Perfect for a fall or winter night!

Cottage Pie is the ultimate all in one comfort meal! Savory beef, mixed vegetables, and fluffy mashed potatoes, it’s the perfect dish to enjoy after a long, cold day.

A round oblong casserole dish filled with Cottage Pie with a crispy, cheesy crust and small pieces of chopped parsley to top it with a large metal spoon and loose mixed vegetables in the background.

Cottage Pie or Shepherd’s Pie?

I hate to admit that we do interchangeably use Cottage and Shepherd’s when referring to this dish. And yes, it is highly requested here!

Cottage Pie is made with ground beef, while Shepherd’s Pie is made with ground lamb and that really is the only major difference. Many of us probably can’t find ground lamb in our local grocery store, so making traditional Shepherd’s Pie is probably not realistic for the majority.

I find lamb to have a much stronger, almost earthy flavor. It’s not one of my favorites, therefore, we tend to stick to Cottage Pie! I know you’ll love it, too.

A round oblong casserole dish filled with Cottage Pie with a crispy, cheesy crust with a piece taken out in the background. In the forefront, a blue ruffled plate has a scoop of cottage pie in the center.

Cottage Pie Ingredients

This dish does involve a bit of extra prep and somewhat of a long list of ingredients. But, I tend to look at it as my veggie, carb, and protein all in one. So more effort for the one dish, but you really don’t need anything else!

Fresh Ingredients

ground sirloin, beef, lamb – I love ground sirloin, I use it in all my “ground beef” recipes
shallot – milder than an onion and doesn’t overpower our filling
garlic
frozen mixed vegetables – corn, peas, carrots, and/or green beans
russet potatoes – I love gold potatoes for classic mashed potatoes, but for a sturdier topping, I prefer russet
unsalted butter
heavy cream
extra sharp cheddar cheese – for topping to make a cheesy crust
fresh parsley for garnish – optional!

Pantry Ingredients

olive oil
worcestershire sauce
soy sauce – provides plenty of salt, so I do not add extra salt into the filling!
tomato paste
all-purpose flour – creates our gravy
beef or chicken broth – whatever you have on hand
kosher salt – Diamond Crystal always! For the mashed potatoes!
onion powder
ground mustard

A glass measuring cup of beef broth, a white bowl of frozen mixed veggies including corn, peas, and carrots, a small glass bowl of spices including salt, garlic powder and ground mustard, a small glass bowl of tomato paste, a large shallot unpeeled, a small glass bowl of all-purpose flour, and a small glass bowl of Worcestershire and soy sauce.

How to Make Mashed Potatoes for Cottage Pie

These are not my typical mashed potatoes I would serve as a side alongside a steak. They are a bit sturdier requiring russet potatoes and less butter.

Chop and Peel: Add 2 pounds peeled and chopped potatoes to a large pot and cover with water. Bring to a boil and cook until fork tender 15-20 minutes. Drain and return the potatoes to the hot pot.
Make them Creamy: Add 6 tablespoons of unsalted butter, ? cup heavy cream, and 2 teaspoons kosher salt. Mash or mix until smooth and creamy. I utilize a hand mixer.
Set Aside: Set aside while you make the filling.

A stainless steel sauce pan filled with chopped and peeled potatoes covered in water, a glass measuring cup filled with white heavy cream, half a stick of butter still in its packaging, a green marble salt cellar filled with salt with it's lid off to the side.

How to Make Cottage Pie

One pan for the filling is so helpful to reduce the number of dishes!

Prepare the Potatoes: Make and mash your potato topping (see above).
Cook the Beef: Preheat the oven. Add olive oil to a large pan and sauté the shallot. Add your meat and cook until fully browned.
Season and stir: Add Worcestershire sauce, soy sauce, garlic, and tomato paste. Stir until fully combined.
Make the Gravy: Sprinkle in the flour and mix. Gradually add in your broth to create the rich sauce.
Add the Vegetables: Add in the mixed vegetables, seasonings, and simmer to allow the filling to thicken.
Assemble the Cottage Pie: Add the meat mixture to your baking dish, top with mashed potatoes, and sprinkle with extra sharp cheddar cheese!
Bake and Serve: Bake until bubbly. Broil for 1-2 minutes to get a crispy, golden top. Sprinkle with parsley and serve!

Step by step instructions to make cottage pie starting with step 1 browning the ground beef, step 2 adding the tomato paste and seasonings, step 3 adding the broth and vegetables, step 4 adding the filling to the casserole dish, step 5 topping the filling with mashed potatoes, and step 6 topping with shredded cheese.

What to Serve with Cottage Pie

This can absolutely be all you need for dinner!

