Roast Beef Cottage Pie
Transform your dinner leftovers into an irresistible comfort food classic with this Roast Beef Cottage Pie. Made with tender shredded leftover roast beef, hearty vegetables, and a rich, savory gravy, all tucked beneath a blanket of creamy mashed potatoes and golden cheddar cheese, this dish is the ultimate way to repurpose roast beef. The recipe combines simple ingredients like carrots, celery, and frozen peas with a base of Worcestershire sauce and thyme-infused beef stock for deep, homestyle flavor. Topped with buttery, cheesy mashed potatoes, this one-dish wonder bakes to perfection in just 30 minutes, resulting in a bubbling, golden crust that’s impossible to resist. Perfect for feeding a family or batch-cooking, this cozy main dish is a timeless crowd-pleaser. Serve it warm with your favorite sides for a satisfying and stress-free meal.
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Recipe Information
Ingredients
- 500 grams Leftover roast beef
- 1 large Yellow onion
- 2 medium Carrot
- 2 medium Celery stalk
- 150 grams Frozen peas
- 50 grams Butter
- 2 tablespoons All-purpose flour
- 500 milliliters Beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Fresh thyme
- 800 grams Mashed potatoes
- 50 milliliters Milk
- 100 grams Cheddar cheese, grated
- to taste Salt
- to taste Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Finely dice the onion, carrots, and celery stalks.
In a large skillet, melt 25 grams of butter over medium heat and sauté the onions, carrots, and celery for 5-7 minutes until softened.
Shred the roast beef into small pieces and add it to the skillet along with the peas. Stir well to combine.
Sprinkle the flour over the mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the beef stock while stirring, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken for 3-5 minutes.
Stir in the Worcestershire sauce, thyme, and season with salt and pepper to taste. Remove from heat and transfer the beef mixture to a baking dish, spreading it out evenly.
Prepare the mashed potato topping by combining the mashed potatoes, remaining 25 grams of butter, and milk in a bowl. Mix until creamy and smooth.
Spread the mashed potatoes over the beef mixture in the baking dish, ensuring it completely covers the filling.
Sprinkle the grated cheddar cheese over the mashed potatoes for a golden, cheesy crust.
Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
