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The Ultimate Classic Cottage Pie with Creamy Garlic Mashed Potatoes

A thick slice of homemade cottage pie showing a rich meat base and a golden, fluffy mashed potato topping.
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Create the ultimate comfort food with this classic Cottage Pie recipe. It features a savory ground beef filling simmered in rich gravy with vegetables, topped with creamy, buttery garlic mashed potatoes, and baked until golden. This hearty meat casserole is perfect for a satisfying family dinner.

Ingredients

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  • 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 dry red wine (optional, substitute with more broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 cup frozen peas and corn mixture
  • Salt and black pepper to taste
  • 3 lbs Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced and roasted or sautéed until soft
  • 1/4 cup shredded sharp cheddar cheese (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, butter, and minced garlic until smooth and creamy. 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 to 7 minutes.
  4. Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned. Drain off 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. Cook, stirring occasionally, until the gravy thickens, about 5 minutes.
  7. Stir in the frozen peas and corn. Season the filling generously with salt and pepper. Remove from heat.
  8. Preheat your oven to 400°F (200°C).
  9. Spread the creamy garlic mashed potato topping evenly over the beef filling in the skillet. Use a fork to create texture on the surface; this helps it brown nicely.
  10. Sprinkle the shredded cheddar cheese over the potatoes.
  11. Bake for 20 to 25 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown.
  12. Let the Cottage Pie rest for 10 minutes before serving.

Notes

  • For an extra rich topping, use Yukon Gold potatoes instead of Russets.
  • You can make the filling one day ahead and store it in the refrigerator. Assemble and bake just before serving.
  • This dish freezes well before baking; cover tightly and freeze for up to three months. Thaw completely before baking, adding 10-15 minutes to the bake time.

Nutrition

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