Cottage Pie Recipe

This Cottage Pie Recipe is the ultimate comfort food. If you are a meat and potatoes person or cooking for those who are, this is a recipe just for you!

Cottage pie was first introduced into the world in the late 1700s. While it started as a food largely for the poorer population, thankfully it is common and perfect for all of us now.

While shepherd's pie is traditionally made with ground lamb, cottage pie is generally made with ground beef, lamb is really expensive in my area. It is also a little trickier to find ground lamb where I live as well. If this is the case with you as well, cottage pie will be much more affordable and easier to make.

What makes this recipe work?

My recipe for cottage pie will feed a crowd. This makes enough for a 9x13 pan! It is also hearty and filling. If you are looking for something smaller, simply cut the recipe in half.

This recipe is comfortable. This is the perfect dish when the weather is colder and I am looking for warm comforting food.

Cottage pie is a hearty dish. This is not a meal you are going to walk away from hungry. My crew loves it!

This also makes really great meal prep as it reheats so well.

Ingredients

• Ground Beef - this is called beef mince in Britain, but here we use ground beef. I like lean ground beef, and generally by 93/7, for these photos, it was 80/20. You can also use fattier beef, just be sure to drain it after it has cooked. If lamb is inexpensive in your area, you can also use a blend of meats.
• Olive oil- If you are using fattier beef, no need for oil. I did not need to use this for this recipe as I had an 80/20 blend.
• Onions- I used yellow onions, but white work also.
• Carrots
• Celery
• Minced Garlic
• All-purpose flour
• Tomato paste and tomato puree
• Worcestershire sauce
• Beef broth or vegetable broth
• Frozen peas
• Salt and black pepper
• Bay Leaf
• Thyme Leaves
• Potatoes- my favorite potatoes for creamy mashed potatoes are yellow creamers.
• Butter- you really can use salted or unsalted in the recipe, you will adjust salt as you make the mashed potatoes.
• Milk- I use whole milk, but 1- 2% works as well. If you want really creamy potatoes, you can use half and half.
• Optional- You can also add cheddar cheese or parmesan cheese to the mashed potatoes. Grated cheddar can also be added on top too.

How To Make

Making the beef filling

1. In a large skillet cook the ground beef, onions, and celery over medium-high heat.
2. When it is a few minutes from being finished, add in the garlic and sliced carrots. Continue to cook.
3. If you have used high-fat beef, drain it before continuing.
4. Sprinkle flour over the beef and cook for several minutes, make sure to stir while it is cooking.
5. Pour in the beef broth, tomato paste and puree, bay leaf, thyme, and salt and pepper to taste. This will create a rich gravy.
6. Cook for several minutes until the meat mixture has thickened.
7. Stir in the frozen peas at the end.
8. Set this aside while you make the potatoes.

Mashed potatoes topping

1. Bring salted water to a boil, then add in your potatoes.
2. Cook over medium-high heat until the potatoes are tender, but not mushy.
3. Reserve about ¼ cup of the potato water.
4. Drain potatoes and place them in a mixing bowl or back in your pan.
5. Add in the butter, milk, and potato water.
6. Mash these with a potato masher, hand mixer, or stand mixer.

Putting it all together

1. Pour your ground beef mixture into an even layer into the pan or casserole dish.
2. Spread the mashed potatoes on top.
3. You can decorate the top with swirls, lines, patterns, or whatever you like. Or if you are adding grated cheese to the top, add it now.
4. Bake on low heat for about 20-30 minutes. Since everything is already cooked, it does not need to cook for too long.

Tips

• I do not skin my potatoes before cooking, if you want to, do this prior to boiling.
• While I prefer yellow creamers, you can also use russet potatoes, red potatoes, or even sweet potatoes if you like.
• This recipe is also really good with cheesy mashed potatoes. If you want to try this, add about 1 cup of grated sharp cheddar cheese to the potatoes when you are mashing and another cup on top while baking.
• You can use beef, vegetable, or chicken broth in this recipe. I think they all give great flavor to the filling.
• If you want a lighter meat option, you can also substitute ground turkey or ground chicken. I don't like the flavor as well, but it certainly cuts calories and fat in your dish.
• This can easily be made ahead of time. You can make the whole pie, then cover it in plastic wrap and place it in the fridge. When you are ready to bake, bake it for 45 minutes- 1 hour until it is heated through.
• I like to use a stand or hand mixer as they produce fluffy mashed potatoes. If you like them dense, use the potato masher.
• If you have leftover pie, let it cool at room temperature. Once it is cooled, you can store it in the fridge a few ways. The casserole dish can be covered tightly in plastic wrap. Or you can store it in an airtight container. Store in the fridge for up to 8 days. To reheat, I like to do this in the microwave, but you can also heat it in the oven as well. I do this covered in tinfoil at 350 degrees until it is heated through.

What to serve with cottage pie

I love to serve salads with cottage pie, it is so filling, you hardly need anything else, but here are a few of my favorites- Kale and butternut salad is a delicious salad! I also love this shaved brussel sprout salad with maple dressing.

• Beef
• Dinner