Ingredients
Equipment
Method
Make the meat filling
- Brown the ground beef in a pot over low to medium heat, breaking it up as it cooks. No need to drain the meat.
- Add carrots, celery, onion, salt, and pepper. Stir and cook for about 5 to 10 minutes until the vegetables soften slightly.
- Pour in the cold water. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Turn off the heat. Stir in the Bisto gravy granules and Worcestershire sauce until dissolved and thickened.If substituting, dissolve the beef stock cube in the hot pot liquid, then stir in the cornstarch slurry and mix until thick.
- Let the beef mixture cool for at least 20 minutes so it thickens slightly before assembling. Stir in the frozen peas once cooled.
Make the Cheesy Boxed Scalloped Potatoes
- Preheat oven to 425°F.
- In a 9 x 13 inch baking dish, combine boiling water, milk, seasoning packets, and potatoes. Stir gently.
- Dot the top with sliced butter.
- Bake for 40 minutes. When done, cover loosely with foil and let cool for at least 20 minutes.
Assemble the Cottage Pie
- Preheat oven to 350°F.
- Spread the cooled beef mixture into the bottom of a 9 x 9 inch baking dish.
- Spoon the cheesy scalloped potatoes evenly over the top.
- Bake uncovered for 30 minutes, or until bubbling around the edges and lightly golden on top.
- Let rest for 10 minutes before serving so it slices more cleanly.
Video
Notes
- Bisto gravy granules give the most authentic British cottage pie texture and flavor.
- If using the substitute, make sure the cornstarch slurry is mixed with cold water before adding, so it does not clump.
- Cooling the filling and the potatoes before assembling helps prevent a runny base and keeps the layers defined.
- For extra cheesy topping, sprinkle shredded cheddar on top during the last 5 minutes of baking.
- For extra crispy topping, mix 2 tbsp melted butter with 1/4 cup panko and sprinkle over the top before the 350°F bake.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Cover with foil and reheat in the oven at 350°F until hot throughout, or microwave individual servings.
- Freeze: Cool completely, wrap tightly (plastic wrap plus foil works well), and freeze for up to 2 months.
- Thaw: Thaw overnight in the fridge, then reheat covered at 350°F until heated through.
Related Recipes
Check out our other Easy Ground Beef Recipes!Nutrition information is automatically calculated, so should only be used as an approximation.