Cottage Pie is a vintage, warm, wholesome dish that’s made with ground beef, potatoes, mixed vegetables, and seasonings. It’s often called Shepherd’s Pie but technically is different because Shepherd’s Pie contains lamb.
In this recipe post, we’ll show you how to make a deliciously flavorful Cottage Pie. It’s easy to make and feeds the whole family on a budget! My kids love this meal because it has some of their favorite foods- meat & potatoes.
Ingredients
To make this hearty, classic beef, and potatoes recipe, you’ll need the following ingredients available.
- Ground beef – We love to use 80/20 ground beef because it is typically the most budget-friendly cut, and it also has the most flavor.
- Potatoes – Russet potatoes have thick skin, and get super tender when boiled or steamed. They whip up perfectly when mashed and are often the most budget-friendly potato variety.
- Butter – Salted or Unsalted (personal preference) adds flavor to the mashed potatoes and helps brown the potatoes when baked. Can also be used to sauté the meat and veggies.
- Milk – We love whole milk for mashed potatoes but you can use what you prefer.
- Mixed vegetables – We purchased flash-frozen mixed vegetables because they have more flavor than canned varieties and adapt well to seasonings when sautéed and baked.
- Onion – This recipe used two small onions, or one large (about 3/4 cup). Yellow, all-purpose onions work well for this recipe.
- Worcestershire Sauce – This helps to season and flavor the veggies and meat as they sauté.
- Beef stock – One cup helps to create a nice gravy to Sauté the meat and veggies in. This is not a thick gravy but keeps the pie moist. We love Better than Bouillon Beef Base.
- Spices – Onion powder, garlic powder, salt, and black pepper season the meat and vegetable mixture. You will also need additional salt & pepper for the mashed potatoes.
Equipment / Supplies
The following equipment and supplies are needed for this recipe.
- Oven & stovetop – to boil the potatoes, sauté the meat and vegetables, and bake the cottage pie.
- 6-Quart stockpot – To boil the potatoes.
- Measuring cup – To measure the beef broth.
- Potato peeler – Used to remove the skin from your potatoes.
- Cutting board – A typically wooden, or plastic surface made to cut veggies on.
- Chef’s knife – To chop your onion, and cube potatoes.
- Large, deep-walled skillet (with a lid) – To sauté the veggies, and meat.
- Wooden spoon – Used mix the meat & veggies as they sauté.
- Strainer – Used to strain the excess liquid from the potatoes.
- Potato masher (or hand mixer) – To whip the potatoes after they are boiled.
- 9″ x 13″ inch deep-walled casserole dish – Used to bake the cottage pie in.
- Rubber Spatula – To smooth over the potatoes over the meat and vegetable mixture.
How to Make Cottage Pie
- Scrub the potatoes clean, and peel them. Cube them into small, even chunks. Fill your stockpot with cold water to cover all of the potatoes and then about 2 inches of extra. Add 1/2 teaspoon of salt to the water. Cover the potatoes and bring to a boil. Allow potatoes to boil for about 10-15 minutes or until fork-tender.
- Once tender, drain any excess water over the sink. Return potatoes to the pot; add butter, milk, salt, and pepper. Mash using a hand mixer, or potato masher until light and fluffy; set aside.
- In a large, deep-walled skillet, over medium-high heat, add 1 tablespoon of butter, and onion. Cook for about one minute stirring occasionally before adding in the frozen vegetables.
- Add in the meat, and turn the heat up to high. Use your wooden spoon to break up the meat as it cooks. It will go from bright pink to brown coloring.
- Add in Worcestershire sauce, broth, garlic powder, onion powder, salt, and pepper. Cover the pan, and bring to a simmer over medium-low heat for around 15 minutes. This is not a thick gravy so there will still be moisture in the pan. Transfer meat and vegetable mixture to a large 9″ x 13″ casserole dish.
- Layer mashed potatoes on top of the meat and veggie mixture. Use a rubber spatula to smooth over the mixture.
- Bake uncovered for 30 minutes. The pie will have a nice crust on top from the buttery, baked potatoes.
- Allow to sit for 5 minutes before serving warm.
