casserole with a savory meat and vegetable filling topped with mashed potatoes

Here’s a complete step-by-step recipe for a classic Savory Meat and Vegetable Casserole topped with Mashed Potatoes — essentially a traditional Shepherd’s or Cottage Pie style dish.

Savory Meat and Vegetable Casserole Topped with Mashed Potatoes

Ingredients (serves 6)

For the meat and vegetable filling:

• 1 kg ground beef or lamb

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 1 cup frozen peas

• 1 cup corn kernels (optional)

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 cup beef broth (or stock)

• 2 tablespoons all-purpose flour

• 2 tablespoons vegetable oil

• Salt and black pepper, to taste

For the mashed potato topping:

• 1.5 kg potatoes, peeled and chopped

• 50 grams unsalted butter

• 120 millilitres milk (warm)

• Salt and pepper, to taste

• Optional: 100 grams grated cheddar cheese (for topping)

Instructions

Step 1: Prepare the mashed potatoes

1. Place the peeled and chopped potatoes in a large pot. Cover with cold water and add a pinch of salt.

2. Bring to a boil and cook until tender, about 15–20 minutes.

3. Drain the potatoes well and return to the pot.

4. Add butter and warm milk. Mash until smooth and creamy.

5. Season with salt and pepper to taste. Set aside.

Step 2: Make the meat and vegetable filling

1. Heat vegetable oil in a large skillet or frying pan over medium-high heat.

2. Add the chopped onion and garlic. Cook until softened and translucent, about 3–4 minutes.

3. Add the ground meat and cook, breaking it up with a spoon, until browned all over and no longer pink.

4. Stir in the diced carrots and cook for another 5 minutes until slightly softened.

5. Sprinkle the flour over the meat mixture and stir well to coat — this helps thicken the sauce.

6. Add the tomato paste, Worcestershire sauce, dried thyme, and rosemary. Stir to combine.

7. Pour in the beef broth and bring to a simmer. Cook for 5–10 minutes, until the sauce thickens.

8. Stir in the frozen peas and corn (if using). Cook for another 2 minutes.

9. Taste and adjust seasoning with salt and pepper.

Step 3: Assemble the casserole

1. Preheat your oven to 200°C (400°F).

2. Transfer the meat and vegetable filling into a large ovenproof dish, spreading it evenly.

3. Spoon or pipe the mashed potatoes over the filling, spreading evenly to cover.

4. Optional: Sprinkle grated cheddar cheese on top for a golden crust.

Step 4: Bake

1. Place the casserole in the preheated oven.

2. Bake for 25–30 minutes until the mashed potato topping is golden and slightly crispy on top, and the filling is bubbling around the edges.

Step 5: Serve

• Remove from oven and let rest for 5 minutes before serving.

• Serve hot with a side salad or steamed green vegetables.