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a small cottage pie in a red ramekin with a spoon above the dish.
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5 from 1 vote

Cottage Pie For One

This single serving cottage pie features a savory beef and vegetable filling topped with creamy mashed potatoes and baked until golden. It’s a hearty, comforting dish made with simple ingredients and big flavor.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: British
Keyword: cottage pie
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

For the Mashed Potatoes (or use leftover mashed potatoes or instant 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 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)
US - Metric

Instructions

Make the Mashed Potatoes - You can use instant or leftover mashed potatoes if preferred.

  • Cut the potato into quarters and place in a 1-quart saucepan. Add milk and garlic. The potatoes should be mostly covered by the milk—add more if needed. Cook over medium heat for 15 minutes, or until tender.
  • Strain the potatoes over a bowl to reserve the milk mixture.
  • Return potatoes to the pan. Add 1/4 cup of the reserved milk and mash until smooth and creamy, adding more milk as needed. Stir in butter and salt. Set aside.

Make the Cottage Pie

  • Preheat the oven to 350°F (177°C).
  • Cut the bacon into small strips and cook in a 2-quart saucepan over medium-high heat. Remove with a slotted spoon and set aside.
  • In the same pan, cook onions, carrot, and garlic with 1/4 teaspoon kosher salt for 2 minutes, stirring often.
  • Add ground beef and dried basil. Cook until browned, breaking up the meat, about 3 minutes.
  • Stir in Worcestershire sauce and peas.
  • Add broth and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low. Simmer for 8–10 minutes, or until most of the liquid has evaporated.
  • Remove from heat and stir in the cooked bacon.
    Pro Tip: Taste and adjust salt if needed.
  •  Spoon the mixture into a buttered 10-ounce ramekin.
  • Top with mashed potatoes and sprinkle Parmesan on top.
  • Place ramekin on a rimmed baking sheet and bake for 20 minutes. Garnish with parsley, if desired.

Notes

  • Use Different Meats: Swap ground beef with ground lamb to make a classic Shepherd's Pie.
  • Shortcut for Mashed Potatoes: Leftover or instant mashed potatoes work well.
  • Let It Rest: Let the pie sit for a few minutes before serving so the layers can set.

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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