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A serving of shepherd's pie on a beige plate, showing a layer of mashed potatoes on top of ground meat, peas, and carrots. The pie has a golden, crispy potato topping and is placed on a red checkered cloth.
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5 from 1 vote

Classic Cottage Pie Recipe with Ground Beef

Easy Cottage Pie recipe made with flavorful ground beef, creamy mashed potatoes, and baked until golden. A comforting, classic dinner favorite!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: dinner
Cuisine: British
Keyword: comfort food
Servings: 8
Calories: 470kcal

Equipment

Ingredients

For the Meat Mixture:

  • 2 pounds Ground beef
  • 1 Onion chopped
  • 3 Garlic cloves crushed
  • 3 tablespoons olive oil
  • ¼ cup Flour
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon Rosemary chopped (optional)
  • 1 teaspoon Thyme fresh
  • 2 tablespoons Tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 cups Beef broth
  • 7 oz Carrots diced
  • 7 oz Peas fresh or frozen

For the Purée:

  • 3.5 pounds Potatoes peeled and cut into chunks
  • 2 tablespoons Butter unsalted
  • ½ cup Milk
  • ⅓ cup Cheddar cheese shredded
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Cook the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, 15-20 minutes. Drain well, mash with butter and milk until smooth, then season with salt, pepper, and cheddar cheese. Set aside.
  • Prepare the Meat Mixture: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 4–5 minutes. Stir in garlic and cook 1 minute more.
  • Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed. Sprinkle flour over the meat, stir well, and cook for 1–2 minutes. Add tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Stir in broth, carrots, and peas. Simmer gently for 15 minutes until thickened.
  • Assemble the Pie: Preheat oven to 400°F (200°C). Spread the meat mixture evenly in a 13×9-inch (33x22cm) baking dish. Spoon the mashed potatoes on top and smooth with a spatula. Create texture with a fork for crisp edges.
  • Bake: Bake uncovered for 25–30 minutes, until golden and bubbling. Let rest 10 minutes before serving.

Notes

  • Cheese Options: Use sharp cheddar, parmesan, or even gruyère for extra flavor.
  • Vegetable Swaps: Replace peas and carrots with corn, celery, or green beans.
  • Meat Alternatives: Try ground lamb (traditional shepherd’s pie), ground turkey, or even a plant-based mince.
  • Make Ahead: Assemble the pie a day in advance, cover, and refrigerate. Bake just before serving.
  • Freezing: Cottage pie freezes well. Wrap tightly and freeze up to 3 months. Reheat from frozen at 350°F (175°C) until heated through.
  • Extra Creamy Potatoes: Add more butter or cream in place of milk for a richer mash.
  • Gluten-Free Option: Skip the flour and thicken the filling with 1 tablespoon cornstarch mixed into cold broth.
  • Storage: Leftovers keep 3–4 days in the fridge. Reheat in the oven for best results.

Nutrition

Calories: 470kcal | Carbohydrates: 48g | Protein: 31g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 522mg | Potassium: 1506mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4590IU | Vitamin C: 54mg | Calcium: 123mg | Iron: 5mg