This easy cottage pie is packed with flavorful ground beef, a medley of frozen veggies and a creamy potato topping. The combination of tender meat filling and velvety mashed potatoes creates a harmonious blend of textures and flavors that is a comforting classic. With readily available ingredients, you can whip up this delicious comfort food in no time.
Easy Cottage Pie
Course: Main6
servings15
minutes40
minutesIngredients
- For the Meat Filling:
1.5 lbs 1.5 ground beef
1 medium 1 onion, diced
1.5 cups 1.5 frozen veggies such as carrots, peas and corn
2 tbsp 2 flour
2 cloves 2 garlic, minced
2 tbsp 2 tomato paste
1 tbsp 1 Worcestershire sauce
1 tsp 1 dried thyme
1 tsp 1 dried rosemary
3/4 cup 3/4 beef broth
1/2 tsp 1/2 salt
1/2 tsp 1/2 pepper
- For the Potato Topping:
2 lbs 2 russet or yukon gold potatoes, peeled and cut into large chunks
4 tbsp 4 unsalted butter
1/4 cup 1/4 heavy cream
1/4 cup 1/4 parmesan cheese
salt and pepper, to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the diced onion to the skillet and cook until it becomes translucent. Add in the garlic and cook for 30 seconds or until garlic is fragrant.
- Sprinkle the flour over the meat mixture. Stir well to coat everything evenly.
- Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Cook for about 5 minutes or until sauce has thickened. Add the frozen veggies and cook until warmed through, about 3-4 minutes.
- Remove from heat and set aside.
- In a separate pot, boil the potato chunks in salted water until they are fork-tender, about 15-20 minutes.
- Drain the cooked potatoes and return them to the pot. Add the butter and heavy cream. Mash the potatoes until smooth and creamy. Stir in the parmesan cheese. Taste and season with salt and pepper.
- Transfer the meat filling to a baking dish and spread it out evenly.
- Spoon the mashed potatoes over the meat filling, spreading them out with a fork to create a textured surface.
- Bake in the preheated oven for 25-30 minutes or until the potato topping turns golden brown and the filling is bubbly around the edges.
- Remove from the oven and let it cool for a few minutes before serving.
