Description
This easy cottage pie recipe features a flavorful ground beef and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. Perfect for a comforting meal that feeds a crowd.
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 oven to 400 degrees F. In a large pot, bring enough water to a boil to cover the potatoes. Add the potatoes and cook for 25 minutes until fork tender. Drain the potatoes thoroughly. Press the potatoes through a potato ricer and return them to the pot. In a microwave-safe measuring cup, combine the butter and half-and-half and microwave for 1 to 2 minutes until melted and warm. Gradually fold this mixture into the mashed potatoes until fluffy and creamy but still firm enough to hold 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 the ground beef, breaking it apart, until fully cooked. Remove the beef from the pan and set aside, blotting excess fat with paper towels. In the same pan, drizzle olive oil and sauté diced onions, carrots, and celery for about 8 minutes until softened. Add minced garlic, thyme, and rosemary and cook another 2 minutes until fragrant. Stir in the flour to coat the vegetables, then add tomato paste, diced tomatoes, and Worcestershire sauce. Return the cooked beef to the pan and stir in the beef broth until combined evenly. Season with salt and pepper. Simmer uncovered on low heat for 10 minutes, stirring occasionally until thickened. Stir in frozen green peas at the end.
- Assemble and bake: Transfer the beef filling into a 9×13 inch baking dish and spread it evenly. Carefully spread the mashed potatoes over the filling with a fork or spoon, creating a rustic pattern. Gently brush the top with melted butter. Optionally, pipe the mashed potatoes for a decorative effect using a large piping bag and tip. Bake in the preheated oven at 400 degrees F for 25 minutes. Then broil for 3 minutes until the top is golden brown. Let the pie cool for 15 minutes before slicing. Garnish with chopped parsley and serve.
Notes
- This recipe fits a 9×13 baking dish but can also be made in individual baking dishes.
- For decorative topping, either create rustic patterns with a fork or pipe the potatoes with a large piping bag and extra-large tip.
- You can prep the mashed potatoes and beef filling up to 2 days ahead. Reheat before assembling and baking.
- To make ahead completely, assemble the dish, skip brushing with butter, cover with foil, refrigerate up to 2 days, brush with melted butter before baking, and bake covered for 30-40 minutes until bubbly, then broil.
- Freeze assembled portions in smaller pans covered tightly with foil for up to 3 months. Bake from frozen at 400 degrees F for 1 hour, then brush with butter and broil for golden topping.
- Variations: Substitute ground lamb or turkey for beef. Add cheese on top a few minutes before the end of baking to melt. Use dried herbs at ⅓ the amount or adjust to taste. Frozen vegetables can be used for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
