Cottage Pie with Herbed Potato Topping

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting British classic featuring a rich beef and vegetable filling topped with creamy mashed potatoes infused with fresh herbs, baked until golden and bubbly. This british-inspired one pot ready in about 65 minutes layers ground beef, large, finely diced onion, peeled and diced carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs ground beef
• 1 large, finely diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 1.5 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 2.5 lbs, peeled and cubed russet potatoes
• 1/4 cup milk
• 4 tbsp unsalted butter
• 1/4 cup, chopped fresh parsley
• 1/4 tsp for potatoes salt

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add diced onion, carrots, and celery, cooking for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add ground beef to the skillet, breaking it up with a spoon, and cook until browned. Stir in tomato paste and cook for 1 minute. Add beef broth, Worcestershire sauce, dried thyme, bay leaf, salt, and pepper. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes to meld flavors.
3. Step 3: Meanwhile, place cubed potatoes in a pot with 1/2 tsp salt and enough water to cover. Boil for 15-20 minutes until fork-tender. Drain, return to pot, and add milk, butter, chopped parsley, and 1/4 tsp salt. Mash until smooth and creamy.
4. Step 4: Transfer beef filling to a baking dish. Spread mashed potatoes evenly over the top. Use a fork to create a decorative pattern on the surface. Bake for 25-30 minutes until golden and filling bubbles around the edges.