I’m so happy to share this Cheesy Cottage Pie recipe with you! It is a cozy, comforting dish filled with tender beef, sweet veggies, and rich gravy, all topped with creamy, cheesy mashed potatoes. Every bite is warm, hearty, and full of flavor. It’s perfect for family dinners or anytime you want a filling meal that feels like a hug.
Level: Moderate
Total Time: about 1 hour 20 minutes
Prep Time: about 20 minutes
Cook Time: about 1 hour
Yield: 6 servings
Course: Main Course
Cuisine: American
I still remember the first time I made this Cheesy Cottage Pie at home. The combination of savory beef, tender vegetables, and cheesy mashed potatoes is incredibly comforting, and it fills the kitchen with the most amazing aroma.
This recipe is simple enough for a weeknight dinner but special enough to serve for guests. You cook the beef with onions, garlic, and a touch of herbs, mix in your veggies, and top it all with smooth cheddar mashed potatoes. The oven does the rest, giving you a golden, bubbly finish that everyone will love.
If you want a warm, satisfying meal that can also be enjoyed as leftovers, this cottage pie is a perfect choice.
How to Make Cheesy Cottage Pie
This dish combines a savory beef and vegetable filling with creamy, cheesy mashed potatoes for the ultimate comfort meal. Here is how it comes together:
• Prepare the mashed potatoes with butter, milk, and shredded cheddar for a creamy topping
• Sauté onions and garlic for flavor
• Cook the ground beef until browned
• Make a rich gravy with flour and beef broth
• Add herbs and frozen or fresh vegetables for color and texture
• Assemble the filling and top with the cheesy mashed potatoes
• Bake until bubbly and golden on top
It is a one-dish meal that is hearty, satisfying, and perfect for cooler evenings.
Ingredients
Cheesy Mashed Potatoes
• 2.5 lbs russet potatoes
• 1 tsp salt, divided
• 2 Tbsp butter
• 1/2 cup milk
• 4 oz shredded cheddar
Cottage Pie Filling
• 2 Tbsp olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 lb ground beef
• 2 Tbsp all-purpose flour
• 1 cup beef broth
• 1/2 Tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 cups frozen peas and carrots (or equivalent fresh)
• 1 cup frozen corn
• 1/2 tsp salt
Directions
- Prepare the Potatoes:
- Peel and chop the potatoes into 1-inch pieces.
- Rinse briefly with cool water, place in a pot, cover with water, and add 1/2 tsp salt.
- Bring to a boil over high heat and cook until very tender, about 7 to 10 minutes.
- Mash the Potatoes:
- Drain the potatoes and rinse briefly with hot water.
- Heat butter and milk in the pot over low until melted and warm.
- Add the drained potatoes back and mash until smooth.
- Stir in shredded cheddar and adjust salt as needed. Set aside.
- Sauté Aromatics:
- Preheat the oven to 350°F.
- In a large skillet, heat olive oil over medium.
- Add diced onion and minced garlic, cooking until soft and translucent, about 5 minutes.
- Cook the Beef:
- Add ground beef to the skillet and cook until browned.
- Sprinkle flour over the beef and stir for 2 minutes to coat.
- Make the Gravy:
- Slowly pour in beef broth, stirring to dissolve flour.
- Bring to a simmer and allow to thicken slightly.
- Add Vegetables and Herbs:
- Stir in Worcestershire sauce, rosemary, thyme, peas and carrots, corn, and remaining salt.
- Heat until everything is warmed through.
- Assemble the Pie:
- Transfer the beef and vegetable mixture into a 2-quart casserole dish.
- Top with dollops of cheesy mashed potatoes and smooth the surface.
- Bake:
- Bake in the preheated oven for 30 minutes.
- For extra browning, switch to broil for a few minutes until golden.
- Let rest 5 to 10 minutes before serving.
Process Details
• Cooking the Beef: Browning the beef fully ensures a rich, savory base.
• Thickening the Gravy: The flour and broth create a smooth, luscious gravy that holds the vegetables together.
• Cheesy Mashed Potatoes: Mixing in cheddar while still warm gives the topping a creamy texture and a flavorful finish.
• Vegetable Mix: Frozen or fresh peas, carrots, and corn add sweetness and color.
• Baking: Melting and slightly browning the potato topping makes a comforting, golden crust.
Tips for Success
• Use russet potatoes for the fluffiest mashed potatoes.
• If using fresh vegetables, chop to similar sizes to frozen ones for even cooking.
• Taste and adjust salt before baking.
• For a faster option, store-bought mashed potatoes work fine.
• Make ahead: Prepare the filling and mashed potatoes separately, then assemble and bake before serving.
• Leftover pie reheats well in the oven or microwave with a splash of milk to keep potatoes creamy.
Serving Ideas
• Serve with a simple green salad for a lighter meal.
• Pair with roasted green beans or broccoli for extra veggies.
• Enjoy with crusty bread to scoop up every bit of the filling.
• Offer a side of pickles or chutney to cut through richness.
Storage & Freezing
• Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
• Freezer: Freeze in portions or whole casserole for up to 2 months.
• Reheating: Oven or microwave works well. Add a little milk if the mashed potatoes dry out.
• Tip: Cover with foil while reheating to keep the top from drying out.
Nutrition Info (Approximate per Serving)
• Calories: ~460
• Protein: 19g
• Carbohydrates: 51g
• Fat: 21g
• Fiber: 5g
• Sodium: 1040mg
• Sugar: 4g
This Cheesy Cottage Pie is a warm, hearty, and comforting meal with tender beef, sweet vegetables, and creamy, cheesy mashed potatoes on top. It is simple enough for a weeknight dinner but satisfying enough for special occasions.
I hope you enjoy making this recipe and sharing it with your family. Once you try it, this cozy cottage pie will quickly become a favorite in your kitchen.