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  • Easy Cottage Pie
  • Easy Cottage Pie
  • Easy Cottage Pie
  • Easy Cottage Pie
  • Easy Cottage Pie
  • Easy Cottage Pie
  • Easy Cottage Pie
  • Easy Cottage Pie

Easy Cottage Pie

Food | February 25, 2020 | Nik Manojlovich
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Our essential recipe for EASY COTTAGE PIE tastes as good as it looks. Serve up this classic comfort food to your family and friends.

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.

Ingredients for Easy Cottage Pie

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.

The filling smoothed out in the casserole dish

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.

Parmesan Mashed Potatoes

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 this lovely meal to your family

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.

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Your next dinner party is going to be very easy. Just make and serve our EASY COTTAGE PIE!

Grated Carrot Salad

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Ingredients & Amounts

  • For the filling:
  • 2 tablespoons of vegetable oil
  • 1 sweet white onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 ribs of celery, chopped
  • 2 lb of lean ground beef
  • 1 teaspoon of kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon each of dried oregano and thyme
  • 2 tablespoons of unbleached all-purpose flour
  • 2/3 cup of beef stock or broth
  • 2 tablespoons of tomato paste
  • 1 teaspoon of Dijon mustard
  • 1 cup of frozen corn
  • 1 cup of frozen peas and carrots
  • chopped parsley or chives of garnish
  • For the Parmesan mashed potatoes:
  • 3 pounds of yellow potatoes, peeled and quartered
  • 6 tablespoons of butter, room temperature
  • 1 cup of 35% cream
  • 1 teaspoon of kosher salt
  • white pepper to taste
  • 1 cup of grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F with the rack in the middle position.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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