This easy classic cottage pie is the ultimate comfort food, featuring a rich and savory ground beef filling with tender carrots and peas, all topped with creamy mashed potatoes and a lightly crisped cheese crust. It’s a hearty, satisfying dish that feels both cozy and timeless, perfect for family dinners or relaxed gatherings.
Why You’ll Love This Recipe
This cottage pie is simple to prepare yet deeply flavorful, making it ideal for both weeknights and special occasions. The beef filling is cooked in a thick, savory gravy, while the mashed potato topping is creamy, cheesy, and golden on top. It’s a complete meal in one dish, comforting, filling, and loved by both kids and adults. It also stores and reheats beautifully, making it great for leftovers or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meat mixture
2 pounds (1 kg) ground beef
1 large onion, finely chopped
3 garlic cloves, crushed
3 tablespoons olive oil
1/4 cup (30 g) all-purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon fresh rosemary, finely chopped (optional)
1 teaspoon fresh thyme leaves
2 tablespoons (30 g) tomato paste
2 tablespoons (30 ml) Worcestershire sauce
2 cups (480 ml) beef broth
7 oz (200 g) carrots, diced
7 oz (200 g) peas, fresh or frozen
For the mashed potato topping
3.5 pounds (1.5 kg) potatoes, peeled and cut into chunks
2 tablespoons (30 g) unsalted butter
1/2 cup (120 ml) milk
1/3 cup (33 g) cheddar cheese, shredded
Salt to taste
Black pepper to taste
Directions
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain well, then mash with butter and milk until smooth. Season with salt and black pepper, stir in the cheddar cheese, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon. Drain excess fat if necessary. Sprinkle the flour over the meat, stir well, and cook for 1–2 minutes.
Stir in the tomato paste, Worcestershire sauce, rosemary, thyme, salt, and black pepper. Gradually add the beef broth while stirring. Add the carrots and peas, then simmer gently for about 15 minutes, until the mixture thickens into a rich gravy.
Preheat the oven to 400°F (200°C). Spread the meat mixture evenly in a 13×9-inch (33×22 cm) baking dish. Spoon the mashed potatoes over the top and smooth them out. Use a fork to create ridges on the surface for a crisp finish.
Bake uncovered for 25–30 minutes, until bubbling and golden on top. Let the cottage pie rest for 10 minutes before serving.
You can swap the peas and carrots with corn, green beans, or diced celery for a different vegetable mix. For extra richness, mix additional cheddar or a small amount of butter into the mashed potatoes. If you prefer a lighter version, use ground turkey instead of beef. For a gluten-free option, replace the flour with 1 tablespoon cornstarch mixed with a little cold broth before adding it to the pan.
Storage/Reheating
Store leftover cottage pie in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat the whole dish in a 350°F (175°C) oven until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I make cottage pie ahead of time?
Yes, you can assemble the entire dish up to one day in advance, cover it tightly, and refrigerate until ready to bake.
What is the difference between cottage pie and shepherd’s pie?
Cottage pie is made with ground beef, while shepherd’s pie is traditionally made with lamb.
Can I freeze cottage pie?
Yes, cottage pie freezes very well, either baked or unbaked, for up to 3 months.
How do I keep the filling from being watery?
Make sure to simmer the meat mixture long enough so the gravy thickens before assembling the pie.
Can I use instant mashed potatoes?
Fresh mashed potatoes give the best texture, but instant mashed potatoes can be used in a pinch.
What potatoes are best for cottage pie?
Starchy potatoes like Russet or Yukon Gold work best for a creamy mash.
Can I add cheese on top?
Yes, you can sprinkle extra cheddar on top for a more golden, cheesy crust.
Is cottage pie a complete meal?
Yes, it includes protein, vegetables, and starch all in one dish.
Can I make this recipe dairy-free?
You can replace the butter and milk with plant-based alternatives and skip the cheese.
How long should I let it rest before serving?
Letting the pie rest for about 10 minutes helps it set and makes serving easier.
Conclusion
This easy classic cottage pie is a timeless, comforting dish that brings together savory beef, tender vegetables, and creamy mashed potatoes in one satisfying bake. Whether you’re cooking for family, guests, or preparing meals ahead of time, this recipe is a reliable favorite that never goes out of style.
A comforting classic, this easy cottage pie features savory ground beef, tender vegetables, and creamy mashed potatoes topped with a cheesy golden crust—perfect for cozy dinners or meal prep.
3.5 pounds (1.5 kg) potatoes, peeled and cut into chunks
2 tablespoons (30 g) unsalted butter
1/2 cup (120 ml) milk
1/3 cup (33 g) cheddar cheese, shredded
Salt to taste
Black pepper to taste
Instructions
Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15–20 minutes, or until fork-tender. Drain well, then mash with butter and milk until smooth. Season with salt and black pepper, stir in the cheddar cheese, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook until fully browned, breaking it up with a spoon. Drain excess fat if necessary.
Sprinkle the flour over the meat, stir well, and cook for 1–2 minutes.
Stir in the tomato paste, Worcestershire sauce, rosemary, thyme, salt, and black pepper.
Gradually add the beef broth while stirring. Add the carrots and peas, then simmer gently for about 15 minutes, until the mixture thickens into a rich gravy.
Preheat the oven to 400°F (200°C).
Spread the meat mixture evenly in a 13×9-inch (33×22 cm) baking dish. Spoon the mashed potatoes over the top and smooth them out. Use a fork to create ridges on the surface.
Bake uncovered for 25–30 minutes, until bubbling and golden on top.
Let the cottage pie rest for 10 minutes before serving.
Notes
Swap vegetables with corn, green beans, or celery if desired.
Use ground turkey for a lighter version.
For a gluten-free option, substitute flour with cornstarch.
Dish can be assembled a day ahead and refrigerated before baking.
Freezes well for up to 3 months, baked or unbaked.
