This cottage pie recipe is filled with beef and veggies in a rich brown gravy. It has tacky potatoes on top and bake until browned and bubbled.
- Skill Level: Simple! Perfect for beginners or home cooks looking for comfortable homemade meals.
- Swap: Swap ground beef for Türkiye or lamb. Twist the topping with sweet potatoes.
- Tips for saving time: Use store-bought mashed potatoes and/or frozen mixed vegetables to reduce preparation time.
- freezing: Cool completely, tightly wrapped, freezing for up to 3 months. Reheat in the oven until heated.
The cottage pie and the shepherd’s pie
While both pies contain vegetables and a thick gravy cooked under the mashed potatoes, the difference in meat is the meat. The Shepherd’s pie contains ground lamb, while the Lodge pie contains beef, chicken, turkey or combination.
Tips for the cottage pie
- Meat: I use lean beef, but you can use any grated meat.
- vegetable: Carrots, celery and peas add flavor. Other great additions include corn, chopped mushrooms, and even chopped kale.
- potato: While the cheese is not traditional, I like the taste of the cheddar. You can save time and use the remaining mashed potatoes.
- Sauce: Use beef soup or broth and seasoning to make gravy-like sauces easily. For shortcuts, add a can of creamy mushroom soup or the remaining beef gravy.
change
- Don’t have time to make mashed potatoes? Top cabin pie with frozen Tater Tots. You can also use mashed potatoes.
- Mung beans can replace peas. Throw away a bag of frozen vegetable medley to reduce preparation time.
Tips for easy cleaning: Brown ground beef in a 10-inch skillet in the oven. Put potatoes on top and bake them in a skillet to reduce washing of dishes.
Leftovers and storage
Place the remaining cottage pie in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave, or cover the oven with foil until heated. Freeze it in a freezer-safe container and melt overnight before reheating.
More comfortable ground beef casserole
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Cabin Pie
This hearty cottage pie recipe is easily made with ground beef and vegetables in a thick gravy topped with cheesy mashed potatoes.
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Preheat the oven to 400°F.
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Peel the potatoes and cut into 1-inch pieces. Put it in a large pot of cold salt water.
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Bring the potatoes to a boil and cook for 13-16 minutes or until fork tender.
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While the potatoes are cooking, mix ground beef and onions in a large skillet, browning until there is no pink.
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Add carrots, celery and garlic to the ground beef mixture. Cook for another 5 minutes or slightly tender.
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Stir the flour and cook for 1 minute. Add beef broth, Worcestershire sauce, tomato sauce, parsley, thyme and bay leaves.
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Cook on slow heat for 20 minutes or until the gravy is thickened. Remove the bay leaves, add peas, and season with salt and pepper.
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Drain the potatoes thoroughly and mash until smooth. Stir the butter. Add warm milk at a time until the potatoes are smooth and fluffy, and you probably don’t need all the milk. Stir the cheese into the potatoes. Flavor and season with salt and pepper.
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Place the meat mixture in the oven with potatoes. Bake for 20-25 minutes or until golden.
- If time permits, cool the meat layer for 20 minutes before adding potatoes to separate the layers.
- Replace fresh with thawed frozen vegetables without chopping or cooking.
- For the quick version, use a pack of gravy mixture and cook until thickened, or replace the sauce with a can of condensed tomato soup (no water required).
- If you want it to have extra sauce, you can add flour and seasoning ingredients.
- Bake cottage pie on a parchment-covered boxed baking sheet to prevent toast from spilling.
- Cover the remaining cottage pie in the refrigerator for up to 4 days. Freeze the covered container portions, melt overnight, and reheat as needed.
Calories: 499 | carbohydrate: 39g | protein: twenty fourg | Fatty: 28g | Saturated fat: 13g | Polyunsaturated fat: 1g | Monounsaturated fat: 10g | Trans fat: 1g | cholesterol: 89mg | sodium: 673mg | Potassium: 1151mg | fiber: 4g | sugar: 5g | Vitamin A: 4018IU | Vitamin C: 20mg | calcium: 219mg | iron: 4mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Beef, casserole, dinner, main course, main course
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