Description
This Easy Cottage Pie is a comforting classic dish featuring a savory ground beef filling topped with creamy mashed potatoes, baked to golden perfection. Packed with vegetables and herbs, it’s a wholesome, hearty meal perfect for family dinners.
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 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
Instructions
- Make the mashed potatoes: Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, add the peeled and cubed potatoes, and cook for 25 minutes until fork tender. Drain thoroughly. Press the potatoes through a ricer and return them to the pot. Microwave butter and half-and-half until melted and warm, then gradually fold into the potatoes until fluffy but firm. Season with garlic powder, salt, and pepper. Set aside.
- Make the filling: Heat a large deep skillet over medium-high heat, cook ground beef until fully browned, breaking apart. Remove beef and drain excess fat with paper towels. In the same pan, drizzle olive oil and sauté onions, carrots, and celery for 8 minutes until softened. Add garlic, thyme, and rosemary, cooking 1-2 minutes until fragrant. Stir in flour to coat vegetables, then add tomato paste, diced tomatoes, and Worcestershire sauce. Return beef to the pan, add beef broth, and season with salt and pepper. Simmer uncovered on low heat for 10 minutes, stirring occasionally, until thickened. Stir in frozen green peas.
- Assemble and bake: Spread the beef filling evenly in a 9×13 inch baking dish. Carefully layer the mashed potatoes on top, creating a rustic design with a fork or piping as desired. Brush the top with melted butter. Bake uncovered at 400 degrees F for 25 minutes, then broil for 3 minutes until golden brown. Let cool 15 minutes before serving. Garnish with chopped parsley.
Notes
- This recipe fits a 9×13 baking dish; you can also use individual baking dishes.
- Decorative options for mashed potatoes: create patterns with a fork or use a large piping bag and extra-large tip with a coupler for a fancy look.
- Prep ahead: Mashed potatoes and beef filling can be made up to 2 days ahead and reheated before assembling and baking.
- Make ahead: Assemble without brushing butter on top, refrigerate covered up to 2 days, then brush with butter and bake covered for 30-40 minutes until hot, finishing with broil for 2-3 minutes.
- Freezing: Assemble in smaller pans, cover tightly with foil, freeze up to 3 months. Bake from frozen at 400 degrees F for 1 hour until hot, then brush with butter and broil until browned.
- Substitutions: Use ground lamb or turkey instead of beef.
- Variation: Sprinkle cheese on mashed potatoes a few minutes before removing from the oven to melt on top.
- Use fresh herbs as directed, or ⅓ the amount if using dried. Frozen vegetables can be used for convenience.