Recipe Tips & Substitutions
Meat – You can use ground lamb, pork, venison, bison, leaner beef, or meatless crumbles. Cooking times will remain the same.
Potatoes– Russet or Yukon gold potatoes are the best types for making mashed potatoes. Additionally, you can use instant mashed potatoes and will need at least 4 cups to cover this pie.
Vegetables – Fresh veggies may be used although they will take a bit longer to sauté until tender. You may also use canned vegetables, but these tend to get a little mushy when simmering.
Spices – To add a nice depth of flavor you can add 1/4 cup of red cooking wine, and 1/4 cup of tomato paste to the meat and veggies as they sauté. I omitted this simply because I didn’t have them in the house.
Broth – You can use paste, cubes, fresh broth, or canned/carton broth. I prefer the paste because it adds a nice depth of flavor.
Cheese topping – Sometimes I bake my cottage pie with a cheese topping. To do this, add 1/4 cup of Parmesan cheese to the top of the pie.
Butter topping – If you really want a tasty golden-brown crust, melt 2 tablespoons of butter, and brush it on top of the pie before baking.
Storage
If you want to store your Cottage Pie, just follow these easy steps.
Refrigerator
Cottage Pie will last up to 3 days when stored in an airtight container in the refrigerator. Heat it in the microwave, on a microwave-safe plate until warmed throughout.
Freezer
To freeze this dish, prepare it in a disposable aluminum pan with a cover- no need to prebake! Cover the layered, cooled, unbaked pie in layers of plastic wrap to keep it fresh. To bake, uncover pie, and place it on the center rack of the oven. Bake for one hour (or until heated throughout) at 350 degrees Fahrenheit. It may take slightly longer depending on your oven.
Printable Recipe
The printable recipe for Cottage Pie is below. We hope you enjoy it as much as we do! Let us know if you try it out!
Easy Flavorful Cottage Pie Recipe
Equipment
- Oven & stovetop
- 6 quart stockpot
- measuring cup
- Potato peeler
- cutting board
- chef's knife
- Large, deep-walled skillet (with a lid)
- Wooden Spoon
- Strainer
- Potato masher (or hand mixer)
- 9″ x 13″ inch deep-walled casserole dish
- rubber spatula
Ingredients
- 1 ½ pounds ground beef 80/20 blend
- 12 ounces frozen mixed vegetables
- ¾ cup onion chopped
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup beef stock
Mashed Potatoes
- 2 pounds Russet potatoes scrubbed, peeled, cubed.
- 8 tablespoons butter
- ½ cup whole milk
- ¼ teaspoon black pepper
- 1½ teaspoons salt divided (for boiling potatoes, and mashed potato seasoning).
Instructions
- Scrub the potatoes clean, and peel them. Cube them into small, even chunks. Fill your stockpot with cold water to cover all of the potatoes and then about 2 inches of extra. Add 1/2 teaspoon of salt to the water.
- Cover the potatoes and bring to a boil. Allow potatoes to boil for about 10-15 minutes or until fork tender. Once tender, drain any excess water over the sink. Return potatoes to the pot; add butter, milk, salt, and pepper. Mash using a hand mixer, or potato masher until light and fluffy; set aside.
- In a large, deep-walled skillet, over medium-high heat, add 1 tablespoon of butter, and onion. Cook for about one minute stirring occasionally before adding in the frozen vegetables. Add in the meat, and turn the heat up to high. Use your wooden spoon to break up the meat as it cooks. It will go from bright pink to a brown coloring.
- Add in Worchestshire sauce, broth, garlic powder, onion powder, salt, and pepper. Cover pan, and bring to a simmer over medium-low heat for around 15 minutes. This is not a thick gravy so there will still be moisture in the pan.
- Transfer meat and vegetable mixture to a large 9″ x 13″ casserole dish.
- Layer mashed potatoes on top of the meat and veggie mixture. Use a rubber spatula to smooth over the mixture.
- Bake uncovered for 30 minutes. The pie will have a nice crust on top from the buttery, baked potatoes.
- Allow to sit for 5 minutes before serving warm.
Recipe was delicious and now I see the oven temp. Honestly, sometimes the ads can’t help but block the forest from the trees.