Cottage Pie with Cheesy Mashed Potatoes | Dude Dining

Easy Cottage Pie with Cheesy Mashed Potatoes

This easy cottage pie starts with ground beef, onions, and carrots in a simple gravy. Mashed potatoes and shredded Cheddar go on top before the whole thing bakes at 400°F.

Since this version uses beef, it is technically cottage pie. Shepherd’s pie uses lamb. Either way, it is meat, potatoes, and gravy in one baking dish.

What You’ll Need

For the beef filling

• 1 pound lean ground beef

• 1 onion, diced

• 3 carrots, diced

• 2 tablespoons all-purpose flour

• 1 tablespoon Italian seasoning

• 1/2 teaspoon ground cinnamon, optional

• 2 tablespoons chopped fresh parsley

• 1 1/2 cups beef broth

• 1 tablespoon tomato paste

• Salt and black pepper, to taste

For the potato topping

• 4 potatoes, peeled and diced

• 1 cup milk

• 1/4 cup butter, softened

• 4 ounces shredded Cheddar cheese

• Salt and black pepper, to taste

Equipment

• Large skillet

• Medium saucepan

• Potato masher

• Mixing spoon or spatula

• 9-by-13-inch baking dish

• Colander

• Measuring cups and spoons

How to Make Cottage Pie

1. Brown the beef. Heat a large skillet over medium-high heat. Add 1 pound ground beef and cook for 5 to 7 minutes, breaking it apart until browned and crumbly.

2. Cook the vegetables. Add the diced onion and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is soft and the carrots begin to tenderize.

3. Add the flour and seasoning. Stir in 2 tablespoons flour, 1 tablespoon Italian seasoning, the optional 1/2 teaspoon cinnamon, and 2 tablespoons parsley. Cook for about 1 minute, stirring so the flour does not stick.

4. Make the gravy. Whisk together 1 1/2 cups beef broth and 1 tablespoon tomato paste. Pour the mixture into the skillet and stir until combined.

5. Simmer the filling. Season with salt and black pepper. Reduce the heat and simmer for 15 minutes, stirring occasionally, until the liquid thickens into a light gravy.

6. Heat the oven. Preheat the oven to 400°F.

7. Cook the potatoes. Add the peeled and diced potatoes to a medium saucepan. Cover them with water and bring to a boil over high heat.

8. Boil until tender. Reduce the heat as needed and simmer for about 15 minutes. The potatoes are ready when a fork slides into the pieces easily.

9. Mash the potatoes. Drain the potatoes well and return them to the saucepan. Mash until smooth.

10. Add the milk and butter. Stir in 1 cup milk and 1/4 cup softened butter. Mash or whip until combined. Season with salt and black pepper.

11. Assemble the cottage pie. Spoon the beef filling into a 9-by-13-inch baking dish and spread it into an even layer.

12. Add the potatoes. Spoon the mashed potatoes over the beef and spread them carefully to the edges of the dish.

13. Add the cheese. Sprinkle 4 ounces shredded Cheddar evenly over the potatoes.

14. Bake. Bake at 400°F for about 25 minutes, until the cheese is melted and bubbling and the top is browned around the edges.

15. Let it sit. Leave the cottage pie alone for several minutes before serving so the filling does not run everywhere when you scoop it.

Don’t Screw This Up

Dice the carrots fairly small. Large pieces may still be firm when the filling is finished.

Cook the flour before adding the broth. Stir it into the beef for about a minute so the gravy does not taste like raw flour.

Drain the potatoes well. Waterlogged potatoes make a loose topping.

Spread the potatoes all the way to the edges. This helps keep the beef filling underneath instead of bubbling over the sides.

Taste before adding more salt. Beef broth and Cheddar can already bring plenty.

Use What You Have

No fresh parsley? Leave it out or use a smaller amount of dried parsley.

Skipping the cinnamon? No problem. It adds a little warmth, but the recipe still works without it.

No Cheddar? Another cheese that melts well can work, but it will change the flavor.