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:
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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
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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
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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
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Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
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Spanakopita (Greek spinach and feta pie)
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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!
VERY good and pretty easy to put together.
I shredded the carrots b/c I don’t like cooked carrots, chunks, drained the meat and pan after the browning the meat and before adding the broth, wine, etc.
I also had to up the heat to 400 degrees and cook for another 20 minutes in order for the middle to be hot and the top browned
I will definitely be making this again and again!
I love all your recipes! Do you have a time to bake these in an air fryer? I made small 6 inch ones and froze them for quick meals.
This is an absolute favourite in our house. Thanks Nagi ☺️
Hey Nagi! oops, and Dozer! I don’t want to make him cranky you know:) I love everything you do and I absolutely LOVE Dozer too, and yes you’re right! You two are practically identical twins! Thank you for always putting a smile on my face 🙂
This was fantastic! Your recipes are always turn out perfect Nagi!
I’ve been making this for years, and while it’s pretty simple, it’s always a treat. The worcestershire sauce, tomato paste, beef broth and wine make a super rich and tasty sauce, especially after reduction.
I usually cheat and add a bag of frozen mixed vegetables, because I’m basically lazy, and don’t eat enough veggies. Anyway, it works and we love it!
Such a great dish. I can be modified in so many ways and still be amazing. Vary the veg used. Add soy instead Worcestershire, add mushrooms lightly sauteed etc. Made many many times.
I’ve made a lot of cottage pies in my adult life but this one was absolutely spot on the best ! Thickened lovely and definitely easier to add the mash with the pie filling cooled for an hour on the side. This one’s a keeper!
So delicious! This time I added chopped mushrooms and dropped in a parmesan rind while it cooked down. Yum, yum, yum!
This is so delicious! Everyone in our family loves it and it’s been added to our dinner rota 🙂
Thank you so much for svaring the recipe. It packs a punch!
Wow, RTE smashes it out the park again. So much flavour. I never have to add flavour with your recipes like I do with so many other websites. Your recipes are our families go to. Kids loved it, adults loved it.
Wonderful recipe with an incredibly tasty sauce! I did not have the patience to simmer it down to the thickness I wanted, so I diligently scooped out sauce (yes, with some meat, veggies, but mostly sauce), and I discovered that I can have a tasty pasta sauce for another night! I love your recipes!
I made this with vegan mince, sweet potato topping w/ vegan butter and oat milk and it was amazing! Love all of your recipes!!!!
The best cottage pie I’ve ever had! A hit with the whole family. I always use some sweet potato in my mash as we love the extra flavour!
Turned out absolutely gorgeous, I like to put even more parmesan on top for a real cheesey kick!
Made this for dinner tonight and it is by far THE best cottage pie I have ever made. Nagi, you never let us down .
Hi Nagi, Thank you for the recipe. I always swap out the wine for a hearty brown ale, and add a tin of brown lentils. I also make my mash with 25% sweet potato, 25% butternut pumpkin and 50% Dutch cream potatoes. My son loves it.
Hi Nagi, Thank you for the recipe. I always swap out the wine for a hearty brown ale, and add a tin of brown lentils. I also make my mash with 25% sweet potato, 25% butternut pumpkin and 50% Dutch cream potatoes. My sweet n loves it.
Yummy! Btw, you can cook the filling in a La Creuset, and to cool it faster, simply put the pot in the sink and surround it with ice cubes and water. Stir occasionally. It’ll be cool and thickened in about 15 minutes.
We love this one.
Amazing! Thank you for sharing this, it is definitely the best cottage pie I ever cooked!