Hey there, fellow home cooks! There’s something about a hearty dish that just brings the family together, isn’t there? I remember the first time I made this comforting Beef and Mushroom Cottage Pie; my husband walked through the door after a long day, and the aroma hit him like a warm hug. Moments like that remind me of why I love cooking for my loved ones so much—it’s all about creating memories around the dinner table.
This recipe holds a special place in my heart, not just because it’s delicious, but also because it has a way of transforming a regular weeknight into a cozy family feast. It’s become a staple at our table, especially during chilly evenings when everyone craves something warm and filling. Plus, the cheesy potato crust on top? Well, that just seals the deal and makes my kids ask for seconds!
If you’re looking to impress your family without spending all day in the kitchen, this recipe is for you. It’s surprisingly simple, made with ingredients you probably already have on hand. The best part? Even if we have leftovers, they make for a fantastic lunch the next day. So, let’s roll up our sleeves and get ready to make a dish that’ll have everyone asking for your secret recipe!
How to Make Hearty Beef and Mushroom Cottage Pie
Click here to get printable version
Ingredients
- 2 cups beef broth
- 2 tbsp unsalted butter
- 1 tbsp sweet paprika
- 1 large onion, diced
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tsp minced garlic
- 1/2 cup grated Parmesan cheese
- 14 oz sliced mushrooms
- 1 tbsp Worcestershire sauce
- 1 3/4 lbs beef chuck, diced
- 2 tbsp olive oil
- 1/2 tsp cracked black pepper
- 1 tsp salt
- 2 tbsp sour cream
- 2 tbsp tomato paste
- 2 1/2 lbs potatoes, peeled and quartered
- Olive oil spray
- 1 cup warmed milk
Directions
Start by seasoning your beef cubes generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Brown the beef in batches, making sure not to overcrowd the pan. Once browned, set the meat aside.
In the same skillet, add the remaining olive oil, then toss in the diced onion and minced garlic. Sauté until they soften, then add in the sliced mushrooms. Cook until the mushrooms have released their moisture and become tender.
Next, sprinkle the flour over the vegetable mixture and stir for about 30 seconds. Then mix in the tomato paste, sweet paprika, Worcestershire sauce, and Dijon mustard. Pour in the beef broth and bring the mixture to a gentle simmer.
Return the cooked beef to the pan, cover, and reduce the heat to low. Let it simmer for about 1.5 hours, stirring every so often to prevent sticking. If the mixture appears too thick, add a splash of water to reach your desired consistency.
After 1.5 hours, uncover the skillet and let it cook for another hour, allowing the sauce to thicken and the beef to become fork-tender. Stir in the sour cream and keep the filling aside.
While the beef mixture cools, bring a pot of salted water to a boil, then add the quartered potatoes. Boil them until fork-tender. Drain the potatoes and return them to the pot, then add in the butter, warmed milk, and a bit of salt. Mash until smooth and creamy.
Preheat your oven to 400°F (200°C). In a baking dish (around 12×10 inches), spread the beef mixture evenly. Spoon the creamy mashed potatoes on top, ensuring they cover the filling completely. Use a fork to create some texture on the surface.
Spritz the top with olive oil and sprinkle over the grated Parmesan cheese. Bake for about 30 minutes or until the topping is golden brown and crispy.
Once it’s out of the oven, let it sit for about 5 minutes before serving. Trust me, this cottage pie will warm your heart and fill your belly!
Storing Suggestion
To store any leftovers, let the cottage pie cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Just make sure you reheat it thoroughly before serving again!
Cooking Tips
If you want to enhance the flavor of the beef and mushroom filling, consider adding in some herbs like thyme or rosemary. You can also substitute the beef with ground turkey for a lighter version. Just remember to adjust the cooking times accordingly.
Serving Suggestions
This cottage pie pairs perfectly with a fresh side salad or some roasted vegetables. For a bit of brightness, serve it with pickled carrots or a tangy slaw. A glass of red wine would also complement the flavors wonderfully!
