Some recipes just stick with you forever — and Cottage Pie is one of those meals in my house.
Technically, this isn’t Shepherd’s Pie. Traditional Shepherd’s Pie uses ground lamb or pork. But I grew up watching my aunt make it with ground beef, and honestly? That’s how I like it. Ground beef is easy to find, affordable, and always in my freezer. That’s why this version is called Cottage Pie — or, if you want to call it a Beef Shepherd’s Pie, I won’t fight you on it.
This Cottage Pie meal stays on repeat in my kitchen because it checks every box a busy mom needs:
- It’s hearty and comforting.
- It’s packed with vegetables (perfect for picky eaters).
- It’s topped with creamy mashed potatoes (which everybody loves).
- It comes together fast while the potatoes boil.
- It makes amazing leftovers for lunch the next day.
While the potatoes cook, I season and brown the beef, layer in whatever frozen or fresh veggies I have on hand, and spread everything into a casserole dish. Sometimes I pull out my pretty glass pie dish when I’m feeling fancy. But most days? A square Pyrex does the job just fine. (This is my favorite set of Pyrex baking dishes on Amazon for meals like this — easy to store and super durable.)
Cottage Pie also freezes well if you’re a meal prepper. It reheats beautifully and slides right into containers for an easy grab-and-go lunch. And if you’re looking for the perfect side dish to pair with it, my Cranberry Apple Walnut Salad adds a little fresh crunch that balances all that cozy comfort.
This Cottage Pie recipe proves you don’t need a lot of time or fancy ingredients to put a comforting, delicious dinner on the table — and that’s why it’s a forever favorite in my kitchen.
For more Comforting Dinners check out my Comforting Cuisines here
Cottage Pie (Shephards Pie with Beef)
6
servings20
minutes35
minutes55
minutesKeep the screen of your device on
Ingredients
For the Meat Filling
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 lbs ground beef (85% lean)
2 tbsp tomato paste (or ketchup, if substituting)
1/2 cup dry red wine
2 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp dried rosemary
1/2 tsp dried parsley
1 bay leaf
1 beef bouillon cube, crumbled
Salt, to taste
Black pepper, to taste
2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
For the Mashed Potato Topping
2 1/2 lbs ½ lbs potatoes, peeled and cut into chunks
4 tbsp butter
1/2 cup heavy cream or milk
Salt, to taste
1/2 cup shredded sharp cheddar cheese (optional)
1 egg yolk (optional)
Directions
- Add potatoes to a pot of cold, salted water. Bring to a boil over high heat. Simmer until fork-tender, about 15–20 minutes.
- While potatoes cook, heat olive oil in a large skillet over medium heat. Sauté onions for 3 minutes until softened. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in tomato paste and cook for 2 minutes to develop flavor.
- Pour in red wine, scraping the pan. Simmer 1–2 minutes to reduce slightly.
- Stir in Worcestershire, smoked paprika, rosemary, parsley, bay leaf, and crumbled bouillon cube. Season with salt and pepper.
- Let mixture simmer uncovered for 10–12 minutes until thickened.
- Stir in frozen vegetables. Cook 2–3 minutes until heated through. Remove from heat and discard bay leaf.
- Drain cooked potatoes. Add butter and heavy cream. Mash until smooth and creamy. Stir in cheese and egg yolk if using. Season with salt.
- Preheat oven to 400°F (200°C).
- Spread beef mixture in a 9×13-inch baking dish. Spoon mashed potatoes on top. Smooth with a spatula or use a fork to create ridges.
- Bake for 20–25 minutes until bubbling and golden on top. Broil for extra browning if desired.
- Let rest 5 minutes before serving.
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