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!)
-
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!
Martin says
Love this pie, but the one photo looks like it is being served in an old bed pan.
Nagi says
Gosh. Definitely not a bed pan!! These are sold everywhere in Australia as a PIE PAN! N xx
Rochelle Mortensen says
What would be the best way to freeze/reheat this? I’m assuming assemble & freeze before step 5, then just increase baking time when cooking from frozen, but any idea how long? I’d love to make a few to have on hand for busy weeknights.
Nagi says
I keep forgetting to add make ahead steps! I’ve just added note 5 with instructions. 🙂
Lydia says
I made a “Shepherd’s pie” a while a go following a recipe from one of my favorites but it turned out terrible and I vowed never to make it again. He called it Shepherd’s pie despite using beef (but said lamb could be used instead…) But I will give your Cottage pie recipe a try today and hope it turns out better (hopefully delicious). Will report back.
Nagi says
I hope you do Lydia! Hopefully the video helps give you confidence too 🙂
Laura says
I love the look of this dish. I hardly ever comment before I actually try it, but the comments don’t seem complete without someone commenting about the name for this type of dish. (This usually happens when this dish is called shepherds pie but actually contains beef. “Gasp!”) Since this is actually named correctly, I will have to put another spin to it. 😉 “Here in America, this is called Shephards pie, no matter what meat is in it! We don’t concern ourselves with names. We only care about embarrassing ourselves when we choose who will be the next great leader of our nation, taking care to pick out the biggest crooks we can choose! God bless America!” Being a rude commenter takes effort. How did I do? 🙂 Anyhow, I must make this soon. This dish is comfort food to me and I’m always looking for that one recipe that will be the keeper. (Much to my family’s dismay since they don’t like it.) Thanks for sharing this with us! 🙂
Nagi says
Hi Laura!! You made me laugh 🙂 Safe to say never before has a US presidential election ever received so much much air time here in Australia! And I have a theory that America tends to beef-up many lamb dishes….like Guinness Stew! Though having said that, we in Australia have done it too….
Nagi says
Hi Lizza, thanks for helping Peter! I’ve now fixed the recipe too 🙂 N xx
Nagi says
Me, not you!! 180C/350F 🙂 Thanks for picking that up Peter!
Nagi says
Hi! Yes you should, I am terribly lazy. 🙂 They are quite large so I find them easy to pick out even if they end up in the bowl. N x
Nycolle says
Kicked a goal here Nagi!! This is my kind of food. I made the Shepard pie version with lamb and it was so delicious. Eating left overs of it as I write! Thanks for another family favourite.
Nagi says
NO WAY! You made this already?? You rock Nycolle!!! We are two of a kind, this is totally my kind of food too…. N xx
Nycolle says
Couldn’t see oven temp to bake the pie so started at 180C fan forced. Made my pie hot but not crunchy so then swapped to grill and got that beautiful top on it. I alsoadded cheese 😉 Mmmmm
Precious @ Precious Core says
This. Looks. So. Good.
Always a pleasure reading from you, Nagi. I’d always wondered what “Recipe Tin Eats” meant until today.
Nagi says
THANKS!!!! N xx
Dianne says
The video says 350
Nagi says
Thanks for helping Dianne! N x
mira says
Never had cottage pie, but it looks amazing! Can’t wait to try it! Sharing 🙂
Nagi says
Mira! OMG it has been forever, how are you??!!
Kayel says
I’m thinking 350. That’s what I’m going with unless you hear from Nagi before I put this baby in the oven! And yes, I removed the bay leaves before crowning the beautiful beef with my mashed potatoes…
Nagi says
Thank you Kayel, you are absolutely right! N xx
The Hungry Mum says
A hug in a bowl! Used to love this when I ate meat, so comforting and oh so delish. And big squee to Dozer! Those eyes…
Nagi says
That’s a perfect description – “hug in a bowl”!
Phil Johnson says
Another variation is to use a bolognese ragu as the base, before adding the potato (and grated cheese?) on top.
Delish!
Nagi says
Ooh yes to that! Or anything like that really 🙂 N x
Jo says
I would love to see a vegetarian cottage pie…do you have any recipes?
I am laughing at Dozer and that look on his face, absolutely adorable! I know how food obsessed my lab is and of course, is also the taste tester…lol!
Nagi says
Hi Jo! Swap the beef for lentils and add peas, it’s REALLY good!
Penny says
BTW, do you think this would work with Cauliflower Mash, or would it be too “wet”?
Nagi says
Mmmm…..too wet I think. I made the mistake once of letting the potato cool then added more water to loosen it up and that made my gravy watery. I think cauliflower will have the same problem.
Penny Cruz says
That’s sort of what I thought, too, after reading your comments on not having the mashed potatoes too wet. Darn. Guess I’ll just have to save it for my once a week “Carb Feast” dinner. Thanks!
Penny says
How funny – just last week I searched your recipe index for a Shepherd’s or Cottage Pie, and was surprised when I didn’t find one. Thank you for posting this – your timing is perfect, and I can’t wait to try it!
Nagi says
See!!! It was a big black hole in my recipe collection! 😉 N x
Laura M says
OMG!
Nagi says
?
Sabrina says
Yum, this looks delicious Nagi! Love the photos too, as always!
Nagi says
Thank you Sabrina! N x
Sandra Brown says
Can it be made with left over roast lamb?? your recipe looks delicious.
Nagi says
YES!!! Fantastic idea Sandra! Make the sauce and reduce down to a thin gravy then add lamb 🙂 Use the sauce as a guide for how much lamb to add, if that makes sense? N x