Easy Cottage Pie

5 from 2 votes

This easy homemade cottage pie is hearty and so comforting! Made with a savory ground beef and vegetable filling, and topped with mashed potatoes baked until golden brown. It's the perfect meal, and make ahead friendly.

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: British, Irish

Servings: people

Calories: 645kcal

Author: Tania

Equipment

Ingredients

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:

First, preheat oven to 400 degrees F.
In a large pot, bring water to a boil (enough to cover the potatoes). Add the potatoes, bring back to a boil, and cook for 20 to 25 minutes until fork tender. Drain.
Press the potatoes through a potato ricer and return to the pot.
In a pyrex measuring cup, add the butter and half-and-half. Microwave for about 1-2 minutes until melted and warm. Gradually add it to the potatoes, folding, until fluffy and creamy but still firm in texture so they hold their shape later.
Season with garlic powder, salt and pepper to taste. Set aside.

Make the filling:

In a large deep skillet over medium-high heat, cook ground beef, breaking it apart, until fully cooked. Remove from the pan and set aside. Tip: The beef will release excess moisture or fat, soak it with paper towel and discard.
In the same pan, heat a few drizzles of olive oil and sauté the diced onions, carrots, celery for about 8 minutes until softened. Then, add minced garlic, thyme, and rosemary for another 1-2 minutes until fragrant.
Add the all-purpose flour, and stir to coat the vegetables. Then, add tomato paste, canned diced tomatoes, and Worcestershire sauce.
Return the cooked beef, and stir in the beef broth until evenly combined. Season with salt and pepper to taste.
Simmer on low heat for 10 minutes, uncovered, stirring occasionally until thickened. Stir in the green peas.

Assemble and bake:

Transfer the beef filling into a 9x13 inch baking dish, and spread it into a single layer.
Carefully, spread the mashed potatoes over the filling, using a fork or spoon to create rustic design. Gently, brush the top with melted butter.
Optional: You can also pipe the potatoes to make it look pretty! Use a large piping bag and an extra large piping tip, as well as a coupler (linked above).
Bake in the preheated 400F oven for 25 minutes, uncovered. Then, broil for another 2 or 3 minutes until golden brown on top. Let it cool for 15 minutes before slicing. Enjoy!

Notes

This recipe fits a 9x13 baking dish. Feel free to also use individual baking dishes.
Decorating option 1: Spread the mashed potatoes over, and use a fork to create decorative patterns.
Decorating option 2: Use an extra large tip and large piping bag. I also use a coupler.
Prep ahead: The mashed potatoes, and the beef filling can be made 2 days ahead. When ready, reheat each and then assemble and bake as directed.
Make ahead: Assemble as directed but skip brushing top with butter. Let cool then cover with foil and refrigerate for up to 2 days. Brush with melted butter, then bake (covered) for 30-40 minutes until bubbly and hot. Broil for 2-3 minutes until golden brown.
Freezing: Assemble into smaller baking pans. Cover tightly with foil and freeze for up to 3 months. To reheat, bake from frozen at 400 degrees F for 1 hour or until hot. Uncover then brush with butter and broil until golden brown.

Substitutions and Variations:

Meat: Ground lamb or turkey.
Add cheese: Sprinkle some cheese on top of the mashed potatoes a few minutes before taking out of the oven so that it melts on top.
Fresh herbs: If using dried herbs, use about ⅓ of the listed amount or to taste.
Feel free to use frozen vegetables for convenience.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition