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The Ultimate Classic Cottage Pie Recipe with Creamy Mashed Potato Topping

Close-up of a freshly baked cottage pie recipe with a scoop removed, showing the rich meat filling and golden mashed potato topping.
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Make this hearty, classic cottage pie using savory ground beef and vegetables, topped with a fluffy, golden mashed potato crust. This is the ultimate comfort food for your family dinner.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound ground beef (85% lean recommended)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a 9-inch deep-dish pie plate or similar baking dish.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the ground beef to the skillet. Break it up with a spoon and cook until it is fully browned. Drain off any excess fat.
  4. Stir in the flour and tomato paste. Cook for 1 minute, stirring constantly.
  5. Pour in the beef broth and red wine (if using). Add the thyme and Worcestershire sauce. Bring the mixture to a simmer, stirring until the gravy thickens slightly. Season with salt and pepper.
  6. Stir in the frozen peas. Remove the skillet from the heat and transfer the meat mixture into your prepared baking dish.
  7. While the filling cools slightly, prepare the mashed potatoes. Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  8. Drain the potatoes well. Return them to the hot pot over low heat for 1 minute to dry out any remaining moisture. Mash the potatoes until smooth.
  9. Add the warm milk and softened butter to the mashed potatoes. Mix until creamy and well combined. Season with salt and pepper.
  10. Spoon the mashed potato topping evenly over the beef filling. Use a fork to create texture on the surface; this helps it brown nicely. If using, sprinkle the shredded cheddar cheese over the potatoes.
  11. Bake for 20 to 25 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown.
  12. Let the cottage pie rest for 10 minutes before you serve it.

Notes

  • For an extra creamy topping, use Yukon Gold potatoes instead of Russets.
  • You can prepare the meat filling a day ahead and store it in the refrigerator. Assemble and bake when ready to eat.
  • This hearty beef casserole freezes well before baking. Cover tightly and freeze for up to three months. Thaw completely before baking.

Nutrition

Find it online: https://www.purecookingjoy.com/cottage-pie-recipe/

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