Cottage Pie with Parmesan Potatoes has everything you need for a delicious and comforting family meal.
This Cottage Pie uses fresh vegetables with beef, a hearty, rich sauce and then gets topped with these easy mashed potatoes, melted butter and parmesan. It's a hearty dish that my family loves and it freezes really well, too.
Why You'll Love Cottage Pie
- Fresh ingredients - Using fresh vegetables and beef ensures a delicious and nutritious meal.
- Rich sauce - The rich, hearty sauce enhances the flavor of the beef and vegetables making each bite savory and scrumptious.
- Comforting and Indulgent - Topped with creamy mashed potatoes, the dish offers some of the best comfort food elements.
- Freezes well - Cottage pie is a convenient meal that can be made ahead and frozen, making it perfect for busy days or meal prep.
- Family favorite - Loved by many, cottage pie is a classic dish that is sure to please the whole family.
Ingredients
- Mashed Potatoes: I use red potatoes cut into quarters and I leave the skin on. Gold potatoes and Russets will also work, and you can choose skin-on or off based on your preference.
- Ground Beef: Use lean or extra lean ground beef to limit the need to drain the extra fat.
- Aromatics: Garlic, thyme, carrots, and onions create the base for a delicious sauce.
- Veggies: In addition to the carrots and onions, mushrooms add depth of flavor and green beans add texture and a pop of color.
- Broth or Stock: Use chicken for making the potatoes and beef broth for the sauce.
- Flavor Enhancers: Tomato paste adds richness to the filling, while red wine adds depth and complexity. The Worcestershire sauce boosts the savory, umami flavor of the sauce.
- Parmesan Cheese: A sprinkle of parmesan cheese really rounds out the savory flavor of cottage pie.
Find the complete ingredients list with measurements in the recipe card below.
Instructions
- Make the potatoes: Boil the potatoes in broth, drain, then mash with butter and milk.
- Make the filling: Brown the ground beef and set aside, then start the sauce base by sautéing the veggies, garlic, thyme, tomato paste, and flour.
- Build the sauce: Stir in red wine, beef stock, and Worcestershire sauce, then season with salt and pepper. Add beef back into pot and stir until combined.
- Assemble and bake: Pour beef filling into baking dish and cover with mashed potatoes. Drizzle the top with melted butter and parmesan cheese, then bake until brown and bubbly.
- Rest and serve: Remove from oven and let it rest for about 10 minutes, then plate and serve!
Variations, Substitutions, and Cooking Tips
- Vegetarian Option: Substitute the ground beef with lentils and an extra mix vegetables like peas, celery, parsnips, and turnips. Use vegetable broth instead of beef and chicken.
- Meat Swap: Use ground lamb instead of ground beef, or try ground turkey for a leaner option.
- Cheese Lover's Twist: Stir shredded cheddar into the mashed potatoes before covering the filling.
- Potato Swap: Swap traditional potatoes for mashed sweet potatoes for a slightly sweeter twist.
- Seasonal Vegetables: Experiment with different vegetables depending on what's in season or what you have on hand, such as peas, corn, or diced bell peppers.
- Dairy-Free: Substitute dairy-free butter and milk alternatives for a dairy-free version of the mashed potatoes.
- Even Topping: Spread the mashed potatoes evenly over the filling to ensure even cooking and a balanced dish.
- Crispy Top: For an extra crispy topping, broil the pie for a few minutes at the end of cooking.
- Make Ahead: This dish can easily be assembled ahead of time. Pack and store the assembled dish in the refrigerator, then when ready to eat, let the dish come to room temp then bake until brown and bubbly.
Storage & Reheating
Cottage pie can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for two months. To reheat, place in an oven safe dish and bake at 350 until bubbly. Individual portions can be reheated in the microwave for quick preparation. Just place in a microwave safe dish and heat in 60 second bursts until cooked through.
Cottage Pie with Parmesan Potatoes
Yield:
8-10 servings
Prep Time:
15 minutes
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Cottage Pie with Parmesan Potatoes has everything you need for a delicious and comforting family meal.
Ingredients
Mashed Potatoes
- 3 pounds red potatoes, cut into quarters or sixths, depending on size
- ½ cup chicken broth
- ¼ cup butter, softened
- 1-2 cups milk, room temperature
- 1 t coarse salt
Filling
- 2 pounds ground beef
- 1 medium onion, chopped
- 1 carrot, peeled and diced
- 1 pound sliced mushrooms
- ½ pound green beans, trimmed and cut into ½-inch pieces
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 3 T tomato paste
- 3 T flour
- ½ cup red wine
- 3 cups beef stock or broth
- 2 T Worcestershire sauce
- 1-2 t coarse salt and freshly ground black pepper, to taste
Topping for potatoes
- ½ cup melted butter
- ½ cup grated parmesan cheese
Instructions
- Make the potatoes: boil in water or chicken broth until tender. Drain water. Add half cup chicken broth, butter, and 1 cup of milk. Mash with potato masher until smooth, adding more milk if necessary. Set aside while you make the filling.
- Make the filling: Brown ground beef in a large skillet until no pink remains. Remove with a slotted spoon and set aside. Drain most of the fat from the pan.
- Add onions, carrots, mushrooms and green beans to skillet, cooking for 4-5 minutes or until onions are soft. Add garlic and thyme and cook 1-2 minutes more, stirring frequently. Stir in tomato paste. Sprinkle in the flour and stir well for one more minute.
- Add red wine and stir to combine. Whisk in beef stock and Worcestershire sauce until smooth. Season well with salt and pepper. Add beef back into the pot and gently stir to incorporate into the sauce.
- Pour filling into a large baking dish (13x9). Carefully spread mashed potatoes over the filling, taking care to cover completely. Drizzle with melted butter, then sprinkle with parmesan.
- Bake at 375F for 30 minutes, or until filling is bubbling and top is browned (place under broiler for an additional few minutes if necessary).
- Remove from oven and allow to rest for 10 minutes before enjoying.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 608Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 127mgSodium: 1054mgCarbohydrates: 41gFiber: 5gSugar: 9gProtein: 35g
This data was provided and calculated by Nutritionix.
Kristy Bernardo is a chef, recipe developer, and five-time cookbook author. A former personal chef and cooking instructor, she loves creating easy, delicious recipes to share!
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Peter Denton says
Yes, but best to not use a masher on potatoes, they can go gummy very easily. We use a potato ricer on a fine setting, smooth and fluffy every time.
Kristy Bernardo says
Hi Peter! I also use a ricer but find that a masher works well, too. I prefer using one for this more rustic recipe, but a ricer will do the job as well. In any case, I hope you enjoy the recipe!