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A steaming dish of traditional cottage pie with a golden-brown mashed potato topping.

Quick way to grow a Cottage Pie (Shepherd's Pie with Beef)

This quick Cottage Pie recipe combines savory ground beef with a delicious vegetable medley, topped with fluffy mashed potatoes and baked to golden perfection. It's an ideal comfort food for any weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1.5 lbs Ground beef
  • 1 Onion chopped
  • 2 Carrots chopped
  • 2 Celery stalks chopped
  • 2 Garlic cloves minced
  • 2 tbsp Tomato paste
  • 1.5 cups Beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup Frozen peas
  • Salt to taste
  • Black pepper to taste
For the Topping
  • 2 lbs Potatoes peeled and quartered
  • 0.5 cup Milk
  • 4 tbsp Butter
  • Salt to taste
  • Black pepper to taste

Equipment

  • Large oven-safe skillet
  • Large pot
  • Potato masher

Method
 

Prepare the Filling
  1. Brown the ground beef in a large oven-safe skillet over medium-high heat, then drain any excess fat and set the beef aside.
  2. Add the chopped onion, carrots, and celery to the skillet, cooking until softened, about 5-7 minutes.
  3. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
  4. Return the beef to the skillet and incorporate beef broth, Worcestershire sauce, salt, and pepper; bring to a simmer, then reduce heat and cook for 10 minutes.
  5. Stir in the frozen peas and ensure the mixture is heated through.
Prepare the Topping
  1. Boil the peeled and quartered potatoes in a large pot of salted water until very tender, about 15-20 minutes.
  2. Drain the potatoes, then mash them with milk, butter, salt, and pepper until smooth and creamy.
Assemble and Bake
  1. Preheat your oven to 375°F (190°C) and spread the beef mixture evenly in the bottom of the oven-safe skillet.
  2. Carefully spread the mashed potato topping over the beef mixture, creating an even layer.
  3. Bake for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbly.

Notes

For an extra golden crust, you can broil the pie for the last 2-3 minutes of baking, watching closely to prevent burning.