Cottage Pie is comfort food central! A tasty ground beef (mince) gravy filling topped with mashed potato, baked until golden perfection. Swap the beef for lamb, and you’ll turn this into a Shepherd’s Pie.
Easy to make, and freezes really well. I love this Cottage Pie so much, I make it all year round – even in the height of summer!
I am pretty sure I am the most frequent visitor of my website. Not just because it’s my job. But also because it’s my actual “recipe tin” – albeit a digital form of the old recipe boxes I used to collate recipes in.
I popped onto my blog to grab my Cottage Pie recipe….and had a moment of disbelief.
I hadn’t shared Cottage Pie yet??
Me – the Potato Queen, the lover of all things gravy, the girl who craves hot comfort food even in the height of summer – hadn’t posted Cottage Pie yet.
Well. I decided I better fix that quick smart!
Cottage Pie is a fabulous English classic, one that Australians have also adopted as one of our beloved winter favorites. Or in my case, all-year-round-favourite.
There is quite often confusion over the difference between Shepherd’s Pie and Cottage Pie. Both are made the same way – a ground beef (mince) filling in a gravy sauce that is topped with mashed potato, 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.
This is an easy Cottage Pie recipe. Actually, I am not sure how hard Cottage Pie recipes can be, but I’m sure there are posh versions around. 🙂 Mine is a classic, and I don’t fiddle with it and try to fancy it up. Oh wait, I lie. Sometimes I add peas. And when I feel deserving of a treat, or if I’m making this for company, I add a big handful of cheese into the mashed potato. But for every day purposes, I don’t feel the need to add cheese into the potato because Cottage Pie is so tasty as it is anyway.
The only tips I have for making Cottage Pie are:
- To stop the potato from sinking into the filling, cool the filling first. But this isn’t a deal breaker; 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!
For a cosy meal on a cold winter night, you can’t beat a Cottage Pie with perhaps 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
PS Is it just me who wants to do a face plant in this bowl?
MORE COSY PIES
- Chicken Pot Pie
- Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
- Chunky Beef and Mushroom Pie
- Fish Pie
- Leftover Turkey Pot Pie with Garlic Bread Topping
- Browse all cosy Winter Warmers
WATCH HOW TO MAKE IT
Cottage Pie cooking video. Dozer fans – don’t miss Life of Dozer at the end of the video!
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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 rib celery , finely chopped*
- 750 g / 1.5 lb ground beef (mince)
- 1/4 cup / 40 g flour (plain)
- 1/4 cup / 55g tomato paste
- 2 cups / 500 ml beef stock / broth
- 1/2 cup / 125 ml red wine (or water)
- 1 beef bouillon cube , crumbled
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme or 3 sprigs fresh thyme
- 2 dried bay leaves
Topping
- 1.2 kg / 2.5 lb potatoes , peeled and cut into 2.5cm / 1" cubes
- 2/3 cup / 165 ml milk
- 2 tbsp / 30g butter
- Nutmeg (optional)
- Olive oil or melted butter, for drizzling
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 and bay leaves.
- 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).
- Transfer to 6 cup pie dish (1.5 litre / quart). Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional, Note 2)
Assemble Pie
- Preheat oven to 180C/350F.
- 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 (+ optional nutmeg). Mash until smooth.
- Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), 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:
LIFE OF DOZER
That’s what Dozer looks like when he’s peeved. In this case, I’m pretty sure 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.
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I like your folksy descriptions Nagi! Cottage pie is a regular in our household. I’m at the simmering-gravy point in the recipe. I note there is no s/p in the ingredients. Is the Worcestershire sauce the substitute?
Could you cook this with pastry?
I damned well KNEW I should’ve checked in here first – this would’ve adapted to the venison mince I had on hand and been much nicer. The only good thing I can say about the instructions I followed was it reminded me about thickening with beurre manié (haven’t thought about that for years!!!) – such a silky smooth gravy!!!!!
That would be delicious Alimak!!
Thanks so much for this recipe. My family loved it, much more than my old (and no longer to be used) recipe.
