Cottage Pie For One
Create a comforting single serving Cottage Pie with savory ground beef, vegetables, and creamy mashed potatoes. Easy, flavorful, and perfect for a cozy meal.
Servings: 1 serving
Equipment
Ingredients
For the Mashed Potatoes (Or use leftover mashed potatoes or instant boxed mashed potatoes)
- 1 medium Yukon gold potato (about 7 oz)
- ½ cup whole milk
- 1 clove garlic -minced
- 1 tablespoon salted butter
- ⅛ teaspoon kosher salt
For the Cottage Pie Filling
- 1 strip bacon
- 2 tablespoons chopped onions
- 1 small carrot -diced
- 1 clove garlic -minced
- ¼ teaspoon kosher salt
- 4 ounces ground beef
- ¼ teaspoon dried basil
- 1 teaspoon Worcestershire sauce
- ¼ cup frozen peas
- ¼ cup low sodium beef broth
- 1 tablespoon grated Parmesan cheese
- chopped parsley for garnish (optional)
Instructions
Make the Mashed Potatoes - If making mashed potatoes from scratch, follow our method. You can also use instant boxed mashed potatoes or leftover mashed potatoes.
- Start by chopping the potato into quarters and placing them in a small 1-quart saucepan. Add the milk and garlic, stirring to combine. Ensure the potatoes are almost completely covered by the milk; add a little extra milk if needed. Cook for 15 minutes until the potatoes are tender.
- Strain the potatoes using a fine mesh strainer over a medium-sized bowl, reserving the milk mixture.
- Return the potatoes to the pan and add 1/4 cup of the reserved milk mixture. Mash the potatoes using an immersion blender or a potato masher. Add more of the reserved milk as needed until the potatoes are thick and creamy. Stir in butter and salt, then set aside.
Make the Cottage Pie
- Heat the oven to 350°F (177°C).
- Chop the bacon into small strips and cook in a 2 quart saucepan over medium-high heat. Remove the bacon from the pan with a slotted spoon or fork.
- In the same pan, cook the onions, carrot, and garlic in the bacon drippings with a ¼ teaspoon of kosher salt for 2 minutes, stirring frequently.
- Add the ground beef and dried basil to the pan. Break up the beef with a spatula and cook until browned, about 3 minutes, stirring occasionally.
- Stir in the Worcestershire sauce and frozen peas, mixing them thoroughly with the ground beef and vegetable mixture.
- Increase the heat to medium-high and add the broth. Bring to a boil, then reduce the heat to medium-low. Let the mixture simmer, stirring occasionally, until most of the liquid has evaporated, about 8 to 10 minutes.
- Remove the pan from the heat and stir in the cooked bacon.Pro Tip: Taste the mixture and add additional salt if needed.
- Transfer the mixture to a buttered 10-ounce ramekin.
- Top with the mashed potatoes and sprinkle the Parmesan cheese over the top.
- Place the ramekin on a rimmed baking sheet to catch any possible spills and bake for 20 minutes. Garnish with parsley if desired.
Notes
- Flexible Meat Options: While traditional Cottage Pie uses ground beef, feel free to substitute with ground lamb to make Shepherd’s Pie.
- Mashed Potato Convenience: Don’t hesitate to use leftover mashed potatoes or even instant mashed potatoes for convenience.
- Let It Rest: Allow the pie to rest for a few minutes before enjoying to set the layers.
Nutrition
Serving: 1serving | Calories: 516kcal | Carbohydrates: 48g | Protein: 39g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1268mg | Potassium: 1695mg | Fiber: 8g | Sugar: 10g | Vitamin A: 9238IU | Vitamin C: 55mg | Calcium: 277mg | Iron: 5mg
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