Cottage Pie — The Meat and Potatoes Supper I Should Have Made Years Ago

The Story Behind This One

I have a confession to make. I had never made a shepherd’s pie or a cottage pie in my entire life until the day I filmed this.

It came up in the 90s mom video — that one where I went through all those dishes that were so popular back in that decade, and honestly a lot of them carried through several decades after. This was one of them. And so many of you commented asking me to make it that I finally said all right, let’s do it.

Now let me clear something up right at the start, because I got it a little confused myself. A shepherd’s pie is made with lamb. A cottage pie is made with beef. I made the beef version, so technically what you’re looking at here is a cottage pie. I said in the video that y’all could give me some tips if I didn’t do it quite right, and I meant it.

Here’s what happened. I took my first bite and I just sat there for a second. It is so good. I told the camera right then that I’d be making this on repeat, and I have not changed my mind. My husband was excited about it before it even came out of the oven — you know how it is, most men love a meat and potatoes meal, and this is a really good one.

Why did I wait this long? I don’t know. But I’m so glad this dish popped up in that video, and I’m so glad you asked.

Cottage Pie

Prep time: 25 minutes Cook time: 30 minutes Total time: 55 minutes Servings: 6

Ingredients

For the filling:

• 1 pound ground beef, browned
• 1 sweet Vidalia onion, diced
• 1 3/4 cups frozen mixed vegetables, thawed
• 2 tablespoons butter
• 1 clove garlic, minced
• 3/4 teaspoon thyme
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• Salt and pepper to taste

For the mashed potato topping:

• 2 pounds Yukon gold potatoes, unpeeled and diced
• 1/2 teaspoon salt, for the cooking water
• 3 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 cup freshly shredded cheese
• Salt and pepper to taste

Instructions

1. Dice your potatoes. I don’t peel mine when I’m using Yukon golds — that skin is thin and it’s just nice, so leave it on and save yourself the trouble. Two pounds is a little less than half of a five pound bag if that’s what you bought.
2. Put the potatoes in a pot of cold water and add about half a teaspoon of salt right now, while they’re still raw. I like going ahead and salting the water so the potatoes can soak it in while they cook. Turn them to medium high and let them come to a boil, then turn them down a bit. You want fork tender, and that’s probably going to be 7 to 8 minutes, though mine went about nine. It depends on how big you cut them.
3. Heat your skillet over medium. If you have browned ground beef in the freezer, this is where it pays off — add it to the skillet along with your diced onion. If you’re starting with raw beef, brown it first with salt and pepper, then add your onions. Either way, let those onions cook down 4 to 5 minutes so they start to soften.
4. While that’s going, run warm water over your frozen mixed vegetables in a colander to start thawing them. Add them to the skillet and let everything cook together about five minutes. You can use whatever mix you like here — peas, carrots, corn, whatever’s in your freezer.
5. Add 2 tablespoons of butter and your minced garlic to the skillet and let the butter melt. Sprinkle in the thyme, working it over the meat and vegetables rather than dumping it all in the center.
6. Once that butter has melted, sprinkle in 2 tablespoons of flour and let it cook a minute or two. You’ll see the flour more or less disappear. That’s what’s going to thicken your sauce.
7. Pour in 1 cup of beef broth and let it cook a couple of minutes. You’ll watch that sauce thicken up. Don’t let it go too long — you don’t want it dry. Take it off the heat and spread it into an 8×8 baking dish.
8. Drain your potatoes and put them right back in the pot you cooked them in. Add 3 tablespoons of butter and mash. I usually use my mixer, but the recipe says to use a potato masher or a fork, so that’s what I did — and I’ll tell you, a fork leaves them a little lumpy, which some folks in my house happen to like.
9. Add the heavy cream, the milk, and the shredded cheese. Grate your own cheese if you can — it’s always the better choice. Keep working with the fork to break up any big pieces as you mix. Then taste. Remember you salted the cooking water, so you may need less than you think. I added about a quarter teaspoon of salt and a quarter teaspoon of pepper, and that cheese brings its own salt too.
10. Spread the potatoes over the meat and vegetables, all the way to the edges. Don’t smooth them out. Leave peaks and swirls, because everything that sticks up is going to get browner and crispier, and that’s the good part. A little pepper over the top.
11. Bake at 425°F for 25 to 30 minutes. Everything in there is already cooked, so you’re really just browning those peaks. Put a sheet pan underneath — mine started to bubble over right at the tail end, and you’d rather catch that than clean your oven.
12. Let it settle a minute, then serve it up. Get a crispy edge of potato in every scoop.

Frequently Asked Questions

What’s the difference between cottage pie and shepherd’s pie?

