Cottage pie is shepherd’s pie’s beefy cousin. Savory ground beef and vegetable filling. Rich gravy. Creamy mashed potato topping, baked until golden. 50 minutes. One dish.
British comfort food. Weeknight gold.
Serves 6.
11
Make the Mashed Potatoes
- Boil potatoes in salted water 15-20 minutes until tender. Drain.
- Add butter and milk. Mash until smooth. Season with salt and pepper.
22
Cook the Filling
- Preheat oven to 375°F (190°C).
- Heat oil in a large skillet. Cook onion and carrots 5 minutes until soft.
- Add ground beef. Cook 5-6 minutes until browned. Drain excess grease.
- Add garlic and tomato paste. Cook 1 minute.
- Sprinkle with flour. Cook 1 minute.
- Pour in broth, Worcestershire, and thyme. Simmer 3-5 minutes until thickened.
- Stir in frozen peas. Season with salt and pepper.
33
Assemble & Bake
- Pour meat mixture into a 9×9 or 9×13 baking dish.
- Spread mashed potatoes evenly on top. Fluff with a fork (optional).
- Sprinkle with cheese if using.
- Bake 15-20 minutes until bubbly and golden on top.
44
Serve
- Let rest 5 minutes. Serve hot.
Summary
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Yield: 6 servings
Difficulty: Easy
Storage Notes
Keeps in fridge for 4 days. Reheat in oven at 350°F for 15 minutes or microwave. Freezes well for 2 months. Great for meal prep. Note: Beef = Cottage pie, Lamb = Shepherd’s pie. Both delicious.
