Cottage Pie Recipe (Beef)
This Best Cottage Pie Recipe, aka Shepard’s Pie with Beef, features a savory meat filling topped off with creamy mashed potatoes and baked to golden brown perfection! Learn how to make Shepherd’s Pie in on pan, just in time for Saint Patrick’s Day!
Cottage Pie vs Shepherd’s Pie – What’s the Difference?
Cottage Pie and Shepherd’s Pie are very similar. Both are British recipes. Both are savory pies filled with meat and vegetables, then topped with mashed potatoes.
In fact, Shepherd’s Pie is a type of the broader term “Cottage Pie.”
The only real difference is that Cottage Pie usually refers to a savory pie made with beef filling, while Shepherd’s Pie is traditionally made with lamb.
However, the terms are often used interchangeably.
Easy Cottage Pie for Saint Patrick’s Day (Or Any Other Day!)
Today, I’m sharing my fast and Easy Cottage Pie, which is started on the stovetop and finished in the oven.
Although we already posted a lovely Crockpot Shepherd’s Pie Recipe, it’s not quick to make. The chunks of lamb roast need ample time to slow cook and soften.
However, this Shepherd’s Pie is prepped and baked in less than 1 hour. This is accomplished by using ground beef, instead of a beef or lamb roast, and by using store-bought or leftover mashed potatoes (Instead of making mashed potatoes from scratch before making the Cottage Pie.)
Shepherd’s Pie with Beef
I love this version of Cottage Pie because it offers a robust beefy flavor, kissed with Dijon mustard and herbs.
The bold filling is chunky and colorful, mixed with onions, carrots, corn, and peas. It is the perfect complement to the fluffy mashed potato top.
And even if you choose to buy pre-made mashed potatoes (no judgment; life is busy!) we doctor the potatoes by adding a little butter and shredded cheddar cheese to the mix to offer extra richness… It helps create a crispy crust and adds extra flavor!
This Beef Shepherd’s Pie is fast to assemble and oh-so comforting. You are going to absolutely LOVE it!
Cottage Pie Ingredients
- Ground beef – Or ground lamb.
- Onion
- Carrots
- Garlic
- Corn– Frozen
- Peas– Frozen
- Beef broth
- Tomato paste– For tang and thickening.
- Worcestershire sauce– To accentuate the beef flavor.
- Dijon mustard– For intrigue!
- Cornstarch– For thickening.
- Dried thyme
- Mashed potatoes – Store-bought or homemade
- Cheddar cheese– To mix into the mashed potatoes
- Salt and pepper
How to Make Cottage Pie
- Sizzle – Brown the ground beef in a large cast-iron (or oven-proof) skillet on medium to medium-high heat. Make sure to break the meat up into little pieces as it cooks.
- Sauté – Cook the onions, carrots, and garlic until the onions and carrots are soft. If the carrots aren’t cooked enough in the skillet, they will not soften in the oven.
- Mix – Stir all the filling ingredients together. Then, spread the mixture out into an even layer in the skillet.
- Smear – Spread the mashed potatoes and cheese mixture over the top of the beef filling.
- Bake – Bake until the mashed potato top is crispy around the edges.
Notes
If using store-bought mashed potatoes instead of your homemade mash, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese. (If you want to take it to the next level, add some rosemary to the potatoes before baking for an amazing extra taste of goodness!
Use ground lamb in place of ground beef to make a traditional Shepherd’s Pie.
Get our Full Printable Cottage Pie Recipe (Beef) + Video Below. Enjoy!
Tips & Tricks
- Don’t over mix the mashed potatoes! If making your own mashed potatoes, make sure not to over-mash, or they could end up gluey. It is okay if they have some lumps in them!
- For a healthier version, you can replace the ground beef with ground chicken or ground turkey!
- Add different veggies like mushrooms and cauliflower to this cottage pie recipe! For ease, you can use frozen veggies, if desired.
Frequently Asked Questions
Cottage Pie is a One-Pot Meal, so technically, you do not need to serve anything with it.
However, if you like to have more options on the table, consider serving it with Irish Soda Bread, Broccoli Cauliflower Salad, Guinness Ice Cream Floats, Irish Pub Cheese, Crackers, and/or Baileys Irish Cream Jello Shots! Or check out all of my St. Patrick’s Day recipes for a plethora of options!
Yes. Cover it with foil. Then, wrap the entire dish in plastic wrap. When ready to use, take off the plastic, and bake at 350 degrees F for one hour. Keep the foil over the top.
You can also thaw it at room temperature, then reheat it for 30 minutes.
Yes! This recipe for cottage pie is great for Meal Prep, or for taking to a friend in need.
UnBaked: You can make the Cottage Pie up to the point of baking, then wrap and refrigerate it for up to 5 days. When ready to use, bake for 25-35 minutes.
Meal Prep or Leftovers: Place the leftovers in an airtight container and refrigerate for up to 7 days.
Absolutely! You can do this by substituting a vegan ground beef or sausage instead of the ground beef. Then, vegetable broth should be used in place of beef broth. You can also cook a one-pound bag of brown lentils and add the cooked lentils in place of the beef.
If you wanted to bake this in a 9×13 casserole dish, it should take just the same amount of time as in this cast iron/oven-safe pan.
More Irish Recipes You Will Love
- Irish Boxty Potato Pancake Recipe
- Corned Beef and Cabbage Stew Recipe
- Baked Corned Beef and Cabbage in the Oven
- Ham and Cabbage Soup
- Sweet Irish Soda Bread Recipe
- Soda Bread with Granola Top Recipe
Cottage Pie Recipe
Video
Ingredients
- 2 pounds ground beef (or ground lamb)
- 1 large sweet onion, peeled and chopped
- 1 1/2 cups chopped carrots
- 5 cloves garlic, minced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 1/2 cups beef broth
- 1/4 cup tomato paste
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- 2 teaspoons dried thyme
- 5 cups mashed potatoes (store-bought or homemade)
- 1 cup shredded cheddar cheese
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place a deep 13-14 inch cast iron skillet over medium heat. Add the ground beef, and sprinkle generously with salt and pepper. Break the ground beef into small pieces, with a wooden spoon, as it browns.
- Once the ground beef is fully cooked, move it to the sides of the skillet. Add the onions, carrots, and garlic. Sauté for 5-8 minutes to soften the onions and carrots. (The carrots should be partially cooked before baking.)
- Stir the mixture together. Then add in the frozen corn and pea, broth, tomato paste, Worcestershire sauce, mustard, cornstarch, and thyme. Mix well. Taste, then salt and pepper as needed.
- Turn off the heat. Spread the mixture evenly over the bottom of the skillet.
- Mix the shredded cheese into the mashed potatoes. (If using store-bought mashed potatoes, you may need to drain off the extra liquid or press the top with paper towels, before mixing in the cheese.)
- Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps. Immediately place the cottage pie in the oven. Bake for 20-25 minutes, until golden on top.
If you order a cottage pie in the U.K you’ll expect beef mince, if you order a shepherd’s pie you’ll expect lamb mince, ( the clue is in the name) a shepherdess pie just uses vegetables..😄Great recipe!
Absolutely amazing! I’ve always been nervous to try a cottage pie but this recipe is so easy and delicious! Gonna be a staple in my dinner rotation now