It’s easy to call this Cottage Pie Recipe the ultimate comfort food. After all, what more do you need than meat and potatoes?
Cottage pie, like shepherd’s pie, has been around for hundreds of years. What’s the difference between the two? Well, shepherd’s pie traditionally uses lamb, and this cottage pie recipe uses ground beef. That’s pretty much it. Both dishes feature the chosen meat in a delicious gravy studded with chopped veggies. Cover the dish with mashed potatoes and a sprinkling of cheese (if desired), bake, and enjoy.
Search the internet, and you will likely find numerous versions of this dish. They are pretty similar, with differences most often being in item amounts and a few minor ingredient changes. This recipe has everything you want from a good cottage pie—savory beef, diced vegetables, creamy mashed potatoes, gravy, and a delectable topping of cheddar cheese.
What I Like Best About Cottage Pie
I love to cook, but I’m all about simplifying my life. Making one-dish meals like cottage pie accomplishes that goal. I am one happy mom when I don’t have to make a separate side dish to go with the main course. This recipe already includes onions, carrots, celery, and potatoes. You could easily add more carrots, celery, or other veggies, such as peas, corn, turnips, celeriac root, or mushrooms.
When all is said and done, the result is a classic culinary masterpiece. It’s hard not to open the oven while baking to scoop out a spoonful to taste. Don’t do it! Besides, if you’re anything like me, you have already tasted the meat and the potatoes while preparing them. Hang in there just a few more minutes—it will be worth the wait.
Want a Different Filling? Try These Alternatives!
Cottage pie is a dish made with ground beef. However, you can use any ground meat, including lamb (shepherd’s pie), veal, pork, turkey, or chicken. You can also make a vegetarian version using pea protein crumbles, tofu, chopped mushrooms, or cooked wild rice, lentils, quinoa, farro, or barley.
How to Make Ahead and Store
If desired, you can make your meat and veggie mixture, refrigerate it overnight, and top it with mashed potatoes the next day. I suggest adding 10 extra minutes of baking time if the meat mixture is cold. It is best to let the meat cool a little when preparing the dish to prevent the potatoes from sinking into the hot filling. Once baked, cottage pie will last for 4 days in the fridge. Cover it tightly or store it in airtight containers.
Serving Suggestions
Cottage pie is hearty, so you do not want heavy sides. This Cucumber Tomato Salad can brighten your meal. Bake a loaf of Sweet & Simple Honey Bread to slather with butter or dip into your meaty gravy. Make some Delicious Cake Mix Cookie Bars for dessert, and you have a meal your family will love.
Cottage Pie Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1.5 pounds ground beef
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine or additional beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 pounds potatoes peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 1/4 cup grated cheddar cheese
Instructions
- Preheat oven to 375 degrees F.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until soft, about 5 minutes.
- Add carrot and celery, cook for another 5 minutes.
- Increase heat to medium-high, add ground beef. Cook until browned, breaking it up as it cooks.
- Stir in flour and tomato paste, cook for 2 minutes.
- Add beef broth, red wine, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for 20 minutes.
- While the meat simmers, boil potatoes in salted water until tender, about 15 minutes. Drain and mash with milk and butter.
- Remove bay leaf from meat mixture and transfer to a baking dish.
- Spread mashed potatoes on top of the meat. Sprinkle with cheddar cheese.
- Bake in preheated oven for 20 minutes, or until the top is golden and bubbly.
- Let stand for 10 minutes before serving.
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