Skillet Cottage Pie

This Cottage Pie is often mistaken for Shepard's Pie, which traditionally uses lamb instead of ground beef. It is the epitome of comfort food, featuring a mouthwatering layer of crispy mashed potatoes atop a savory meat filling brimming with vegetables. It is the ideal choice for a delightful family dinner.

Skillet Cottage Pie
Servings 6 servings
Author Joshua Snyder
Prep time
25 Min
Cook time
50 Min
Total time
1 H & 15 M

Skillet Cottage Pie

This Cottage Pie is often mistaken for Shepard's Pie, which traditionally uses lamb instead of ground beef. It is the epitome of comfort food, featuring a mouthwatering layer of crispy mashed potatoes atop a savory meat filling brimming with vegetables. It is the ideal choice for a delightful family dinner.

Ingredients

Mashed Potatoes
  • 2-pounds russet potatoes, peeled cut into 1-inch pieces
  • 1/2 cup butter
  • 1/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup cheddar cheese
Meat Filling
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 1 lb. 90% lean ground beef
  • 1 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 1/2 cup frozen mixed peas
  • 1/2 cup frozen corn kernels
Breadcrumb Topping
  • 1/2 cup breadcrumbs
  • 1 tablespoon butter
  • 1 teaspoon fresh rosemary, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

Nutrition Facts

Calories

624.66

Fat (grams)

36.18 g

Sat. Fat (grams)

17.97 g

Carbs (grams)

48.47 g

Fiber (grams)

5.03 g

Net carbs

43.45 g

Sugar (grams)

6.88 g

Protein (grams)

24.6 g

Sodium (milligrams)

1343.1 mg

Cholesterol (grams)

111.79 mg
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Directions

1. Place potatoes in a large pot filled with water and bring to a boil. Cook for 10-15 minutes until soft and easily pierced with a fork.

2. Drain the potatoes and return them to the pot.

3. Add butter, sour cream, salt, pepper, and garlic powder to the pot.

4. Mash the potatoes with a fork or potato masher.

5. Stir in the cheddar cheese and cover the pot. Set aside.

6. Preheat the oven to 400 degrees.  In a 12" cast iron skillet, heat 2 tablespoons of olive oil over medium heat.

7. Add diced onion, carrots, and celery to the skillet and sauté for 5-6 minutes until soft.

8. Add ground beef to the skillet and cook for 5-6 minutes until mostly browned.

9. Sprinkle in dried parsley, rosemary, thyme, salt, and pepper. Stir until combined.

10. Add Worcestershire sauce and garlic. Sauté for another minute until garlic is fragrant.

11. Add flour and tomato paste to the skillet. Stir until well incorporated and no clumps of tomato paste remain.

12. Deglaze the skillet by adding red wine and scraping up the browned bits. Let the wine cook off for 1-2 minutes.

13. Pour in beef broth and add peas and corn. Stir together and cook for another 1-2 minutes. Set aside.

14. In a small saucepan, melt butter over medium heat to make the breadcrumb topping.

15. Add breadcrumbs, fresh rosemary, salt, and pepper to the melted butter. Sauté for a few minutes until breadcrumbs start to brown. Remove from heat.

16. Assemble the pie by spooning mashed potatoes on top of the meat mixture and spreading until the edges are completely covered.

17. Sprinkle the breadcrumb mixture evenly over the mashed potatoes. Use a fork to create lines on the top.

18. Bake for 20-25 minutes until the edges and ridges are golden brown and the breadcrumbs are well browned and crispy.  Place a baking sheet under the skillet to catch any drippings.

 

19. Remove from the oven and let cool for 5 minutes before serving.