Simple Cottage Pie

a skillet of cottage pie with a scoop out

True classic creamy potatoes over a flavorful ground beef and vegetable base.

Prep Time 30

Cook Time 35

Total Time 1 5

Servings people

Calories 603kcal

Author Rachel Ballard

Ingredients

For the mashed potatoes

2 1/2 pounds russet potatoes peeled and diced in to 1" cubes
1/2 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 cup parmesan cheese
1 3/4 teaspoon salt 1 teaspoon is for salting the cooking water *see note 1
1/4 teaspoons pepper
1/2 cup cheddar cheese for topping

For the beef filling

1 pound ground beef
1 teaspoon salt *see note 2
1/2 teaspoon black pepper
3/4 cup onion diced in to 1/2" pieces, about 1 small to medium onion
1 cup carrots diced in to 1/2" pieces
2 cloves garlic
1/4 cup flour gluten free works great
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 1/2 cups beef broth
1 teaspoon thyme 1/4 teaspoon dried thyme works too
1 teaspoon rosemary 1/4 teaspoon dried rosemary works too
1/2 cup corn kernels I used frozen
1/2 cup peas I used frozen

Instructions

Make the mashed potatoes

Add the diced potatoes to a pot and cover with cold water 2 inches above the potatoes. Bring to a boil and reduce the heat; add a teaspoon of salt to the water and simmer until the potatoes break apart when poked with a fork; 12 to 15 mintues or so.
Drain the potatoes thoroughly and return them to the pot. Place the pot back on the hot burner (now turned off) and cover the pot with a lid. Let the potatoes steam 5 to 7 minutes before proceeding.
After steaming, add the sour cream, milk, butter, parmesan, salt and pepper. And use a mixer or hand masher to mash the potatoes until smooth. Don't beat them for a super long time or they will turn gluey and sticky. Just beat/mix them until the majority of the lumps are gone but a few small ones are fine. Taste for seasoning, add more salt if needed.
Set potatoes aside while you make the beef mixture. The potatoes can be cooled and refrigerated up to 3 days before assembling your cottage pie if needed.

Make the beef layer

Preheat the oven to 350.
Heat a 12" skillet over medium heat and add the ground beef, salt, pepper, carrots and onion breaking up the beef as it cooks until no pink remains. Drain almost all the fat except 1/4 cup.
Return the heat to medium, and add the garlic, tomato paste, worchestershire sauce, and the flour. Stir to combine (the mixture will be slightly pasty) and cook 1 minute until no raw flour is seen.
Add the beef broth, thyme and rosemary and turn the heat down to medium low. Simmer gently until the sauce begins to thicken, about 8 minutes or so.
Add the corn and peas and stir to combine. At this point you can cool the beef layer for assembly later, transfer it to an oven-safe dish if your skillet isn't oven safe, or simply add the potatoes and bake if it is oven safe.
Spread the potatoes over the beef and sprinkle with cheddar cheese and a grind of pepper.
Bake until the potatoes begin to brown on the edges and the dish is bubbling, about 35 minutes.

Notes

Note 1: Your cheeses will be salty; feel free to add half the salt to the finished potatoes then the rest if needed. You will need to add salt to the cooking water regardless.

Note 2: Beef broth can be very salty. Use half if needed, and taste the dish after assembly to see if you need the rest. I HIGHLY suggest you avoid bouillon cubes because the salt levels are unpredictable.

Nutrition