Best 6 Lazy Cottage Pie Recipes

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Calling all lazy cooks and cottage pie enthusiasts! This article has a collection of mouthwatering cottage pie recipes that are sure to satisfy your comfort food cravings without all the hassle. From classic versions to unique twists, these recipes offer a range of flavors and techniques to suit every preference.

In the classic cottage pie recipe, seasoned ground beef or lamb is simmered in a rich gravy, topped with a creamy mashed potato layer, and baked until golden brown. For a heartier twist, try the shepherd's pie variation, which uses minced lamb instead of beef. For a vegetarian option, the lentil cottage pie is a delicious and protein-packed alternative.

If you're short on time, the lazy cottage pie recipe is your go-to. Simply layer frozen vegetables, cooked ground beef, and a can of condensed soup in a baking dish, top it with mashed potatoes, and bake. And for a one-pot wonder, the cottage pie soup combines all the classic ingredients into a comforting and flavorful stew.

Each recipe includes step-by-step instructions, cooking times, and serving suggestions to ensure success in the kitchen. Whether you're a seasoned home cook or a beginner looking for an easy and satisfying meal, these lazy cottage pie recipes have got you covered. So grab your apron and let's get cooking!

Here are our top 6 tried and tested recipes!

COTTAGE PIE



Cottage Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon butter (14 grams)
1 carrot, peeled and diced
1 stalk celery, diced
1 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced
340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces)
1/2 cup canned lentils, rinsed and drained
1 tablespoon all-purpose flour (8 grams)
1 tablespoon tomato paste (15 milliliters)
1 tablespoon Worcestershire sauce (15 milliliters)
3/4 cup mushroom broth or low-sodium beef broth (190 milliliters)
1/2 cup frozen peas and/or corn (65 grams)
2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
1 garlic clove
Kosher salt
1/4 small head cauliflower, cut into florets
2 tablespoons 2% or whole milk (30 milliliters)
2 tablespoons butter (28 grams)
2 tablespoons cream cheese, at room temperature (28 grams)
1 cup grated Cheddar, optional (100 grams)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
  • Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
  • For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
  • Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
  • Allow the pie to cool slightly before serving.

COTTAGE PIE (OR SHEPHERD'S PIE)



Cottage Pie (or Shepherd's Pie) image

Easy Cottage Pie made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.

Provided by Lauren Allen

Categories     Main Course

Time 1h30m

Number Of Ingredients 25

1 lb lean ground beef
1 lb ground sausage ((I use Jimmy Dean pork sausage))
1 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion (, chopped)
2 ribs celery (, chopped)
1-2 carrots (, chopped (about 1 cup))
3 cloves garlic (, minced)
1/4 cup white flour
2 1/2 cups beef broth
2 tablespoons tomato paste
1 cube beef bouillon
2 tablespoons Worcestershire sauce
1 teaspoon fresh thyme (, chopped (or ¼ teaspoon dried thyme))
1 teaspoon fresh rosemary (, chopped (or ¼ teaspoon dried rosemary))
2 bay leaves
½ cup frozen corn
½ cup frozen peas
2 1/2 pounds potatoes (, Yukon gold or russet potatoes)
¼ cup sour cream
½ cup milk
4 tablespoons butter
Salt and pepper (, to taste)
½ cup freshly shredded parmesan cheese
½ cup shredded cheddar cheese (, for topping)

Steps:

  • Preheat the oven to 375 degrees F.
  • Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
  • Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
  • Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
  • Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
  • Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks. Drain some of the grease (reserving some in the pan) and remove meat to a plate.
  • Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
  • Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.
  • Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.
  • Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
  • Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

Nutrition Facts : ServingSize 8 g, Calories 524 kcal, Carbohydrate 33 g, Protein 34 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 106 mg, Sodium 1162 mg, Fiber 5 g, Sugar 4 g

QUICK COTTAGE PIE



Quick cottage pie image

A quick cottage pie that uses low-fat buttermilk in the mash

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 7

100g pack mushrooms, halve them if large
1tbsp olive oil
1tbsp plain flour
½ recipe Multi mince (see link below)
750g potatoes, quartered
75ml buttermilk or skimmed milk
2 spring onions, thinly sliced

Steps:

  • Tip the mushrooms into a pan with the oil and cook for 5 mins until browned. Mix in the flour, then add the Multi mince. Cook until heated through and the sauce is slightly thickened, then tip the mixture into a medium-sized ovenproof dish. Heat oven to 220C/fan 200C/gas 7.
  • Meanwhile, cook the potatoes in a large pan of boiling salted water for 15 mins until soft. Drain and mash with the buttermilk, then stir in half the spring onions. Spoon over the mince and fluff up. Cook in the oven for 15 mins until the top is lightly browned. Serve sprinkled with spring onions.

Nutrition Facts : Calories 390 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

COTTAGE PIE



Cottage Pie image

This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.

Provided by KMOMMYZ

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 9

4 large Yukon Gold potatoes, quartered
6 tablespoons butter, divided
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil
1 pound lean ground beef
1 tablespoon herbes de Provence
1 teaspoon ground nutmeg
1 ½ cups frozen peas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
  • Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 27.7 g, Cholesterol 76.2 mg, Fat 24.6 g, Fiber 3.7 g, Protein 17.9 g, SaturatedFat 11.9 g, Sodium 199.4 mg, Sugar 2.2 g

CLASSIC COTTAGE PIE



Classic Cottage Pie image

Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 20

1 pound ground lamb or beef
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups reduced-sodium beef broth
2 tablespoons dry red wine or additional reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 cup frozen peas
TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup 2% milk
1/4 cup butter, cubed
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

COTTAGE PIE



Cottage pie image

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Provided by Good Food team

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 18

3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

Steps:

  • Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
  • Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
  • Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
  • Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
  • Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
  • Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
  • Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
  • Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
  • If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
  • If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium

Tips:

  • Use a large skillet or Dutch oven: This will give you plenty of room to brown the beef and vegetables and mix in the mashed potatoes.
  • Don't overcrowd the skillet: Brown the beef and vegetables in batches if necessary to avoid steaming them.
  • Season the beef and vegetables well: This will add flavor to the dish and help to counteract the blandness of the mashed potatoes.
  • Use a hearty, flavorful cheese: A sharp cheddar or a mixture of cheddar and Parmesan is a good choice.
  • Don't overmix the mashed potatoes: Overmixing will make them gluey. Just mix them until they are combined.
  • Spread the mashed potatoes evenly over the beef and vegetables: This will help to ensure that they cook evenly.
  • Bake the cottage pie until the mashed potatoes are golden brown and bubbly: This usually takes about 20 minutes.
  • Let the cottage pie cool for a few minutes before serving: This will help to prevent the mashed potatoes from falling apart.

Conclusion:

Lazy cottage pie is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover mashed potatoes. The combination of ground beef, vegetables, mashed potatoes, and cheese is sure to please everyone at the table.

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