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Traditional Hearty Cottage Pie with Creamy, Cheesy Mashed Potato Topping

A close-up of a hearty slice of cottage pie showing rich meat filling and a golden, crispy mashed potato topping.
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Make this classic Cottage Pie, a hearty ground beef casserole topped with rich, cheesy mashed potatoes. It is a comforting main dish perfect for family dinners and freezer meal preparation.

Ingredients

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

Instructions

  1. Prepare the mashed potatoes: Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15 to 20 minutes. Drain well.
  2. Mash the potatoes with the warm milk, butter, salt, and pepper until smooth. Stir in the cheddar cheese until melted. Set aside.
  3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  4. Make the beef filling: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  5. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off excess fat.
  6. Stir in the flour and tomato paste. Cook for 1 minute.
  7. Pour in the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Bring to a simmer and cook until the gravy thickens, about 5 minutes. Season with salt and pepper.
  8. Stir in the frozen peas and corn. Spread the beef mixture evenly into the prepared baking dish.
  9. Spoon the mashed potato topping over the beef filling. Spread it evenly, using a fork to create texture on the surface. Brush the top lightly with the egg yolk for a golden crust.
  10. Bake for 25 to 30 minutes, or until the filling is bubbling and the potato topping is golden brown. Let it rest for 10 minutes before serving.

Notes

  • For a make-ahead meal, assemble the entire casserole, cover tightly, and refrigerate for up to 2 days or freeze for up to 3 months. Thaw completely before baking, or add 15-20 minutes to the covered baking time if baking from frozen.
  • If you want a restaurant-quality cottage pie, use a potato ricer for the mashed potatoes to achieve the fluffiest texture.
  • This recipe uses ground beef, making it a true Cottage Pie. If you use ground lamb, you make Shepherd’s Pie.

Nutrition

Find it online: https://cravybite.link/classic-cottage-pie-recipe-easy-dinner/