Description

This Hearty Cottage Pie with Savory Beef and Creamy Mashed Potatoes is classic comfort food at its best. A rich, flavorful beef and vegetable filling is simmered with tomato, Worcestershire, and thyme, then blanketed with a thick layer of buttery mashed potatoes. Baked until golden and bubbling, it’s a cozy, satisfying one-dish dinner the whole family will love.

Ingredients

Scale

2 tablespoons olive oil
1 lb (450 g) ground beef
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon dried thyme
1 cup frozen peas
Salt and pepper, to taste
4 cups mashed potatoes, prepared (homemade or store-bought)
1/2 cup shredded cheddar cheese, optional, for topping

Instructions

Preheat your oven to 400°F (200°C). Lightly grease a medium baking dish (about 8×8 inches or similar).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it brown.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, for 5–7 minutes, or until browned and cooked through. Drain off any excess fat if necessary.
Stir in the tomato paste, Worcestershire sauce, beef broth, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for about 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Add the frozen peas and stir to combine. Remove the skillet from the heat and taste again, adjusting seasoning with additional salt and pepper if needed.
Transfer the beef mixture to the prepared baking dish, spreading it out into an even layer.
Spoon the prepared mashed potatoes over the beef filling. Use a spatula or spoon to spread them evenly, sealing the edges to prevent the filling from bubbling over too much. If you like, use a fork to create ridges on top for extra crispiness.
If desired, sprinkle the shredded cheddar cheese evenly over the mashed potatoes for an extra cheesy topping.
Place the dish on a baking sheet to catch any drips and bake in the preheated oven for 25–30 minutes, or until the top is lightly golden and the filling is bubbling around the edges.
Let the cottage pie rest for 5–10 minutes before serving to allow the layers to set slightly. Serve hot.

Notes

You can use leftover mashed potatoes for this recipe; just warm them slightly so they spread easily over the beef layer.
Adjust the consistency of the filling by simmering longer for a thicker base or adding a splash more broth if it seems too dry.
For an extra-rich topping, stir a little butter, cream, or grated cheese into the mashed potatoes before spreading them over the pie.
If your baking dish is very full, place it on a rimmed baking sheet to catch any bubbling juices in the oven.

Prep Time: 15 minutes
Cook Time: 30 minutes (stovetop) + 25–30 minutes (baking)
Category: Main Course, Casserole, Comfort Food
Method: Baked
Cuisine: British, European

Nutrition

Serving Size: 1/4 of the casserole
Calories: 350 kcal (approximate)
Sugar: 5 g (estimated, mainly from vegetables)
Sodium: 650 mg (estimated, varies with broth and seasoning)
Fat: 18 g (estimated)
Saturated Fat: 7 g (estimated)
Unsaturated Fat: 10 g (estimated)
Trans Fat: 0 g (estimated)
Carbohydrates: 28 g (estimated)
Fiber: 4 g (estimated)
Protein: 20 g (estimated)
Cholesterol: 70 mg (estimated)

Keywords: cottage pie, beef cottage pie, mashed potato pie, savory beef casserole, traditional cottage pie, easy comfort food