I can never resist this Easy Cottage Pie with savory beef, sausage, vegetables, rich gravy, and fluffy mashed potatoes baked until golden. It’s the kind of from-scratch dinner that disappears fast.
I’m obsessed with this cottage pie because it hits hard in the best way: savory meat, rich gravy, vegetables tucked into every bite, and that thick mashed potato topping that gets all golden and irresistible. I love using ground beef with frozen mixed vegetables because the filling tastes hearty without feeling fussy.
And the gravy? That’s where I keep going back for “just one more” spoonful.
But the real magic is the contrast: creamy potatoes on top, saucy filling underneath, crispy edges around the pan. Total dinner satisfaction.
No drama. Just big flavor, real comfort food vibes, and a plate I actually crave.
Ingredients
- Ground beef brings the cozy, savory base that makes this feel like real dinner.
- Pork sausage adds extra flavor, a little richness, and honestly, way more personality.
- Russet or Yukon Gold potatoes make that fluffy, creamy blanket on top.
- Butter keeps the mash smooth and gives the filling a round, comforting taste.
- Milk loosens the potatoes so they’re creamy, not stiff or gluey.
- Sour cream or heavy cream makes the topping extra rich when you’re feeling it.
- Onion and garlic do the quiet work, making everything smell amazing.
- Frozen mixed vegetables add color, sweetness, and a little “hey, it’s balanced.
”
- Tomato paste gives the meat filling deeper flavor without making it tomatoey.
- Worcestershire sauce adds that salty, tangy thing you’d miss if it wasn’t there.
- Beef broth and flour turn the filling into a thick, cozy gravy.
- Thyme and rosemary bring herby warmth, so it doesn’t taste flat.
- Plus cheddar on top gets melty, golden, and just a little irresistible.
- Basically, parsley makes it look fresh, even if you’re serving seconds immediately.
Ingredient Quantities
- 1 pound ground beef (80 20)
- 1 pound ground pork sausage (mild or spicy, your choice)
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter, divided
- 1/2 cup milk plus extra as needed
- 1/4 cup sour cream or heavy cream (optional for creamier mash)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
- 2 tablespoons all purpose flour
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 cup shredded sharp cheddar cheese (optional, for topping)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How to Make this
1. Preheat oven to 400 F and grease a 9×13 inch or similar baking dish with 1 tablespoon of butter or oil.
2. Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until fork tender, about 15 to 20 minutes.
3. While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium high heat; add chopped onion and cook until translucent, about 4 minutes, then add minced garlic and cook 30 seconds.
4. Add ground beef and ground pork sausage to the skillet, breaking up with a spoon; cook until browned and cooked through, about 6 to 8 minutes. Season with 1 teaspoon of kosher salt, 1/2 teaspoon black pepper, dried thyme, and crushed rosemary.
5. Sprinkle 2 tablespoons all purpose flour over the meat, stir to combine and cook 1 minute, then add tomato paste, Worcestershire sauce, and 1 1/2 cups beef broth; stir well and bring to a simmer. Add frozen mixed vegetables, simmer until sauce thickens slightly, about 6 to 8 minutes, and adjust seasoning with remaining salt and pepper.
6. Drain potatoes and return them to the pot; mash with 3 tablespoons unsalted butter, 1/2 cup milk, and optional 1/4 cup sour cream or heavy cream until smooth and fluffy, adding more milk as needed; taste and season with salt and pepper.
7. Spoon the meat and vegetable filling into the prepared baking dish and spread into an even layer.
8. Dollop or pipe mashed potatoes over the meat, smoothing or creating texture with a fork; sprinkle shredded sharp cheddar cheese evenly on top if using and dot with the remaining 1 tablespoon butter.
9. Bake in the preheated oven until the top is golden and filling is bubbly, about 20 to 25 minutes; for a more browned top, place under the broiler for 1 to 2 minutes, watching carefully.
10. Let rest 5 to 10 minutes, garnish with chopped fresh parsley if desired, then serve.
Equipment Needed
1. Oven and 9×13 inch baking dish (or equivalent casserole dish), greased
2. Large pot with lid (for boiling potatoes)
3. Large skillet or sauté pan (for browning meat and making filling)
4. Colander or strainer (to drain potatoes)
5. Potato masher or potato ricer (for smooth, fluffy mash)
6. Wooden spoon or heatproof spatula (for breaking up and stirring meat)
7. Measuring cups and spoons (for broth, milk, flour, and seasonings)
8. Rubber spatula or large spoon and fork (for spreading potatoes, creating texture, and finishing)
FAQ
Easy Cottage Pie Made With A Mixture Of Ground Beef, Ground Sausage, And Mixed Vegetables In A Delic Recipe Substitutions and Variations
- Ground beef: swap with ground turkey or chicken for a leaner pie, ground lamb for richer flavor, or a plant based crumbled beef substitute for vegetarian option.
- Ground pork sausage: use Italian sausage (mild or hot) or crumbled breakfast sausage for similar seasoning, or replace with cooked chorizo for a smoky spicy twist.
- Russet/Yukon potatoes: use sweet potatoes for a sweeter, colorful mash, cauliflower florets steamed and mashed for lower carbs, or turnips/rutabaga for an earthier mash.
- Milk or sour cream: substitute with unsweetened almond or oat milk for dairy free, plain Greek yogurt thinned with a little water for tang and creaminess, or heavy cream for an even richer mash.
