Simple Cottage Pie Recipe
This easy cottage pie recipe is perfect way to enjoy a comforting meal on busy weeknights! Like a traditional cottage pie, this simple recipe has a hearty beef and vegetable filling topped with a cheesy mashed potato crust.
Servings: 6 Servings
Calories: 445kcal
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef (shown with 85/15)
- 1 small yellow or white onion, peeled and finely chopped
- 3 Tablespoons all-purpose flour
- 1.5 Tablespoons tomato paste
- 1 Tablespoon soy sauce
- 1 Tablespoon Worcestershire sauce
- ½ teaspoon salt
- 1 , 15 ounce can of beef broth (or beef stock)
- 12 ounces frozen peas and carrots
- 1 , 4 ounce packet of instant potatoes + water for cooking per package directions
- 1.25 Cups shredded cheddar cheese, divided
Instructions
- Place the olive oil, ground beef, and chopped onion into a large skillet over medium-high heat and sauté until the beef is browned (no pink remaining), about 7-10 minutes.
- Remove any excess fat from your pan and then add the flour to the meat mixture. Stir to coat the beef (the flour will kind of disappear / won't look white anymore when it's ready).
- Add the tomato paste, soy sauce, Worcestershire sauce, salt, and beef broth to the skilling, stirring to combine.
- Add the frozen veggies, stir to combine, and reduce your heat to medium. Then simmer the beef filling, stirring occasionally, for about 10 minutes to thicken.
- While the ground beef mixture is cooking, preheat the oven to 400°F.
- While the ground beef mixture is cooking, prepare your instant potatoes according to the package directions. (Note: I generally boil the water in a large liquid measuring cup in the microwave and then mix the potato flakes right into the cup.)
- Stir ½ cup of shredded cheddar cheese into your mashed potatoes. Set aside.
- Spray a casserole dish with nonstick cooking spray, and then transfer the beef filling to the prepared baking dish.
- Top the beef and vegetable filling with an even layer of mashed potatoes.
- Add the remaining cheese on top of the mashed potatoes, then cook for 10 minutes.
- Switch your oven to the broil setting, and cook for an additional 1-2 minutes until the cheese is bubbly (the edge of the potatoes or your cheese may also get a little golden brown too).
- Allow the cottage pie to rest for about 5 minutes, then serve and enjoy!
Video
Notes
Recipe Variations and Substitutions
- Make homemade mashed potatoes. If instant mashed potatoes are not for you, simply make your favorite mashed potato recipe! You'll need about 3 cups of mashed potatoes for your topping.
- Use leftover mashed potatoes. This is a great way to re-purpose leftover mashed potatoes! You'll need about 3 cups of mashed potatoes for your topping.
- Change up your veggies. Fresh or frozen peas, green beans, and cooked carrots are the most common vegetables in a cottage pie. However, you could also add a half pound of sliced mushrooms, or a stalk or two of diced celery if desired. Option to use a frozen mixed veggie pack that includes green beans, peas, carrots, and corn if needed.
- Use fresh vegetables. To keep this as a quick cottage pie recipe, we've used frozen veggies. But you can definitely use fresh if you have the time to chop them up.
- Swap the cheddar for parmesan cheese. Parmesan is another popular cheese used on cottage pie, try this version if desired.
Nutrition
Calories: 445kcal | Carbohydrates: 30g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 945mg | Potassium: 689mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3181IU | Vitamin C: 24mg | Calcium: 214mg | Iron: 3mg
