Can I use ground lamb instead of beef in this cottage pie?

Absolutely! Ground lamb adds a lovely rich, slightly gamey flavor that works beautifully with the herbs and creamy mashed potatoes in this recipe. Just be sure to cook it thoroughly and drain excess fat as you would with beef.

What’s the best way to get creamy mashed potatoes that hold their shape?

Using a potato ricer is key here—it breaks down the potatoes smoothly without overworking the starches, so you get fluffy, creamy potatoes that still hold their shape when baked or piped on top of the filling.

Can I prepare the filling and mashed potatoes ahead of time?

Yes, you can easily make both the mashed potatoes and the beef filling up to two days in advance. When you’re ready to serve, reheat them separately, assemble the pie, and bake as directed for a stress-free meal.

Is there a way to make this recipe dairy-free?

Definitely! For dairy-free mashed potatoes, substitute the butter and half-and-half with olive oil and your favorite plant-based milk such as almond or oat milk. The texture will still be creamy and delicious.

Cottage Pie with Creamy Mashed Potatoes

Name: Delicious Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 2 pounds ground beef - 20 percent fat; Olive oil - for pan; 1 medium onion - small diced; 2 medium carrots - peeled and diced; 3 stalks celery - diced; 6 cloves minced garlic; 2 teaspoon fresh thyme leaves; 1 teaspoon fresh rosemary, minced; ¼ cup all-purpose flour; 2 tablespoons tomato paste; 1 cup canned diced tomatoes - preferably fire-roasted; 2 tablespoons Worcestershire sauce; 2 cups beef broth - plus more as needed; Salt and pepper to taste; 1 cup frozen green peas; Melted butter - for brushing; Chopped parsley - for garnish; 4 pounds russet potatoes - peeled and cut into 1-inch cubes; 6 tablespoons unsalted butter - plus more for brushing; ¾ to 1 cup half and half - or as needed; Garlic powder to taste; Salt and pepper

Description

This Easy Cottage Pie features a hearty ground beef and vegetable filling topped with creamy mashed potatoes, baked to golden perfection. A comforting, classic British dish perfect for family dinners.

Ingredients

Scale

For the filling:

2 pounds ground beef - 20 percent fat
Olive oil - for pan
1 medium onion - small diced
2 medium carrots - peeled and diced
3 stalks celery - diced
6 cloves minced garlic
2 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, minced
¼ cup all-purpose flour
2 tablespoons tomato paste
1 cup canned diced tomatoes - preferably fire-roasted
2 tablespoons Worcestershire sauce
2 cups beef broth - plus more as needed
Salt and pepper to taste
1 cup frozen green peas
Melted butter - for brushing
Chopped parsley - for garnish

For the mashed potatoes:

4 pounds russet potatoes - peeled and cut into 1-inch cubes
6 tablespoons unsalted butter - plus more for brushing
¾ to 1 cup half and half - or as needed
Garlic powder to taste
Salt and pepper

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Instructions

Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the assembled cottage pie.
Cook Potatoes: In a large pot, bring water to a boil and add the peeled, cubed potatoes. Boil for 25 minutes until tender. Drain well.
Make Mashed Potatoes: Press the cooked potatoes through a potato ricer back into the pot. Melt butter and warm half and half in a microwave-safe container. Gradually fold the butter and half and half mixture into the potatoes until creamy but still firm. Season with garlic powder, salt, and pepper. Set aside.
Cook Beef: In a large deep skillet over medium-high heat, cook the ground beef, breaking it apart, until fully browned. Drain excess fat and set beef aside.
Sauté Vegetables: In the same skillet, add olive oil and sauté diced onions, carrots, and celery for about 8 minutes until softened. Add minced garlic, thyme, and rosemary and cook another 2 minutes until fragrant.
Create Filling Base: Sprinkle flour over the vegetables and stir to coat. Add tomato paste, canned diced tomatoes, and Worcestershire sauce, stirring to combine.
Combine and Simmer: Return cooked beef to the skillet and stir in beef broth. Season with salt and pepper. Simmer uncovered on low heat for 10 minutes, stirring occasionally until thickened. Stir in frozen green peas.
Assemble Dish: Transfer the beef filling evenly into a 9x13 inch baking dish. Spread the mashed potatoes over the filling, using a fork to create a rustic pattern. Brush the surface with melted butter.
Bake and Broil: Bake in the preheated oven for 25 minutes uncovered. Then broil for 3 minutes until the mashed potato topping is golden brown.
Cool and Serve: Let the cottage pie cool for 15 minutes before slicing and serving. Garnish with chopped parsley if desired.

Notes

This recipe fits a 9×13 baking dish. Individual baking dishes may also be used.
Decorate mashed potatoes with a fork for a rustic look or use a large piping bag with an extra-large tip for an elegant finish.
Both mashed potatoes and beef filling can be made up to 2 days in advance and reheated before assembling and baking.
For make-ahead, assemble the dish, skip brushing with butter, cover with foil and refrigerate up to 2 days. Brush with butter before baking and broiling.
For freezing, assemble in smaller pans, cover tightly with foil, and freeze up to 3 months. Bake from frozen at 400 degrees Fahrenheit for 1 hour, then brush with butter and broil.
Substitute ground lamb or turkey for beef.
Add cheese to the mashed potato topping a few minutes before finishing baking for a melted cheesy layer.
If using dried herbs, use about one-third of the fresh herb quantity or adjust to taste.
Frozen vegetables can be used for convenience.

Nutrition

Serving Size: 1 serving
Calories: 540 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 48 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 90 mg