Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe

If you’re craving a comforting, soul-warming meal, this Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe is exactly what you need. It’s one of those dishes that brings together rich flavors and cozy textures in a way that’s pure magic, especially after a busy day or on a chilly evening. The blend of ground beef and sausage gives the filling a depth of flavor that’s simply irresistible, while the cheesy mashed potato topping adds that golden, bubbly finish that makes every bite feel special.

I’ve made this recipe countless times, and I love how it always feels like a big, warm hug in a dish. It’s perfect for feeding a family or prepping ahead for lunches because it reheats beautifully. Plus, it’s a fantastic way to sneak some veggies into dinner without anyone batting an eye. Whether for a casual weeknight or a cozy weekend meal, this Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe will become one of your new go-to comfort foods.

Ingredients You’ll Need

The ingredients here come together to balance hearty, savory, and creamy flavors perfectly. Shopping tip: try to grab fresh herbs and good-quality sausage — they make a big difference in taste and texture.

• Lean ground beef: Use 80/20 for juiciness without too much grease.
• Ground sausage: I love using Jimmy Dean pork sausage for its seasoning.
• Yellow onion: Adds natural sweetness and depth when sautéed.
• Celery: Gives a nice crunch and subtle flavor contrast.
• Carrots: Sweetness to balance the savory meat, finely chopped to blend in nicely.
• Garlic cloves: Fresh is best to really brighten the filling.
• All-purpose flour: Helps thicken the filling so it’s not runny.
• Low-sodium beef broth: Keep it low-sodium so you can control the saltiness.
• Tomato paste: Deepens the savory umami flavor.
• Beef bouillon cube: Adds richness—dissolve properly to avoid lumps.
• Worcestershire sauce: My secret weapon for that extra savory kick.
• Fresh thyme: Or dried if you don’t have fresh—adds aromatic earthiness.
• Fresh rosemary: Just a little goes a long way for fragrance.
• Bay leaves: Don’t forget to remove after cooking!
• Frozen corn and peas: Tossed in for sweetness and color contrast.
• Russet or Yukon Gold potatoes: Russets make fluffier mash, Yukon adds creaminess.
• Sour cream: Makes the mashed potatoes extra creamy and tangy.
• Milk: Use whole or 2% for best creaminess.
• Butter: Essential for that rich, velvety mash.
• Salt and pepper: Adjust to taste—don’t be shy!
• Parmesan cheese: Stirred into the mashed potatoes for a nutty bite.
• Cheddar cheese: Sprinkled on top for that golden, melty crust.

Variations

I like to play around with this recipe depending on what’s in my pantry or to suit dietary preferences, and I encourage you to do the same. That way, it feels personal every time you make it.

• Vegetable Swap: I’ve swapped peas and corn for mushrooms and green beans when I wanted a more earthy, less sweet filling.
• Different Meats: Using ground lamb or turkey instead of beef/sauce gives the pie a whole new flavor profile.
• Dairy-Free Version: I’ve made this using olive oil and plant-based milk for creamy mash without dairy.
• Extra Cheesy: Double the cheddar on top for a crunchier, cheesier crust — perfect if you’re a cheese lover like me!

How to Make Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe

Step 1: Cook the Meat and Veggies

Start by browning the ground beef and sausage in a large skillet over medium heat. It’s key not to crowd the pan so the meat gets a nice sear instead of steaming. Once the meat’s browned and no longer pink, drain excess fat if necessary, then add the chopped onion, celery, carrots, and garlic. Cook until the vegetables soften, about 5-7 minutes, stirring often—it really builds that deep flavor base for your pie.

Step 2: Thicken the Filling

Sprinkle the all-purpose flour over the meat mixture and stir well to coat everything. This step is crucial to get the filling nice and thick. Slowly pour in the beef broth, stirring constantly to avoid lumps. Add tomato paste, bouillon cube, Worcestershire sauce, thyme, rosemary, and bay leaves next. Let this simmer gently for about 15-20 minutes until the filling thickens to a rich gravy consistency. Don’t forget to stir in frozen peas and corn in the last five minutes.

Step 3: Prepare the Cheesy Mashed Potatoes

While the filling simmers, peel and quarter the potatoes and boil them in salted water until tender, about 15-20 minutes. Drain well, then return them to the pot or a warm bowl. Add butter, sour cream, and milk, then mash until smooth and creamy. Stir in freshly grated parmesan cheese and season with salt and pepper to taste. The cheese gives the mash a lovely savory punch that pairs beautifully with the meat filling.

Step 4: Assemble and Bake

Preheat your oven to 375°F (190°C). Spoon the meat filling into a baking dish and spread it out evenly. Top it with the cheesy mashed potatoes, smoothing them with a spatula or fork to create peaks that will crisp up nicely. Sprinkle shredded cheddar cheese over the top for that beautiful, melty crust. Bake uncovered for 25-30 minutes or until the top is golden and bubbling. Let it rest a few minutes before serving to set and cool slightly.

How to Serve Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe

Garnishes

I love finishing this dish with a sprinkle of freshly chopped parsley or chives—it adds a pop of color and fresh brightness that cuts through the richness perfectly. Sometimes I even add a light drizzle of good-quality olive oil for an extra layer of flavor. These little touches make a difference, especially if you’re serving it to guests.

