I’ve been leaning into comfort food lately. Last week, I shared my Spiced Beef and Veggie Muffins, and this week, I’ve got another cozy recipe for you: Cottage Pie.

Technically, if it’s made with beef, it’s called cottage pie, and shepherd’s pie is when you use lamb. Either way, it’s one of those hearty, simple meals that always feels satisfying. I usually make it when I have leftover mashed potatoes; it’s a great way to use them up. Add a savoury beef filling and a layer of cheddar on top, and you’ve got dinner sorted.

Cottage Pie

(Serves 6)

Ingredients:

Meat filling:

• 2 tbsp olive oil

• 1 med yellow onion, chopped

• 1 lb ground beef

• 2 tsp dried parsley

• 1 tsp dried rosemary

• 1 tsp dried thyme

• ½ tsp salt

• ½ tsp black pepper

• 1 tbsp Worcestershire sauce

• 2 garlic cloves, minced

• 2 tbsp flour or arrowroot starch

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 cup frozen peas and carrots

• ½ cup frozen corn

Potato topping:

• 1 ½ – 2 lbs russet potatoes, peeled and cubed

• 8 tbsp unsalted butter (1 stick)

• ⅓ cup half & half

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 1 cup shredded cheddar cheese

Directions:

1. Heat the oil in a skillet over medium heat. Add the onion and cook for about 5 minutes. Add the ground beef and break it up as it browns. Stir in parsley, rosemary, thyme, salt, and pepper.

2. Mix in Worcestershire sauce and garlic, then stir in flour and tomato paste. Add the broth, peas, carrots, and corn. Simmer for 5 minutes, stirring occasionally until the mixture thickens.

3. If not using leftover mashed potatoes, boil the potatoes in salted water until tender, about 12–15 minutes. Drain, then mash with the butter, half & half, garlic powder, salt, and pepper until smooth.

4. Heat the oven to 400°F. Spread the meat filling in a medium-sized casserole dish. Top with the mashed potatoes (either fresh or leftovers), spreading evenly. Sprinkle with cheddar. Bake 25–30 minutes, until the cheese is melted and the filling is bubbling. Let it sit for 10 minutes before serving.

Tips & Variations

• Make-ahead: Assemble earlier in the day and bake before serving.

• Variations: Swap in green beans, mushrooms, or celery.

• Extra cheesy: Mix some of the cheddar right into the mash before spreading it on top.

• Freezer-friendly: Bake, cool, and then freeze portions for later use.

I’ve definitely been leaning into comfort food lately, and this recipe fits right in. It’s easy, hearty, and a great way to turn leftovers into something that feels like a new meal.