Description
This Easy Cottage Pie recipe features a savory ground beef filling combined with vegetables and topped with creamy mashed potatoes. Baked to golden perfection, it's a comforting classic perfect for a hearty dinner.
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
- Prepare the mashed potatoes: First, preheat your oven to 400 degrees Fahrenheit. In a large pot, bring water to a boil and add the peeled and cubed potatoes. Boil for 25 minutes until fork tender, then drain. Pass the potatoes through a potato ricer back into the pot. In a microwave-safe cup, melt the butter with half and half, then gradually fold the mixture into the potatoes until creamy yet firm enough to hold shape. Season with garlic powder, salt, and pepper, then set aside.
- Cook the filling: In a large deep skillet over medium-high heat, cook the ground beef, breaking it apart until fully cooked. Remove beef and drain excess fat with paper towels. Add olive oil to the same pan and sauté onions, carrots, and celery for 8 minutes until softened. Add garlic, thyme, and rosemary and cook for 2 minutes until fragrant. Stir in flour, coating the vegetables, then add tomato paste, diced tomatoes, and Worcestershire sauce. Return beef to pan and add beef broth, stirring to combine. Season with salt and pepper and simmer uncovered on low heat for 10 minutes until thickened. 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 over the filling and use a fork or spoon to create a rustic texture. Brush the top gently with melted butter. Bake uncovered in the preheated oven at 400 degrees Fahrenheit for 25 minutes. Then, broil for 3 minutes until the mashed potatoes are golden brown. Let cool for 15 minutes before serving. Garnish with chopped parsley.
Notes
- This recipe is designed for a 9×13 inch baking dish but can be made in individual dishes for smaller portions.
- Decorate mashed potatoes by creating patterns with a fork or piping them using a large piping bag and tip for a decorative finish.
- Both mashed potatoes and beef filling can be prepared up to two days in advance and reheated before assembling and baking.
- For make-ahead meals, assemble but do not brush with butter, cover with foil, and refrigerate for up to two days. When ready, brush with melted butter, bake covered for 30-40 minutes until bubbly, then broil for 2-3 minutes.
- You can freeze assembled pies in smaller pans wrapped tightly with foil for up to three months. Bake from frozen at 400 degrees Fahrenheit for 1 hour until hot, then broil after brushing with butter.
- Ground lamb or turkey can be used as a substitute for beef.
- Add cheese on top of the mashed potatoes a few minutes before finishing baking to melt.
- If using dried herbs, use one-third the amount listed for fresh herbs.
- Frozen vegetables can replace fresh for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