Cottage Pie is definitely a heavy dish, but if you are looking for a side dish idea I would lean towards something fresh. A simple salad with a light vinaigrette or a cucumber salad would go great.

You could also do a light and fluffy dinner roll with some fresh, salted butter.

A blue ruffled plate with a scoop of cottage pie in the center. Mixed veggies lay in the background on the white marble top.

Storage and Reheating Tips

You can make this ahead of time, such as the morning of to bake off later. You will definitely want to take it out at least an hour before baking to help it come to room temperature. Your bake time will increase significantly, mashed potatoes take a long time to warm through. Reserve the cheese until it’s time to bake. I typically cover with foil for the first 20-30 minutes so the top doesn’t get overly brown.

Cottage Pie makes for amazing leftovers. I like to save small pieces to reheat for lunch in the microwave. Keep in mind mashed potatoes take awhile to warm through in the microwave too so you may need a few bursts to get it hot enough!

Store any leftovers in an airtight container. I love and use these containers from Sam’s Club every day!

Cottage Pie

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Author: Aimee Iorio
Total Time: 55 minutes
Yield: 4–6 servings 1x

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Description

Cottage Pie is the ultimate all in one comfort meal!

Ingredients

Scale

Filling:

1 tablespoon olive oil
1 shallot, diced
1 pound ground sirloin, beef, lamb
1½ tablespoons Worcestershire sauce
1 teaspoon soy sauce
2 cloves of garlic, minced
3 tablespoons tomato paste
2 tablespoons all-purpose flour
1¼ cups beef or chicken broth
1 cup frozen mixed vegetables – corn, peas, carrots, and/or green beans
1 teaspoon onion powder
1 teaspoon ground mustard

Potato Topping:

2 pounds russet potatoes, peeled, rinsed and chopped
6 tablespoons unsalted butter
? cup heavy cream
2 teaspoons kosher salt
¾ cup extra sharp cheddar cheese, about 3 oz
Fresh parsley for garnish (optional)

Instructions

Potato Topping:

Add 2 pounds of peeled and chopped potatoes to a large pot and cover with water.
Bring to a boil and cook until fork tender 15-20 minutes.
Drain and return the potatoes to the hot pot.
Add 6 tablespoons of unsalted butter, ? cup heavy cream, and 2 teaspoons kosher salt. Mash or mix until smooth and creamy. I use a hand mixer.
Set aside while you prepare the filling.

Filling:

Preheat your oven to 375°F.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the diced shallot and cook for 2-3 minutes until softened.
Add the ground meat and cook, breaking it apart, until browned and cooked through.
Stir in 1½ tablespoons Worcestershire sauce, 1 teaspoon soy sauce, 2 cloves minced garlic, and 3 tablespoons tomato paste. Cook for 2 minutes, stirring frequently.
Sprinkle in 2 tablespoons all-purpose flour and cook for a 1-2 minutes to remove the raw taste.
Gradually pour in 1¼ cups broth, stirring continuously.
Add 1 cup frozen mixed vegetables, 1 teaspoon onion powder, and 1 teaspoon ground mustard and stir until combined. Simmer for 7-8 minutes, until the mixture thickens.
Transfer the filling mixture to an 8×8 or 2-quart baking dish and spread it into an even layer.
Spoon the mashed potatoes over the top of the meat and spread to cover it completely, edge to edge.
Bake for 20-25 minutes until the sides are bubbling.
Broil for 2-3 minutes, watching closely, for a golden, slightly crispy topping.
Remove from the oven and let it rest 15 minutes to allow it to set.
Garnish with parsley and serve!

Notes

Traditional Shepherd’s Pie is made with lamb. Technically this is Cottage Pie, but many use the words interchangeably.

These mashed potatoes may not be as luxe as your favorite mashed potato recipe, but we don’t want them too soft otherwise they don’t set. These are different than what’d you serve on the side of a steak!

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Mains
Method: Stove, Oven

Frequently Asked Questions

Can I use pre-made mashed potatoes?

You sure can! I will admit to using the Simply Potatoes microwaveable mashed potatoes from the fresh aisle of the grocery store…heat them like the package directions state and your topping is done.

Why do you use ground sirloin?

Ground sirloin is typically leaner, I have not seen any sold that contains more than 10% fat, and in return it reduces the amount of grease when cooking. I also find it has a beefier and almost cleaner? flavor. But you can find ground beef with less fat content, too!

Do I have to put cheese on top?

The cheese on top is my favorite part. I just love a piece of crispy cheese especially with potato! You can omit it, but for us it really makes the dish especially when you use extra sharp cheddar.