Ground Beef and Potato Casserole (Cottage Pie)

Ground beef and potato casserole with a serving spoon.

Ground Beef and Potato Casserole (Cottage Pie)

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.

Course Main Course

Cuisine british

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 501kcal

Author Slow The Cook Down

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.

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