Easy Cottage Pie Recipe with Cheesy Scalloped Potatoes!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Brown the ground beef in a pot over low to medium heat, breaking it up as it cooks. No need to drain the meat.

After about 10 minutes, add the diced carrots, celery, onion, salt, and pepper. Stir well and continue cooking until the vegetables begin to soften.

Pour in 2 cups of cold water. Bring the mixture to a gentle boil, then lower the heat, cover, and let it simmer for 20 minutes.

Turn off the heat and stir in the Bisto gravy granules and Worcestershire sauce until fully dissolved and thickened. If using the substitute, stir in the prepared stock and cornstarch slurry until thick. Set the beef mixture aside to cool slightly.

Prepare the cheesy scalloped potatoes according to the box instructions. In a 9 x 13 inch baking dish, combine the boiling water, milk, seasoning packets, and potatoes. Stir gently, dot with sliced butter, and bake at 425°F for 40 minutes. When finished, cover loosely with foil and set aside.

When ready to assemble, preheat the oven to 350°F. Stir the frozen peas into the cooled beef mixture, then spread it evenly into the bottom of a 9 x 9 inch baking dish.

Spoon the cheesy scalloped potatoes over the beef layer, spreading gently to cover.

Bake uncovered in a preheated 350°F oven for 30 minutes, or until bubbling around the edges and lightly golden on top.

Let rest briefly, then serve hot with bread rolls or a simple vegetable on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens