Cottage pie is exactly the sort of dinner that works well when you want something hearty, filling and made from ingredients you probably already have. A savoury beef mince filling sits underneath fluffy mashed potato and a layer of melted cheese, giving you a complete family meal in one dish.

This version keeps things nice and simple. Frozen mixed vegetables save on chopping, the mince filling uses everyday pantry staples, and the potato topping can be prepared while the beef cooks. It’s also an easy recipe to stretch when you have a few extra mouths to feed – simply add another handful or two of vegetables to the mince.

It’s one of those dependable family dinners that doesn’t need to be complicated to taste good.

Other Recipes You May Like

• Easy Corned Beef Hash
• Easy Mini Mince and Cheese Pies
• My Ultimate Mac n Cheese
• Our Favourite Meatloaf
• Beef Stir Fry with Noodles

A Family Favourite

This recipe originally appeared in my Family Favourite Dinners eBook, a collection of straightforward meals designed for everyday family cooking. Cottage pie certainly earns its place in that collection – it’s economical, filling and made with familiar ingredients.

If recipes like this are your style of cooking, you’ll find plenty more easy dinner ideas in Family Favourite Dinners.

Recipe Card

Serves: 4–6
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: Approximately 45 minutes

Ingredients

Beef Filling

• 500g beef mince
• 1 onion, diced
• ½ cup frozen mixed vegetables
• 1 Tbsp plain flour
• 1 beef stock cube
• 1 Tbsp tomato sauce
• 1 tsp garlic, minced
• ¾ cup water
• 1 tsp salt
• 1–2 Tbsp oil

Mashed Potato Topping

• 500g potatoes, peeled and chopped
• 2 Tbsp butter
• ¼ cup milk, or as needed
• Salt, to taste
• ½ cup grated cheese

Method

1. Place the potatoes in a saucepan of salted water and boil until tender. Drain, add the butter and milk, then mash until smooth. Season with salt and set aside.
2. Heat the oil in a frying pan over medium-high heat. Add the beef mince and cook, breaking it up as it browns.
3. Add the onion and garlic and cook for another 2–3 minutes, or until softened.
4. Stir through the flour and cook for 1 minute.
5. Crumble in the beef stock cube, then add the water, salt and tomato sauce. Stir well and simmer for 5–7 minutes, or until the mixture has thickened.
6. Add the frozen mixed vegetables and cook for another 2–3 minutes.
7. Spoon the beef mixture into an ovenproof dish and spread evenly. Spoon the mashed potato over the top and gently spread it to cover the mince. Sprinkle with the grated cheese.
8. Bake at 180°C for 20–25 minutes, or until heated through and golden on top.

What to Serve With

• Steamed green beans
• Broccoli or cauliflower
• Buttered peas
• Roasted carrots
• A simple green salad
• Homemade bread or dinner rolls

Stacey’s Kitchen Tips

• Cut the potatoes into similar-sized pieces so they cook evenly.
• Let the mince filling thicken before adding it to the baking dish. If it’s too runny, the cottage pie can become watery.
• For an extra golden top, pop the cottage pie under the grill for the final few minutes.
• Run a fork over the mashed potato before adding the cheese to create little ridges that brown beautifully in the oven.
• This is a great recipe for using leftover mashed potato if you already have some in the fridge.

Variations & Substitutions

• Add extra frozen vegetables to stretch the mince further.
• Stir diced carrots, celery, mushrooms or courgette through the filling.
• Add a splash of Worcestershire sauce for a richer savoury flavour.
• Replace some of the potato with mashed kūmara.
• Leave off the cheese if you prefer a traditional mashed potato topping.

Storage, Freezer & Make-Ahead Notes

Cottage pie is a handy meal to prepare ahead. Assemble the entire dish, cover and refrigerate, then bake when you’re ready for dinner. If baking it straight from the fridge, allow a little extra cooking time so the centre heats completely through.

Leftovers can be kept covered in the refrigerator for up to 3 days and reheated in the oven or microwave until piping hot.

It also freezes well. You can freeze the cottage pie either before or after baking for up to 3 months. Allow it to cool completely before freezing, then thaw overnight in the refrigerator before reheating.

Final Thoughts

Some nights you just want a dinner you know everyone will recognize when it lands on the table, and cottage pie is one of those meals. There are no unusual ingredients or complicated steps – just savoury mince, vegetables, creamy mashed potato and plenty of melted cheese.

It’s also the sort of recipe that can change depending on what you have available. Add more vegetables when the grocery shop is getting close, use yesterday’s leftover mash, or prepare the whole thing earlier in the day and have it waiting in the fridge.

Simple, filling and practical – just the kind of family dinner worth keeping in the regular rotation.

Stacey

Beef Cottage Pie

A hearty beef mince filling with vegetables, topped with fluffy mashed potato and cheese, then baked until hot and golden.

Print Recipe

Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Ingredients

Beef Filling

• 500 g beef mince
• 1 onion diced
• ½ cup frozen mixed vegetables
• 1 Tbsp plain flour
• 1 beef stock cube
• 1 Tbsp tomato sauce
• 1 tsp garlic minced
• ¾ cup water
• 1 tsp salt
• 1-2 Tbsp oil

Mashed Potato Topping

• 500 g potatoes peeled and chopped
• 2 Tbsp butter
• ¼ cup milk or as needed
• salt to taste
• ½ cup grated cheese

Instructions

• Place the potatoes in a saucepan of salted water and boil until tender. Drain, add the butter and milk, then mash until smooth. Season with salt and set aside.
• Heat the oil in a frying pan over medium-high heat. Add the beef mince and cook, breaking it up as it browns.
• Add the onion and garlic and cook for another 2–3 minutes, or until softened.
• Stir through the flour and cook for 1 minute.
• Crumble in the beef stock cube, then add the water, salt and tomato sauce. Stir well and simmer for 5–7 minutes, or until the mixture has thickened.
• Add the frozen mixed vegetables and cook for another 2–3 minutes.
• Spoon the beef mixture into an ovenproof dish and spread evenly. Spoon the mashed potato over the top and gently spread it to cover the mince. Sprinkle with the grated cheese.
• Bake at 180°C for 20–25 minutes, or until heated through and golden on top.

Notes

Notes

• Make sure the mince filling has thickened before assembling.
• Leftover mashed potato works perfectly for the topping.
• Add extra vegetables to make the filling go further.

 

Variations

• Add Worcestershire sauce for extra flavour.
• Swap some of the potato for kūmara.
• Add carrots, mushrooms or other vegetables you have on hand.

 

Storage

• Refrigerate for up to 3 days.
• Freeze for up to 3 months.
• Thaw overnight in the fridge before reheating.

Servings: 4 Servings

Author: Farmers Wife Homestead