Vegetable Cottage Pie Recipe
Learn how to make a classic Cottage Pie Recipe with seasoned ground beef and vegetables, topped with creamy mashed potatoes and baked until golden brown.
Equipment
- large pot
- oven-safe skillet
- wooden spoon
- cutting board
- knife
- potato masher
- measuring spoons
- measuring cups
- oven
- wire rack
Ingredients
Meat Filling
- 1.5 pounds ground beef 85% lean
- 1 large yellow onion finely chopped
- 2 large carrots peeled and diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh rosemary finely chopped
- 0.5 tsp kosher salt
- 0.25 tsp black pepper freshly ground
- 1 cup frozen peas
Potato Topping
- 2.5 pounds russet potatoes peeled and quartered
- 0.5 cup whole milk warmed
- 4 tbsp unsalted butter at room temperature
- 0.5 cup sharp cheddar cheese shredded
- 0.25 tsp paprika
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch; bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are completely tender when pierced with a fork.
- While the potatoes cook, heat a large, oven-safe skillet over medium-high heat; add the ground beef and cook for 5-7 minutes, using a wooden spoon to break it into small crumbles, until no pink remains, then drain off any excess fat.
- Add the chopped onion and diced carrots to the skillet with the beef and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened, then stir in the minced garlic and tomato paste and cook for 1 more minute until fragrant.
- Pour the beef broth and Worcestershire sauce into the skillet, add the rosemary, salt, and pepper, and bring to a simmer; cook for 5 minutes until the liquid has reduced slightly, then stir in the frozen peas and remove the skillet from the heat.
- Drain the cooked potatoes thoroughly and return them to the warm pot; add the warm milk and softened butter and mash with a potato masher until smooth and fluffy, then season with additional salt and pepper to taste.
- Preheat your oven to 400°F (200°C); spread the mashed potatoes evenly over the meat filling in the skillet, then use a fork to create decorative ridges on top and sprinkle with the shredded cheddar cheese and paprika.
- Bake for 20-25 minutes until the filling is bubbling around the edges and the potato topping is golden brown; let the pie rest for 10 minutes on a wire rack before serving to allow it to set.
Notes
Let the pie rest for 10 minutes after baking to allow it to set properly before serving.