Print

The Ultimate Classic Cottage Pie with Rich Beef Gravy and Golden Mashed Potato Crust

A generous slice of cottage pie recipe showing a thick layer of browned ground meat filling topped with golden, crispy mashed potatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic cottage pie using ground beef, savory vegetables, and a rich gravy, all topped with creamy mashed potatoes baked until golden. This hearty beef casserole is a satisfying comfort food dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound ground beef (85% lean recommended)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 1/4 cup shredded sharp 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 to 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 beef 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 to 7 minutes.
  4. Add the ground beef to the skillet. Break it up with a spoon and cook 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, red wine (if using), Worcestershire sauce, and thyme. Bring the mixture to a simmer, stirring constantly until the gravy thickens slightly. This takes about 5 minutes.
  7. Stir in the frozen peas. Taste the filling and adjust seasoning with salt and pepper.
  8. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  9. Top the beef mixture evenly with the prepared mashed potatoes. Use a fork to create texture on the potato surface; this helps it brown. Sprinkle with cheddar cheese if you are using it.
  10. Bake for 20 to 25 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown.
  11. Let the cottage pie rest for 10 minutes before serving.

Notes

  • Cottage Pie traditionally uses ground beef, while Shepherd’s Pie uses ground lamb. This recipe uses beef as requested for classic cottage pie.
  • For a make-ahead dinner, assemble the entire pie, cover it tightly, and refrigerate for up to 2 days before baking. Add 10 minutes to the bake time if baking from cold.
  • If you want a richer flavor, substitute half of the beef broth with a strong beef stock concentrate.

Nutrition

Find it online: https://cookerycommand.com/classic-cottage-pie-recipe/