❤️ Easy Cottage Pie Recipe with Ground Beef (Cast Iron Skillet)

There’s just something about a cottage pie bubbling away in a cast iron skillet that brings back the cozy, comforting dinners so many of us grew up with. It’s the kind of hearty meal that warms you from the inside out — the aroma of beef simmering with onions, carrots, herbs, and Worcestershire fills the whole house in that “dinner is going to be good tonight” way.

Cottage Pie (the beef version of Shepherd’s Pie) always feels like a hug at the end of a long day. And when you make it in a 12-inch cast iron skillet, you get those magical browned edges, the deep caramelized flavor, and that beautiful golden mashed potato topping that looks like it came out of an old-fashioned pub kitchen.

Your photos capture the whole journey — from browning the beef and softening the vegetables to layering the creamy mashed potatoes on top and baking until the whole dish turns the most gorgeous golden brown.

If you love cozy comfort classics like my Beef Stew and Dumplings, this cottage pie is going straight into your weekly rotation.

🍽 Why You’ll Love This Cottage Pie

Made in one skillet from start to finish
Ground beef makes it affordable and accessible
The wine + Worcestershire combo adds deep, rich flavor
Extra creamy mashed potato topping
Crispy browned edges from cast iron
Perfect for leftover lunches
Freezer-friendly
Feels like true comfort food

🛒 Ingredients You’ll Need

For the Filling:

2 lb ground beef (or ground lamb for traditional Shepherd’s Pie)
3–4 carrots, chopped
1 large onion, chopped
½ bottle white wine (about 3 cups)
2 tsp dried thyme
1 tsp dried sage
1 tsp garlic powder
1 tsp mustard powder
½ cup Worcestershire sauce
¼ cup tomato paste
¼ cup flour (more if you want a thicker filling)
Water OR beef/chicken stock
Salt & pepper, to taste
1 stock cube or demi-glace
Fresh rosemary (optional)
10 oz frozen peas

For the Potato Topping:

2 lb potatoes, peeled and chopped
1 stick (4 oz) butter
Milk, as needed
2 egg yolks
2 oz shredded white cheddar or Kerrygold cheddar
Salt to taste
Chives (optional)

👩‍🍳 Step-by-Step Instructions

1. Brown the Beef

Spread the beef into an even disk across the skillet. Turn heat to high and let it brown on the bottom before stirring.

2. Add Carrots and Onions

Stir in the onions and carrots, scraping fond off the bottom of the pan as the veggies release moisture.

Cook 5–10 minutes until most moisture evaporates.

3. Add Tomato Paste & Flour

When the pan starts to dry and fond forms, stir in tomato paste and flour. Cook 2 minutes.

4. Deglaze with Wine

Pour in white wine to dissolve the browned bits. This step adds HUGE flavor.

5. Add Seasonings & Simmer

Add:

Worcestershire
thyme
sage
garlic powder
mustard powder
stock cube/demi-glace
enough water/stock to cover the mixture

Simmer at least 30 minutes until thick.

Stir in frozen peas and rosemary (optional). Remove from heat.

6. Make the Mashed Potatoes

Boil potatoes until fork-tender.

Drain, then mash with:

butter
milk
cheese
egg yolks
salt

Keep warm until ready to top.

7. Assemble the Cottage Pie

Scoop potatoes on top of the cooled filling. Spread evenly and use a fork or spatula to create ridges — these brown beautifully.

Dot with butter.

8. Bake

Bake at 400°F for about 30 minutes, until:

filling bubbles
top is lightly browned
edges crisp up

Let rest 20 minutes before slicing.

🍽 Serving Suggestions

Serve this cozy dish with:

Simple green salad
Homemade dinner rolls
Roasted brussels sprouts
A warm dessert like Cast Iron Peach Cobbler

🔧 Expert Tips & Troubleshooting

✔ Let the filling cool before topping

This prevents the potatoes from sinking.

✔ Use egg yolks in the potatoes

They help the topping brown like a dream.

✔ Wine makes a huge difference

If avoiding alcohol, use extra broth + 2 tsp vinegar.

✔ Don’t skip the Worcestershire

It adds deep, savory umami that makes the filling rich.

✔ Cast iron is ideal

It browns, crisps, and holds heat better than a casserole dish.

🔄 Variations & Add-Ins

Cheese-Crusted Top

Add extra cheddar on top before baking.

Loaded Vegetable Version

Add corn, celery, or parsnips.

Guinness Cottage Pie

Replace part of the wine with Guinness for a bolder flavor.

Sweet Potato Topping

Swap potatoes for mashed sweet potatoes — delicious with beef.

🧊 Storage, Freezer & Make-Ahead

Refrigerator:

Keeps 3–4 days.

Freezer:

Freeze whole or in portions for up to 3 months.

Reheating:

Bake at 350°F until warmed through OR microwave individual servings.

❓ FAQs

Is this Shepherd’s Pie or Cottage Pie?

Shepherd’s Pie = lamb.
Cottage Pie = beef.

This recipe uses beef → Cottage Pie.

Can I use ground turkey?

Yes, but add extra Worcestershire for depth.

Can I assemble it ahead of time?

Yes! Assemble fully and refrigerate 24 hours before baking.

How do I keep the potatoes from sinking?

Let the filling cool 10–15 minutes before topping.