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Traditional Cottage Pie with savory beef, veggies, and creamy mashed potatoes—baked to golden perfection! A cozy comfort food favorite.
Know Before You Scroll
- Flavor Profile: Hearty and comforting, this cottage pie features savory ground beef simmered in rich beef stock and Worcestershire sauce, topped with creamy, buttery mashed potatoes.
- Difficulty Level: Easy. This recipe is straightforward, perfect for cooks of all skill levels.
- Equipment Needed: Large frying pan, colander, large stockpot, wooden spoon or spatula, potato masher or ricer, casserole dish, and oven.
- Top Tip: For creamy mashed potatoes, warm the milk and butter before mixing. This helps the potatoes absorb the liquid better and results in a smoother texture.
- Make-Ahead Note: You can prepare the beef filling in advance and store it in the fridge. Just reheat it before adding the mashed potatoes and baking.
- Time-Saving Hack: Use pre-made mashed potatoes to cut down on prep time without sacrificing flavor!
- Ingredient Swap: No ground beef? Try using ground turkey or lentils for a lighter, vegetarian option!
- Perfect Parings: Love sweet potatoes? Try topping with Creamy Mashed Sweet Potatoes or for a savory twist, try topping with sour cream mashed potatoes.
Step-by-Step Guide
Check out the detailed step-by-step photo guide below the recipe card—it will walk you through every step and make the process a breeze!
Detailed Instructions⬇️
Recipe
Traditional Cottage Pie
Ingredients
- 2 pound Ground beef
- ½ teaspoon salt
- 2 tablespoons light olive oil
- 1 large onion (chopped)
- 3 celery stalks (diced)
- 2 carrots (chopped small)
- ¼ cup all-purpose flour
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas
- 2 tablespoons fresh parsley (chopped)
- salt and pepper (to taste)
For the Mashed Potatoes
- 3 pounds potatoes Yukon Gold (Russet, or Maris Piper, peeled)
- 8 tablespoons unsalted butter (plus 2 to 4 tablespoons for serving (optional))
- ¼ cup half-and-half (plus more as needed)
- ¾ cup milk
- 1 tablespoon salt (for cooking water, plus more to taste)
- Freshly ground black pepper (to taste)
- Enough water to cover the potatoes completely (with an extra 2-3 inches for boiling)
Instructions
- Heat 1 tablespoon of the oil in a hot frying pan and add the beef. Stir over high heat until golden brown. Using a metal colander, carefully drain any fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Cook for 1-2 minutes, stirring, until no raw flour is visible. Remove from the pan and set aside.
- Lower the heat to medium, and heat the remaining oil in the same pan. Add the onions, celery, and carrots to the pan and fry until they begin to soften, about 5 minutes. Return the beef to the pan.
- Add the stock and Worcestershire sauce to the pan stirring constantly to avoid any lumps.
- Bring to a boil, then mix in the peas and parsley. Lower the heat to low, cover with a lid, and simmer for 30 minutes or until the mixture is tender. Taste and adjust seasoning with salt and pepper as needed.
- While the filling cooks, prepare the mashed potatoes.
- Cut the potatoes into evenly-sized chunks, about 1 to 2 inches thick. Place them in a large stockpot and add enough cold water to cover the potatoes by about 2 to 3 inches.
- Add 1 tablespoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-high (or whatever temperature is needed to maintain a steady boil). Continue cooking for about 10 to 15 minutes, or until a fork or knife can easily pierce the potatoes.
- While the potatoes are cooking, gently heat the 8 tablespoons of butter, half-and-half, and milk in a separate pot. Warm the mixture until the butter is melted and the mixture is hot but not boiling.
- Once the potatoes are cooked, carefully drain them and return them to the pot.
- Add the butter and warmed milk mixture to the potatoes. Mash the potatoes using a ricer or potato masher, then gently stir with a wooden spoon or spatula to combine. The potatoes will gradually absorb the liquid and become creamy.
- Adjust the consistency by adding more butter or half-and-half, if desired. Season with additional salt and freshly ground black pepper to taste.
- Preheat the oven to 425°F/220°C.
- Pour the beef mixture into a 3 to 3.5-quart casserole dish. Spoon the mashed potatoes on top and carefully spread them out in an even layer, covering the entire meat mixture. Run a spoon over the mixture to create texture that will crisp in the oven.
- Bake in the oven for around 20 to 30 minutes or until the top is golden brown.
Tips
Step-by-Step Guide
Detailed Instructions⬇️
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Cozy Up with This Hearty Cottage Pie!
I CAN’T STOP MAKING THIS COTTAGE PIE. Seriously, it’s been a staple in my kitchen for weeks! The combination of savory ground beef, a medley of vegetables, and that creamy, buttery mashed potato topping is just too good to resist. It’s a one-dish wonder that’s comforting and satisfying, perfect for chilly nights or anytime you need a hearty meal. I’ve been trying to eat lighter lately, but every time I make this, I find myself going back for seconds (and thirds). So let’s dive into this ultimate comfort food that everyone will love!
Step By Step Instructions
Welcome to our cozy kitchen! Today, we’re making a Traditional Cottage Pie that’s perfect for a comforting dinner. Let’s get started!
