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!
TINA BREEDEN says
This is a very good recipe. As a variation, I sometimes cook stew beef meat in a slow cooker until very tender then drain it and add it in with the ground beef. It gives a really nice texture and flavor to the dish.
Jason Lee says
Ooo that sounds lush but I have a few questions. At what point do you add the stew beef in? Do you use the stewing liquid as part of your broth for this recipe? Do you reduce the beef mince to accomodate the stew beef?
Sorry Nagi, I know this isnt a forum but this does sound an intruigingly good idea.
Nagi says
Sounds great Tina!
Joy says
Thank you for sharing your recipe for Cottage Pie. It is absolutely amazing!! First time making it. So glad I found your page.
Nagi says
I’m so glad you found me Joy! I hope you enjoy many more of my recipes!
Vera G says
If I was your Mum I would NOT BE YOUR MODEL AFTER TELLING HER TO BE FASTER. REALY WOMAN?? My RESIDENTS USE TO TELL ME JUST YOU WAIT WHEN YOU CAME TO MY AGE OR YOU DO NOT HURRY ME, OK. UHHH, wouldn’t say anything. Did not know about this Pie until I came to this country and its nice extra plus for adding cheese to mash, YUMI. Dear Dozer if and only if he could talk would be more fun for us telling us story about Nagi, Haaa, Haaa. Until next time try to be good….
lori says
Hi,
I make this pie a bit different. Not so much liquid in the meat. PLUS, I spread a can of creamed corn on top of the meat – this helps separate the meat from the potatoes.
Nagi says
Sounds delish!
Marisa Franca @ All Our Way says
Would you believe that we had Hunter’s Pie yesterday — actually we had Shepherds pie using venison, beef, and sausage. I didn’t realize it was called Cottage pie in other parts of the world. It was spectacular. We decided to add a little oomph to our topping — OH MY! Was is ever good. We made a small casserole for Hubby and I thinking that the rest of the family wouldn’t like it —sniff, sniff, we got a teaspoon out of it — the family then proceeded with the rest of the pie/stew. We are definitely making it again — SOON. Happy New Years and hugs to you and Dozer!!
Nagi says
Sounds Divine Marisa!
Jane-Marie says
As usual this was another amazing recipe. I replaced carrots for peas and omitted the nutmeg. Perfection!
Nagi says
Wahoo! ❤️
Christy says
Hi Nagi, I just want to thank you for this recipe it is one of my bf favourite, He is always requesting I make this for him despite the fact he doesn’t like onions and celery! So much so I make a whole batch decide into 3-4 potions (there’s only the 2 of us) and pull out a batch, whip up some mashed potatoes and in the oven it goes. Such a quick mid week meal. Sometimes I if I don’t feel like making the mash I’ve been known to use the mixer in my pie maker with puff pastry instead which is equally delicious.
Thanks again xo
Nagi says
That’s awesome Christy! You have one lucky boyfriend!
Kathleen says
I usually make Melissa D’Arabian’s recipe but yours is less fussy so I gave it a try. Delicious! I didn’t have tomato paste and my spaghetti sauce was frozen solid so I used a little ketchup.
Nagi Maehashi says
Hi Kathleen! I’m so glad you loved it!
Christine Chan says
Love this. Thank you for sharing the recipe.
Nagi says
Glad you enjoyed it Christine!! Thanks for sharing your feedback 🙂 N x
Rebecca says
What would you recommend to substitute milk and butter? My toddler has a dairy allergy!
Nagi says
For the mash? Just use olive oil for the butter, and what about non dairy milks?? Any will be great 🙂
Owen says
Doubled this recipe for 13 people. Was worried with the very soupy beef mixture at first but allowed about 2 hours to simmer down to an acceptable texture. The end result was truly delicious! The family said it was the best ever shepherd’s pie, I.e., cottage pie, everyone loved it. This is now our go to recipe for cottage pie.
Nagi says
Awesome!!! Glad you enjoyed this Owen! N x ❤️
Shaaista says
Hi there,
How much tomato puree can I use if I do not have tomato paste? I cant seem to find it in UK stores.
Best
Shaa’ista
Diana says
Substituting gluten free flour ok?
Derek says
This is the best Cottage Pie I have ever eaten. Cooked it last night and can’t wait to cook it again !
Richard Krchnak says
Thank you for the recipe. We had a great lunch today 🙂 It turned out excellent. Greetings from Slovakia.
Richard
Kaye says
Hi Nagi, At last I found a chef who is a gravyaholic like me. I have just made this recipe and it is so yummy. Thank you.
Sze says
This was a GREAT dinner for my family, and my son (a scathing food critic at a ripe old age of 4 years old) squealed with delight when he saw the cottage pie out of the oven and actually said “thank you Mama for the dinner” (he only ever says this when he really enjoyed the food – no, he didn’t get the memo on manners).
Thanks for the tips of letting the mash cool down, and reducing the sauce… I sprinkled a handful of cheddar cheese on the mash, and the mash yielded a very nice golden brown!
Certainly going to make this again! But, I think my son’s going to want me to cook every single recipe on your blog soon! 😀 [And I can’t wait!]
Nagi says
Your son knows GOOD FOOD!!! 😂 What a star!!
Lisa says
Are we supposed to leave the bay leaves in? I’d always been told by my mother to fish them out once cooking is complete for any recipe. I’ll definitely try this version! Thank you!
Gerry says
Another winner Nagi! And thank-you for clarifying that it’s a cottage pie when made with beef. Cottage pie and shepherd’s pie taste different, and I get cranky when people call them by the wrong name.
Nagi says
That’s so great to hear Gerry!! So glad you enjoyed this, thanks for taking the time to let me know – N x
Becky says
I’ve made this before and it is quite good. I do have a suggestion to speed things up. Most of the cottage pie I have ever had prior to this has a layer of corn below the potatoes. A can or so of corn is spread out on top of the filling and it allows the potatoes to be spread on while the filling is still warm without them sinking in.
Quebecker says
Your version with three distinct layers and the creamed corn in the middle is called Pâté Chinois (a French Canadian spin on Cottage/Shepherd’s pie).
Nagi says
IT SOUNDS SO GOOD!!!
Becky says
Thank you for letting me know this. I am from rural upstate New York and the canned corn I was referring to is actually not creamed, just the regular kernels. However, this sounds good and now I know what to call it. 🙂
Lisa Schulz says
Great tip! Thanks!
Nagi says
GENIUS!!!