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Classic Ground Beef Cottage Pie with Creamy Mashed Potatoes

A generous slice of amazing cottage pie showing a rich meat and vegetable base topped with fork-marked, golden-brown mashed potatoes.
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This recipe delivers the ultimate comfort food: a hearty ground beef and vegetable filling topped with creamy, golden mashed potatoes. It is a satisfying, traditional British comfort food perfect for family dinners or easy weeknight cooking.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1.5 lbs ground beef (85% lean recommended)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2.5 lbs Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 1/2 cup shredded cheddar cheese (optional, for topping)

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 15-20 minutes. Drain well.
  2. Mash the potatoes with the warm milk and butter until smooth. Season with salt and pepper. Set aside.
  3. Prepare the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  5. Stir in the flour and tomato paste. Cook for 1 minute.
  6. Pour in the beef broth and Worcestershire sauce. Add thyme, salt, and pepper. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5 minutes.
  7. Stir in the frozen peas and corn. Remove the skillet from the heat.
  8. Preheat your oven to 400°F (200°C).
  9. Top the meat filling evenly with the mashed potatoes. Use a fork to create texture on the potato surface. If using, sprinkle the shredded cheddar cheese over the potatoes.
  10. Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is golden brown.
  11. Let the cottage pie rest for 10 minutes before serving.

Notes

  • For a richer flavor, substitute half the beef broth with red wine when making the filling.
  • This makes a great make ahead casserole; assemble completely, cover, and refrigerate for up to 2 days before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • This recipe is freezer friendly; cool completely, wrap tightly, and freeze for up to 3 months. Thaw before baking.

Nutrition

Find it online: https://fooddexterity.com/classic-cottage-pie-recipe-easy-comfort-dinner/