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+ servings

Cottage Pie Recipe

A delicious ground beef casserole in a brown gravy sauce topped with green peas, carrots, and corn. Topped with creamy, fluffy mashed potatoes. A great way to use leftover mashed potato. A delicious dinner for any weeknight. A perfect crowd-pleaser or make-ahead meal.
Course Main Course
Cuisine English
Keyword cottage pie, cottage pie recipe, traditional cottage pie
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings 6 servings
Calories 1034kcal
Author Eileen Kelly

Ingredients

  • 2 pounds ground beef 80/20 is my recommendation for the beef
  • 2 large yellow onion, peeled and finely diced
  • 1 ½ cups carrots, peeled and diced about 3 carrots note 2
  • 2 stalks celery, diced about ¼ cup
  • 1 Tablespoon tomato paste
  • 2 Tablespoons all-purpose flour
  • 1 ¼ cup beef broth preferably low-sodium
  • 2-3 dashes Worcestershire sauce
  • ½ teaspoon ground thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups frozen corn, defrosted note 2
  • 1 ½ cups frozen peas, defrosted note 2
  • 2 pounds mashed potatoes
  • 2 Tablespoons salted butter, melted optional topping
  • fresh thyme, optional garnish

Instructions

  • Preheat oven to 400°F or 204°C. Have a 9" x13" casserole dish set aside.
  • Prepare the mashed potatoes according to the recipe or use leftover mashed potatoes.
    2 pounds mashed potatoes
  • In a large saute pan over medium heat, add ground beef, diced onion, and carrot. Saute and break up the ground beef until browned (no pink color to the meat, and vegetables are soft. Drain and discard excess grease.
  • Add to the pan tomato paste, all-purpose flour, beef broth, Worcestershire sauce, thyme, salt, and black pepper. Raise heat to medium-high and bring mixture to a boil, stirring occasionally.
  • Once the beef mixture comes to a boil, remove the pan from the heat.
  • Stir in the corn and peas.
  • Pour the beef mixture into the casserole dish. Top with the prepared mashed potatoes.
  • Optional, use a fork to make ridges in the mashed potatoes. Bake in the preheated oven for about 30 minutes. Drizzle the melted butter over the top of the mashed potatoes for extra flavor.
  • Bake in the preheated oven for about 30 -35 minutes. The gravy will be bubbling and the tops of the potatoes crispy and golden.
  • Serve and enjoy

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: ground beef is used in a traditional cottage pie, ground turkey or chicken can be used. 
Note 2: We prefer fresh carrots but a frozen bag of mixed vegetables can be used for this recipe. I'd recommend a 12-ounce bag of vegetables, defrosted. The vegetables can also be placed in a colander and run cold water over the veggies to defrost. Drained canned vegetables can be used.
Storage:
This casserole can be stored in the fridge for 3-4 days. Reheat in a 350°F preheated oven for about 20 minutes, or until heated through.
Freezer Instructions:
If you would like to meal plan this meal, make it in an aluminum tin and wrap well in plastic wrap and aluminum foil. The casserole can be kept in the freezer for up to 3-4 months.
Defrost overnight in the refrigerator and heat as per instructions. Or cook from frozen for at least to 1 ½ hours, until the casserole is completely cooked through.
Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes. 

Nutrition

Serving: 1serving | Calories: 1034kcal | Carbohydrates: 146g | Protein: 44g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 690mg | Potassium: 2477mg | Fiber: 15g | Sugar: 13g | Vitamin A: 5787IU | Vitamin C: 145mg | Calcium: 107mg | Iron: 6mg