Cottage Pie (Classic Beef Recipe)

downloadable free recipe step by step of this classic dish.

5 from 1 votes

Cottage Pie (Classic Beef Recipe)

Cottage pie is a classic British dish made with a deliciously seasoned beef and vegetable mixture and topped with cheesy mashed potatoes. This hearty and comforting meal is perfect for a cozy night in or as a crowd-pleasing dinner and needs no sides for a filling and satisfying weeknight menu.

Prep Time20

Cook Time20

Course: Main Dishes

Cuisine: english, Irish

Keyword: beef, carrots, celery, mashed potatoes, potatoes

Servings: people

Calories: 595kcal

Author: Trisha Haas - Salty Side Dish

Equipment

10 inch Cast Iron Pan ovenproof skillet or 10x10 square baking dish

Ingredients

2 lbs ground beef
1 tbsp olive oil
½ onion diced small, can be yellow or white
1 cup carrots chopped
1 cup celery chopped
1 tbsp minced garlic
1 tbsp tomato paste
3 tbsp Worcestershire sauce
1 tsp dry thyme
2 cups beef broth
6 serving size mashed potatoes refer to back of box, additionally all ingredients to make them (usually water, milk and butter)
2 cups cheddar cheese shredded

Instructions

Brown beef in a 10" oven-proof skillet. Drain any grease and remove from pan.
In the same pan, add one tablespoon of olive oil, diced onion, carrots, celery, minced garlic, and tomato paste.
Cook for 3-5 minutes or until onions are translucent.
Return beef to the pan and add Worcestershire sauce, thyme, and broth.
Heat over medium-high heat until bubbly and boiling.
Reduce heat to medium-low and continue to boil until carrots are no longer crunchy and liquid is slightly reduced. Remove from heat.
Preheat oven to 425 and the prepared mashed potatoes.
Using the directions on the box, prepare six servings of potatoes. Mix 1 cup of shredded cheddar cheese into the prepared potatoes.
Seasongenoursly with salt and black pepper.
Working in small dollops, spoon mashed potatoes onto top of the beef mixture and gently spread flat and even.
Sprinkle topping with the remaining shredded cheese.
Bake cottage pie for 20 minutes until the mixture is bubbly around the edges and the cheese is melted.
Remove dish from oven and top with chopped fresh parsley before serving.

Notes

If you don't have an ovenproof skillet, I'd use a large, 10x10 square baking dish or a casserole dish.

If your pan is full like mine after you add the potatoes, I suggest baking it on some foil to keep your oven clean.

Nutrition