Description
This Cheesy Cottage Pie is a comforting classic featuring a savory ground beef and vegetable filling topped with creamy, cheddar-infused mashed potatoes. Baked until golden and bubbly, it’s perfect for a hearty family meal.
Ingredients
Scale
Cheesy Mashed Potatoes
- 2.5 lbs. russet potatoes
- 1 tsp salt, divided
- 2 Tbsp butter
- 1/2 cup milk
- 4 oz. shredded cheddar cheese
Cottage Pie Filling
- 2 Tbsp olive oil
- 1 yellow onion
- 2 cloves garlic
- 1/2 lb. ground beef
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1/2 Tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 cups frozen peas and carrots
- 1 cup frozen corn
- 1/2 tsp salt
Instructions
- Prepare Potatoes: Peel and chop the potatoes into 1-inch cubes, rinse with cool water, then place them in a pot covered with fresh water and 1/2 tsp salt. Bring to a boil over high heat and cook until very tender, about 10 minutes.
- Drain and Rinse Potatoes: Drain the potatoes in a colander and rinse briefly with hot water to remove excess starch, ensuring a light and fluffy texture.
- Make Cheesy Mashed Potatoes: While potatoes drain, warm butter and milk in the pot over low heat until butter is melted. Return potatoes to pot, mash until smooth, season with remaining 1/2 tsp salt, and stir in shredded cheddar. Set aside.
- Sauté Aromatics: Preheat oven to 350ºF. Dice onion and mince garlic. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until soft and translucent, about 5 minutes.
- Cook Beef and Make Gravy: Add ground beef to skillet and cook thoroughly. Sprinkle flour over beef and stir for 2 minutes to coat. Pour in beef broth, stirring to dissolve flour. Simmer until thickened.
- Add Seasonings and Vegetables: Stir in Worcestershire sauce, rosemary, thyme, frozen peas and carrots, frozen corn, and 1/2 tsp salt. Heat through and adjust seasoning if needed.
- Assemble Cottage Pie: In a 2 quart casserole dish (approximately 9×11 inches), spread the beef and vegetable mixture evenly. Top with dollops of warm cheesy mashed potatoes and spread smoothly to cover.
- Bake: Bake in the preheated oven for 30 minutes. For a golden top, broil for a few minutes after baking until browned to your liking.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving to set and enhance flavors.
Notes
- Use russet potatoes for a fluffy mashed potato topping.
- Rinsing cooked potatoes with hot water removes starch for lighter mashed potatoes.
- If you prefer a thicker gravy, simmer beef broth a little longer before adding vegetables.
- Feel free to substitute ground lamb or turkey for the beef.
- Broiling at the end is optional but adds a nice crispy crust.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
