Cottage Pie
User Reviews
5.0
258 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
-
Servings
6
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Calories
499 kcal
-
Course
Main Course, Dinner
Cottage Pie
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This hearty cottage pie recipe is easy to make with ground beef and veggies in a rich gravy, topped with cheesy mashed potatoes.
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Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 carrots ½ inch diced
- 2 ribs celery ½ inch diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme leaves
- 1 bay leaf
- ⅔ cup peas
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Mashed Potatoes
- 2 pounds Russet potatoes or Yukon gold potatoes
- 3 tablespoons melted butter
- ⅓ cup warm milk
- 1 cup shredded sharp cheddar cheese optional
Instructions
- Preheat oven to 400°F.
- Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water.
- Bring the potatoes to a gentle boil and cook 13-16 minutes or until fork tender.
- While potatoes are cooking, combine ground beef and onion in a large skillet, brown until no pink remains.
- Add carrots, celery, and garlic to the ground beef mixture. Cook for an additional 5 minutes or until slightly tender.
- Stir in the flour and cook for 1 minute. Stir in beef broth, Worcestershire sauce, tomato paste, parsley, thyme, and bay leaf.
- Simmer for 20 minutes or until the gravy has thickened. Remove bay leaf, add peas, and season with salt and pepper.
- Drain the potatoes well and mash until smooth. Stir in the butter. Add warmed milk a little bit at a time until the potatoes are smooth and fluffy, you may not need all of the milk. Stir the cheese into the potatoes. Taste and season with salt and pepper.
- Top the meat mixture with the potatoes and place in the oven. Bake 20-25 minutes or until golden.
Notes
- If time allows, chill the meat layer for 20 minutes before adding the potatoes to keep the layers separated.
- Use thawed frozen veggies in place of fresh, no need to chop or cook them.
- For a quick version, use a packet of gravy mix and simmer until thickened, or replace the sauce with a can of condensed tomato soup (no water needed).
- If you’d like it extra saucy, you can increase the flour and sauce ingredients.
- Bake cottage pie on a parchment-covered rimmed baking sheet in case it spills over.
- Keep leftover cottage pie covered in the refrigerator for up to 4 days. Freeze portions in covered containers, thaw overnight, and reheat as desired.
Nutrition Information
Show Details
Calories
499
(25%)
Carbohydrates
39g
(13%)
Protein
24g
(48%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
673mg
(28%)
Potassium
1151mg
(33%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4018IU
(80%)
Vitamin C
20mg
(22%)
Calcium
219mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499 | 25% |
| Carbohydrates | 39g | 13% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 673mg | 28% |
| Potassium | 1151mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4018IU | 80% |
| Vitamin C | 20mg | 22% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
258 reviews
Excellent
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