Ingredient Substitutions
If you’re out of beef broth, you can use chicken broth or vegetable broth as an alternative. For a dairy-free option, substitute the milk and butter with unsweetened almond milk and olive oil instead. Just make sure to adjust the seasoning as needed!
Seasonal Variations
In the fall, you can add in some butternut squash or sweet potatoes mixed in with the regular potatoes for the mash. During winter, feel free to throw in some root vegetables like carrots or parsnips for extra flavor and nutrition.
Allergen Information
This recipe contains gluten (from the all-purpose flour) and dairy (from the butter, milk, and Parmesan cheese). If you need a gluten-free option, use a gluten-free flour blend. For dairy-free, you can replace the butter and cheese with non-dairy versions.
FAQ
Can I make this cottage pie ahead of time?
Yes, this dish can be prepared in advance. You can make the filling and the mashed potatoes, then store them separately in the fridge. When you’re ready to eat, assemble and bake it fresh in the oven. Just allow extra baking time if it’s cold from the fridge.
Is cottage pie the same as shepherd’s pie?
No, while they are similar, the primary difference is in the meat used. Shepherd’s pie is traditionally made with lamb, whereas cottage pie uses beef. Both are delicious, though!
How can I thicken the filling if it’s too runny?
If your filling seems too watery, you can simmer it longer to evaporate some of the liquid. Alternatively, you can mix a tablespoon of cornstarch with a bit of water and add it to the filling while simmering. This will help thicken it up nicely.
Can I freeze leftover cottage pie?
Absolutely! Once cooled, wrap the cottage pie tightly and place it in the freezer. It can be frozen for up to 3 months. Just make sure to defrost in the fridge overnight before reheating in the oven.
What can I serve with cottage pie for a complete meal?
A nice green salad is an excellent choice to accompany this dish. You can also consider serving it with some crusty bread and a light dressing. For a heartier option, roasted or steamed vegetables would add flavor and nutrition.
How do I reheat cottage pie?
To reheat your cottage pie, preheat your oven to 350°F (175°C). Cover loosely with foil to retain moisture and bake for about 20-25 minutes or until heated through. If you want a crispy top, remove the foil for the last 10 minutes of baking.
Hearty Beef and Mushroom Cottage Pie with Cheesy Potato Crust
Ingredients
- 2 cups beef broth (500 ml)
- 2 tablespoons unsalted butter (40 g)
- 1 tablespoon sweet paprika
- 1 large onion, diced
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1/2 cup grated Parmesan cheese (50 g) fresh
- 14 oz sliced mushrooms (400 g)
- 1 tablespoon Worcestershire sauce
- 1 3/4 lbs beef chuck, cut into bite-sized cubes (800 g)
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper cracked
- 1 teaspoon salt
- 2 tablespoons sour cream
- 2 tablespoons tomato paste
- 2 1/2 lbs potatoes, peeled and quartered (1.2 kg)
- Olive oil spray
- 1 cup milk, warmed (250 ml)
Instructions
- Season beef cubes with salt and pepper. In a large pan, heat 1 tbsp olive oil and brown the meat in batches. Set aside.
- In the same pan, sauté onion and garlic in remaining oil until soft. Add mushrooms and cook until they release moisture.
- Sprinkle flour over vegetables, stir for 30 seconds. Add tomato paste, paprika, Worcestershire sauce, and mustard. Pour in beef broth.
- Return beef to pan, bring to a simmer. Cover and cook on low for 1.5 hours, stirring occasionally. Add water if needed.
- Uncover and cook for 1 hour more to thicken sauce. Beef should be fork-tender. Stir in sour cream and set aside.
- For topping, boil potatoes until fork-tender. Drain and return to pot. Add butter, warm milk, and salt. Mash until creamy.
- Preheat oven to 400°F (200°C). Transfer beef mixture to a 12x10 inch baking dish.
- Top with hot mashed potatoes, using small spoonfuls to cover entirely. Texture surface with a fork.
- Spray with olive oil, sprinkle with Parmesan. Bake for 30 minutes until golden and crispy.
- Let stand for 5 minutes before serving. Enjoy your comforting cottage pie!
