This cottage pie recipe is filled with ground beef and veggies in a rich brown gravy. It’s topped with cheesy potatoes and baked until browned and bubbly.
While both pies contain vegetables and a rich gravy cooked under mashed potatoes, the difference is in the meat. Shepherd’s pie contains ground lamb while a cottage pie contains ground meat like beef, chicken, turkey, or a combination.
Keep leftover cottage pie in a covered container in the fridge for up to 4 days and reheat portions in the microwave or the oven covered with foil until heated through. Freeze in freezer-safe containers and thaw overnight before reheating.
This hearty cottage pie recipe is easy to make with ground beef and veggies in a rich gravy, topped with cheesy mashed potatoes.
Mashed Potatoes
2 pounds russet potatoes or Yukon gold potatoes3 tablespoons melted butter⅓ cup warm milk1 cup shredded sharp cheddar cheese optional
Preheat oven to 400°F.
Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water.
Bring the potatoes to a gentle boil and cook 13-16 minutes or until fork tender.
While potatoes are cooking, combine ground beef and onion in a large skillet, brown until no pink remains.
Add carrots, celery, and garlic to the ground beef mixture. Cook for an additional 5 minutes or until slightly tender.
Stir in the flour and cook for 1 minute. Stir in beef broth, Worcestershire sauce, tomato paste, parsley, thyme, and bay leaf.
Simmer for 20 minutes or until the gravy has thickened. Remove bay leaf, add peas, and season with salt and pepper.
Drain the potatoes well and mash until smooth. Stir in the butter. Add warmed milk a little bit at a time until the potatoes are smooth and fluffy, you may not need all of the milk. Stir the cheese into the potatoes. Taste and season with salt and pepper.
Top the meat mixture with the potatoes and place in the oven. Bake 20-25 minutes or until golden.
Use thawed frozen veggies in place of fresh, no need to chop or cook them.
For a quick version, use a packet of gravy mix and simmer until thickened, or replace the sauce with a can of condensed tomato soup (no water needed).
If you’d like it extra saucy, you can increase the flour and sauce ingredients.
Bake cottage pie on a parchment-covered rimmed baking sheet in case it spills over.
Keep leftover cottage pie covered in the refrigerator for up to 4 days. Freeze portions in covered containers, thaw overnight, and reheat as desired.
Calories: 499 | Carbohydrates: 39g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 673mg | Potassium: 1151mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4018IU | Vitamin C: 20mg | Calcium: 219mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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