Ground Beef Cottage Pie

For the mashed potatoes

• 2 lbs potatoes, peeled and cubed (Russet or Yukon Gold)
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder​

For the cottage pie filling

• 1 lb lean ground beef
• 2 oz onion soup mix (two 1‑oz packets)
• 2 tablespoons all‑purpose flour
• 1 1/2 cups low‑sodium beef broth
• 10 oz frozen mixed vegetables (carrots, peas, corn, green beans)
• 1 cup shredded cheddar cheese​

These quantities make about 6 servings in a 9×9‑inch casserole or a similar oven‑safe skillet, aligning with typical cottage pie recipes.​

Step‑by‑Step Instructions

1. Make the mashed potato topping

Starting with the potatoes gives them time to cook and be ready when the beef filling is finished.

1. Cook the potatoes
   • Place the peeled, cubed potatoes in a large pot and cover with cold water by about an inch.
   • Add a pinch of salt and bring to a boil.
   • Reduce heat and simmer until the potatoes are fork‑tender, about 12–15 minutes.​
2. Mash and season
   • Drain the potatoes well and return them to the hot pot; letting them sit a minute on the warm burner (turned off) helps excess moisture steam off.
   • Pour in the milk and melted butter, then add the salt and garlic powder.
   • Mash until the potatoes are smooth and fluffy but not gluey, adjusting milk if needed for a creamy but thick consistency that will sit nicely on top of the filling.​
   • Taste and adjust seasoning; set aside, keeping warm.

Fluffy mashed potatoes are key: too loose and they’ll sink into the meat; too stiff and they won’t spread easily. The small amount of garlic powder gives a gentle, savory note without overpowering the beef.​

2. Brown the beef and build the gravy

While the potatoes cook, start the filling in a large oven‑safe skillet (10 inches or larger), or a deep sauté pan if you’ll transfer to a casserole dish later.

1. Preheat the oven
   • Heat the oven to 400°F (200°C).
   • If you’re using a separate casserole dish instead of baking in the skillet, lightly coat the dish with nonstick spray and set aside.​
2. Brown the beef
   • Place the skillet over medium‑high heat.
   • Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and it begins to develop some browned bits, about 6–8 minutes.
   • Do not drain the fat unless there is an excessive amount; a modest amount of fat helps flavor the gravy and carry the onion soup seasoning.​
3. Add onion soup mix and flour
   • Sprinkle the onion soup mix evenly over the browned beef.
   • Add the 2 tablespoons of flour.
   • Stir well until the seasoning and flour are fully absorbed into the beef and any fat, and the mixture smells fragrant. This step toasts the flour slightly, helping it thicken the sauce smoothly later.​
4. Add broth and thicken
   • Gradually whisk or stir in the beef broth, scraping up any browned bits from the bottom of the pan.
   • Bring the mixture to a gentle simmer and cook a few minutes until the gravy thickens and coats the beef. The consistency should be like a loose stew; it will thicken more in the oven.​
5. Stir in the vegetables
   • Add the frozen vegetable blend directly to the simmering meat and gravy.
   • Cook for several minutes until the vegetables are heated through and begin to soften. There’s no need to thaw beforehand—this shortcut is built into the recipe.​

The onion soup mix works as a concentrated flavor base, providing onion, herbs, and savory notes without chopping extra aromatics, which matches the original recipe’s goal of being quick and weeknight‑friendly.​

3. Assemble the cottage pie

1. Transfer if needed
   • If baking in a separate casserole dish, pour the beef and vegetable mixture into the prepared 9×9‑inch baking dish and spread it into an even layer.
   • If using an oven‑safe skillet, simply proceed with assembly directly in the pan.​
2. Add mashed potatoes
   • Spoon the mashed potatoes over the hot beef filling in dollops, then gently spread with a spatula to cover the surface completely, right up to the edges.
   • Sealing the edges helps keep the gravy from bubbling up too much and gives the top a nice, uniform crust.​
3. Top with cheese
   • Sprinkle the shredded cheddar evenly over the mashed potatoes. The cheese will melt and brown slightly, adding richness and a golden finish.​

4. Bake

1. Place the dish or skillet on a baking sheet (to catch drips if it bubbles over).
2. Bake at 400°F for 15–18 minutes, or until the cheese is melted, the edges are bubbly, and the top has light golden spots.​
3. For deeper browning, you can switch the oven to broil for the last 1–2 minutes, watching closely so the cheese doesn’t burn.
4. Remove from the oven and let the cottage pie rest for about 10 minutes before serving. This brief rest allows the gravy to thicken slightly so slices hold together better.​
   
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