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Cottage pie is a hearty, old-fashioned dinner with savory ground beef and vegetables tucked under a generous layer of creamy mashed potatoes. This version has a rich beef gravy and a little sharp cheddar melted over the top, because mashed potatoes and cheese are always a good idea.

The filling comes together in one skillet, and you can assemble the whole thing ahead of time. It’s the kind of dinner that makes good leftovers, too.

Cheesy cottage pie in a blue skillet.

Cottage pie is made with ground beef, while traditional shepherd’s pie uses lamb. If you prefer lamb, try my shepherd’s pie recipe.

A Thick Gravy Makes the Difference

Make it ahead: Assemble the cottage pie up to a day in advance and refrigerate it until you’re ready to bake. It’s a great way to get the prep work out of the way before dinnertime.

Rich, savory beef filling: Tomato paste, Worcestershire sauce, and soy sauce give the beef gravy plenty of depth, while a little flour and simmering time keep it thick enough to hold together beneath the potatoes. No watery filling here!

Creamy, cheesy potato topping: Fluffy mashed potatoes get a generous sprinkle of sharp cheddar during the last few minutes of baking. The cheese melts over the top without getting too dark or dried out.

Cottage pie ingredients arranged on a marble surface.

Ingredient Notes

Ground beef: I recommend 85/15 ground beef for a good balance of flavor and richness. You can use leaner beef if you prefer, but I wouldn’t go much fattier or you’ll have quite a bit of grease to drain off.

Russet potatoes: Their high starch content makes them ideal for a light, fluffy mashed potato topping. Yukon Golds are another good option if you prefer a creamier, slightly denser mash.

Beef broth: Use a flavorful, low-sodium beef broth so you can control the salt. My homemade beef broth is a great option if you have some on hand.

Worcestershire sauce and soy sauce: Both add savory depth to the gravy. The soy sauce brings extra umami, while Worcestershire adds a little tang and complexity.

Sharp cheddar cheese: Adds a little tang and richness to the mashed potato topping. You can leave it off for a more traditional cottage pie, but that melted cheese is a pretty good reason to keep it.

Four-step process cooking ground meat, vegetables, and broth in a pan.

While the beef filling rests, mash the potatoes with butter and warm milk until creamy. Then spread the warm potatoes over the filling.

Four steps showing potatoes being boiled, mashed, spread, and cheesed.

Recipe Tips

Thicken the filling fully: The beef mixture should look like a thick gravy before the potatoes go on top. Simmer it a little longer if it still looks watery.

Dry the potatoes well: After draining, return them to the warm pan briefly so excess moisture evaporates. This helps the butter and milk blend into the potatoes instead of making them loose.

Start spreading at the edges: Spoon the potatoes around the outside of the skillet first, then work toward the center. This helps keep the gravy from pushing up through the topping.

Use a baking sheet underneath: Place the skillet or braiser on a rimmed baking sheet in case the filling bubbles over while it bakes.

Rest before serving: Give the pie 10 to 15 minutes to settle after baking. The gravy will thicken slightly and the layers will be easier to serve.

Ground beef Cottage pie topped with mashed potatoes and fresh thyme in a pan.

Make-Ahead Cottage Pie

You can assemble the cottage pie up to 24 hours in advance. Spread the mashed potatoes over the beef filling, but leave off the cheddar. Cover and refrigerate until you’re ready to bake.

Since everything will be cold, plan on a longer baking time. Bake uncovered at 400°F until the filling is hot and bubbling around the edges, then sprinkle on the cheddar and return it to the oven for another 5 to 10 minutes. Let it rest for 10 to 15 minutes before serving.

If you’re in the mood for another hearty beef dinner, my beef tips and gravy is another good one to keep on the menu.

A spoonful of cottage pie with meat, carrots, peas, and potatoes.

A Cozy Beef and Potato Dinner

With beef, vegetables, and mashed potatoes all tucked into one dish, cottage pie doesn’t need much on the side. A simple Caesar salad or some roasted vegetables are plenty. And if you’re lucky enough to have leftovers, you’ve already got tomorrow’s lunch taken care of.

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Cottage pie with a cheesy mashed potato crust and serving spoon.
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
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Cottage Pie

By Dahn Boquist
A comforting cottage pie with savory ground beef and vegetables in a thick gravy, topped with creamy mashed potatoes and melted cheddar cheese.

If you make this recipe, please leave a star rating and comment.