I’m so glad it was a hit Kelly ❤️
Hi Nagi: Thank you. JUST THE COZY DISH I need In these way below zero temps and snowy weekend. I make this often but, in Canada, we tend to call it Shepherds Pie – no matter if we use beef or lamb and we also add onions…PS Poor Dozer looks like he’s in jail…PPS OUR CANADIAN THANKSGIVING is in October… Warm Regards.
I’m so glad you love it Julia, perfect to warm the soul!
Very good! In Canada we add a layer of corn between the filling & potatoes. Also 1/2 can creamed corn in the filling & the other 1/2 can mixed into the mashed potatoes.
Sounds interesting Jackie, I’ll have to give it a try – N x
Thank you for the recipe, it was delicious. Have been really poorly and run down, this help pick me up.
Sorry to hear you aren’t well Elle, well wished for a speedy recovery ❤️
OMG! I made this last night. The whole family gave it a two-thumbs-up! Yet another of my recipes that I will be replacing with your infinitely superior version. Thanks for sharing yet another recipe! And for educating me on the difference between a cottage pie and a shepherd’s pie 🙂
Oh shucks! Thanks so much Diane ❤️
Excellent, and my husband LOVED IT. Followed filling recipe exactly, but topped with cauliflower mash. Plenty of leftovers too!
Perfect May!
On the menu for tonight!
Thanks, Nagi for another yummy looking dish 😀
You’re so welcome Bonnie, I hope you love it!
I’m a 60 year old grandma, so I’ve tried a LOT of cottage pie recipes in my time. I have to say I’m done trying new recipes since finding yours. I love this so much I even use the meat mixture as my go to for meatloaf. It is simple, tasty beyond belief, even my grandsons gobble it up and they’re picky little guys. Thanks for the great recipe, I hope everyone who tries it is as happy with it as my family is. Well done!!!!
Thanks so much for the awesome feedback Margaret!
We are on a limited go out schedule. And I’m honestly so weighed down from heavy food. After throwing out so much food from a freezer burn…I’m on a mission to stop the waste.
We got sent a meat packet and had bison burgers. Hubby asked me to go the store for burger makings…bread, lettuce, tomato, etc. I just couldn’t…I am starting to have issues with wheat. Also, especially after reading this recipe this week and scoring from two recipes this week from your fabulous blog!
I took those burger patties and made the mince gravy. I added mushrooms and some butter . I decided to let this sit overnight. It tasted divine when tested and know letting the ragu sit will be richer.
I also made some cauliflower mash. Tomorrow, all I have to do is assemble. I’ll use nutritional yeast instead of cheese and bake.
Nagi…thank you for your fabulous blog. And Dozer…I love hour bond with him. I have two Goldens, a brother and sister. Unfortunately my girl, is fighting cancer and won’t make it. I don’t want to go out as much and just stay home with my pups. I feel an affinity and love your relationship with your pup. Thank you for sharing these fabulous recipes and your life with us.
Love to know how it goes Staci! I’m so sorry to hear about your goldie, they are family aren’t they ❤️
This is the tastiest most comforting cottage pie I have ever made. After trying multiple other cottage pie recipes there was always much feedback about improvements that could be made in future from my father and husband. However when I served up this one…….. the comments were “Perfect!”. And I love it too. I hit a winner with your recipe Nagi. Thank you!
That’s awesome Marcia, I’m so glad it was a hit!!
Made this cottage pie I and my husband loved it. Will be making it often.
Nagi, this is SO GOOD! I added 2/3 times as much tomato paste & more Worcestershire sauce and some grated cheese on top and it has come out exactly as Mama used to make it which is what I was hoping for! Glad i added a bit more mince as will have this happily for dinner every day this week! Delicious!
Want to make this tonight for dinner tomorrow. Will it still be ok if I make the filling tonight and the potato bit tomorrow and to bake tomorrow. Saves time that way
Yes that will be completely fine, I hope you love it Stephanie!
Nagi, another winner! Honestly I just want to give you a big hug and kiss for your recipes. I wouldn’t cook as well as I do without you! X
Awesome Mia, thanks so much!!
Hi Nagi, with making ahead – could it sit in the fridge for 24hrs if I made it the day before?
Yes definitely Kellie!