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The Best Classic Cottage Pie Recipe with Creamy Mashed Potato Topping

A close-up serving of cottage pie recipe showing rich meat filling and a golden, browned mashed potato topping garnished with parsley.
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Make this classic cottage pie, a hearty and comforting casserole featuring savory ground beef and vegetables under a fluffy, golden mashed potato topping. This is a reliable recipe for a satisfying family dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound ground beef (80/20 recommended)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and black pepper to taste
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 1/4 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Prepare the potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
  2. While potatoes cook, start the filling: Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
  4. Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the meat mixture and stir for 1 minute to cook out the raw flour taste.
  5. Pour in the beef broth and red wine (if using). Stir in the Worcestershire sauce and thyme. Bring the mixture to a simmer, stirring until the gravy thickens slightly. Season with salt and pepper.
  6. Stir in the frozen peas and corn. Remove the skillet from the heat. This is your savory beef mince recipe base.
  7. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  8. Finish the mashed potato topping: Drain the cooked potatoes well. Return them to the hot pot. Add the butter and warm milk. Mash until smooth and creamy. Season with salt and pepper. Stir in the cheddar cheese now if you want a golden cheesy mashed potato topping.
  9. Spread the mashed potatoes evenly over the meat filling in the skillet. Use a fork to create texture on the potato surface; this helps it brown nicely.
  10. Bake for 20 to 25 minutes, or until the filling is bubbling and the potato topping is golden brown. Let the cottage pie rest for 10 minutes before serving this hearty family dinner.

Notes

  • For a make ahead casserole, assemble the entire dish but do not bake. Cover tightly and refrigerate for up to 2 days. Add 10-15 minutes to the baking time if cooking directly from the refrigerator.
  • If you do not have an oven-safe skillet, transfer the filling to a 9×13 inch baking dish before topping with potatoes.
  • This recipe uses ground beef, making it a true cottage pie. If you substitute lamb, you are making Shepherd’s Pie.

Nutrition

Find it online: https://cookincorner.com/cottage-pie-recipe/