This easy Cottage Pie recipe has a flavorful gravy with ground beef, ground sausage, and mixed vegetables topped with fluffy mashed potatoes and cheddar cheese.

Want some more of my favorite meals? Try Taco Soup, Chicken Tetrazzini, Chicken Casserole, or Harissa Pasta!

Why I love Cottage Pie:

• Comfort Food – There is just something about old-fashioned comfort foods that warm my heart…and belly and Cottage pie is on my favorite’s list (right there with Chicken Pot Pie and Lasagna).
• Delicious – Even my pickiest eaters enjoy this meal because the meat and gravy filling is flavorful and perfectly complimented by the mashed potatoes.
• Practical – I love that I can whip this up with pantry ingredients anytime, and it’s one of my favorite things to use up my leftover Mashed Potatoes. It also makes an excellent freezer meal, so go ahead and double it.

Cottage Pie vs. Shepherd’s Pie

The main difference between Cottage Pie and Shepherd’s pie is cottage pie uses ground beef, and Shepherd’s pie uses ground lab. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd’s pie using this recipe, simply substitute ground lamb.

How to make Cottage Pie:

Make Mashed Potatoes (or use leftover mashed potatoes): Boil potatoes in a saucepan with 2 inches of water until fork tender, about 12-15 minutes. Drain water and allow potatoes to steam in the pot with a lid for a few minutes. Mash lightly with potato masher, then add butter, sour cream, milk, parmesan cheese, and salt and pepper and combine.

Prepare meat Gravy: Brown ground beef and sausage in a 12 inch oven safe skillet, breaking it into small pieces as it cooks. Drain some of the grease and remove meat to a plate. Sauté onion, celery, and carrots in the pan for 5-8 minutes, until tender. Add garlic and flour then toss together. Cook for 1 minute. Add beef broth, tomato paste, Worcestershire sauce, herbs, and bay leaves then stir. Simmer for 5 minutes then taste and adjust seasonings as needed. Remove bay leaves then stir in frozen peas, corn, and cooked meat.

Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving to allow the gravy sauce in the meat mixture to cool and thicken.

Variations:

Shepherd’s Pie: Use ground lamb in place of ground beef.

Vegetarian: Omit meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice.  Use vegetable stock instead of beef stock, and substitute wine vinegar for Worcestershire if desired.

Gluten-Free: Replace flour by mixing 1 tablespoon of cornstarch to the beef broth before adding to the pan.

Making Ahead, Storing, and Freezing Instructions:

To Make Ahead:  Cook the meat gravy and mashed potatoes and store separately in the fridge for up to 3 days. Rewarm the mashed potatoes in the microwave with a little splash of milk, to re-soften them, and then assemble before baking.

To Freeze: Cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw completely before baking until warmed through.

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Cottage Pie (or Shepherd’s Pie)

This easy Cottage Pie recipe has a flavorful gravy with ground beef, ground sausage, and mixed vegetables topped with fluffy mashed potatoes and cheddar cheese.

Course Main Course

Cuisine British, English, Irish

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 589kcal

Author Lauren Allen

Cost 12

Equipment

• Potato Masher
• oven-safe skillet
• Meat Chopper

Ingredients

For the Filling:

• 1 lb lean ground beef
• 1 lb ground sausage (I use Jimmy Dean pork sausage)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 small yellow onion , chopped
• 2 ribs celery , chopped
• 1-2 carrots , chopped (about 1 cup)
• 3  cloves garlic , minced
• 1/4  cup  all-purpose flour
• 2 1/2 cups low-sodium beef broth
• 2  tablespoons  tomato paste
• 1  cube beef bouillon
• 2  tablespoons  Worcestershire sauce
• 1  teaspoon  fresh thyme , chopped (or ¼ teaspoon dried thyme)
• 1 teaspoon fresh rosemary , chopped (or ¼ teaspoon dried rosemary)
• 2  bay leaves
• ½ cup frozen corn
• ½ cup frozen peas

For the mashed potatoes

• 2 1/2 pounds Russet potatoes , Yukon gold or russet potatoes
• ¼ cup  sour cream
• ½ cup milk
• 4  tablespoons butter
• salt and pepper , to taste
• ½ cup freshly grated parmesan cheese
• ½ cup shredded cheddar cheese , for topping

US Customary – Metric

Instructions

• Preheat the oven to 375 degrees F.
• Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.
• Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.
• Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.
• Make the meat gravy: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd's pie). Season with salt and pepper.
• Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks.  Drain some of the grease (reserving some in the pan) and remove meat to a plate.
• Add the onion, celery and carrots to the pan and sauté for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.
• Add the beef broth, bouillon cube, tomato paste, Worcestershire sauce, herbs, and bay leaves and stir to combine.
• Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn, and cooked meat.
• Assemble: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.
• Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.
• Store leftovers in the refrigerator for 3-5 days. 

