly. Press them through a potato ricer back into the pot. In a microwave-safe measuring cup, melt the butter with the half and half for 1 to 2 minutes until warm. Gradually fold this mixture into the potatoes until creamy but firm enough to hold shape. Season with garlic powder, salt, and pepper. Set aside.
- Make the filling: Heat a large deep skillet over medium-high heat. Cook the ground beef, breaking it apart, until fully cooked. Remove beef and set aside, draining excess fat with paper towels. In the same pan, add a drizzle of olive oil and sauté onion, carrots, and celery for about 8 minutes until softened. Add minced garlic, fresh thyme, and rosemary, cooking for 1 to 2 minutes until fragrant. Sprinkle the flour over the vegetables, stirring to coat. Add tomato paste, canned diced tomatoes, and Worcestershire sauce. Return the cooked beef to the pan and stir in beef broth. Season with salt and pepper, then simmer uncovered over low heat for 10 minutes until thickened, stirring occasionally. Stir in frozen peas at the end.
- Assemble and bake: Transfer the beef filling evenly into a 9×13 inch baking dish. Spread the mashed potatoes on top using a fork or spoon to create a rustic pattern. Brush the top with melted butter. Optionally, pipe the mashed potatoes for a decorative look using a large piping bag and tip. Bake uncovered at 400 degrees F for 25 minutes. Then broil for 2 to 3 minutes until the top is golden brown. Let rest for 15 minutes before serving. Garnish with chopped parsley.
Notes
- This recipe fits a 9×13 baking dish but can be adapted to individual baking dishes.
- Decorate mashed potatoes by either creating patterns with a fork or piping with a large tip and bag.
- Mashed potatoes and beef filling can be prepared up to 2 days in advance, then reheated before assembling.
- To make ahead, assemble without brushing butter on top, cover tightly with foil, refrigerate for up to 2 days, then bake covered for 30-40 minutes before broiling.
- For freezing, assemble in smaller pans and freeze tightly covered for up to 3 months. Bake from frozen at 400 degrees F for 1 hour, then broil after brushing with butter.
- Substitutions: Use ground lamb or turkey instead of beef.
- Add shredded cheese on top of the potatoes a few minutes before finishing baking for extra flavor.
- If using dried herbs, use one-third the amount of fresh herbs.
- Frozen vegetables can be used for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