Shepherd’s pie is made with lamb. Cottage pie is made with beef. That’s really the whole difference. This recipe uses ground beef, so it’s a cottage pie — though a lot of folks use the names interchangeably, and I did too before I made it.

Can I make cottage pie ahead of time?

You can. Assemble the whole thing, cover it, and refrigerate. When you’re ready, bake it — you’ll want to add some time since it’s going in cold, and I’d check it around the 35 to 40 minute mark. The potatoes on top will still crisp up beautifully.

Do I have to peel the potatoes?

Not with Yukon golds. The skin is thin and tender enough that it disappears right into the mash. If you’re using russets, you’ll probably want to peel those.

Can I use fresh vegetables instead of frozen?

Absolutely. Frozen mixed vegetables are what I had, and they’re quick, but fresh peas, carrots, and corn all work. You’ll want to give fresh carrots a head start since they take longer to soften.

What size dish should I use?

An 8×8 works, and that’s what the recipe calls for. Mine was full right to the top with the potatoes standing up above the edge — which actually helped them crisp. Just know it may bubble over, so slide a sheet pan underneath. If you have a slightly larger dish, that works too.

Can I freeze cottage pie?

Yes. Let it cool completely, cover it well, and freeze. Thaw it in the refrigerator overnight before baking. And if you want to make this dinner even faster next time, brown your ground beef ahead and freeze that — it thaws quick and it’s ready to go.

What kind of cheese is best in the potatoes?

I used freshly shredded cheese, and I’d encourage you to grate your own if you can. Pre-shredded has anti-caking agents that keep it from melting as smoothly. A sharp cheddar is lovely here, but use what you have and what your family likes.

Cottage Pie

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Seasoned ground beef and vegetables in a thickened broth, topped with buttery cheese mashed potatoes and baked until the peaks turn golden and crispy. A true meat and potatoes supper that comes together in one dish.

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Serving Size 6 servings

Ingredients

For the Filling

• 1 pound ground beef browned
• 1 sweet Vidalia onion diced
• 1 3/4 cups frozen mixed vegetables thawed
• 2 tablespoons butter
• 1 clove garlic minced
• 3/4 teaspoon thyme
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• Salt and pepper to taste

For the Mashed Potato Topping

• 2 pounds Yukon gold potatoes unpeeled and diced
• 1/2 teaspoon salt for the cooking water
• 3 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 cup freshly shredded cheese
• Salt and pepper to taste

Instructions

• Dice the Yukon gold potatoes without peeling them. The skin is thin enough to leave on.
• Place the potatoes in a pot of cold water and add 1/2 teaspoon salt. Bring to a boil over medium high heat, then reduce and cook until fork tender, about 7 to 9 minutes depending on the size of your pieces.
• Heat a large skillet over medium heat. Add the browned ground beef and diced onion and cook 4 to 5 minutes until the onions soften. If starting with raw ground beef, brown it first with salt and pepper, then add the onions.
• Rinse the frozen mixed vegetables under warm water to thaw, then add them to the skillet and cook about 5 minutes.
• Add 2 tablespoons butter and the minced garlic to the skillet and let the butter melt. Sprinkle in the thyme.
• Sprinkle 2 tablespoons flour over the mixture and cook 1 to 2 minutes, until the flour disappears into the butter.
• Pour in the beef broth and cook about 2 minutes, until the sauce thickens slightly. Remove from heat and spread into an 8×8 baking dish.
• Drain the potatoes and return them to the pot. Add 3 tablespoons butter and mash with a potato masher or fork.
• Add the heavy cream, milk, and shredded cheese. Mix until combined, then season with salt and pepper to taste.
• Spread the mashed potatoes over the meat mixture all the way to the edges, leaving peaks and swirls on top rather than smoothing it flat. Sprinkle with a little pepper.
• Bake at 425°F for 25 to 30 minutes, until the potato peaks are golden and crispy. Place a sheet pan underneath the dish to catch any drips.
• Let stand a few minutes before serving.

Video

Notes

• Shepherd’s pie is made with lamb; cottage pie is made with beef. This recipe uses beef, which makes it a cottage pie.
• Browning ground beef ahead of time and storing it in the freezer makes this dinner come together much faster. It thaws quickly and is ready to use.
• Leaving peaks in the mashed potato topping is what gives you those crispy browned edges. Don’t smooth the top.
• An 8×8 dish will be full to the top. Set it on a sheet pan — the filling may bubble over near the end of baking.
• Grate your own cheese if you can. It melts more smoothly than pre-shredded.
• Substitute any mixed vegetables you like — peas, carrots, corn, or a combination.

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