Easy 30 Minute Cottage Pie Recipe (Shepherd Pie)

Looking for a cottage pie recipe? This is it. Turn last night’s leftovers into a classic cottage meat pie in 30 minutes. It’s the ultimate comfort food this winter.

This British rustic dish is the easiest way to make use of last night’s leftovers.

This is one of those easy recipes I love because it is hearty and serves the entire family on busy weeknights.

Loaded with tasty beef brisket, sweet vegetables and fluffy mashed potatoes, this is one of the great recipes to serve when the weather is cold and dreary.

It’s also a hit on St. Patrick’s day.

What’s the difference between a cottage pie and a shepherds pie?

A cottage pie recipe is traditionally made with a beef mixture like lean ground beef or brisket while shepherd’s pie recipe is made with roasted lamb or ground lamb. Call it what you’d like, I call it delicious.

Similar to a chicken pot pie, this hearty dish features mixed vegetables in a homemade rich gravy but topped with mashed potatoes instead of pie crust.

For this recipe, I used leftover beef brisket. It’s my beef of choice when making pot roast because it’s never tough, shreds easily and is just full of flavor.

Ground beef or even ground turkey for a healthier version works just as well if you don’t have leftover roast available. Just brown any meat mixture and use it in place of the brisket.

I’ll always make plenty of mashed potatoes to go along with a pot roast because it is the best part of comfort food, don’t you agree?

Store-bought mashed potatoes works well in a pinch. I always have a bag of potatoes in the pantry but I will buy fresh, not instant, if I’m not making my own. You just can’t go wrong with Bob Evan’s creamy mashed potatoes. Next time I make this pie I think I will try mashed sweet potatoes on top. YUM!

Ohio is cold in the winter and there’s nothing better than coming home from a long day to a delicious and hearty cottage pie warming in the oven.

How to make a cottage pie

To make this cottage pie you’ll need a few ingredients including a yellow onion, frozen peas, green beans and carrots or frozen mixed veggies, fresh mushrooms, shredded cheese and a few pantry staples, including all purpose flour, beef stock or broth and butter.

Heat oven to 400 degrees. Next, you’ll sauté the chopped onions and mushrooms in a large skillet over medium-high heat. Then you will create a roux with butter and flour and broth to create a delicious gravy.

Mix in the vegetables and leftover beef brisket or beef filling and spoon warmed mashed potatoes on top. Sprinkle with cheese and bake the cottage pie until golden brown. Store the leftovers in an airtight container if you have any to spare and refrigerate.

Irish desserts to serve after dinner

• Easy Apple Pie Galette Recipe

• Guinness Brownies with Hazelnuts

• Celtic Apple Crisp with Honey Whiskey Whipped Cream

• Guinness Float

Print Recipe

5 from 3 votes

Leftovers Cottage Pie Recipe

Turn last night’s leftovers into a classic cottage pie in 30 minutes. It’s the ultimate comfort food this winter.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: Cottage Pie

Servings: 4

Author: Ali Randall

Ingredients

• 3 cups cooked leftover beef brisket or roast, shredded and chopped
• 3 cups mashed potatoes, leftover or store-bought
• 1 cup frozen vegetables
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 cup mushrooms, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beef broth
• 1/2 cup shredded cheddar cheese

Instructions

• Preheat the oven to 400°F. Slowly reheat or microwave the mashed potatoes until smooth and creamy. In a medium sauce pan, add the olive oil and sauté the onions and mushrooms for 3 to 5 minutes until softened.
• Add the butter and stir until melted. Sprinkle in the flour and mix until browned. Slowly add the beef broth and stir until the gravy has thickened and is smooth. Add in the frozen vegetables and chopped leftover beef brisket and stir until well combined and just heated through
• Pour the mixture into a 9-inch square baking dish and smooth the mashed potatoes on top. Sprinkle with shredded cheddar cheese and bake for 20 minutes, until the cheese has melted and the potatoes are browned slightly.

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