Cottage Pie with Cheese

A plate of shepherds pie next to a cast iron skillet.

5 from 1 vote

Cottage Pie with Cheese

This traditional English meal with a twist, Cottage Pie with Cheese, is the ultimate comfort food. Topped with a layer of creamy potatoes and sharp cheddar cheese, everyone will be begging for seconds!

Course Entrees

Cuisine British

Prep Time 45

Cook Time 15

Total Time 1

Servings servings

Calories 686kcal

Author Ashley Amundsen

Ingredients

Potato Layer:

4 large russet potatoes cut into 1" chunks
3 tablespoons butter
¼ cup half and half
¼ cup sour cream
1 teaspoon garlic powder
1 tablespoon fresh parsley 1 teaspoon dried
1 teaspoon salt
½ teaspoon black pepper

Meat Layer:

1 small onion chopped
2 minced garlic cloves
2 pounds ground beef or ground turkey or lamb
3 tablespoons all-purpose flour
3 tablespoons tomato paste
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup beef broth
2 tablespoons Worcestershire sauce
½ cup red wine or grape juice or ¼ cup red wine vinegar & ¼ cup water
1 ½ cups frozen peas and carrots
½ cup frozen corn
2 bay leaves
1 cup cheddar cheese shredded

US Customary - Metric

Instructions

Preheat the oven to 350° F.
Peel and dice potatoes. Place potatoes into a large pot of boiling water and boil on high for 15-20 minutes or until tender.
Meanwhile, while the potatoes are cooking you can start on the meat layer. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until tender. Add the garlic and cook an additional minute until fragrant.
Drain and mash the potatoes using a potato masher. Mix in half and half, sour cream, butter, garlic powder, and parsley, and mash until smooth. Set aside.
Add the meat and cook until browned. Drain the fat.
Sprinkle in the flour and cook until golden, about 1 minute.
Stir in tomato paste, rosemary, parsley, thyme, paprika, salt, and pepper.
Add the beef broth, Worcestershire sauce, red wine/grape juice, and bay leaves. Bring to a slow boil and let the mixture thicken for 3 to 5 minutes.
Reduce heat to medium-low and remove the bay leaves. Add in the frozen vegetables and simmer until no longer frozen, 5 to 10 minutes.
Leave the mixture in the cast iron skillet. Spread or pipe the potato mixture on the meat mixture until the entire pie is covered. Sprinkle with cheddar cheese.
Bake for 20 minutes or until heated and the edges are golden brown.

Notes

1. Storage Instructions: Cottage pie can be stored in an airtight container in the fridge for up to 4 days. It's also freezer-friendly. Prepare the recipe as directed, but do not top with cheese or bake. Store dish in the freezer for up to 2 months. When ready to eat, thaw in the fridge overnight. Bake for 30 minutes in 350F oven or until cooked through.
2. Time Saver: To save time, cook the meat mixture while the potatoes are boiling.
3. Potatoes: Use starchy potatoes like Russet or Yukon Gold. These types mash up smooth and fluffy! Or if you're in a pinch, opt for instant potatoes instead.
4. Beef Bouillon: I love using beef bouillon to make broth. The bouillon lasts a while, so you can keep it in your pantry and have it on hand when you need it for a recipe.

Nutrition