Video

Notes

Serving size is about 1 ¼ cups.

Skillet size: If you don’t have large enough oven-safe skillet, assemble cottage pie in a 9×13 inch pan.

For Shepherd’s Pie: Substitute ground lamb. 

Vegetarian:  Omit meat and either double the vegetables or add a cup of cooked barley, farro, or wild rice.  Use vegetable stock instead of beef stock, and substitute wine vinegar for Worcestershire if desired.

Gluten-Free: Replace flour by mixing 1 tablespoon of cornstarch to the beef broth before adding to the pan.

Make Ahead Instructions:  Cook the meat gravy and mashed potatoes and store separately in the fridge for up to 3 days. Rewarm the mashed potatoes in the microwave with a little splash of milk, to re-soften them, and then assemble before baking.

Freezing Instructions: Cover with plastic wrap and aluminum foil and freeze for up to 2 months. Thaw completely before baking until warmed through.

Nutrition

Serving: 8g | Calories: 589kcal | Carbohydrates: 41g | Protein: 30g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1249mg | Potassium: 1298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2610IU | Vitamin C: 14mg | Calcium: 189mg | Iron: 4mg

I originally shared this recipe October 2019. Updated November 2023.

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. This one-pot meal can also be made in the Crock Pot or Instant Pot.

Looking for more soup recipes? Try my Classic Homemade Chili, Creamy Tortellini Soup, Creamy Zuppa Toscana, or Chicken and Dumplings.

What I love about this soup:

• One-Pot Meal: Is there anything better? No mess, just an easy recipe with an even easier clean-up.
• Simple Ingredients: You probably already have everything on hand, and only need 5 minutes to prep the best taco soup recipe.
• Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier.

How to Make Taco Soup:

Brown Beef: In a large pot, brown the beef, breaking it into small pieces as it browns.

Simmer: Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.

Serve traditional taco soup with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.

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Taco Soup

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 516kcal

Author Lauren Allen

Cost 7

Equipment

• Meat Chopper

Ingredients

• 1 pound lean ground beef (or ground turkey)
• 4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 28 ounce can crushed tomatoes undrained
• 4 ounce can diced green chiles
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans , rinsed and drained
• 17 ounce can corn , drained
• 2 cups low-sodium beef broth

Topping Suggestions:

• Tortilla chips, or fritos
• sour cream
• shredded cheese
• green onions , chopped
• avocado , chopped
• hot sauce
• fresh cilantro

US Customary – Metric

Instructions

• Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
• Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.

Video

Notes

(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days. 

Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm. 

Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked.  Remove grease. Add remaining ingredients and add one extra cup of broth.  Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.

Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker.  Cook on low for 4-6 hours. Serve with your favorite toppings.

Vegetarian Taco Soup: Leave the meat out and add extra beans.

Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.

Spices: One packet of taco seasoning can replace the dry spices listed.

Nutrition

Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

I originally shared this recipe September 2017. Updated November 2019, September 2021 and October 2023.

This easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It’s a quick, hearty breakfast all made in just one pan! 

If you love breakfast recipes, try my Hashbrown Breakfast Casserole, Crab Cake Benedict, Egg Salad Sandwich, or Breakfast Taquitos!

Why I love this recipe:

• One Pan – A hearty meal without making a mess in the kitchen? I can’t think of a better way to start my morning.
• Quick – Ready in about 30 minutes, this meal is so fast and easy to throw together.
• Real Potatoes make it taste so fresh, or you could also use frozen diced hashbrowns.

How to make a Breakfast Skillet:

Cook Meat: Add sausage links to a 12’’ skillet and cook over medium heat until browned and cooked through. Remove to a paper towel lined plate. Add bacon and cook until crisp. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there’s not enough grease).

Sauté Vegetables: Add potatoes to the pan in a single layer then season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan then add onion, bell pepper and garlic. Sauté for about 3 more minutes.