Side Dishes

This Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe is pretty much a full meal, but I like to pair it with a crisp green salad or roasted Brussels sprouts for some contrast. A tangy coleslaw or steamed green beans with lemon zest also work well to brighten up the plate and balance the richness.

Creative Ways to Present

For a special occasion, I’ve spooned the pie into individual ramekins and topped each with a small cheese crust. It looks adorable and is perfect for serving a crowd without fuss. You could also swirl the mashed potatoes with a fork to create pretty peaks before baking, giving it a rustic yet elegant look. Adding paprika or smoked paprika on top adds a lovely color and subtle smoky flavor.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. One tip I’ve learned is to let the pie cool completely before covering it to avoid sogginess. When you reheat, the flavors deepen even more, making next-day servings just as delicious.

Freezing

This recipe freezes beautifully. I freeze the assembled pie before baking by covering it tightly with foil and plastic wrap. When I’m ready to eat, I thaw it overnight in the fridge and bake it the next day. It’s a lifesaver for busy weeks when you want a home-cooked meal ready to go!

Reheating

To reheat, I cover the pie loosely with foil and warm it in a 350°F oven until heated through, about 20 minutes, which keeps the topping from drying out. You can also microwave individual portions, but the oven method keeps the texture at its best.

FAQs

Final Thoughts

This Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe is one of those timeless dishes that I always return to when I want something reliable, comforting, and downright delicious. It’s the kind of meal that feels homemade in the best way, even if you’re new to making pies like this. Give it a try—I’m confident you’ll find it becomes a favorite in your recipe rotation just like it did in mine! Plus, it’s perfect for sharing with friends and family, or even enjoying solo on a cozy night in.

Hearty Cottage Pie with Beef, Sausage, and Cheesy Mashed Potatoes Recipe

★★★★★ 4.8 from 116 reviews

• Author: Any
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

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Description

This Cottage Pie recipe, also known as Shepherd’s Pie, is a comforting and hearty dish made with a savory ground beef and sausage filling, layered with vegetables and topped with creamy mashed potatoes and melted cheese. It’s a perfect family-friendly meal that combines rich flavors and textures for a satisfying dinner.

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Ingredients

Scale 1x2x3x

For the Filling:

• 1 lb lean ground beef
• 1 lb ground sausage (I use Jimmy Dean pork sausage)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 small yellow onion, chopped
• 2 ribs celery, chopped
• 1–2 carrots, chopped (about 1 cup)
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 cube beef bouillon
• 2 tablespoons Worcestershire sauce
• 1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
• 1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
• 2 bay leaves
• 1/2 cup frozen corn
• 1/2 cup frozen peas

For the Mashed Potatoes:

• 2 1/2 pounds Russet potatoes, Yukon gold or russet potatoes
• 1/4 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• Salt and pepper, to taste
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup shredded cheddar cheese, for topping

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Instructions

1. Prepare the Filling: In a large skillet over medium heat, cook the lean ground beef and ground sausage until browned and cooked through. Drain excess fat. Add salt, pepper, chopped onion, celery, and carrots to the skillet. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the all-purpose flour over the meat and vegetables, stirring constantly to coat everything evenly and cook out the raw flour taste, about 2 minutes.
3. Add Broth and Seasonings: Gradually pour in the low-sodium beef broth while stirring to avoid lumps. Stir in the tomato paste, beef bouillon cube, Worcestershire sauce, fresh thyme, fresh rosemary, and bay leaves. Bring the mixture to a simmer and cook until the sauce thickens, about 10-15 minutes. Remove bay leaves once cooked.
4. Add Frozen Vegetables: Stir in the frozen peas and corn, cooking a few more minutes until heated through. Taste and adjust seasoning as needed. Set the filling aside while preparing the mashed potatoes.
5. Make the Mashed Potatoes: Peel and cut the potatoes into chunks and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well.
6. Mash Potatoes: Return the drained potatoes to the pot or a large bowl. Add sour cream, milk, butter, salt, and pepper. Mash until smooth and creamy. Stir in the freshly grated parmesan cheese.
7. Assemble the Pie: Preheat your oven to 375°F (190°C). Spread the meat and vegetable filling evenly in a baking dish. Carefully spread the mashed potatoes over the filling, smoothing them with a spatula. Sprinkle shredded cheddar cheese evenly on top.
8. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the cheese is melted and golden brown and the filling is bubbling around the edges.
9. Serve: Remove from the oven and allow the cottage pie to rest for 5 minutes before serving. Enjoy your hearty and comforting meal!

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Notes

• You can substitute ground lamb for the beef and sausage to make a traditional Shepherd’s Pie.
• For a creamier mashed potato topping, add a splash more milk or butter.
• Feel free to add other vegetables such as mushrooms or green beans to the filling.
• If you prefer a thicker filling, reduce the broth slightly or cook the filling a little longer before adding the mashed potatoes.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: Cottage Pie, Shepherd’s Pie, ground beef recipe, comfort food, mashed potato topping, easy dinner, one dish meal