Description
This Easy Cottage Pie features a hearty ground beef and vegetable filling topped with creamy mashed potatoes baked to golden perfection. Perfect as a comforting main dish, it combines rich flavors with simple ingredients for a satisfying meal.
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 teaspoons 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: First, preheat your oven to 400 degrees Fahrenheit. Bring a large pot of water to a boil, then add the peeled and cubed potatoes. Boil for 25 minutes until fork tender, then drain thoroughly. Pass the potatoes through a potato ricer and return them to the pot. In a microwave-safe container, melt the butter with the half-and-half until warm and combined. Gradually fold this mixture into the potatoes until you achieve a fluffy and creamy texture that holds shape. Season with garlic powder, salt, and pepper to taste. Set aside.
- Make the filling: Heat a large deep skillet over medium-high heat and cook the ground beef, breaking it apart, until fully browned. Remove the beef and drain excess fat with paper towels. In the same pan, drizzle with olive oil and sauté the diced onions, carrots, and celery for 8 minutes until softened. Add the minced garlic, thyme, and rosemary and cook an additional 2 minutes until fragrant. Sprinkle the flour over the vegetables and stir well to coat. Add the tomato paste, diced tomatoes, and Worcestershire sauce, stirring to combine. Return the cooked beef to the pan and pour in the beef broth, mixing until everything is evenly incorporated. Season with salt and pepper, then simmer uncovered on low heat for 10 minutes until thickened. Stir in the frozen peas at the end.
- Assemble and bake: Transfer the beef filling into a 9x13 inch baking dish and spread evenly. Carefully layer the mashed potatoes on top, spreading with a fork or spoon to create a rustic design. Brush the surface with melted butter. Bake at 400 degrees Fahrenheit for 25 minutes, uncovered. Finish by broiling for 3 minutes or until the top is golden brown. Allow the cottage pie to cool for 15 minutes before slicing. Garnish with chopped parsley and serve.
Notes
- This recipe fits a 9×13 baking dish but can be made in individual dishes as well.
- For decorative topping, use a fork to create patterns or pipe the mashed potatoes with a large piping bag and tip.
- Prep ahead by making the mashed potatoes and beef filling up to 2 days in advance; reheat before assembling and baking.
- Make ahead by assembling without brushing butter on top, refrigerate covered for up to 2 days, then brush with butter and bake covered for 30-40 minutes, finishing with broil for 2-3 minutes.
- Freeze in smaller pans covered tightly with foil for up to 3 months; bake from frozen at 400 degrees Fahrenheit for 1 hour, then brush with butter and broil until golden.
- Substitute ground lamb or turkey for beef if desired.
- Add cheese on top of mashed potatoes a few minutes before finishing baking for a melty topping.
- If using dried herbs, reduce to one-third the amount or adjust to taste. Frozen vegetables can be used for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
