Description

This Ground Beef Cottage Pie is a comforting, family-friendly dish layered with flavorful ground beef, tender vegetables, and crowned with fluffy mashed potatoes. Perfect for a cozy evening, it’s a hearty and satisfying meal that comes together easily for a weeknight dinner or a special occasion.

Ingredients

Units Scale

For the Meat Filling

1 pound ground beef (85% lean)
1 medium onion, diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
1 cup frozen peas
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 cup beef broth
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

For the Mashed Potato Topping

2 pounds russet potatoes, peeled and cut into chunks
1/3 cup milk
4 tablespoons unsalted butter
1/4 cup sour cream
Salt and freshly ground black pepper, to taste

Optional Garnish

Fresh chopped parsley
Shredded cheddar cheese

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Instructions

Prepare the Mashed Potatoes: Place potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are very tender, about 15 minutes. Drain well. Add the butter, milk, sour cream, salt, and pepper to the drained potatoes. Mash until smooth and creamy. Set aside.
Cook the Meat and Vegetables: In a large skillet over medium heat, warm the olive oil. Add the onions and carrots, cooking for 4-5 minutes until starting to soften. Add garlic and cook for another minute.
Brown the Ground Beef: Add the ground beef to the skillet. Cook, stirring and breaking up the meat, until browned and no longer pink. Drain excess fat if needed.
Thicken and Season the Filling: Stir in flour and cook for 1 minute. Add tomato paste, Worcestershire sauce, dried thyme, and beef broth. Bring to a simmer and cook for about 7-8 minutes, stirring often, until the mixture thickens. Stir in the frozen peas and season with salt and pepper. Remove from heat.
Assemble the Cottage Pie: Preheat oven to 400°F (200°C). Transfer the beef mixture into a baking dish and spread evenly. Dollop the mashed potatoes over the filling, then gently spread to cover the entire surface. Use a fork to create ridges on top for extra texture. If desired, sprinkle shredded cheddar cheese on top.
Bake and Serve: Bake for 20-25 minutes, until the potato topping is lightly golden and filling is bubbling. Allow to cool for a few minutes before serving. Garnish with chopped parsley if desired.

Notes

For extra flavor, add a splash of red wine to the filling when adding the beef broth.
You can substitute ground lamb or turkey for beef, if preferred.
Leftovers can be refrigerated for up to 3 days, or frozen for up to 2 months.
Try adding other vegetables like corn or green beans to customize the filling.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 6g
Sodium: 690mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 24g
Cholesterol: 68mg