Description
This Easy Cottage Pie recipe features a savory ground beef filling cooked with aromatic vegetables and herbs, topped with creamy mashed potatoes, then baked to a golden perfection. A comforting and classic dish that’s perfect for family dinners and meal prep.
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 to taste
Instructions
- Make the mashed potatoes: First, preheat oven to 400 degrees F. In a large pot, bring water to a boil enough to cover the potatoes. Add the potatoes and cook for 25 minutes until fork tender. Drain and press the potatoes through a potato ricer, then return to the pot. In a microwave-safe cup, melt butter with half and half, then gradually fold into the potatoes until fluffy and creamy but still firm. Season with garlic powder, salt, and pepper. Set aside.
- Prepare the filling: Heat a large deep skillet over medium-high heat. Cook ground beef until fully browned, breaking apart as it cooks. Remove beef and discard excess fat by blotting with paper towels. In the same skillet, drizzle olive oil and sauté onions, carrots, and celery for 8 minutes until softened. Add garlic, thyme, and rosemary; cook for 2 minutes until fragrant.
- Build the filling sauce: Sprinkle flour over vegetables and stir to coat. Mix in tomato paste, diced tomatoes, and Worcestershire sauce. Return cooked beef to skillet and pour in beef broth; stir to combine. Season with salt and pepper. Simmer uncovered on low heat for 10 minutes, stirring occasionally, until thickened. Stir in frozen peas last.
- Assemble and bake: Transfer beef filling to a 9×13 inch baking dish and spread evenly. Carefully spread mashed potatoes over filling using a fork or spoon to create a rustic pattern. Brush the top with melted butter. Bake uncovered at 400 F for 25 minutes. Then broil for 3 minutes until golden brown on top. Let cool for 15 minutes before serving. Garnish with chopped parsley.
Notes
- This recipe fits a 9×13 inch baking dish but can be divided into individual portions.
- For decoration, create rustic patterns on mashed potatoes with a fork or use a large piping bag with an extra-large tip for a decorative finish.
- You can prepare mashed potatoes and beef filling up to 2 days ahead; reheat before assembling and baking.
- Assemble in advance without brushing butter, cover with foil, refrigerate up to 2 days, then brush with butter and bake covered for 30-40 minutes until hot; broil for 2-3 minutes to brown.
- For freezing, assemble in smaller pans, cover tightly with foil, freeze up to 3 months. Bake frozen at 400 F for 1 hour until hot, then uncover, brush with butter and broil until golden.
- Substitutions: Use ground lamb or turkey instead of beef.
- Add cheese by sprinkling on mashed potatoes a few minutes before finishing baking for a melty topping.
- If using dried herbs, use about one-third the amount of fresh herbs.
- Frozen vegetables can be substituted for fresh for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