Servings: 6 servings
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Ingredients 

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 2 pounds ground beef
  • 3 tablespoons tomato paste
  • 4 tablespoons all-purpose flour
  • 2 ½ cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • ½ teaspoon ground black pepper
  • 1 cup frozen peas
  • salt, for the potato water and mashed potatoes
  • 2 ½ pounds russet potatoes, peeled and cut into 1-inch chunks
  • 6 tablespoons salted butter
  • ½ cup whole milk, warmed
  • 1 cup shredded sharp cheddar cheese

Instructions 

  • Heat the olive oil in a 12-inch ovenproof skillet or braiser over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until it begins to soften.
    Diced onions cooking in a blue pan with a wooden spoon.
  • Add the carrots and continue cooking for another 4 to 5 minutes, until the vegetables soften and the onions develop a little color. Stir in the garlic and cook for about 30 seconds, until fragrant.
    Diced carrots and onions in a pot with garlic.
  • Increase the heat to medium-high and add the ground beef. Break the beef into crumbles and cook until browned and no pink remains, about 6 to 8 minutes. Spoon off excess rendered fat if necessary.
    Raw ground meat cooking in a skillet with carrots and onions.
  • Stir in the tomato paste and cook for 1 to 2 minutes, stirring frequently.
    Ground meat, carrots, and tomato paste in a blue Dutch oven.
  • Sprinkle the flour over the beef mixture and stir for about 1 minute to coat the meat and vegetables.
    Flour sprinkled over cooked ground meat and carrots in a pan.
  • Gradually pour in the beef broth, stirring to incorporate the flour. Add the Worcestershire sauce, soy sauce, thyme, salt, and pepper.
    Broth being poured into a pot of ground meat and carrots.
  • Bring the mixture to a simmer, then reduce the heat to medium-low. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the sauce reduces to a thick gravy.
    Wooden spoon stirring ground meat and carrot sauce in a pot.
  • Stir in the frozen peas and cook for another minute. Taste and adjust the seasoning. Remove from the heat and let the filling cool slightly while preparing the potatoes.
    A wooden spoon stirs green peas into ground meat in a pot.
  • Preheat the oven to 400°F.
  • Place the potatoes in a large saucepan and cover with cold water by about 1 inch. Generously salt the water, using ½ tablespoon of salt per quart of water, then bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
    Diced potatoes in a pot of water with a measuring spoon.
  • Drain the potatoes thoroughly and return them to the warm saucepan over low heat for about 1 minute, shaking the pan occasionally to allow excess moisture to evaporate.
    Boiled, cubed potatoes in a pot on a marble surface.
  • Remove from the heat and add the butter. Mash until the butter melts and the potatoes are mostly smooth. Stir in the warm milk and mash just until creamy, being careful not to overwork the potatoes. Taste and salt if needed.
    Milk being poured into a pot of mashed potatoes with a masher.
  • Spoon the warm mashed potatoes over the beef filling, starting around the edges of the braiser or skillet. Gently spread them into an even layer, completely covering the filling.
    A spoon scoops mashed potatoes from a cottage pie.
  • Place the braiser or skillet on a rimmed baking sheet and bake uncovered for about 20 minutes, until the filling is bubbling around the edges and the potatoes are heated through.
  • Remove from the oven and sprinkle the shredded cheddar evenly over the mashed potatoes.
    Cottage pie with mashed potatoes and shredded cheese in a pan.
  • Return to the oven and bake for another 5 to 10 minutes, until the cheddar is melted and lightly golden. Let the cottage pie rest for 10 to 15 minutes before serving.
    Cottage pie with golden potato crust in a blue skillet.

Notes

Baking dish alternative: If you do not have an ovenproof braiser, prepare the filling in a large skillet and transfer it to a 3-quart casserole dish before adding the mashed potatoes. A 9 × 13-inch baking dish will also work, although the layers will be thinner.
Gravy consistency: The filling should be thick before adding the mashed potatoes. It will not reduce significantly once covered and baked. If the gravy looks too thin, simmer it a little longer.
Optional red wine: For a richer gravy, replace ½ cup of the beef broth with ½ cup dry red wine. Add the wine after cooking the tomato paste, let it simmer for 2 to 3 minutes, then add the flour and remaining broth as directed.
Make ahead: Assemble the cottage pie without the cheddar topping, cover, and refrigerate for up to 24 hours. Bake until the filling is hot and bubbling, allowing additional time if baking directly from the refrigerator. Add the cheddar during the final 5 to 10 minutes.
Storage: Refrigerate leftovers in a covered container for up to 3 to 4 days.

Nutrition

Serving: 1serving, Calories: 610kcal, Carbohydrates: 48g, Protein: 35g, Fat: 32g, Saturated Fat: 16g, Cholesterol: 125mg, Sodium: 980mg, Fiber: 6g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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