Chop the sausage and bacon into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.

Add Eggs: Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well then sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything. Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted.

Serve: Garnish with green onion then serve with red or green salsa and hot sauce.

Recipe Variations:

• Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.
• Sausage: Substitute ½ pound of your favorite ground sausage. 
• Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos by serving the filling inside a warm tortilla.

More Egg Recipes:

• How to Poach an Egg
• Eggs Benedict
• Chilaquiles
• Overnight Breakfast Casserole
• Deviled Eggs
• Breakfast Quesadillas
• Spinach and Bacon Quiche
• Huevos Rancheros

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Breakfast Skillet

This Easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It's a quick, hearty breakfast all made in just one pan! 

Course Breakfast, brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 492kcal

Author Lauren Allen

Cost 15

Equipment

• Cast Iron Skillet

Ingredients

• 8-10 slices bacon , chopped
• 8 breakfast sausage links*
• 1 small onion , diced
• 1 red bell pepper , diced
• 3 cloves garlic , minced
• 1.5 lbs Russet potatoes* , (about 2 large), peeled and diced into ½’’ cubes, about 3 cups
• salt and pepper
• ¼ teaspoon smoked paprika
• 6 large eggs
• 1 cup shredded cheddar cheese , or favorite cheese
• 2 green onions , chopped, for garnish
• salsa , for serving
• Hot sauce , for serving

US Customary – Metric

Instructions

• Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there's not enough grease).
• Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
• Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
• Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.
• Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.

Video

Notes

Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.

Sausage: You can substitute ½ pound of your favorite ground sausage. 

Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos (serve inside a warm tortilla).

Nutrition

Calories: 492kcal | Carbohydrates: 38g | Protein: 26g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 303mg | Sodium: 585mg | Potassium: 1053mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1725IU | Vitamin C: 52mg | Calcium: 279mg | Iron: 3mg

I originally shared this recipe June 2019. Updated October 2023.

Osso Buco, or braised veal shanks, is a traditional recipe from northern Italy suitable for every season and a wonderful dish to serve on special occasions.

The main ingredient in this dish is veal shanks. Good, simple, and tasty, Osso Buco will win over even the most demanding palates.

Try Stef and Alex’s other authentic Italian recipes, including Panzanella, Chicken Cacciatore and Bruschetta.

What I love about this recipe:

• Succulence: A special meat is used in this recipe: veal (or beef) shanks, which softens during cooking and makes everything very creamy and tasty. The result is a very tender meat dish that melts in your mouth.
• Simplicity: This Italian Osso Buco recipe is a simple recipe with intense flavors but straightforward ingredients and easy steps. Even those who are not experts in the kitchen will enjoy making this recipe.
• Flavor: The final touch is made with the gremolata (or green sauce) made of parsley, garlic, and, finally, lemon zest to give freshness to the final dish.

How to make Osso Buco:

Prep Meat: Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up. Season the meat with salt and freshly ground pepper. Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.

Caramelize Onions: Cut the onion into thin slices. Heat a nonstick skillet with a drizzle of oil. Cook over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside. Deglaze the pan with ½ cup white wine and cook for about 5 minutes.

Cook Veal: In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well. Add the veal shanks after the butter sizzles. Brown them well on both sides.

Simmer: Deglaze the pan with the remaining white wine, raising the flame slightly, then let it evaporate. Add the onions and 3 spoons of hot stock. Cover the pan and let cook for 30 minutes on each side.

Make the Gremolata: Mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.

Serve hot, for the best Osso Buco.

Helpful Tips:

• To keep the meat from curling, make a few small incisions around the edge of the shanks.
• Tenderize the meat by slow simmering it and turning it often.
• Take your time; Osso Buco cooks slowly. Prepare it in the morning to eat in the evening or the day before for the next day. Serve it with gremolata right before eating.

Recipe Variations:

This easy Osso Buco recipe has no significant variations, but you can make small changes.

• Use orange instead of lemon. The important thing is that it is fresh and organic.
• Use vegetable broth for a lighter taste;
• Add peas while cooking. You only need ¾ cup of frozen peas, which you can add to enrich the dish.
• Add fennel, half, chopped, 30 minutes from the end of cooking time.
• Make a red version, adding about 14 oz of tomato pulp.

