Cottage Pie – comfort food central! This English classic has a deeply savoury beef mince filling smothered in gravy topped with creamy mashed potato, baked until golden. One of the best cosy foods to make with ground beef!
Wondering what’s the difference between Cottage Pie and Shepherd’s Pie? Same recipe except Cottage Pie is made with beef and Shepherd’s Pie is made with lamb! (Because Shepherd’s herd sheep….)
Cottage Pie
Cottage Pie is a fabulous English classic, one that us Aussies have adopted as one of our beloved winter favorites! Or in my case, all-year-round-favourite.
Easy to make, economical, every day ingredients and 100% freezer friendly, it’s the sort of food that has universal appeal (well, putting aside vegetarians 😂)
There’s two components to Cottage Pie – the beef filling and the creamy mashed potato topping. The filling is beefy and deeply savoury and it WILL take willpower not to shovel it in your mouth as you’re cooking it…..
….then you get on with that creamy mashed potato filling and it WILL take serious willpower not to shovel THAT into your mouth too…
But you’ll hold out because you know that it’s worth the patience because when you pull the bubbling beauty of of the oven and see that crusty golden top, your chest will puff up with pride, everybody at the table will clap their hands with glee, and no matter how dismal the day, it’s just been made a whole lot better with your Cottage Pie.
What’s the difference between Cottage Pie and Shepherd’s Pie?
There is quite often confusion over the difference between Shepherd’s Pie and Cottage Pie. Both are made the same way – a beef mince filling in a gravy sauce that is topped with mashed potato, sprinkled with parmesan then baked. (That crusty top is everything!!)
The only difference is that Shepherd’s Pie is made with lamb instead of beef. So if you want, just swap the beef in this recipe with lamb and you’ll have a Shepherd’s Pie!
What goes in Cottage Pie
Here’s what you need for Cottage Pie.
Feel free to switch the beef with any protein – this is delicious made with lamb (which makes it Shepherd’s Pie), chicken, turkey, pork. Also don’t fret if you don’t have carrot and celery – skip it or add other diced vegetables, like peas.
And here’s what you need for the mashed potato topping.
I like to put parmesan cheese on my Cottage Pie because it makes the top extra crispy and golden. But any melting cheese will work great.
Cottage Pie from scratch
This Cottage Pie is made from scratch, and it’s very straightforward. If you can make Bolognese and mashed potato, you can make Cottage Pie because it essentially follows the same steps!
Cottage Pie – 2 little tips
I just have 2 little tips to make your Cottage Pie a resounding success:
-
To stop the potato from sinking into the filling, cool the filling first. But this isn’t a deal breaker, it’s just a visual thing ie if you don’t cool the filling, the potato “bleeds” into the beef mixture; and
-
Ensure the filling reduces down enough (see video) to ensure you don’t end up with a watery filling after baking. It’s so disappointing when you break through the potato to be greeted with a beef sitting in a watery sauce!
How to freeze Cottage Pie
Cottage Pie is one of those rare foods that is truly perfect to make in advance. It will keep in the fridge for 4 days – assembled and ready to heat, or once cooked.
You can also freeze Cottage Pie 100% perfectly. You can bake from frozen – though it does take around 1 hour (it’s a formidable block of ice!!) or thaw then bake. Cooked leftovers also freeze well.
What goes with Cottage Pie
This is a meat and carb heavy dish, so it goes really well with fresh side salads like a Rocket Salad with Balsamic Dressing, or a Garden Salad with French or Italian Dressing. I recently served it with this Carrot Salad with a Honey Dijon Dressing which was a hit!
For a cosy meal on a cold winter night, try it with a side of Glazed Roasted Carrots and Sautéed Garlic Spinach. The only other thing you need is a glass of red and a crackling fire…
Or in my case, squatting by an ancient electric heater! 😂 – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Cottage Pie
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 carrot , finely chopped*
- 1 celery , finely chopped*
- 750g / 1.5 lb beef mince (ground beef)
- 1/4 cup (40g) flour (plain / all purpose)
- 1/4 cup (55g) tomato paste
- 2 cups (500 ml) beef stock / broth , low sodium
- 1/2 cup (125 ml) red wine (or water)
- 1 beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 2 dried bay leaves
- 3/4 tsp salt
- 1/2 tsp black pepper
Topping
- 1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk , warmed
- 2 tbsp (30g) butter
Parmesan Crust (optional)
- 2 tbsp (30g) butter
- 2 tbsp (20g) parmesan, grated
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
- Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
- Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.
- Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)
Assemble Pie
- Preheat oven to 180°C/350°F.
- Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
- Add butter and mash until melted, then add milk and salt. Mash until smooth.
- Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter (or skip this and just drizzle with olive oil)
- Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
- Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
Recipe Notes:
Nutrition Information:
Originally published October 2016. Updated 2020 with fresh new photos and video. No change to recipe – I wouldn’t dare!
More pie recipes
-
Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
-
Spanakopita (Greek spinach and feta pie)
-
Browse all cosy Winter Warmers
Life of Dozer
That’s what Dozer looks like when he’s peeved. He’s cranky because he squeezed himself under this tiny table, waited so patiently for me to finish taking photos and he didn’t get a taste test!
Super tasty. Made Shepherds and Cottage pie, prefer the beef to lamb
Absolutely delicious. Thanks for this recipe.
This is a very very yummy meat sauce. We were in a rush today so just ate the sauce with mashed potato and it was still excellent!! I made double recipe and it took almost an hour of cooking on medium high with no lid for the sauce to thicken up.
Thanks so much for all of your recipes, they always work and everything we try is always the new favourite. I rarely find a need to go anywhere else these days.
Thanks!!!
2nd time making this! Absolute favorite.
Made the mince tonight and added it into old el paso mini tortilla boats to make mini cottage pies! I used pork mince instead of beef and only used 500g instead of 750g. I added peas and corn for more veg. I also just made ny own regular mash to go on top. Very yummy and will definitely make again. I wouldn’t say I’d have this even monthly but I do on the odd occasion crave cottage pie so when I do crave it again I’ll be using this recipe for sure! =D
Fantastic! My family loved this so much. Even more amazing the next day as leftovers. Thank you for another incredibly delicious recipe!
My 15 year old made this. It was easy and delicious. Will add to the rotation!
What an easy, tasty & filling dish this is. Tried it and it’s an instant hit with my family 🥰Even my mother in-law approved ☺️Thank you so much for this guidance.
Made this tonight. Another winner for the fam. So delicious. My husband has actually requested to make this recipe but into a puff pastry pie next time. You’re recipes make me look good 😂 thanks once again Nagi. You’re absolutely my favourite online chef xo
Coming from England and growing up with this recipe, I can agree it’s pretty close, I do cook at a higher heat for longer, and finish off under the broiler. Good job Nagi.
Delicious recipe. Felt like it needed some additional spice. Added 1/2 t italian seasoning which did the trick for my taste buds
Superb recipe as is, perfect.
Variations I’ve tried:
Top with Colcannon.
Add a tbsp of curry paste to the mince mixture.
I grew up eating Canadian “Shepherd’s pie” with corn and ground beef. Tried this for a change and it was delicious!! New favourite comfort food!!
Delicious! My family and I (3 young kids included) really enjoyed this meal. My 6 year old said it was his favourite meal and loves when this hits the meal plan. I added some grated carrot and used sweet potato but have made it the traditional way as well and both are equally as good.
I had made cottage pie before but this recipe elevates it in a few ways: the tip about cooling it before adding potato really does stop it bleeding, the dots of butter and Parmesan on top, the stock cubes. It’s also great for using whatever veggies are on hand. Some mushrooms today added some great umami flavour! I sub for GF flour to make coeliac friendly and it’s fab! Thanks Nagi
Love this cottage pie… I leave out the tomato.
What makes it have a taste that’s slightly sweet?
I’m going to guess because of the tomato paste…I have made this many times and usually use a can of diced tomatoes…but never used the beef broth, going to try it with beef broth and red wine and hope it thickens, and a can of tomato paste.
That will be the carrot/celery/onion the start I believe
Great winter warmer thanks Nagi
Another family favorite! I followed your variation #4 and added some sharp cheddar to the mash…so good! Lots of leftovers for lunch today. Thank you!
Great recipe! Kid friendly and a great way to pack a bunch of veggies in too! I used frozen cubed carrot, corn, and peas.