Learn how to make my family’s easy cottage pie recipe with ground beef. Rich flavors plus creamy mashed potatoes equals comfort food.
If you like this recipe, check out my Pumpkin Shepherd’s Pie next!
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Shepherd’s pie or cottage pie always brings memories of Harry Potter for my kids and I. We read the books aloud together. Watched all the movies. And we got to enjoy some pie at Harry Potter World back when they were younger. It’s been a staple recipe in our house ever since.
Traditional shepherd’s pie is made with lamb. Cottage pie is made with beef. So it’s a cottage pie recipe I am sharing with you today. Everyone’s version is a little different. Mine is made without peas because it’s the one vegetable my daughter dislikes. Keep reading to find out my other secrets for this really delicious recipe!
More casserole dish recipes
Ingredients for best cottage pie
- Lean Ground Beef – I like using a 90/10 lean ground sirloin for this recipe. If you use a higher fat content ground meat, I would suggest draining it after cooking.
- Frozen Mirepoix – This is one of my favorite shortcuts. It’s a mix of onion, carrots and celery, no chopping necessary.
- Diced Tomatoes – I like some bites of tomato in the pie plus the tangy flavor brightens up the dish.
- Apple Cider – Just a little liquid is enough to make this a saucy filling. I have found before that other recipes call for too much, making the beef filling too runny. The sweetness from the cider really compliments the rich beefy flavor of the pie.
- Worcestershire Sauce – Provides a salty, umami flavor to the filling.
- Flour and Seasonings – Flour helps to thicken the sauce/gravy. And I use a mix of garlic powder, thyme, oregano and salt. Feel free to use minced garlic cloves instead of the garlic powder if you want to.
- Russet Potatoes – Three pounds of russet potatoes provide a nice thick topping of creamy mashed potatoes.
- Butter – Used both in the filling and the potatoes for rich flavor.
- Cheese – I use both cream cheese and cheddar cheese to flavor the rich mashed potato layer.
Instructions
Preheat oven to 375 degrees. In a large skillet melt two tablespoons of butter and add the frozen mirepoix. Cook until tender, about 5 minutes. Add the ground beef and seasonings. Cook, stirring and breaking up the meat, until it is no longer pink. Stir in the tomatoes and flour. Cook for a few minutes until well combined. Pour in the apple cider. Bring to a boil and cook for a new minutes more until thickened. Remove from heat and pour the meat filling into a casserole dish.
Meanwhile, peel and cut the potatoes into even pieces. Cover with cold water and add about two tablespoons of salt. Bring to a boil and simmer the potatoes for 10-15 minutes, until they are pierced easily with a fork. Drain the potatoes well. Add the cream cheese and butter and mash until smooth. Add the shredded cheddar cheese and mix until the cheese is melted into the mashed potatoes.
Top the beef filling evenly with the mashed potatoes. Dot the top with a little more butter. Bake for 30 minutes. Broil for a few minutes on high is you like the top to be nice and browned.
Keep scrolling to the bottom of this post for the full recipe.
Serving suggestions
This is such a hearty meal. Serve it with a green vegetable and or salad. Plus some sort of apple dessert.
Storage directions
Store any leftover cottage pie in an airtight container. It will stay fresh in the refrigerator 3-5 days. Or in the freezer for up to one month.
Kitchen tools
- I always use nonstick pots and pans. Here is a similar pan to what I used to test this recipe.
- Heat proof spatulas for stirring.
- A 2.5 quart casserole dish similar to what I used to bake this cottage pie.
Cottage Pie
Ingredients
- 1 1/2 lbs ground sirloin
- 12 oz frozen mirepoix
- 8 tbsp butter divided
- 15 oz petite cut diced tomatoes drained
- 1/2 cup apple cider
- 3 tbsp flour
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- 3 lbs russet potatoes
- 4 oz cream cheese softened
- 4 oz sharp cheddar cheese shredded
- salt
Instructions
- Preheat oven to 375 degrees F.
- In a large skillet, heat two tablespoons of butter over medium heat.
- Add the frozen mirepoix mix and cook until tender, about 5 minutes.
- Add the ground beef and the seasonings, garlic powder, oregano, thyme and one teaspoon of salt. Cook, breaking up the meat into small pieces until the meat is cooked through.
- Add the drained tomatoes and flour. Cook for a couple of minutes, stirring until well combined.
- Pour in the apple cider and Worcestershire sauce. Bring to a boil and cook for a few more minutes until thickened.
- Carefully pour the meat mixture into a 2.5 quart large oval casserole dish and set aside.
- Meanwhile, peel and cut the potatoes into even sized cubes, about 1.5 inches in size. Cover them with cold water in a stock pot and add two tablespoons of salt.
- Bring the potatoes to a boil. Then turn down the heat to medium and simmer for about 10 - 15 minutes, until the potatoes are easily pierced with a fork.
- Drain the water from the potatoes and return the potatoes to the hot pot. Add the cream cheese and 5 tablespoons of butter. Mash the potatoes until they are smooth.
- Add the shredded cheddar cheese and stir until the cheese is completely melted into the potatoes.
- Spoon the potatoes over the meat mixture and spread evenly.
- Dot the top of the potatoes with the remaining one tablespoon of butter.
- Bake the cottage pie for 30 minutes, until bubbly. Turn the oven to broil and broil on high heat for a few minutes to brown the top. Make sure to watch it closely so as not to burn.
Nutrition
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