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Osso Buco (Braised Veal Shanks)

Osso Buco or braised veal shanks is a traditional recipe from northern Italy suitable for every season because it is always a wonderful dish to serve on special occasions.

Course Main Course

Cuisine international, Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 people

Calories 481kcal

Author Lauren Allen

Ingredients

• 1 pound Veal or Beef Shanks (400g)
• 300 ml meat stock
• 2 cloves garlic
• 1 bunch fresh chopped parsley
• lemon zest , from half of a lemon
• 1 medium onion
• ½ cup white wine
• ¼ cup all-purpose flour (50g)
• 2 tbsp butter (30g)
• salt to taste
• freshly ground black pepper to taste

US Customary – Metric

Instructions

• Score the meat at the edges with a sharp knife or scissors to prevent the edges of the veal shanks from curling up.
• Season the meat with salt and freshly ground pepper.
• Flour the veal shanks on both sides. Remove excess flour using your hands and set aside.
• Cut the onion into thin slices.
• Heat a nonstick skillet with a drizzle of oil.
• Caramelize the onions; cook them over medium heat with salt and pepper. When they are golden brown, remove them from the pan and set aside. Deglaze the pan with ½ cup white wine and cook for about 5 minutes.
• In the same pan, without washing it, add the butter and let it melt. It will absorb the flavors of the onion well.
• Add the veal shanks after the butter sizzles. Brown them well on both sides
• Deglaze the pan with the remaining white wine, raising the flame slightly, and let it evaporate.
• Add the onions and 3 spoons of hot stock.
• Cover the pan and let cook for 30 minutes on each side.
• Make the gremolata: mince the parsley along with the peeled garlic. Sprinkle generously over the Osso Buco, and finally, grate the zest of a lemon over the top.
• Serve very hot.

Video

Notes

Variations:

• Use orange instead of lemon. The important thing is that it is fresh and organic;
• Use vegetable broth for a lighter taste;
• Add peas while cooking. You only need ¾ cup of frozen peas, which you can add to enrich the dish.
• Add fennel, half, chopped, 30 minutes from the end of cooking time.
• Make a red version, adding about 14 oz of tomato pulp.

Nutrition

Calories: 481kcal | Carbohydrates: 22g | Protein: 50g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 200mg | Sodium: 606mg | Potassium: 1287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2752IU | Vitamin C: 43mg | Calcium: 124mg | Iron: 5mg

Our favorite Classic Chili recipe win’s awards every year, is easy to make, and loaded with meat, beans, and the perfect blend of chili seasonings. You can make it on the stove or slow cooker and leftovers freeze wonderfully.

What I love about this Chili recipe:

• Award Winning: A quick, traditional chili recipe with meat and beans is something everyone should have in their recipe box. Every year readers reach out excited to report that this recipe won their chili cook-off!
• Adaptable: Feel free to jazz it up by adding bacon or extra sautéed veggies. To make it vegetarian, omit the meat and add extra beans. Or, try my Turkey Chili, or Spicy Chili.
• Many ways to serve it: We always adore chili as it’s own main dish with a side of cornbread, but I also love it served over Baked Potatoes, Cornbread Waffles, chili dogs, Stuffed Spaghetti Squash, Nachos, or French Fries to make Chili Fries.

How to Make this Classic Chili Recipe:

Brown Meat: Cook the onions in olive oil for about 5 minutes until they are tender and start to get a little bit golden and caramelized. Add the ground beef and sausage and cook until browned, breaking it apart. Remove grease.

Add Remaining Ingredients: Add the vinegar and cook for 1 minute. Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.

Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

Serve this quick chili recipe in bowls with a dollop of sour cream and a sprinkle of cheese on top. I love serving chili with cornbread, biscuits, or a green salad.

Recipe Variations:

• Add Bacon: cooked bacon would add a fun flavor twist.
• More Veggies: Chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin would all be delicious.
• Meatless: Leave out the ground beef and sausage and double the amount of beans called for.
• Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy Chili recipe!
• Crockpot Chili: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
• Instant Pot Chili: Turn Instant Pot to sauté and brown the onion and meats. Discard the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

Make Ahead and Freezing Instructions:

To Make Ahead: Leftover chili will keep well stored in an airtight container in the fridge for 3-5 days. Heat on the stove until hot before serving with your favorite toppings.

To Freeze: Freeze chili for up to 3 months, in a freezer-safe bag or container. Thaw overnight in the refrigerator and then rewarm on the stove or in microwave.

Side Dish Ideas:

• Homemade Cornbread
• Cheese Crisps or Quesadillas
• Green Salad
• Potato Skins

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Easy Homemade Chili

Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers freeze wonderfully.

Course Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8

Calories 587kcal

Author Lauren Allen

Cost 5

Equipment

• Meat Chopper

Ingredients

• 1 Tablespoon olive oil
• 1 large onion , diced
• 2 pounds lean ground beef
• 1 pound pork sausage
• 1/4 cup red wine vinegar
• 14.5 ounce can diced tomatoes , petite, undrained
• 4 cups tomato juice*
• 1 cup ketchup
• 2 15 ounce cans pinto beans , undrained
• 1 16 ounce can kidney beans , undrained
• 1 Tablespoon light brown sugar
• 3 Tablespoons chili powder
• ¾ teaspoon garlic salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper (or more if you want it spicier)
• shredded cheddar cheese , optional
• sour cream , optional

US Customary – Metric

Instructions

• Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
• Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
• Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
• Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened.
• Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.

Video

Notes

Tomato Juice: I usually buy a 46 ounce can and use the extra in a veggie/fruit smoothie or save it for another soup. A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.

Meatless Chili: Omit the meat and add double the beans.

Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.   

Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.

Nutrition

Calories: 587kcal | Carbohydrates: 33g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 996mg | Potassium: 1260mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1846IU | Vitamin C: 30mg | Calcium: 89mg | Iron: 7mg

I originally shared this recipe August 2019. Updated October 2021 and September 2023.

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It’s perfect for a busy weeknight and a meal everyone enjoys!

Want more slow cooker recipes? Try Hawaiian Meatballs, Pork Carnitas, Beef Gyros, or Chicken Tortilla Soup!

Why I love this meal:

• Quick – This recipe skips all the time consuming parts of homemade lasagna and is practically mess-free, especially with these slow cooker liners.
• Uncooked Noodles – No need to boil the noodles beforehand, making this recipe even faster.
• Crowd Pleaser – I have never heard a complaint on lasagna night! Serve with easy homemade breadsticks or garlic knots and a wedge salad.

How to make Slow Cooker Lasagna:

Make Red Sauce: In a large skillet over medium heat, brown the ground beef, Italian sausage and onion.  Remove some of the grease. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes.

Combine Cheese: Mix the mozzarella, cottage cheese and parmesan cheese together.

Layer Lasagna: Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Spoon a third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.

Serve: Cover and cook on low for about 4-5 hours or until noodles are tender. Serve the best crockpot lasagna with easy homemade breadsticks or garlic knots and a wedge salad.

Make Ahead and Freezing Instructions:

To Make Ahead: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.

To Freeze: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

Serve With:

• Homemade Breadsticks
• Best Homemade Rolls
• Classic Wedge Salad
• Garlic Knots
• Beet Salad
• Three Bean Salad
• Brussels Sprout Salad

Print

Slow Cooker Lasagna

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It's perfect for a busy weeknight and a meal everyone enjoys!

Course Main Course

Cuisine American, Italian

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 7

Calories 634kcal

Author Lauren Allen

Cost 12

Equipment

• Meat Chopper

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage or pork sausage
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion , chopped*
• 1 teaspoon Italian seasoning
• 2 Tablespoons dried parsley flakes
• 2 teaspoons garlic powder
• 2 Tablespoons Worcestershire sauces
• 6 ounce can tomato paste
• 29 ounces tomato sauce
• 2 Tablespoons granulated sugar
• 1 1/4 cups water
• 8 ounces lasagna noodles , uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups cottage cheese
• 1/2 cup freshly grated parmesan cheese

US Customary – Metric

Instructions

• In a large skillet over medium heat brown the ground beef, Italian sausage and onion. 
• Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
• Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). 
• Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. 
• Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
• Cover and cook on low for about 4-5 hours or until noodles are tender.

Video

Notes

Onion: You could substitute 1-2 Tbsp dried minced onion

Make Ahead Instructions: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.

Freezing Instructions: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

Nutrition

Calories: 634kcal | Carbohydrates: 46g | Protein: 39g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 2214mg | Potassium: 1053mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1482IU | Vitamin C: 17mg | Calcium: 488mg | Iron: 4mg

I first shared this recipe February 2015. Updated March 2018 and September 2023. 

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