Healthier Cottage Pie with Ground Sirloin, Aged Cheddar, and Herbes de Provence
Cottage pie is the ultimate comfort food, and this lighter version makes it just as satisfying without feeling heavy.
Tender, yet lean ground sirloin is simmered in a savory, wine‑infused sauce seasoned with aromatic Herbes de Provence and dijon, then finished with sweet peas and fresh parsley for a bright, flavorful bite. Topped with creamy golden mashed potatoes with lighter olive oil and blended with flavorful sharp aged cheddar, each serving is rich, indulgent, and irresistible.
Whether baked as a family-sized casserole or in individual pies for a fun, elegant twist, this dish is simple to make, packed with flavor, and perfect for cozy weeknight dinners or special occasions.
I hope you give this Ground Sirloin Cottage Pie a try — it’s one of my very favorite recipes I’ve written recently!
Overview:
1. Sauté carrots and onions.
Sauté carrots and onions in olive oil until onions are translucent while boiling potatoes with garlic until tender.
2. Brown the meat.
Brown the ground sirloin with garlic, stir in wine, broth, Worcestershire, Dijon, tomato paste, and Herbes de Provence, then finish with peas and parsley.
3. Mash the potatoes.
Mash the cooked potatoes with olive oil, cheese, parsley, salt, pepper, and milk until fluffy and easy to spread.
4. Bake until golden.
Spread the meat filling in the pan, top with mashed potatoes, create a swirl or lined design with a fork, and bake until golden and bubbling.
Knead to Know
Double the recipe to freeze half for a delicious dinner later!
This cottage pie freezes beautifully, making it perfect to double the recipe. Bake one casserole now, and make an extra one for later (or individual pies in parchment muffin liners). Then cool completely at room temperature and refrigerate until cold before freezing. Pop your frozen casserole into the oven for about 1 hour or your individual mini pies in the microwave for just a few minutes — an easy way to have savory, satisfying meals on hand anytime.
Recipe:
Healthier Cottage Pie with Ground Sirloin, Aged Cheddar, and Herbes de Provence
Yield: 6 servings
Difficulty: Easy weeknight dinner
Time: About 45 minutes active time, 1.5 hours to mouth
A lighter comfort food classic, this savory Ground Sirloin Cottage Pie is rich and satisfying, with golden mashed potatoes, aged cheddar, and a wine-infused, Herbes de Provence–seasoned filling. Simple to make and irresistibly delicious, it can be served as a cozy family casserole or as individual cottage pies for a fun, elegant twist.
Ingredients
Filling:
1 Tbsp. olive oil
3 medium carrots, diced
1 onion, diced
1 tsp. salt, divided
½ tsp. black pepper, divided
1 lb. 90/10 ground sirloin
1 to 2 garlic cloves, peeled and minced
2 Tbsp. all-purpose flour
½ c. red wine
½ c. beef broth
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
1½ Tbsp. tomato paste
½ tsp. Herbes de Provence
6 oz. frozen peas
1 Tbsp. parsley, finely chopped
Mashed Potatoes
2 lb. golden potatoes, quartered (peel if mashing by hand; peeling optional if using a ricer)
1 to 2 garlic cloves, peeled and minced
2 Tbsp. olive oil
¼ c. grated sharp white cheddar or Gruyère cheese
2 to 4 Tbsp. whole milk
1 Tbsp. parsley, finely chopped
Salt and black pepper, to taste
Equipment
Dutch oven or heavy bottomed deep pot with a lid
Potato ricer or masher
9 x 9 pan or muffin tin and 12 parchment liners
Method
Step 1:
Heat the olive oil over medium-high heat in a heavy-bottomed, deep pot with a lid (or Dutch oven). Add the carrots and onion and sauté for about three minutes, or until the onions are translucent. Season with salt and pepper to taste — about ½ tsp. salt and ¼ tsp. black pepper.
Meanwhile, bring the potatoes to a boil in salted water with one garlic clove. Cook until fork-tender and the potatoes split apart easily when pierced.
Step 2:
Add the ground sirloin to the pot with the vegetables, breaking it up and stirring it with a spoon until browned and cooked through. Season with additional salt and pepper — about ½ tsp. salt and ¼ tsp. black pepper and add the minced garlic. Cook another minute. Sprinkle the meat and vegetable mixture with the flour and stir to coat. Cook the mixture an additional minute.
Pour in the wine, beef broth, Worcestershire sauce, Dijon mustard, tomato paste, and Herbes de Provence. Cook another two minutes. The meat and vegetable mixture should have a nice thickened broth that is not too runny. Remove from heat and stir in the peas and parsley.
Step 3:
Strain the potatoes and set aside to cool slightly. When the potatoes are cool enough to handle, use a potato ricer to mash 3 to 4 pieces at a time.
Add the olive oil, grated cheese, parsley, and salt and pepper to taste. Gently stir to combine. Add the whole milk a few tablespoons at a time until the consistency is fluffy and easy to spread.
Step 4:
Bake in 8×8-inch or 9×9-inch Pan
Spread the filling evenly into the bottom of the pan. Drop dollops of mashed potatoes across the top, then gently spread the mashed potatoes into an even layer. Use a fork to create a swirl or lined design on top of the mashed potatoes — this will create a nice effect when baked.
Bake at 375°F for about 30 to 35 minutes, or until the edges are golden and bubbling.
Variation: Individual Cottage Pies
Line a 12-cup muffin tin with parchment muffin liners. Avoid foil liners if you plan to reheat the individual pies in the microwave. If using foil liners, reheat in a toaster oven or air fryer.
Scoop about 2 tablespoons of filling into each liner, then top with 2 tablespoons of mashed potatoes. Use a fork to press the potatoes down and create a lined pattern on top.
Bake at 375°F for about 25 minutes, or until the tops are lightly golden. Allow to cool for 5 minutes before removing from the tin.
Hope You Love It!
This Ground Sirloin Cottage Pie is one of my favorite recent recipes — rich, golden, and full of comforting, savory flavor. Whether you make it as a family-sized casserole or individual pies, it’s simple, satisfying, and so delicious. I’d love to hear how it turns out for you, so leave a comment or tag me if you share it!
