Want some more of my favorite meals? Try Taco Soup, Chicken Tetrazzini, Chicken Casserole, or Harissa Pasta!
Why I love Cottage Pie:
Comfort Food – There is just something about old-fashioned comfort foods that warm my heart…and belly and Cottage pie is on my favorite’s list (right there with Chicken Pot Pie and Lasagna). Delicious – Even my pickiest eaters enjoy this meal because the meat and gravy filling is flavorful and perfectly complimented by the mashed potatoes. Practical – I love that I can whip this up with pantry ingredients anytime, and it’s one of my favorite things to use up my leftover Mashed Potatoes. It also makes an excellent freezer meal, so go ahead and double it.
Cottage Pie vs. Shepherd’s Pie
The main difference between Cottage Pie and Shepherd’s pie is cottage pie uses ground beef, and Shepherd’s pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd’s pie using this recipe, simply substitute ground lamb.
Variations:
Shepherd’s Pie: Use ground lamb in place of ground beef. Prepare meat Gravy: Brown ground beef and sausage in a 12 inch oven safe skillet, breaking it into small pieces as it cooks. Drain some of the grease and remove meat to a plate. Sauté onion, celery, and carrots in the pan for 5-8 minutes, until tender. Add garlic and flour then toss together. Cook for 1 minute. Add beef broth, tomato paste, Worcestershire sauce, herbs, and bay leaves then stir. Simmer for 5 minutes then taste and adjust seasonings as needed. Remove bay leaves then stir in frozen peas, corn, and cooked meat. Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese. Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving to allow the gravy sauce in the meat mixture to cool and thicken. Vegetarian: Omit meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice. Use vegetable stock instead of beef stock, and substitute wine vinegar for Worcestershire if desired. Gluten-Free: Replace flour by mixing 1 tablespoon of cornstarch to the beef broth before adding to the pan.
Making Ahead, Storing, and Freezing Instructions:
To Make Ahead: Cook the meat gravy and mashed potatoes and store separately in the fridge for up to 3 days. Rewarm the mashed potatoes in the microwave with a little splash of milk, to re-soften them, and then assemble before baking. To Freeze: Cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw completely before baking until warmed through. I originally shared this recipe October 2019. Updated November 2023.
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