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!
Kate says
Tasty and wonderful. I made it with 2 lbs of meat and used a beef & pork mix and it turned out great. Also added a bit more butter to the mashed potatoes. 2 thumbs up from the whole family 🙂
Jealyn says
I added peas on top of fillings , makes it easier to spread out mashed potatoes and prevent it from sinking as well. Yum! Perfect for cold and rainy night.Family loves it! Thanks
Kathy says
Oh my goodness. How had I not made this before? I made it as instructed and found a Pate Chinois recipe that included cream corn so I added that too. Also a little red pepper to kick up the spice but otherwise, just the same. It was amazing. My family LOVED it!! Thanks so much.
A.Kaur5 says
Tried and it turned out wonderful…clear instructions, super easy to follow…my pie looked exactly like the pics in blog.
jenifer batra says
Nice! Doing this here in the US, but with mashed taters from a mix package. Close enough!
Heather says
So good! Made this cottage pie the other night for dinner. Made it exactly as written except for one addition. I had 2 cooked ears of corn in the fridge left over from the weekend. I cut the corn off the cobs and added it after the meat mixture had simmered. Just delicious! Thanks for another great recipe.
Margery Carapella says
Made this tonight and it was amazing! Husband loved it like I knew he would because he ONLY likes your recipes!! Naggie, I only cook your recipes and every single one is a huge hit in my house. My husband just told me tonight how he gets excited to come home for dinner every night! Keep those delicious recipes coming because you have two HUGE fans in Tampa Florida!
Nagi says
Oh that’s so sweet Margery! I love hearing this!! – Nagi x
Sheryl says
Best Cottage Pie I have cooked. Thank you vor all of your recipes.
Tara says
Fabulous! Made it tonight for neighbors and their kids are picky and gluten free. They LOVED it! I have always loved it and I added a layer of frozen peas on top of the meat before topping with mashed potatoes and it was delicious! Thanks for this great recipe!!
Philippa says
Just Yum! The whole family loved it. Great flavours
Nagi says
That’s great to hear Philippa! N x
Nicky says
I am normally not a fan of cottage pie – but hubby loves it! So thought I’d give yours a go – Oh my goodness – BEAUTIFUL. – So good. Amazing flavors – Big win in this house!
Kirsten says
Just made this tonight! It was so yummy and hearty. Ended up using the carrot and celery AS WELL AS the teaspoon of sugar. The flavour was perfecto! Thanks again Nagi for yet another delicious and easy recipe 🙂
Mike says
This looks Fantastic and cant wait to make it this week, but I was wondering if I could substitute tomato paste with something else?? Reason: Heartburn
Tesee says
I have made this many times and occasionally used ketchup when I didn’t have tomato paste, it works just as well!
APM says
Busy making this now! My fiancé and I are always taking turns making your recipes. Love from South Africa
Mercedes Carballo says
Delicious!! Hi and thanks all the way from Argentina, I love your recipes!
Heather says
Have made this and the Shepherds Pie, multiple times since Lockdown 1 and now lockdown 2. Do double batches, and put in ramekins for single serves and a couple of larger dishes for freezing. BIGGEST problem is that a ramekin serve is just not enough ! It’s so moreish, so now do larger portions and that’s just for me ! Fantastic recipes and I’m so glad I’ve found your website. Many thanks !
carol mcgivens says
made cottage pie..very good
Karina says
Delicious! Did 1/2 tomato paste 1/2 paprika paste (because we LOVE paprika) and added some mustard to the mash. Everyone loved it, thank you Nagi for the recipe!
Nagi says
Yum!!! Sounds fab Karina! N x
mei says
what potatoes is recommended?
Nagi says
Hi Mei, any potato good for mashing – I generally use the brushed potatoes or dutch cream – N x
Shaula says
Nagi has never steered me wrong! The simplicity of your recipes make it possible for anyone to modify based on what they have in their pantries. The comments are great when everyone chips in with ideas. I added a dash of balsamic vinegar and some ground nutmeg & cayenne into the mince. Topped with cauliflower cream cheese garlic mash.