Last Updated on April 10, 2021 by Slow The Cook Down
This delicious ground beef and potato casserole is my variation on a classic British cottage pie. Seasoned ground beef and vegetables are topped with a creamy mashed potato for one hearty and comforting dinner.
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I know, I know, the Brits don't have an awesome reputation for the best traditional food, but there are some areas where we excel! A beefy and hearty cottage pie is a thing of a beauty!
This ground beef and potato casserole is not a traditional cottage pie recipe, but my take on one. It's wonderfully rich, filled with lots of fresh veggies, and it's perfect for meal prep and freezer meals.
The leftover taste pretty awesome the next day too!
Be sure to try my sausage and bean casserole and breakfast casserole too!
How to make ground beef and potato casserole
Be sure to scroll down for the full recipe!
- Boil and mash the potatoes (photo 1).
- Brown the beef and set aside (photo 2).
- Soften the vegetables (photo 3).
- Mix the beef and the veggies together with the rest of the ingredients and transfer to a baking dish (photo 4).
- Top with the mashed potato (photo 5).
- Bake until browned and bubbling (photo 6).
Recipe Variations
This ground beef potato casserole is pretty delicious as it is, but there are a few easy additions and swaps you can make to suit your tastes.
- If you prefer a creamier mash, add in a little extra milk to achieve the consistency you want.
- For a richer mashed potato topping, you can use 35% cream (table cream / light whipping cream) instead of milk, and feel free to add extra butter!
- I used beef stock in this recipe, but you can use vegetable or chicken stock if that's what you have.
- Be free to add in other veggies you have. Peas are used in a traditional cottage pie and mushrooms are also a great addition.
- Add some shredded cheese to the top of your mashed potato...super yummy!
Frequently Asked Questions
Yes, you can easily swap the ground beef for another meat if you prefer. You can use ground lamb (so it's more of a shepherd's pie) and bison or veal also work well. For a lighter option you can use ground turkey or chicken.
Once you have made your ground beef and potato casserole, let it cool and then cover it in foil. It will keep well in the fridge for up to 4 days.
Reheat the casserole in the oven at 350F / 180c, with the top covered with foil. It will take around 30 to 40 minutes to get it heated through and bubbly.
This mashed potato pie makes for a great freezer meal. Wrap the cooled casserole in it's dish, in foil wrap and then place into a freezer bag. Alternatively you can freeze portions in freezer safe containers.
You can reheat the pie from frozen at 350F / 180c for 90 minutes, or thaw in the fridge before reheating.
Serving Suggestions
This ground beef and potato casserole is great to serve with steamed or frozen veggies like peas, sweetcorn or green beans. Try them with your favorite veggie sides like roasted carrots and sprouts, honey mustard parsnips or wilted spinach.
Recipe Notes and Tips
- Starchy potatoes like Yukon Gold or Russet are best to use for the mashed potato.
- I don't like a completely smooth mash for this pie, I prefer to keep a few lumps in for texture, but feel free to mash it as smooth as you like.
- If you prefer a thicker casserole filling, you can add in a cornflour slurry. Mix one tablespoon of cornflour and one tablespoon of water and stir into the pot once you have added the stock.
More Ground Beef Recipes
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Ground Beef and Potato Casserole (Cottage Pie)
Ingredients
For the mashed potato
- 2 ½ pounds potatoes, Yukon Gold or Russet (1.1kg)
- 2 tablespoons salted butter
- ½ cup milk
- salt and pepper to taste
For the casserole filling
- 1 tablespoon oil
- 1 ¾ pound lean ground beef (800g)
- 1 large Spanish onion (or two small) sliced
- 4 ribs celery chopped
- 2 carrots peeled and diced
- 1 red bell pepper diced
- 1 can diced tomatoes (27 ounces / 796ml)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 can tomato paste (5.5 ounces / 156ml)
- 3 cups beef stock (950ml)
- salt and pepper
Instructions
- Peel and dice the potatoes and add to a large pot with cold salted water. Boil until tender and drain.
- Mash the potatoes with the milk and butter. Add salt and pepper to taste and set to one side.
- Pre heat the oven to 400F / 200c.
- Heat the oil in a large pot on a medium high heat. Add the beef and cook til brown. Remove and set to one side.
- Add the chopped onion, carrot, celery and bell pepper and cook until softened.
- Add the beef back to the pot along with all of the other ingredients. Stir to combine. Bring to a boil and let simmer for 10 minutes to thicken slightly.
- Spoon the ground beef mix into a baking dish.
- Top with the mashed potato and sprinkle with salt and pepper.
- Bake in the oven for around 30 minutes until the top of the potato has started to brown and the beef underneath is bubbling.
Notes
- Starchy potatoes like Yukon Gold or Russet are best to use for the mashed potato.
- I don't like a completely smooth mash for this pie, I prefer to keep a few lumps in for texture, but feel free to mash it as smooth as you like.
- If you prefer a thicker casserole filling, you can add in a cornflour slurry. Mix one tablespoon of cornflour and one tablespoon of water and stir into the pot once you have added the stock.
Quite tasty, however, a bit too tomatoey for me. Followed directions to a T 1st time. Made again using a small (15oz) can of tomatoes drained, 2 cloves of garlic. ,
2 1/2 cups beef broth and 1/2 cup red wine. I also mixed a little shredded cheedar in the potatoes. Raked a fork across the top of the potatoes and broiled uncovered last 2 minutes for added texture. 5 stars with these changes.