There’s something comforting about a good cottage pie. It’s the kind of dish that fills the house with warmth, invites everyone to the table, and makes an ordinary weeknight feel a little more special. With a savory, slow-simmered filling, topped with creamy mashed potatoes and baked until golden, this classic recipe is simple, hearty, and satisfying.

Ingredients

Meat Filling:

2 tablespoons olive oil and butter
1 cup chopped yellow onion
1 cup diced carrot
2 cup diced celery
1 lb. lean ground beef -or ground lamb
2 teaspoons minced parsley leaves
1 teaspoon minced sage leaves
1 teaspoon thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons arrow root powder, plus water to make a “slurry”
2 tablespoons tomato paste
1 tablespoon ketchup
1 cup beef broth
1 cup frozen peas

Potato Topping:

1 ½ - 2 lb. russet or sweet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half (optional)
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheese of choice for topping (we used sharp cheddar)

Instructions

Make the Meat Filling.

Add the oil and butter to a large skillet and place it over medium-high heat. Add the onions, carrots and celery. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the spices and stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce, tomato paste, ketchup and garlic. Stir to combine. Cooking for 1 minute or more.
Add the broth and frozen peas. Bring the liquid to a boil then reduce to simmer. Pour over the Arrow Root slurry and simmer until the mixture thickens, about 5 minutes, stirring occasionally.
Set the meat mixture aside.

Make the potato topping.

Place the cut potatoes in a large pot. Cover with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Grate the cheese while the potatoes cook, or when your toddler comes home from preschool and wants to help with dinner. Set aside.

Assemble the pie.

Pour the meat mixture into a baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven (learn from me forgetting this step). Bake covered for 25-30 minutes. Then uncover and add the cheese to the top of the pie. Cook until the cheese melty and bubbling. Cool for a bit, especially if serving to tiny humans.
Enjoy!

Cottage Pie