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Shepherd's Pie · Beef (Cottage Pie)

Cheddar-Topped Beef Cottage Pie

The ground beef cousin of shepherd's pie, with corn and peas in a savory gravy under cheddar mashed potatoes. Easy to make ahead for a busy night.

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Prep
30 min
Cook
55 min
Total
1 hr 35 min
Serves
6
Level
Medium

Ingredients

Potato topping

  • 2 ½ lb yukon gold potatoes, peeled and cut into 2-inch chunks
  • 3 tbsp unsalted butter
  • ½ cup whole milk, warmed
  • 1 cup cheddar cheese, shredded, divided
  • 1 tsp kosher salt

Filling

  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 1 ½ lb ground beef, 85% lean
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1 cup beef broth
  • 1 tbsp worcestershire sauce
  • 1 tsp dried thyme
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup frozen peas and carrots
  • ½ cup frozen corn

Cook to 160°F inside (check with a thermometer).

Steps

  1. Put the potatoes in a large saucepan, cover with cold water by 1 inch and add a big pinch of salt.
  2. Bring to a boil, then simmer until a fork slides in easily.
  3. Heat the oven to 400°F.
  4. Drain the potatoes and return them to the pot. Mash with the butter, warm milk, 1/2 cup of the cheddar and 1 tsp salt until smooth.
  5. Heat the oil in a large oven-safe skillet over medium heat. Add the onion and cook until soft.
  6. Add the beef, turn the heat to medium-high and break it into small crumbles with a wooden spoon.
  7. Cook until no pink remains and the beef reaches 160°F (71°C). Spoon off any extra fat.
  8. Stir in the garlic and tomato paste and cook until fragrant.
  9. Stir the cornstarch into the broth, then pour it into the skillet with the Worcestershire, thyme, salt and pepper.
  10. Simmer, stirring now and then, until the gravy thickens.
  11. Stir in the frozen peas and carrots and the corn, then take the pan off the heat. If your skillet isn't oven-safe, spread the filling in a 9x13 dish.
  12. Spread the potatoes over the filling all the way to the edges and sprinkle the remaining 1/2 cup cheddar on top.
  13. Set the skillet on a sheet pan to catch drips.
  14. Bake until the cheese is golden and the filling bubbles at the edges.
  15. Let it rest before serving.

Tip: Leftover mashed potatoes work great as the topping; warm them first so they spread.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Reheat covered at 350°F until hot in the center (165°F). Freeze up to 3 months.

Make ahead: Assemble, cover and refrigerate up to 1 day. Bake from cold for 35 to 40 minutes.

Estimated nutrition per serving: 640 calories · protein 31 g · carbohydrates 45 g · fiber 6 g · sugars 5 g · fat 38 g (saturated 17 g) · sodium 940 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 18 of 18 ingredients.