This Savory Cottage Pie with Mashed Potato Crust is a comforting classic, perfect for a cozy dinner. It’s a fantastic freezer friendly dinner recipe that allows you to prepare ahead for busy weeknights.
Key Ingredients & Substitutions:
- Ground Beef: You can use ground turkey or lamb for a different flavor.
- Mixed Vegetables: Frozen mixed peas, carrots, and corn work perfectly, or use fresh chopped vegetables.
- Potatoes: Russet or Yukon Gold potatoes are best for mashing.
- Beef Broth: Vegetable broth is a suitable alternative.
- Milk: Any dairy or non-dairy milk will do for the mashed potatoes.
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1.5 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water)
For the Mashed Potato Crust:
- 2 pounds potatoes, peeled and quartered
- 1/4 cup milk
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup shredded cheddar cheese (optional, for topping)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 6
- Tools Needed: Large skillet, large pot, potato masher, 9×13 inch baking dish.
Step-by-Step Instructions:
1. Prepare Your Potatoes
Start by peeling and quartering your potatoes. Place them in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
2. Begin the Filling
While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat.
3. Sauté Aromatics and Vegetables
Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant. Add the frozen mixed vegetables, salt, and pepper.
4. Simmer the Filling
Pour in the beef broth and stir in the tomato paste. Bring the mixture to a gentle simmer. Add the cornstarch slurry (cornstarch mixed with cold water) to thicken the sauce, stirring constantly until it reaches your desired consistency. Remove from heat.
5. Mash the Potatoes
Once the potatoes are tender, drain them well. Return the hot potatoes to the pot. Add the milk, butter, salt, and pepper. Mash until smooth and creamy.
6. Assemble Your Cottage Pie
Pour the beef filling into a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top of the filling, making sure to seal the edges. If desired, sprinkle with shredded cheddar cheese.
7. Bake to Perfection
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the filling is bubbly and the mashed potato crust is golden brown.
Variation Ideas:
- Cheesy Crust: Mix a half cup of shredded cheddar or Parmesan cheese directly into your mashed potatoes for an extra cheesy crust.
- Root Vegetable Mash: Replace some of the potatoes with parsnips or carrots in your mash for added flavor and nutrients.
- Spice It Up: Add a pinch of red pepper flakes to the beef filling for a little heat.
Storage Instructions:
This is a fantastic freezer friendly dinner recipe! Allow the cottage pie to cool completely before covering tightly with foil or transferring to an airtight container. You can refrigerate leftovers for up to 3-4 days, or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then bake at 350°F (175°C) until heated through and bubbly.
Frequently Asked Questions:
Can you make this cottage pie ahead of time?
Yes, you can assemble the entire pie and refrigerate it for up to 2 days before baking.
What kind of potatoes are best for mashed potatoes?
Russet or Yukon Gold potatoes are ideal for a fluffy, creamy mash.
How do you prevent the mashed potato topping from getting dry?
Ensure you add enough milk and butter to your mash, and you can brush the top with a little milk before baking for extra moisture.
Can you freeze this cottage pie?
Absolutely! This is a perfect freezer friendly dinner recipe. Bake it first, let it cool, then cover tightly and freeze.
Can you use different vegetables in the filling?
Yes, feel free to use your favorite vegetables like chopped bell peppers, mushrooms, or green beans.
Is this cottage pie gluten-free?
To make it gluten-free, ensure your beef broth is gluten-free and use a cornstarch thickener instead of flour.