Preheat the oven to 400°F with the rack in the middle position.
To make our suggested Parmesan mashed potatoes: Placed potatoes into a large pot filled 3/4 full with cold water. Bring potatoes to a boil, reduce to simmer and cook until fork tender, 10-15 minutes. Strain boiled potatoes returning them to the pot. Add the butter and cream. Using a potato masher, mash potatoes to desired consistency. Add a tiny bit more cream if potatoes seem too dry. Add salt and season with white pepper to taste. Stir in half the quantity of cheese, mixing well to combine. Add the balance of the cheese and bring the potatoes together with a few quick strokes. Serve immediately.
Prepare the Cottage Pie filling: Place large pot on stovetop set to medium-high. When the pot comes to temperature, add the vegetable oil, followed by the onion, garlic and celery. Stir to combine, cover and cook until vegetables are soft and translucent, about 5 minutes.
Add the ground beef, little by little, stirring after each addition to break up the meat and cook it through. Stir in the salt, pepper, oregano and thyme.
Stir in the flour and cook for 2 minutes. Add the beef stock, the tomato paste and mustard. Stir and cook for 2 minutes while the mixture thickens.
Remove the pot from the heat. Add the corn, peas and carrots, stir and transfer to a 9 x 13-inch casserole dish. Smooth the mixture out evenly.
Add small dollops of the mashed potatoes across the top of the pie, then smooth them out to create an even layer. Make sure to draw the potatoes right to the edge of the casserole dish.
Place the casserole on a foil-lined baking sheet and transfer to the oven to bake for 30 minutes. Remove from oven and cool for 10 to 15 minutes before serving. Garnish with chopped chives or parsley too.
Easy Cottage Pie
Ingredients
For the filling:
2 tablespoons vegetable oil
1 sweet white onion, finely chopped
2 garlic cloves, finely chopped
2 ribs celery, chopped
2 lb lean ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon each dried oregano and thyme
2 tablespoons unbleached all-purpose flour
2/3 cup beef stock or broth
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 cup frozen corn
1 cup frozen peas and carrots
chopped parsley or chives of garnish
For the Parmesan mashed potatoes:
3 pounds yellow potatoes, peeled and quartered
6 tablespoons butter, room temperature
1 cup 35% cream
1 teaspoon of kosher salt
white pepper to taste
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400°F with the rack in the middle position.
To make our suggested Parmesan mashed potatoes: Placed potatoes into a large pot filled 3/4 full with cold water. Bring potatoes to a boil, reduce to simmer and cook until fork tender, 10-15 minutes. Strain boiled potatoes returning them to the pot. Add the butter and cream. Using a potato masher, mash potatoes to desired consistency. Add a tiny bit more cream if potatoes seem too dry. Add salt and season with white pepper to taste. Stir in half the quantity of cheese, mixing well to combine. Add the balance of the cheese and bring the potatoes together with a few quick strokes. Serve immediately.
Prepare the Cottage Pie filling: Place large pot on stovetop set to medium-high. When the pot comes to temperature, add the vegetable oil, followed by the onion, garlic and celery. Stir to combine, cover and cook until vegetables are soft and translucent, about 5 minutes.
Add the ground beef, little by little, stirring after each addition to break up the meat and cook it through. Stir in the salt, pepper, oregano and thyme.
Stir in the flour and cook for 2 minutes. Add the beef stock, the tomato paste and mustard. Stir and cook for 2 minutes while the mixture thickens.
Remove the pot from the heat. Add the corn, peas and carrots, stir and transfer to a 9 x 13-inch casserole dish. Smooth the mixture out evenly.
Add small dollops of the mashed potatoes across the top of the pie, then smooth them out to create an even layer. Make sure to draw the potatoes right to the edge of the casserole dish.
Place the casserole on a foil-lined baking sheet and transfer to the oven to bake for 30 minutes. Remove from oven and cool for 10 to 15 minutes before serving. Garnish with chopped chives or parsley too.
Easy Cottage Pie
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Ground beef sautéed with onion, peas, carrots and corn in a rich gravy baked under a mashed potato topper…
The EASY COTTAGE PIE isn’t just easy, it’s also very delicious!
This EASY COTTAGE PIE recipe needs to be shared for a number of reasons; at the very least, we know you’re going to love how easy it is to make. You can serve it as a relaxed family meal or add a few choice sides to make it a bit more high-brow for a fancy get-together with friends. Whichever you choose, know this recipe never disappoints. You’ll be making it again and again, always with the same delicious results.
