Description
This hearty Cottage Pie Recipe layers savory ground beef and vegetables under creamy mashed potatoes, baked until golden. Perfect for cozy weeknights or Sunday suppers.
Ingredients
- 1 1/2 pounds ground beef (85% lean)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon rosemary
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk (more if needed)
- 1/4 cup sour cream
- Optional: 1/2 cup shredded cheddar cheese for topping
Instructions
1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes.
3. Add garlic and carrots; cook 5 minutes to soften.
4. Add ground beef; cook until browned, breaking it up. Drain excess fat if needed.
5. Stir in tomato paste and flour; cook 2 minutes to toast.
6. Slowly add beef broth and Worcestershire; stir until thickened.
7. Add thyme, rosemary, salt, pepper; simmer 10 minutes. Stir in peas and remove from heat.
8. Boil potatoes in salted water until tender, about 15 minutes; drain well.
9. Mash with butter, milk, and sour cream until smooth; season to taste.
10. Spread beef mixture into a 9×13-inch dish; top with mashed potatoes, sealing edges. Add cheddar if using.
11. Bake 25–30 minutes until top is lightly golden and edges are bubbling.
12. Rest 10 minutes before serving for cleaner slices.
Notes
Let the filling cool a few minutes before topping to keep layers distinct.
For extra crunch, broil 2–3 minutes at the end (watch closely).
Assemble up to 24 hours ahead; bake when ready (add 10–15 minutes if very cold).
Freeze up to 3 months. Bake from frozen at 375°F for 60–75 minutes, uncovering for the last 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg