Mediterranean Herb Cottage Pie
This cottage pie is a Mediterranean-inspired version of the classic British dish. It features a rich ground meat and vegetable base infused with garlic, tomatoes, rosemary, oregano, and olives, topped with creamy mashed potatoes enriched with olive oil, herbs, and Parmesan. It’s a cozy, wholesome, and family-friendly meal.
Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Meat & Vegetable Base:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 lb (450g) ground beef or lamb
1 carrot, diced
1 zucchini, diced
1 red bell pepper, diced
1 tbsp tomato paste
1 cup crushed canned tomatoes (or passata)
¼ cup Kalamatas olives, sliced
1 tsp dried oregano
½ tsp dried rosemary or thyme
½ tsp smoked paprika (optional)
Salt and pepper to taste
2 tbsp fresh parsley, chopped (plus more for garnish)
For the Mashed Potato Topping:
2 lbs (900g) potatoes, peeled and cubed
3 tbsp extra virgin olive oil (or butter)
¼ cup milk (dairy or plant-based)
2 tbsp grated Parmesan (optional)
1 tsp dried basil or thyme
Salt and pepper to taste
Instructions
1. Make the Mashed Potatoes:
Boil the potatoes in salted water until tender (12–15 minutes).
Drain and mash with olive oil, milk, Parmesan (if using), herbs, salt, and pepper.
Set aside.
2. Cook the Meat & Vegetable Filling:
In a large skillet or sauté pan, heat olive oil over medium heat.
Add onion and sauté for 3–4 minutes until soft. Add garlic and cook for 1 minute more.
Add the ground meat, breaking it apart. Cook until browned, about 5–7 minutes.
Stir in carrot, zucchini, bell pepper, and tomato paste. Cook for 5 minutes.
Add crushed tomatoes, oregano, rosemary, paprika (if using), and olives. Simmer uncovered for 10 minutes until thickened.
Stir in parsley and season with salt and pepper to taste.
3. Assemble the Cottage Pie:
Preheat oven to 400°F (200°C).
Spread the meat and vegetable filling into a baking dish (9×13″).
Spoon mashed potatoes evenly over the top. Use a fork to make decorative ridges (helps it brown).
4. Bake:
Bake uncovered for 20–25 minutes until golden on top. For more browning, broil for 2–3 minutes at the end.
5. Serve:
Let rest for 5–10 minutes before serving. Garnish with fresh parsley.
Notes
- For vegetarian: Use lentils or plant-based meat instead of ground meat.
- Add sun-dried tomatoes or chopped spinach for extra Mediterranean flavor.
- The mashed topping can also include mashed cauliflower for a lighter version.
Tips
- Don’t skip the olives — they bring a briny contrast to the sweet veggies and meat.
- For extra creaminess, stir a spoonful of Greek yogurt into the mashed potatoes.
- To make ahead: Assemble, cover, and refrigerate for up to 24 hours. Bake when ready.
Frequently asked questions FAQs
Q: Can I freeze this cottage pie?
A: Yes! Assemble and freeze unbaked or freeze leftovers for up to 3 months. Thaw overnight before baking.
Q: Can I make this dairy-free?
A: Use plant-based milk and skip the cheese in the mash.
Nutrition Information
Calories: 450
Protein: 25g
Fat: 20g
Carbohydrates: 40g
Fiber: 6g
Sugars: 8g
Sodium: 550mg