One thing we’ll clarify at the outset – this is NOT Shepherd’s Pie. Shepherd’s Pie is made with ground lamb while Cottage Pie is made using ground beef. They often look similar but the flavours are way different. Fear not, we do promise to do a Shepherd’s Pie in the future. These one-dish casserole dinner ideas never get old.
Here’s why this EASY COTTAGE PIE will forever be an essential classic recipe, especially perfect for the weekend.
PIE FILLING
The photo of the ingredients reflects the simplicity of this popular dish. Nothing too complicated to pull it together, although there will be a bit of chopping. Remember to call a friend or family member in to help with the preparation. Doing so always makes recipes like this come together in record time.
The other thing to mention about the ingredients is how we call for frozen corn and a mix of frozen peas and carrots. It’s smart to have frozen veggies at the ready, especially in cottage country. I like using them in soups, stews, pot pies, you name it. They add colour and flavour to this recipe.
CASSEROLE
I mentioned earlier how it’s always wise to keep a few one-dish casserole recipes at the ready, and that’s because these no-fuss meal ideas come together quickly and can serve 6 to 8 guests, sometimes 12. They’re wonderful for crowds.
MASHED TOPPER
You’re going to need 3-4 cups mashed potatoes for this recipe, and you can either make them day-of or use leftovers. Remember to bring leftover mashed potatoes to room temperature before you add them to the top of the pie filling; they’ll be easier to work with.
For this story I used leftover PARMESAN MASHED POTATOES. Click that link to watch the 1-minute video on how to make them. I’ve also included how to make this suggested topping in the instructions below. Really easy, and the cheesy flavour is out of this world. When used in this recipe, it’s all quite heavenly.
SERVE COMFORT
Serving this meal need not be complicated. I like presenting it with a crispy salad, whether it’s our CAESAR SALAD or CREAMY COLESLAW. Even a salad of mixed greens with a light ASIAN or RANCH DRESSING does the trick too.
We know you’re going to enjoy this recipe as much as we do. Don’t forget to PIN it to a favourite Pinterest board, BOOKMARK the page and SHARE it with your friends too.
Your next dinner party is going to be very easy. Just make and serve our EASY COTTAGE PIE!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the filling:
2 tablespoons vegetable oil
1 sweet white onion, finely chopped
2 garlic cloves, finely chopped
2 ribs celery, chopped
2 lb lean ground beef
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon each dried oregano and thyme
2 tablespoons unbleached all-purpose flour
2/3 cup beef stock or broth
2 tablespoons tomato paste
1 teaspoon Dijon mustard
1 cup frozen corn
1 cup frozen peas and carrots
chopped parsley or chives of garnish
For the Parmesan mashed potatoes:
3 pounds yellow potatoes, peeled and quartered
6 tablespoons butter, room temperature
1 cup 35% cream
1 teaspoon of kosher salt
white pepper to taste
1 cup grated Parmesan cheese
Directions
Preheat the oven to 400°F with the rack in the middle position.
To make our suggested Parmesan mashed potatoes: Placed potatoes into a large pot filled 3/4 full with cold water. Bring potatoes to a boil, reduce to simmer and cook until fork tender, 10-15 minutes. Strain boiled potatoes returning them to the pot. Add the butter and cream. Using a potato masher, mash potatoes to desired consistency. Add a tiny bit more cream if potatoes seem too dry. Add salt and season with white pepper to taste. Stir in half the quantity of cheese, mixing well to combine. Add the balance of the cheese and bring the potatoes together with a few quick strokes. Serve immediately.
Prepare the Cottage Pie filling: Place large pot on stovetop set to medium-high. When the pot comes to temperature, add the vegetable oil, followed by the onion, garlic and celery. Stir to combine, cover and cook until vegetables are soft and translucent, about 5 minutes.
Add the ground beef, little by little, stirring after each addition to break up the meat and cook it through. Stir in the salt, pepper, oregano and thyme.
Stir in the flour and cook for 2 minutes. Add the beef stock, the tomato paste and mustard. Stir and cook for 2 minutes while the mixture thickens.
Remove the pot from the heat. Add the corn, peas and carrots, stir and transfer to a 9 x 13-inch casserole dish. Smooth the mixture out evenly.
Add small dollops of the mashed potatoes across the top of the pie, then smooth them out to create an even layer. Make sure to draw the potatoes right to the edge of the casserole dish.
Place the casserole on a foil-lined baking sheet and transfer to the oven to bake for 30 minutes. Remove from oven and cool for 10 to 15 minutes before serving. Garnish with chopped chives or parsley too.
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