Beef and Mushroom Cottage Pie

Beef and mushroom cottage pie

Cultura / BRETT STEVENS / Riser / Getty Images

  • Total: 75 mins
  • Prep: 30 mins
  • Cook: 45 mins
  • Yield: 6 portions (6 servings)
Nutritional Guidelines (per serving)
642 Calories
32g Fat
51g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 portions (6 servings)
Amount per serving
Calories 642
% Daily Value*
Total Fat 32g 41%
Saturated Fat 15g 75%
Cholesterol 121mg 40%
Sodium 966mg 42%
Total Carbohydrate 51g 19%
Dietary Fiber 7g 24%
Protein 39g
Calcium 448mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This beef and mushroom cottage pie recipe is a great example of how adding mushrooms to a casserole actually makes the beef taste "meatier." As good as the mushroom and beef filling is, true cottage pie lovers know it's the cheesy potato crust that really makes this ​easy casserole recipe so delicious.


  • 1 1/2 pounds russet potatoes (cut into large chunks)
  • 2 cloves garlic (peeled, halved)
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese (divided)
  • 1 tablespoon olive oil
  • 8 oz. mushrooms (sliced)
  • 1 pound lean ground beef
  • 3 tablespoon flour
  • 1 1/2 cup beef broth or stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 pound package frozen peas and carrot (thawed and drained well)

Steps to Make It

  1. Add the potatoes and garlic into a saucepan - cover with cold water, and add a large pinch of salt. Bring to boil, reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes. Drain very well, and add back to the saucepan. Add the milk, butter, and half the cheese; mash the potatoes until smooth and lump-free. Reserve.

  2. Add the olive oil to a large sauté pan; add the mushrooms and cook over medium-high heat until golden brown. Remove from the pan and reserve. Add the ground beef into the same pan and brown over medium heat, breaking the meat into very small pieces as it cooks. Stir in flour and cook for 3 minutes. Stir in the broth, and once it's incorporated add the salt, pepper, ketchup, Worcestershire sauce, mixed vegetables, and reserved mushrooms. Cook, stirring occasionally, for 5 minutes. Transfer into a 3-quart baking dish.

  3. Cover the meat mixture with the mashed potatoes, and spread evenly with a fork. Top with the rest of the cheese. Bake in a preheated 375 F. oven for 40 minutes, or until golden. Allow to sit for 10 minutes before serving.