Description
This Cottage Pie Recipe with Cheesy Mash is a hearty, savory comfort food, featuring a rich ground beef filling topped with a bubbling, golden, cheesy mashed potato crust. It’s a timeless favorite for easy and satisfying weeknight meals.
Ingredients
- 1.5 lbs ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1.5 cups beef broth
- 1 Tbsp Worcestershire sauce
- 2 lbs Russet potatoes, peeled and diced
- 1 cup shredded sharp cheddar cheese
- 4 Tbsp unsalted butter
- 0.5 cup warm milk
- 2 Tbsp tomato paste
- 1 tsp chopped fresh thyme (or 0.5 tsp dried)
- 1 tsp chopped fresh rosemary (or 0.5 tsp dried)
- Salt and pepper, to taste
Instructions
- Prepare Ingredients: Peel and dice potatoes into 1-inch cubes. Dice onion and carrots. Gather all ingredients.
- Brown Beef: In a large oven-safe skillet, brown ground beef over medium-high heat, breaking it up, until no pink remains (about 6-8 minutes). Drain any excess fat.
- Sauté Aromatics: Add diced onion and carrots to the skillet, cooking until softened and lightly translucent (about 5-7 minutes).
- Add Flavor Base: Stir in tomato paste, fresh thyme, and rosemary. Cook for 1 minute until fragrant and the paste darkens slightly.
- Simmer Filling: Pour in beef broth and Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until the sauce slightly thickens (about 10-12 minutes). Stir in frozen peas.
- Boil Potatoes: While the filling simmers, place diced potatoes in a large pot with cold, salted water. Bring to a boil and cook until they are very tender (about 15 minutes).
- Prepare Mash: Drain potatoes well and return to the hot pot to dry out for 1-2 minutes. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Assemble Pie: Spoon the hot meat filling into a 9×13 inch oven-safe baking dish. Carefully spread the mashed potatoes evenly over the filling, creating a protective seal from edge to edge. Sprinkle generously with shredded sharp cheddar cheese. Use a fork to create peaks and ridges on the potato topping.
- Bake Pie: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheesy mash is gloriously golden brown and the rich filling is visibly bubbling around the edges. Let it rest for 5 minutes before serving.
Notes
Drain excess fat from ground beef for a less greasy filling. If the filling looks too thin, continue simmering or add a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water). Avoid over-boiling potatoes to prevent watery mash. Let the pie rest for 5 minutes before serving so the filling can set. Consider ground lamb for a traditional shepherd’s pie, ground turkey for a leaner option, or adding corn, mushrooms, or bell peppers for extra nutrition. For dairy-free, use alternative milk/butter/cheese. For gluten-free, thicken with gluten-free flour or cornstarch slurry. A pinch of nutmeg in the mash or smoked paprika in the filling are good flavor boosters.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (280 g)
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg