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    Home ~ Recipes ~ Dinner Recipes for One

    Individual Cottage Pie Recipe

    LAST UPDATED: Oct 2, 2022 · PUBLISHED: Jul 8, 2022 · BY: Sydney · Leave a Comment

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    Baking dish with cottage pie and wine and salad in background.

    Individual Cottage Pie recipe is a classic cozy comfort food dinner that's perfect when you just want a single serving of this classic dish. This savory pie is easy to make and uses simple ingredients. Double the recipe to share.

    Great uses for leftover ground beef are my Slow Cooker Goulash Recipe for One.

    Serving of cottage pie with salad, wine and flowers in background. this Recipe

    Why This Recipe Works

    Easy shortcuts that don’t affect the outcome of this tasty dish include using frozen ingredients that cut down on the preparation time.

    Table of Contents
    • Why This Recipe Works
    • Ingredients Notes
    • Step by Step Recipe Directions
    • Cooking Tips
    • What to Serve With Cottage Pie
    • How to Store Leftovers
    • COTTAGE PIE: FREQUENTLY ASKED QUESTIONS
    • More Comforting Dinners for One
    • 📖 Recipe

    Ingredients Notes

    Collage of ingredients to make a cottage pie.

    2 tablespoons vegetable oil
    ¼ pound ground beef
    ¼ cup chopped onion
    2 dashes salt
    1 garlic clove, pressed
    1 teaspoon dried thyme
    ¼ teaspoon ground black pepper
    1 teaspoon Worcestershire sauce
    2 teaspoons tomato paste
    1 tablespoon all-purpose flour
    ¼ cup frozen carrots and peas mix
    ¼ beef broth
    ¾ cup mashed potatoes

    • Vegetable Oil: Any neutral-flavored cooking oil works well, I typically use an everyday olive oil.
    • Ground Beef: An everyday ground beef with 20% percent fat is very tasty, however, you can use leaner ground beef or even a ground turkey. If you use a ground turkey increase the seasonings.
    • Onion: Use a brown or white onion.
    • Garlic: Fresh pressed garlic or a tube of garlic paste can be used.
    • Seasoning: salt, pepper & dried thyme. Play with the spices, by adding more or less to your personal taste.
    • Worcestershire sauce: This really gives the mixture a deep flavor.
    • Tomato paste: I use a tube of tomato paste because I don’t want to open a can for just a couple of tablespoons unless I have another recipe I’ll be making soon that will use up the remaining amount.
    • Flour: All-purpose flour is used as a thickener. (not shown in the image above)
    • Frozen Peas: I buy frozen peas and sometimes a peas and carrots medley, which is perfect for this recipe. You can also add in some frozen corn. If using canned vegetables, add them in right before you are ready to transfer the beef mixture into the baking dish.
    • Beef Broth: I use Better than Bouillon so I can make exactly the amount I need without waste.
    • Mashed Potatoes: To make this quick and easy I used frozen mashed potatoes, they are perfect for this type of recipe. You can also, add in a little extra garlic for flavoring. If preferred, make the masked potatoes from scratch or use leftovers.

    Step by Step Recipe Directions

    (Note: please see the recipe card at the bottom of the post for the complete written instructions.)


    Skillet with onions cooking.

    Step One: Preheat the oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes.

    Ground beef cooking in skillet.

    Step Two: Add the ground beef and break it apart with a wooden spoon or spatula. Stir in the garlic, dried thyme, salt,, and pepper. Stir occasionally until the found beef is cooked thoroughly, about 6 minutes.

    Skillet with ground beef and peas cooking.

    Step Three: Stir in the tomato paste, flour, frozen peas and carrots, and beef broth. Bring to a slow boil then reduce heat and simmer for about 5 minutes. When done, remove from heat and set aside.

    Mashed potatoes in white bowl.

    Step Four:Place the frozen potato medallions in a small microwave-safe bowl and prepare per package instructions.

    Round baking dish with ground beef filling

    Step Five: Transfer the beef mixture to a small 12-ounce baking dish. Spread out the beef mixture in an even layer.

    Cottage pie topped with mashed potatoes in round baking dish.

    Step Six: Spoon the mashed potatoes over the ground meat mixture. Place dish on a small baking sheet and bake uncovered for 20 minutes. Let cool for about 5 minutes before serving.

    Close up of meat filling of a cottage pie.

    Cooking Tips

    • When using fresh carrots, blanch them first. In a medium-size pan bring the water to boiling a medium-size pot of water Add the raw carrots to the pot and let boil for about 3 minutes. Remove carrots from the pot and let cool.

    What to Serve With Cottage Pie

    Cottage pie can be enjoyed on its own, sometimes you want a side dish to round out the meal.

    • Serve cottage pie with roasted vegetables.
    • A classic green salad is a good side dish to balance out the heartiness of the cottage pie.
    • Fresh crusty bread is perfect for mopping up any extra gravy or sauce from the cottage pie.

    How to Store Leftovers

    Store leftovers covered in the refrigerator for up to two days.

    To freeze, wrap the dish tightly in plastic wrap and over-wrap with aluminum foil. For best quality use within 2 weeks. When ready to eat, let thaw in the refrigerator overnight and reheat in the microwave or bake for 15 minutes at 325 degrees.

    COTTAGE PIE: FREQUENTLY ASKED QUESTIONS

    What’s the difference between a Cottage Pie and a Shepherd's Pie?

    The difference is in the meat used. Shepherd's pie is traditionally made with Lamb and Cottage Pie is made with Beef. With that being said British mother-in-law always made her Shepherd's pie

    Can I use another meat?

    Yes, you could use ground turkey, but you will want to add additional seasonings so it doesn’t turn out too bland.

    More Comforting Dinners for One

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      Old Fashioned Tuna Casserole for One
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      Southern Chicken Pot Pie for One
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      Single Serving Stuffed Bell Pepper Recipe
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      Simple 1-Pound Mom's Meatloaf Recipe

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    Overhead view of baked cottage pie in round baking dish on plate.

    Cottage Pie for One

    A classic Cottage Pie recipe made with ground beef. Scaled down to make a hearty single serving meal.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: British
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Additional Time: 5 minutes
    Total Time: 45 minutes
    Servings: 1 (10-ounce) casserole
    Calories: 833kcal
    Author:Sydney Dawes

    Ingredients

    • 2 tablespoons vegetable oil
    • ¼ pound ground beef
    • ¼ cup chopped onion
    • 2 dashes salt
    • 1 garlic clove pressed
    • 1 teaspoon dried thyme
    • ¼ teaspoon ground black pepper
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons tomato paste
    • 1 tablespoon all-purpose flour
    • ¼ cup frozen carrots and peas mix
    • ¼ beef broth
    • ¾ cup mashed potatoes

    Instructions

    • Preheat the oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the onions and cook until translucent, about 3 minutes.
    • Add the ground beef and break it apart with a wooden spoon or spatula. Stir in the garlic, dried thyme, salt, and pepper. Stir occasionally until the ground beef is cooked thoroughly, about 6 minutes.
    • Stir in the tomato paste, worcestershire sauce, frozen peas, and beef broth. Bring to a slow boil the reduced heat and simmer for about 5 minutes. When done, remove from heat and set aside,
    • Place the frozen potato medallions in a small microwave-safe bowl and prepare per package instructions.
    • Use a slotted spoon to transfer the beef mixture to a small 12-ounce baking dish. Spread out the beef mixture in an even layer.
    • Spoon the mashed potatoes over the beef. Place dish on a small baking sheet and bake uncovered for 25 minutes. Broil for 2-3 minutes to brown the top. Let cool for about 5 minutes before serving.

    Nutrition

    Serving: 1g | Calories: 833kcal | Carbohydrates: 48g | Protein: 38g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 38g | Trans Fat: 2g | Cholesterol: 103mg | Sodium: 1253mg | Fiber: 6g | Sugar: 9g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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