Cozy Cottage Pie

A cozy cottage pie that feels like a warm hug on a chilly day. Thick rich Salisbury sauce with golden potatoes tucked in two layers of cheese. This recipe was inspired by a friend as we reminisced of childhood favorites.

All nutrition facts are AI generated and approximate.

Ingredients

Base

• 2 lbs 85/15 ground beef
• 1 tsp salt
• 1 tsp pepper
• 8 oz sliced baby bella mushrooms
• 1 yellow onion
• 1 clove garlic
• 2 Tbsp tomato paste
• 2 tsp prepared yellow mustard
• 2 cups beef stock
• 1 (12 oz) frozen peas and carrots

Mashed potato layer

• 2–3 lb gold potatoes
• 1 stick (½ cup) butter
• ½ cup milk
• 1 tsp rosemary
• 1½ tsp salt
• ½ tsp pepper

Cheeses

• 7 oz gouda slices
• 8 oz shredded cheddar

Directions

1. Cut potatoes into 1 inch cubes leaving the peel on. Boil in salted water until fork tender (10–15 minutes). Drain and set aside.
2. In a large cast iron skillet, brown ground beef and break up as you go. Season with the salt and pepper.
3. With a slotted spoon, remove beef to a bowl. Leave drippings in the pan.
4. Add onions, mushrooms and garlic to fat in pan. Do not season. Cook until onion is translucent and mushrooms tender, about 5 minutes.
5. Stir in tomato paste, mustard and beef stock until combined. Bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes. Stir in frozen peas and carrots and cook 5 more minutes.
6. While beef simmers, mash potatoes with butter, milk, rosemary, salt and pepper until smooth.
7. Turn off heat, but leave mixture on burner. Layer gouda slices over beef mixture.
8. Dollop on mashed potatoes and spread over cheese layer. Sprinkle cheddar cheese over the top.
9. Cover skillet and turn burner back on low or long enough for cheese to melt, about 5 minutes.
10. Let rest 15 minutes before serving.