Description

This classic Cottage Pie recipe, also known as Shepherd’s Pie, features a savory filling of lean ground beef and sausage cooked with vegetables and herbs, topped with creamy mashed potatoes blended with sour cream, butter, and cheeses. Baked until golden and bubbly, this comforting dish is perfect for a hearty meal any time of year.

Ingredients

Scale

For the Filling:

1 lb lean ground beef
1 lb ground sausage (Jimmy Dean pork sausage recommended)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small yellow onion, chopped
2 ribs celery, chopped
1–2 carrots, chopped (about 1 cup)
3 cloves garlic, minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium beef broth
2 tablespoons tomato paste
1 cube beef bouillon
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme)
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dried rosemary)
2 bay leaves
1/2 cup frozen corn
1/2 cup frozen peas

For the Mashed Potatoes:

2 1/2 pounds Russet potatoes or Yukon gold potatoes
1/4 cup sour cream
1/2 cup milk
4 tablespoons butter
Salt and pepper, to taste
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded cheddar cheese, for topping

Instructions

Prepare the Filling: In a large skillet over medium heat, cook the ground beef and sausage until browned and cooked through, breaking up the meat into small pieces. Drain excess fat if necessary. Add salt, pepper, chopped onion, celery, carrots, and minced garlic to the skillet and sauté until the vegetables are softened, about 5-7 minutes.
Thicken the Filling: Sprinkle the flour over the meat and vegetables in the skillet. Stir well and cook for 1-2 minutes to remove the raw flour taste.
Add Liquids and Seasonings: Gradually stir in the low-sodium beef broth, tomato paste, crumbled beef bouillon cube, Worcestershire sauce, fresh thyme, rosemary, and bay leaves. Mix well and bring to a simmer. Reduce the heat and let it cook for 15-20 minutes, stirring occasionally until the mixture thickens slightly.
Add Vegetables: Stir in the frozen corn and peas. Cook for an additional 5 minutes until heated through. Remove bay leaves and adjust seasoning with salt and pepper if needed. Remove from heat and set aside.
Prepare the Mashed Potatoes: Peel and cut the potatoes into chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.
Mash the Potatoes: Return drained potatoes to the pot or a mixing bowl. Add sour cream, milk, butter, salt, pepper, and grated Parmesan cheese. Mash with a potato masher or mixer until smooth and creamy. Adjust seasoning if needed.
Assemble the Pie: Preheat the oven to 400°F (200°C). Spread the meat filling evenly in an oven-safe casserole dish. Layer the mashed potatoes on top of the filling, spreading them evenly. Sprinkle shredded cheddar cheese evenly over the mashed potatoes.
Bake: Place the assembled pie in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese topping is melted, bubbly, and lightly golden.
Rest and Serve: Remove from the oven and let the pie rest for about 5 minutes before serving. Enjoy this hearty and comforting dish warm.

Notes

You can substitute ground lamb for the sausage to make a traditional Shepherd’s Pie.
For a creamier potato topping, add more sour cream or butter as desired.
If you prefer a thicker filling, cook the mixture longer before assembling.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Feel free to add other vegetables like mushrooms or green beans to the filling for variety.

Keywords: Cottage Pie, Shepherd's Pie, ground beef recipe, comfort food, mashed potato topping, baked casserole