Cottage Pie

August 2, 2023 by Beth Pierce 10 Comments

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Delicious Cottage Pie is made with ground beef, yellow onion, carrots, and celery in rich brown gravy and topped with creamy cheddar mashed potatoes.

This is comfort food at its best, made from scratch just like Grandma cooks. Enjoy this tasty dish with Soda Bread, or Butter Swim Biscuits.

In a large skillet over medium-high heat, start browning the ground beef. When it is about one-third of the way browned, add the onion, carrots, and celery. Continue cooking until the beef is browned and the onions and celery are soft. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring.

Sprinkle the flour in the skillet and cook for about 2 minutes while stirring. Slowly stir in the beef broth, the red wine, if using, Worcestershire Sauce, fresh thyme, and bay leaves. Simmer for 15-20 minutes or until thickened. Remove the bay leaves. Spoon the mixture into a greased casserole dish and let it cool. For best results, chill it for at least 30 minutes to keep the layers separated.

Meanwhile, put the potato cubes in a large pot of cold, lightly salted water and bring them to a boil. Cook for about 15-20 minutes or until fork tender. Drain them well and add the butter and warm milk, and cover.

Mash the potatoes until they are lump free and smooth. Stir in the cheddar and season with salt and pepper to taste. Spoon the potatoes onto the chilled meat mixture. Use the tines of a fork to scratch the potato surface for slightly crispy edges. Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until golden on top and bubbly on the edges. Let the dish cool for about 5 minutes before serving.

You might think this is shepherd’s pie, but that is not correct. Traditional shepherd’s pie is made with lamb mince, while cottage pie is made with beef mince or ground beef, as we call it here in the United States.

To freeze the dish from baked – first cool completely, then cover the dish with 2 layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight. Take the dish out of the fridge 40 minutes prior to reheating to come to room temperature. Remove the plastic wrap and cover the dish with aluminum foil. Reheat covered at 325 degrees for 30 minutes or until warmed through.

To freeze before baking – cover the dish with 2 layers of plastic wrap followed by a layer of aluminum foil. Store in the freeze for up to 2 months. Thaw in the fridge overnight. Take the dish out of the fridge 40 minutes prior to baking to come to room temperature. Bake uncovered at 375 degrees for about 30-35 minutes.

★★★★★

5 from 6 reviews

You are going to love this Cottage Pie with browned ground beef and cooked vegetables in a rich gravy topped with smooth and creamy cheddar mashed potatoes.

Topping

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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.