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5.0 from 258 votes

Cottage Pie

This hearty cottage pie recipe is easy to make with ground beef and veggies in a rich gravy, topped with cheesy mashed potatoes.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 499 kcal
Course: Main Course , Dinner
Cuisine: American , Irish

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

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water.
  3. Bring the potatoes to a gentle boil and cook 13-16 minutes or until fork tender.
  4. While potatoes are cooking, combine ground beef and onion in a large skillet, brown until no pink remains.
  5. Add carrots, celery, and garlic to the ground beef mixture. Cook for an additional 5 minutes or until slightly tender.
  6. Stir in the flour and cook for 1 minute. Stir in beef broth, Worcestershire sauce, tomato paste, parsley, thyme, and bay leaf.
  7. Simmer for 20 minutes or until the gravy has thickened. Remove bay leaf, add peas, and season with salt and pepper.
  8. 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.
  9. 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

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

% 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.