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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Remove from the oven and allow the cottage pie to rest for 5 minutes before serving. Enjoy your hearty and comforting meal!
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