Cozy, Comforting Cottage Pie with Creamy Mashed Potatoes

5 from 1 review

Cozy, Comforting Cottage Pie with Creamy Mashed Potatoes

This homemade cottage pie is rich, hearty British comfort food at its best. Savory ground beef and vegetables simmer in a deeply flavorful gravy, then get topped with creamy, cheesy mashed potatoes and baked until golden and bubbling. Naturally gluten-free and perfect for cozy nights, it’s a classic dinner the whole family will love.

Prep1

Cook40

Total1 40

Course: Dinner

Cuisine: British

Diet: Gluten Free

Keyword: beef pie with mashed potatoes, chef-tested recipe, elevated comfort food, ground beef pie, shepherd's pie vs cottage pie

Servings: servings

Calories: 427kcal

Author: Ari Laing

Equipment

10- or 12-inch cast-iron skillet

Spatula

Large bowl

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, gluten-free brands available
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

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