Cottage Pie is a classic British dish with a rich flavor that is pure comfort food. The combination of seasoned ground beef, carrots, savory onions, and celery creates a hearty and satisfying filling that gets a flavor boost from a simple red wine gravy. The whole thing is topped with creamy mashed potatoes, then baked until golden brown. I’m getting hungry just thinking about it!
It’s a one-dish wonder that I’m confident the whole family will love! (You know, unless you’ve got my picky older son in your family…) I’ve left out flour — I prefer a slightly looser filling — which keeps this delightfully gluten-free.
For more classic British dishes, check out British Sausage Rolls, Fish Pie, or Roasted Cornish Game Hens.
And if you’re a fan of lamb (yum!), definitely try my version of Shepherd’s Pie next. It’s essentially the same recipe as cottage pie, but it’s made with lamb. I top mine with a creamy root vegetable mash instead of traditional mashed potatoes and it is so good!
Ingredient Notes
- Ground Beef: Unlike a Shepherd’s pie which is made with ground lamb, Cottage Pie is made with ground beef. I like 90/10 (a lean ground beef), but you can use any type you like.
- Vegetables like carrots, sweet or yellow onions, and celery add sweetness and crunch to the filling.
- The flavorful gravy is a combination of rosemary, black pepper, tomato paste, red wine, Worcestershire sauce, Dijon mustard, and low-sodium beef broth (or chicken broth, vegetable broth).
- Frozen English Peas: Bring a pop of sweetness and color to the filling.
- The creamy mashed potato topping is made out of Russet or Yukon Gold Potatoes, unsalted butter, milk, sharp white Cheddar cheese, and Kosher salt. Russet and Yukon Gold potatoes have a starchy texture that works well here!
Ingredient substitutions: Feel free to use extra broth or water in place of red wine. It won’t have quite as rich of a flavor, but it’ll work!
Step-by-Step Instructions
- Brown the Ground Beef: Heat oil in a skillet. Add ground beef, then cook until browned. Transfer cooked beef to a bowl.
- Sauté the Aromatics: Cook carrots, onions, celery, and rosemary in the skillet until tender. Stir in tomato paste, then deglaze with red wine.
- Simmer the Filling: Return the beef mixture to the skillet. Add Worcestershire sauce, Dijon mustard, and beef broth. Simmer for about 20 minutes.
- Cook the Potatoes: Preheat the oven to 400°F. Boil potatoes in salted water until tender. Drain and mash until smooth and creamy.
- Prepare the Mashed Potatoes: Add unsalted butter, milk, grated white Cheddar cheese, and salt to the mashed potatoes. Stir until well mixed.
- Adjust Seasoning: Taste the filling and mashed potatoes, adjusting seasoning as needed.
- Assemble and Bake: Stir frozen peas into the filling. Spoon the mashed potatoes on top of the filling in the skillet, then bake for 35-40 minutes, or until the top is golden brown. Enjoy with cracked black pepper!
Tip: For extra crispy peaks, use a fork to swirl the top of the mashed potatoes before baking. And if you want the top a little darker, simply pop under the broiler for a few minutes at the end!
Ari’s Best Tips!
- For creamy mashed potatoes, make sure the potatoes are cooked until tender. Use warm milk and melted butter when mashing for a smoother texture.
- Feel free to experiment with herbs. Thyme or oregano are great!
- If available, use a cast iron skillet for both cooking the filling and baking the pie. It provides even heat distribution and can go from stovetop to oven easily.
- Create a visually appealing mashed potato topping by using a fork to make decorative patterns before baking. Isn’t it gorgeous?!
- Watch the pie closely during the baking process. If the top is browning too quickly, cover it with foil to prevent burning.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the filling and mashed potatoes for the Cottage Pie in advance, assemble the pie, and refrigerate it. When ready to eat, bake it in the oven until heated through.
- Leftovers and storage: Leftover cottage pie can be refrigerated for 3-4 days in an airtight container. Reheat in the oven or microwave until heated through before serving.
- To freeze: Cottage Pie freezes really well. Frozen Cottage Pie can be wrapped tightly and stored for up to 2-3 months. When ready to enjoy, thaw the pie in the refrigerator overnight. Reheat it in the oven until the filling is hot and the mashed potato topping is golden brown.
