Cottage Pie is My Comfort Food
It’s simple, hearty, and made with fresh ingredients that bring out the best in every bite, from the ground beef and veggies to the creamy mashed potatoes and melty cheese on top. It’s a rustic, wholesome meal that’s easy to make and worth taking your time with, loved by the whole family!
What’s the difference between cottage pie and shepherd’s pie?
Technically, cottage pie is made with ground beef, while shepherd’s pie uses ground lamb. However, many people use the terms interchangeably, even when beef is involved, so you’ll often see cottage pie called “shepherd’s pie” in recipes. It’s more about the dish’s comforting vibe than the exact ingredients!
Cottage Pie Ingredients
- Ground beef: I use 80/20 for best flavor, but you may need to drain the extra grease. You could also use ground lamb for a traditional shepherd’s pie recipe.
- Vegetables: A mix of onion, carrots, and garlic to build the base of the meat mixture,e and then frozen peas and either canned or frozen corn.
- Seasonings: dried thyme, salt and pepper, plus soy sauce and Worcestershire sauce for extra savoriness.
- Beef broth: Depending on how much gravy you like for your cottage pie, you can add up to 3 cups without increasing the amount of flour.
- Oil: I use extra virgin olive oil, but you could also use butter
- Flour: for creating the roux.
- Mashed potatoes: russet potatoes, milk, butter, and garlic powder
- Cheese: You can use cheddar or whatever cheese you prefer. Getting that golden crisp top in the oven is so worth it!
How to Make Cottage Pie
Start by browning the ground beef in a large pan. Once it’s cooked through, drain any excess grease, reserving about 2 tablespoons, and set it aside.
In the same pan with the reserved grease, cook the onions and carrots until they start to soften. Add the garlic and let it cook for about a minute.
Return the beef to the pan, sprinkle in the flour, and stir to coat the mixture, then pour in the broth, sauces, and seasonings. Stir well to combine and simmer for a few minutes until it thickens up. Then, stir in the peas and corn and remove from the heat.
After cooking and draining the potatoes, mash them with milk, butter, garlic powder, and salt until smooth and creamy, adding more milk if needed.
Layer the beef filling into a baking dish, top with mashed potatoes, and finish with shredded cheese. Bake until golden and bubbly.
Cottage Pie
Equipment
- 9×13 Baking Dish
Ingredients
For the filling:
- 2 pounds ground beef
- 3 medium carrots peeled and diced
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 1/2 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 1 cup corn frozen or fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
For the mashed potatoes:
- 3 pounds potatoes peeled and chopped
- 1 cup milk
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese optional, for topping
Instructions
- Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Mash with butter, milk, garlic powder, and salt until smooth and creamy. Set aside.
- In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Once browned, reserve 2 tablespoons of grease and discard the rest. Set the beef aside.
- In the same skillet, add the diced carrots and onion. Cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 more minute. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
- Add the browned ground beef back into the skillet with the veggies. Stir to combine. Sprinkle the flour over the beef and vegetable mixture and stir to combine. Gradually add the beef broth, stirring to mix well. Stir in the soy sauce, Worcestershire sauce, dried thyme, salt and black pepper. Let the mixture simmer for 5-7 minutes to thicken.
- Stir in the peas and corn and remove from the heat.
- Preheat your oven to 400°F. Spread the beef and vegetable mixture evenly into a 9×13 baking dish. Top with the mashed potatoes, spreading them out to cover the filling. For a golden finish, create peaks with a fork on the surface of the potatoes. Sprinkle with cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for a few minutes before serving.
Recipe Tips
- Brown the ground beef well. Don’t just cook it until it’s no longer pink, let it get some color and crisp up a bit. Browning adds flavor and helps build a richer base.
- Resist the urge to smooth the top of the potatoes! Those rough peaks and ridges will catch the heat and brown beautifully in the oven.
- Use a baking dish with room. If it’s filled to the top, place it on a sheet pan to catch any bubbling over
How to Store, Freeze, and Reheat
To refrigerate: Let the baked pie cool, then cover and store for up to 4 days.
To freeze: Wrap the unbaked or baked pie tightly and freeze for up to 3 months. If freezing after baking, let it cool first.
To reheat: If frozen, thaw in the fridge overnight. Reheat in a 350°F oven until hot in the center (about 30 minutes), loosely covered with foil. For a crisp top, uncover during the last 10 minutes.
Recipe Help & Questions
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