Amazing Ground Beef Cottage Pie
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Today, I’m sharing an easy and delicious recipe for a savory ground beef cottage pie. You may be thinking this looks like a shepherd’s pie. Well, it is similar.
However, the key difference between a shepherd’s pie recipe and a cottage pie recipe comes down to the type of meat filling used. Cottage pie uses minced lean ground beef as it’s base and beef broth as its gravy. Sometimes, people make it with sliced potatoes, but they can also make it with mashed potatoes.
A traditional Shepherd’s pie uses ground lamb or mutton for the base. The juices from the minced lamb become the gravy for this comforting dish. However, non-traditional versions often include ground beef.
Ingredients to make Gound Beef Cottage Pie
- RUSSET POTATOES (I used Yukon gold potatoes)
- MILK
- BUTTER
- SALT
- GARLIC POWDER
- LEAN GROUND BEEF
- ONION SOUP MIX
- FLOUR
- BEEF BROTH
- FROZEN MIXED VEGETABLES (I use a mixture of frozen peas, carrots, and corn)
- CHEDDAR CHEESE
How to make Ground Beef Cottage Pie
To start this comfort food, you will need some mashed potatoes. If you have 2-3 cups of leftover mashed potatoes, you can just use them. If not, you can easily cook some up.
You can cook the potatoes in boiling water on the stovetop until they are fork-tender. However, I prefer to cook mine in the Instant Pot. Then, add some milk, butter, salt, and garlic powder to the potatoes and mash until they are light and fluffy.
Next, you brown ground beef in a large skillet until fully cooked. Now, here is an important thing to remember: DO NOT drain the fat from the beef.
Now, sprinkle in some onion soup mix along with some flour. Stir the flour into the beef until it absorbs and becomes fragrant. Gradually whisk in some beef broth and simmer until thickened.
Mix the frozen vegetables in and cook them until they are heated through.
If your skillet is oven-safe, you can keep the beef mixture in there. If not, pour into a 9 x 9-inch casserole dish.
Top the ground beef mixture with the prepared mashed potatoes and spread out into an even layer. Top with shredded cheddar cheese and bake for 15 to 18 minutes at 400 degrees, until heated throughout.
Frequently Asked Questions
Can I use a different type of meat instead of ground beef?
Yes, you can use ground turkey, chicken, or lamb for variation. Each will impart a different flavor to the dish.
Can I make this recipe ahead of time?
Absolutely! You can assemble the cottage pie in advance and refrigerate it until ready to bake. This makes it a convenient option for busy weeknights.
Can I freeze cottage pie?
Yes, cottage pie freezes well. Wrap it tightly in foil or plastic wrap or store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before baking.
Can I make individual-sized cottage pies?
You can split the filling and mashed potatoes into small dishes for individual servings. Adjust the baking time accordingly. As you can see in the photos, that’s how I make it sometimes.
How long does cottage pie need to bake if cooking from the refrigerator?
To cook the cottage pie, preheat the oven to 375 degrees. Place the pie in the hot oven and bake for approximately 30-40 minutes. Keep an eye on it until the mashed potato on top turns golden and the filling starts bubbling.
For More Recipes Like this, try:
- Simple Classic Shepherd’s Pie
- Creamy Shepherd’s Pie Soup
- Simple Shepherd’s Pie
- Quick & Easy Chicken Shepherd’s Pie
Ground Beef Cottage Pie
Real Mom Kitchen
Equipment
Ingredients
- 2 lbs potatoes peeled and cubed
- ½ cup milk
- 2 Tbsp butter melted
- ½ tsp salt
- ¼ tsp garlic powder
- 1 lb lean ground beef
- 2 oz onion soup mix
- 2 Tbsp all purpose flour
- 1½ cups beef broth
- 10 oz frozen mixed vegetables
- 1 cup cheddar cheese shredded
Instructions
- Add the potatoes to a pot with enough water to cover. Bring to boil and cook for 15-20 minutes until fork tender. Drain and place back in the hot pot. Alternately, you can add the potatoes to an Instant Pot with 1/2 cup of chicken broth. Seal the pot and set to cook on manual for 12 minutes. When done, do a quick release. No need to drain.
- Pour in the milk, butter, salt, and garlic powder into the potatoes. Mash until potatoes are light and fluffy. Set aside.
- Preheat oven to 400 degrees F. In at least a 10″ skillet, brown ground beef until no longer pink. Do NOT drain off fat.
- Sprinkle the onion soup mix and flour over the beef. Stir until the soup mix and flour are absorbed into the ground beef and fragrant. Gradually whisk in the beef broth, and simmer until thickened.
- Add in the frozen vegetables and cook until heated through.
- If your skillet is oven safe, you can cook the pie in there. If not, transfer the beef mixture to dish to a 9 x 9 inch baking dish. Carefully top the ground beef mixture with the mashed potatoes and spread out into an even layer. Sprinkle with the shredded cheese. Bake at 400 degrees for 15 to 18 minutes, until bubbly.
Nutrition
This recipe is adapted from I Wash, You Dry.
