Okay, one more wintry comfort food recipe before the weather gets warmer! This Cheesy Cottage pie is loaded with vegetables and rich beef gravy. It’s topped with creamy cheddar mashed potatoes. Although it’s a labor of love, you’ll never regret a single bite. It’s even better leftovers! This Cheesy Cottage pie tastes even better. I can honestly say that I ate it as a lunch, dinner, and breakfast the next day. It’s so good.


You can make a vegetarian shepherd’s pie/couch using my Vegetarian Shepherd’s Pie. Or replace the ground beef with 1.5 cups of cooked lentils and substitute the beef broth for vegetable broth.


I love frozen vegetables for this recipe because they are quick and easy to make and can be stored in the freezer without going bad. The frozen carrot and pea mix were out of stock at my grocery store, so I made a large fresh carrot, roughly 1 cup in size, to replace the frozen. You can use fresh, frozen or a combination of both. Just make sure that you have at least 3 cups.


You can make this recipe faster and easier if you are in a rush. However, it will cost more. About 6 cups of prepared potatoes are needed.


This Cheesy Cottage pie is loaded with vegetables and served with rich beef gravy and super creamy cheddar mashed potatoes.

Prep time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes



  • 2.5 lbs. russet potatoes ($0.87)
  • One teaspoon salt, divided ($0.05).
  • 2 Tbsp butter (0.36)
  • 1/2 cup milk $0.16
  • 4 oz. shredded cheddar ($0.85)


  • 2 Tbsp olive oil ($0.23)
  • 1 yellow onion ($0.21)
  • 2 cloves of garlic ($0.16)
  • 1/2 lb. Ground beef ($2.65)
  • 2 Tbsp all-purpose flour ($0.01)
  • 1 cup beef broth ($0.13)
  • 1/2 Tbsp Worcestershire sauce ($0.03)
  • 1 tsp dried rosemary (0.10)
  • 1/2 tsp dried Thyme ($0.05).
  • 2 cups frozen carrots and peas (0.26)
  • 1 cup frozen corn (0.30)
  • 1/2 tsp salt ($0.02)


  • Cut the potatoes into 1-inch cubes. After rinsing the potatoes with cool water, rinse them well. Then place them in a large pot. Add enough water to cover them. Place 1/2 teaspoon salt in a pot. Cover the pot with a lid and bring to a boil on high heat. Boil the potatoes for 7-10 minutes or until they are tender.
  • The potatoes should be drained in a colander. After that, rinse them with hot water. This helps to remove excess starch and gives the mashed potatoes a fluffy texture.
  • While the potatoes drain, add the butter to the pot used to boil them. The butter and milk should be heated on low heat until they are melted, and the milk has gotten hot. Return the potatoes to the pot and mash them until smooth. Salt to taste. Add the shredded cheddar. When you are ready to assemble your casserole, set the potatoes aside.
  • Start to cook the potatoes. Then, heat the oven to 350oF. Chop the onion and mince garlic. Place the garlic and onion in a large skillet. Add the olive oil. Cook on medium heat until the onions become soft and translucent.
  • Continue to cook the beef in the skillet. Stir in the all-purpose flour, and cook for another 2 minutes or until flour coats the bottom of the skillet.
  • Stir the beef broth into the skillet. Once the broth comes to a simmer, it will thicken into gravy.
  • To the skillet, add the Worcestershire sauce and rosemary. Heat until hot. Taste and adjust salt as needed. I added 1/2 teaspoon.
  • The cottage pie can be assembled by placing the mixture of beef and vegetables in a 2-quart casserole dish (9″x11″). Spread the warm, cheesy mashed potatoes on top.
  • Bake the Cheesy Cottage Pie in a 350oF oven for 30 minutes. To get extra browning, turn the oven to broil immediately after baking. Broil the pie for several minutes until the desired browning is achieved. Allow the casserole to rest for 5-10 minutes before serving it.


Serving Size: 1 Serving Calories 461.77 Kilocalories Protein: 19.22 G Fat: 21.38 G Sodium: 1036.88 Mg Fiber: 5.27 G

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