Ground Beef
$1.57per plate
Prep
20 min
Ground Beef · Cottage Pie
Cottage Pie
Cottage pie is what shepherd's pie is called when it is made with beef instead of lamb, and it is one of the cheapest ways to turn a single pound of ground beef into a full dinner. A savory beef and vegetable base gets topped with a thick layer of mashed potato and baked until the top is golden. No pastry, no pie crust, just a pound of beef and a pot of potatoes doing all the work for about $1.56 a serving.
$1.56per plate
Estimated recipe total
$9.34 · serves 6
Cook
30 min
Total
55 min
Serves
6
1 How to make it
1
Boil the potatoes
Cover the diced potatoes with cold water in a pot, salt the water, and bring to a boil. Cook 12 to 15 minutes until a fork slides in easily. Drain well, since watery potatoes make a runny mash.
2
Brown the beef
While the potatoes cook, heat the oil in a large skillet over medium-high. Add the beef, onion, and garlic with a pinch of salt and cook 6 to 8 minutes, breaking up the meat, until browned and the onion is soft.
3
Build the filling
Stir in the Worcestershire sauce and tomato paste and cook a minute so the paste loses its raw edge. Pour in the beef broth and simmer 3 to 4 minutes until slightly thickened. Fold in the frozen peas and carrots, season with thyme, salt, and pepper, then spread the filling in a baking dish.
4
Mash the potatoes
Mash the drained potatoes with the butter and milk until smooth, and season with salt. A thicker mash holds its shape better on top of the filling than a thin one.
5
Top and bake
Spread or pipe the mashed potato evenly over the filling, all the way to the edges to seal it in. Rough up the surface with a fork for extra crisp ridges. Bake at 400 F for 20 to 25 minutes, until the top is golden and the filling bubbles at the edges.
6
Rest before serving
Let the pie sit for 5 minutes before scooping. The filling is molten straight from the oven and firms up slightly as it rests, which keeps each serving neat instead of runny.
2 Cheaper ingredient swaps
- Ground turkey for beef. Turkey works the same way and can be cheaper some weeks. Add a splash of oil to the pan since it is leaner and browns drier than beef.
- Frozen mixed vegetables for peas and carrots. Any bag of frozen vegetables works in the filling. Use whatever is already in the freezer.
- Instant mashed potato flakes for fresh. A box of flakes prepared according to the package saves the boiling step on a busy night, though fresh potatoes are usually cheaper per serving.
- Shredded cheddar on top. A handful of cheese sprinkled over the mash in the last 5 minutes of baking browns into a crust, if you have some to use up.
3 Budget tips
- One pound of ground beef stretches across six servings here because the potato topping does half the work of filling the plate, which is the whole appeal of cottage pie.
- Buy potatoes in the 5 or 10 pound bag. The per-pound price drops sharply over the small bags, and this recipe only needs 2 pounds of the bag.
- Make the filling and mash separately the night before, then assemble and bake straight from the fridge, adding about 10 minutes to the bake time.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers covered or in an airtight container for up to 4 days. The flavor improves on day two once the filling has had time to set.
Freezer
Freeze the fully assembled, unbaked pie for up to 3 months. Bake from frozen at 375 F for about an hour, or thaw overnight in the fridge first and bake as directed.
Reheating
Reheat individual portions in a 350 F oven for about 15 minutes so the top re-crisps, or microwave for 2 to 3 minutes if you do not mind a softer top.
5 Nutrition (per serving)
Calories
340
Protein
18g
Fat
15g
Carbs
30g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is the difference between cottage pie and shepherd's pie?
Traditionally shepherd's pie is made with ground lamb and cottage pie with ground beef. In American kitchens the names are often used interchangeably for the beef version, which is exactly what this recipe is.
Can I make cottage pie ahead of time?
Yes, and it is one of the better make-ahead dinners. Assemble the filling and mashed potato topping, refrigerate unbaked for up to a day, then bake straight from the fridge, adding a few extra minutes to the bake time.
Why is my cottage pie watery?
Usually undrained potatoes or a filling that was not simmered long enough to thicken. Drain the potatoes well before mashing, and let the beef broth reduce for a few minutes before topping with the mash.
How is the price per serving figured?
About $9.34 for the whole dish, split across six servings, which is roughly $1.56 each. The pound of beef and the potatoes are the two main costs, so a sale on either brings the number down further.
Helpful Tools for This Recipe
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- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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