French-Style Cottage Pie with Creamy Mashed Potato Topping

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A comforting French-inspired twist on the classic cottage pie, featuring savory ground beef cooked with vegetables and herbs beneath a fluffy mashed potato crust. This french-inspired beef ready in about 70 minutes layers ground beef, medium yellow onion, finely chopped, medium carrots, diced 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 550 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 lb ground beef
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1/2 cup red wine
• 1 tbsp fresh thyme, chopped
• 1 cup frozen peas
• 2 lb russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper, freshly ground
• 2 tbsp olive oil
• 1/2 cup grated Gruyère cheese

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Boil 2 lb peeled and quartered russet potatoes in salted water (1 tsp salt) for 15-20 minutes until fork-tender.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks; sauté for 6-7 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and 1 lb ground beef. Cook, breaking up the meat, until browned and no longer pink, about 8 minutes.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1/2 cup red wine and 1 cup beef broth; simmer for 5-7 minutes until sauce thickens slightly.
5. Step 5: Add 1 tbsp chopped fresh thyme, 1 cup frozen peas, and season with 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine and remove from heat.
6. Step 6: Drain potatoes and mash with 4 tbsp unsalted butter, 1/2 cup whole milk, and remaining 1/2 tsp salt and 1/2 tsp black pepper until creamy and smooth.
7. Step 7: Spread the beef mixture evenly in a 9x13-inch baking dish. Spoon mashed potatoes over the top, smoothing with a spatula. Sprinkle 1/2 cup grated Gruyère cheese evenly over the mashed potatoes.
8. Step 8: Bake uncovered for 25-30 minutes until the top is golden and bubbling. Let rest for 5 minutes before serving.