Serving Suggestions
One great thing about this cottage pie recipe is that it really is a complete meal in one dish! If you’d like, you can serve it with a simple green salad, steamed vegetables, or crusty bread. Two of my favorite simple salads are this 5-Minute Arugula Salad with Parmesan and No Cook Kale and Brussels Sprout Salad.
Variations To Try
- To lighten up this recipe, use a leaner meat option like ground turkey or chicken. You can also swap out some or all of the butter and milk for Greek yogurt.
- While carrots, onions, English peas and celery are classic, you can get creative with vegetables. Mushrooms, bell peppers, or corn can add variety.
- You can also use ramekins or small baking dishes to create individual Cottage Pies instead of serving family-style.
- Mashed potatoes are classic, but feel free to substitute with a puff pastry topping like I use in chicken pot pie.
You’ll love this classic Cottage Pie! The savory beef, mixed veggies, and creamy mashed potatoes all come together to make the perfect comfort food that is sure to become a new family favorite.
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Cozy, Comforting Cottage Pie with Creamy Mashed Potatoes
Ingredients
For the ground beef filling
- 1½ lbs (24oz) ground beef
- 2 Tbsp extra virgin olive oil
- 1½ tsp Kosher salt, divided
- 3 large carrots, cut into ¼-inch dice
- 2 medium (or 1 large) sweet onions, cut into ¼-inch dice
- 3 stalks celery, cut into ¼-inch dice
- 2 sprigs fresh rosemary
- ¼ tsp freshly ground black pepper
- 2 Tbsp tomato paste
- ½ cup red wine
- 2 Tbsp Worcestershire sauce
- 1 Tbsp Dijon mustard
- 1½ cups low-sodium beef broth, chicken broth, or vegetable broth
- 2 cups frozen English peas
For the mashed potato topping
- 2½-3 lbs potatoes, peeled and cut into ½-inch cubes (Russet or Yukon gold potatoes preferably)
- 4 Tbsp unsalted butter
- ⅓ cup milk, any kind
- 1 cup sharp white Cheddar cheese, grated
- 1 tsp Kosher salt
Instructions
- Brown the ground beef. Heat 2 Tbsp olive oil in a large 10- or 12-inch cast iron skillet over medium-high heat. Add 1½ lbs ground beef, season with 1 tsp Kosher salt, then cook, breaking up with a spatula, until evenly browned, about 4-6 minutes. Use a slotted spoon to transfer the beef to a bowl.
- Sauté the aromatics. Add diced carrots, onion, celery, and 2 fresh rosemary sprigs, then season with the remaining ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, for about 6-8 minutes, or until the vegetables have browned slightly and become tender. Stir in 2 Tbsp tomato paste until dissolved.
- Create the sauce. Deglaze the pan with ½ cup red wine, scraping the bottom of the pan as needed. Allow this to reduce by about half, then return the ground beef to the pan and add 2 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, and 1½ cups low-sodium beef broth.
- Simmer. Reduce the heat to medium-low, then simmer for about 20 minutes.
- Cook the potatoes. Preheat an oven to 400°F (205°C). Bring a large pot of salted water to a rapid boil. Add potatoes, then cook until tender, about 10-15 minutes, depending on how large you cut them. Drain the potatoes, then return them to the pot. Mash until very smooth.
- Add cheese. Add 4 Tbsp unsalted butter, ⅓ cup of milk, 1 cup of grated white Cheddar cheese, and 1 tsp Kosher salt, then stir until very well mixed. Taste, then adjust seasoning to taste.
- Adjust seasoning of the filling, if needed. When ready to assemble, give the filling another taste to make sure it’s seasoned well. This is your chance to change anything you don’t like. Stir in 2 cups of frozen peas.
- Bake until golden brown. Spoon the mashed potatoes on top – this can be a single smooth layer or you can create a decorative top. Transfer to a preheated oven and bake until the top is golden brown and bubbly, about 35-40 minutes. Enjoy immediately with fresh cracked pepper!
Notes
- Cottage pie can be assembled ahead and refrigerated until ready to bake. Leftovers keep in the fridge for 3-4 days. Freeze baked or unbaked cottage pie for up to 2-3 month; thaw overnight and reheat in the oven until hot again.
Nutrition
Photography by: Alana of Your Home Made Healthy.
This was absolutely perfect in every way! We all enjoyed it so much and will never look for another cottage pie recipe again!
Meg, I am thrilled to hear this!! Everyone in my family loves it too (which is saying something with 3 young adults…!). Thanks for taking the time to leave a review! Cheers, Ari