First up, grab 2 pounds of ground beef and heat 2 tablespoons of light olive oil in a large frying pan over high heat. Once that oil is hot, add the beef and sprinkle in ½ teaspoon of salt. Cook it for about 5–7 minutes, stirring occasionally until it’s beautifully browned. Now, using a metal colander, drain off any excess fat or liquid from the meat and return it to the pan.
Next, sprinkle ¼ cup of all-purpose flour over the beef and mix it in well. Cook for another 1 to 2 minutes, stirring constantly until the flour is cooked and no raw flavor remains. Now, let’s set that aside!
Lower the heat to medium and add a bit more oil to the pan if needed. Toss in 1 large chopped onion, 3 diced celery stalks, and 2 small chopped carrots. Sauté these veggies for about 5 minutes until they start to soften and smell incredible. Once they’re good to go, add the beef back into the pan.Now, it’s time to add some flavor! Pour in 2 cups of beef stock and 2 tablespoons of Worcestershire sauce. Stir this all together, making sure there are no lumps. Bring this mixture to a boil, then add in 1 cup of frozen peas and 2 tablespoons of fresh chopped parsley. Reduce the heat to low, cover, and let it simmer for about 30 minutes until everything is tender and delicious. Don’t forget to taste and adjust the seasoning with more salt and pepper if you need it.
While the filling is simmering, let’s make those creamy mashed potatoes! Start by peeling and cutting 3 pounds of potatoes into even chunks—aim for about 1 to 2 inches. Place them in a large stockpot and cover them with cold water, making sure there’s about 2 to 3 inches of water above the potatoes.
Add 1 tablespoon of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to maintain a steady simmer. Cook those potatoes for about 10 to 15 minutes, or until a fork slides in easily.
While that’s happening, heat up 8 tablespoons of unsalted butter, ¼ cup of half-and-half, and ¾ cup of milk in a separate pot. You want it warm but not boiling—just until the butter melts.
Once the potatoes are tender, carefully drain them and return them to the pot. Pour in that delicious butter and milk mixture, then mash those potatoes using a ricer or potato masher until they’re nice and creamy. Stir them gently to combine, adjusting with more butter or half-and-half if you like. Season with salt and freshly ground black pepper to taste.
Now, preheat your oven to 425°F (220°C).It’s time to assemble! Pour the beef mixture into a 3 to 3.5-quart casserole dish. Spoon the creamy mashed potatoes on top, spreading them out evenly to cover the beef. Use a spoon to create some texture on the surface—this helps it get crispy in the oven!
Bake for about 20 to 30 minutes until the top is golden brown and irresistible.And there you have it! A classic Cottage Pie that’s rich, hearty, and full of flavor—perfect for sharing with family or enjoying all on your own. Enjoy!
Erren’s Top Tips
- Useful Hacks:
- Beef Browning: Make sure your frying pan is hot enough before adding the beef. This helps to sear the meat quickly and locks in the juices, giving you that delicious golden-brown crust.
- Flour Coating: After browning the beef, sprinkling the flour directly over the meat helps create a nice gravy. Stir it in well to avoid clumps and ensure even cooking.
- Mashed Potato Consistency: If your mashed potatoes are too thick, gradually add more half-and-half or milk until you reach the desired creaminess. Remember, the potatoes will absorb some liquid when baking!
- Creating Texture: When spreading the mashed potatoes over the meat mixture, use a fork to create peaks. These will crisp up beautifully in the oven, adding extra flavor and texture.
- Vegetable Variations: Feel free to add or swap out vegetables in the filling. Peas, corn, or even mushrooms work great and can add different flavors.
- Technical Tips:
- Cooking Potatoes: Cut your potatoes into even-sized chunks for uniform cooking. This ensures that they become tender at the same rate.
- Draining Potatoes: When draining your potatoes, let them sit in the colander for a minute to allow excess moisture to escape. This helps prevent watery mashed potatoes.
- Seasoning: Always taste your filling and mashed potatoes before assembling. Adjust the salt and pepper to your preference for the best flavor.
Storage & Freezing Instructions ❄
Refrigeration: Leftover Cottage Pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Freezing: To freeze, allow the Cottage Pie to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It will keep well in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven.
FAQs
Can I make Cottage Pie ahead of time?
Absolutely! You can prepare the filling and mashed potatoes in advance. Assemble the pie and refrigerate it until you’re ready to bake. It may take a few extra minutes to cook from cold.
What’s the difference between Cottage Pie and Shepherd’s Pie?
Cottage Pie is made with beef, while Shepherd’s Pie traditionally uses lamb. Both are delicious, but the meat choice sets them apart!
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken for a lighter version. Just be aware that the flavor will differ slightly, so you may want to adjust the seasoning.
How do I prevent the mashed potatoes from becoming gummy?
Avoid over-mixing the potatoes once you add the butter and milk. Mix just until combined for fluffy, light mashed potatoes.
Is there a vegetarian version of Cottage Pie?
Definitely! You can substitute the beef with lentils, mushrooms, or a mix of hearty vegetables. Use vegetable broth instead of beef stock to maintain flavor.
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