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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 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 501kcal


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


  • 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.


  • 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.


Calories: 501kcal | Carbohydrates: 55g | Protein: 39g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 970mg | Potassium: 2383mg | Fiber: 9g | Sugar: 14g | Vitamin A: 4868IU | Vitamin C: 85mg | Calcium: 175mg | Iron: 9mg