This is a classic recipe for Cottage pie (also known as Shepherd’s Pie) made easy! A traditional Irish dinner made with leftover meat — usually beef or lamb, a mix of veggies (usually peas and carrots), gravy, and mashed potatoes. Everything bakes together for a complete one-pan meal. Freezer friendly too.
Peel and boil potatoes in a large pot over medium-high heat until soft; about 10-15 minutes. Drain and return potatoes to pot.
Add butter, sour cream, salt, pepper and parsley then beat with a hand mixer on high until smooth. *If you want cheesy potatoes, stir in a ¼ cup of shredded cheddar cheese while potatoes are still hot.
In a large cast iron skillet over medium-high heat, add ground beef, peas, carrots, and onion and cook for 5-7 minutes or until beef is browned and onions are translucent.
Add rosemary then add gravy then salt and pepper to taste.Add optional red wine if you'd like. Bring to a boil them remove from heat; stirring frequently.
In each of the 8x8 baking dishes or two deep-dish pie pans layer in cooked beef and vegetables with gravy then top with a layer of mashed potatoes.
You can use a fork to make a pattern in the top if you want, or just smooth the top of the potatoes with a spatula or the back of a spoon.
Bake at 400˚for about 15-20 minutes or until top of potatoes is golden brown and sauce is bubbling.
Video
Notes
If adding wine, please note this will thin your gravy.If adding cheese to the mashed potatoes, I like to use russet potatoes. However, if I am not adding cheese, then I prefer to use red potatoes.