Cottage Pie (or Shepherd's Pie)

Name: Cottage Pie (or Shepherd's Pie)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 1 lb lean ground beef; 1 lb ground sausage; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 small yellow onion; 2 ribs celery; 1-2 carrots; 3 cloves garlic; 1/4 cup all-purpose flour; 2 1/2 cups low-sodium beef broth; 2 tablespoons tomato paste; 1 cube beef bouillon; 2 tablespoons Worcestershire sauce; 1 teaspoon fresh thyme; 1 teaspoon fresh Rosemary; 2 bay leaves; ½ cup frozen corn; ½ cup frozen peas; 2 1/2 pounds Russet potatoes; ¼ cup sour cream; ½ cup milk; 4 tablespoons butter; salt and pepper; ½ cup freshly grated Parmesan cheese; ½ cup shredded cheddar cheese

User Reviews

4.9

1,191 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Calories
589 kcal
Course
Main Course
Cuisine
British, Irish

Cottage Pie (or Shepherd's Pie)

Camden Walton

Report

This easy Cottage Pie recipe has a flavorful gravy with ground beef, ground sausage, and mixed vegetables topped with fluffy mashed potatoes and cheddar cheese.

Share:

I Made This!

893 people made this

Print

238 people printed this

Save this

714 people saved this

Ingredients

Servings

For the Filling:

1 lb lean ground beef
1 lb ground sausage (I use Jimmy Dean pork sausage)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small yellow onion , chopped
2 ribs celery , chopped
1-2 carrots , chopped (about 1 cup)
3 cloves garlic , minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium beef broth
2 tablespoons tomato paste
1 cube beef bouillon
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme , chopped (or ¼ teaspoon dried thyme)
1 teaspoon fresh Rosemary , chopped (or ¼ teaspoon dried rosemary)
2 bay leaves
½ cup frozen corn
½ cup frozen peas

For the mashed potatoes

2 1/2 pounds Russet potatoes , Yukon gold or russet potatoes
¼ cup sour cream
½ cup milk
4 tablespoons butter
salt and pepper , to taste
½ cup freshly grated Parmesan cheese
½ cup shredded cheddar cheese , for topping

Add to Shopping List

Instructions

Preheat the oven to 375 degrees F.
Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
Make the meat gravy: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
Add the onion, celery and carrots to the pan and sauté for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
Add the beef broth, bouillon cube, tomato paste, Worcestershire sauce, herbs, and bay leaves and stir to combine.
Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn, and cooked meat.
Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.
Store leftovers in the refrigerator for 3-5 days.

Equipments used:

Notes

Serving size is about 1 1/4 cups.
Skillet size: If you don’t have large enough oven-safe skillet, assemble cottage pie in a 9x13 inch pan.
For Shepherd's Pie: Substitute ground lamb.
Substitute ground lamb.
Vegetarian: Omit meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice. Use vegetable stock instead of beef stock, and substitute wine vinegar for Worcestershire if desired.
Gluten-Free Adaptations: Replace flour by mixing 1 tablespoon of cornstarch to the beef broth before adding to the pan. Use gluten-free Worcestershire sauce.
Make Ahead Instructions: Cook the meat gravy and mashed potatoes and store separately in the fridge for up to 3 days. Rewarm the mashed potatoes in the microwave with a little splash of milk, to re-soften them, and then assemble before baking.
Freezing Instructions: Cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw completely before baking until warmed through.

Nutrition Information

Show Details

Serving 8g Calories 589kcal (29%) Carbohydrates 41g (14%) Protein 30g (60%) Fat 34g (52%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 109mg (36%) Sodium 1249mg (52%) Potassium 1298mg (37%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 2610IU (52%) Vitamin C 14mg (16%) Calcium 189mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 589 kcal

% Daily Value*

Serving	8g
Calories	589kcal	29%
Carbohydrates	41g	14%
Protein	30g	60%
Fat	34g	52%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	109mg	36%
Sodium	1249mg	52%
Potassium	1298mg	28%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	2610IU	52%
Vitamin C	14mg	16%
Calcium	189mg	19%
Iron	4mg	22%