Pro Tips
1. Brown and drain the meat well. Cook the beef and sausage until they have some crispy bits on the bottom, then tilt the pan and spoon off excess fat before adding flour and liquids. That caramelization adds depth without leaving the filling greasy.
2. Make the mash extra fluffy. Return the potatoes to the hot pot briefly to evaporate excess moisture before mashing, then use warm milk and room temperature butter. A potato ricer or masher gives the lightest texture; avoid overworking or using a blender or food processor or it will turn gluey.
3. Season in layers and taste as you go. Salt and pepper the meat while it cooks, taste the sauce before assembling, and adjust acidity with an extra splash of Worcestershire or a teaspoon of red wine vinegar if it tastes flat after simmering.
4. Get a crisp, attractive top. Dot the mash with small pieces of butter and sprinkle the cheese evenly. If you want more color, broil for just 1 to 2 minutes at the end, watching constantly so it does not burn.
5. Make it ahead or freezer-friendly. Assemble in a foil pan, cool completely, then refrigerate for 24 hours or freeze for up to 3 months. Bake cold from the fridge, adding about 10 to 15 minutes, or bake from frozen at a lower temperature until bubbly, then finish under the broiler for browning.
Easy Cottage Pie Made With A Mixture Of Ground Beef, Ground Sausage, And Mixed Vegetables In A Delic Recipe
I can never resist this Easy Cottage Pie with savory beef, sausage, vegetables, rich gravy, and fluffy mashed potatoes baked until golden. It’s the kind of from-scratch dinner that disappears fast.
6
servings
813
kcal
Equipment: 1. Oven and 9×13 inch baking dish (or equivalent casserole dish), greased
2. Large pot with lid (for boiling potatoes)
3. Large skillet or sauté pan (for browning meat and making filling)
4. Colander or strainer (to drain potatoes)
5. Potato masher or potato ricer (for smooth, fluffy mash)
6. Wooden spoon or heatproof spatula (for breaking up and stirring meat)
7. Measuring cups and spoons (for broth, milk, flour, and seasonings)
8. Rubber spatula or large spoon and fork (for spreading potatoes, creating texture, and finishing)
Ingredients
-
1 pound ground beef (80 20)
-
1 pound ground pork sausage (mild or spicy, your choice)
-
2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
-
4 tablespoons unsalted butter, divided
-
1/2 cup milk plus extra as needed
-
1/4 cup sour cream or heavy cream (optional for creamier mash)
-
1 medium yellow onion, finely chopped
-
3 cloves garlic, minced
-
1 1/2 cups frozen mixed vegetables (peas, carrots, corn)
-
2 tablespoons tomato paste
-
1 tablespoon Worcestershire sauce
-
1 1/2 cups beef broth
-
2 tablespoons all purpose flour
-
1 tablespoon olive oil
-
1 teaspoon dried thyme
-
1/2 teaspoon dried rosemary, crushed
-
1 1/2 teaspoons kosher salt, divided
-
1 teaspoon freshly ground black pepper, divided
-
1 cup shredded sharp cheddar cheese (optional, for topping)
-
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
- Preheat oven to 400 F and grease a 9×13 inch or similar baking dish with 1 tablespoon of butter or oil.
- Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until fork tender, about 15 to 20 minutes.
- While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium high heat; add chopped onion and cook until translucent, about 4 minutes, then add minced garlic and cook 30 seconds.
- Add ground beef and ground pork sausage to the skillet, breaking up with a spoon; cook until browned and cooked through, about 6 to 8 minutes. Season with 1 teaspoon of kosher salt, 1/2 teaspoon black pepper, dried thyme, and crushed rosemary.
- Sprinkle 2 tablespoons all purpose flour over the meat, stir to combine and cook 1 minute, then add tomato paste, Worcestershire sauce, and 1 1/2 cups beef broth; stir well and bring to a simmer. Add frozen mixed vegetables, simmer until sauce thickens slightly, about 6 to 8 minutes, and adjust seasoning with remaining salt and pepper.
- Drain potatoes and return them to the pot; mash with 3 tablespoons unsalted butter, 1/2 cup milk, and optional 1/4 cup sour cream or heavy cream until smooth and fluffy, adding more milk as needed; taste and season with salt and pepper.
- Spoon the meat and vegetable filling into the prepared baking dish and spread into an even layer.
- Dollop or pipe mashed potatoes over the meat, smoothing or creating texture with a fork; sprinkle shredded sharp cheddar cheese evenly on top if using and dot with the remaining 1 tablespoon butter.
- Bake in the preheated oven until the top is golden and filling is bubbly, about 20 to 25 minutes; for a more browned top, place under the broiler for 1 to 2 minutes, watching carefully.
- Let rest 5 to 10 minutes, garnish with chopped fresh parsley if desired, then serve.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 497g
- Total number of serves: 6
- Calories: 813kcal
- Fat: 66g
- Saturated Fat: 24g
- Trans Fat: 1g
- Polyunsaturated: 13g
- Monounsaturated: 28g
- Cholesterol: 186mg
- Sodium: 1000mg
- Potassium: 833mg
- Carbohydrates: 36g
- Fiber: 5g
- Sugar: 6g
- Protein: 36g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 133mg
- Iron: 3mg
