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:
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
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
Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)
Spanakopita (Greek spinach and feta pie)
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!
This recipe is fantastic. So happy with how it turned out. Thanks.
I made this once before, the flavours were very very delicious. I follow instructions on letting mixture cool down then top with the mash then bake.. Although due to the temperature once cooked And ready to eat, The potato on top collapsed and didn’t set ontop. I am currently making it again tonight and I really hope that by cooling it down from taking it out of The even before eating prevents this.
Love this Cottage Pie recipe….had to make a few changes as I was out of some of the ingredients….left out the carrot, celery and wine….added tomato sauce/ketchup….but nonetheless my 12 year extremely fussy eating son loved it….which is a compliment to any home cook and said it was the best cottage pie thus far….thank you for all these amazing recipes and really came in handy during Lockdown.
This was so delicious. The only changes I made were to add a little cayenne (because my family likes everything spicy) and substituted one Tbsp of tomato paste with ketchup. Every recipe of yours that I have tried is a winner. Stovetop mac and cheese and chili mac are my kids’ favorites so far
My second time (after the meatloaf) doing a recipe from your collection, and another wonderful success.
Tastes absolutely amazing.
Easy to follow recipe, nothing complicated.
All your little hints and tips really make the difference
The best ever cottage pie! It was magnificent – amazing flavours. I made mine using a plant-based mince called “Minced” and threw in a couple of dashes of dark soy sauce and it was perfect. Thank you so much Nagi, you’re amazing and such detailed recipes – thank you for your generosity with sharing these with us.
This is a wonderful recipe… tasted so good! I added a little balsamic vinegar to the meat mix and mustard to my mash! x
Omg!! I made this one on the weekend for dinner. So delicious. We had it with the carrot salad. Big hit. Will definitely be making this one part of our regular rotation.
Savory perfection! Did not change a thing with the recipe.
Happy in Florida
I made your Swedish meatball recipe it was DELICIOUS really good I’m always looking for new ideas your other recipes also look great I can’t wait to try them great work you clever lady
I use a lb of ground beef, cooked, then add cream of mushroom soup and a drained can of corn. Mix together, put mashed potatoes on top and bake. Very yummy!
Best cottage pie!!! This is forsure a keeper. Thanks so much for sharing. EVERYONE ate and went back for seconds, even the pickiest little one.🥰
Didn’t have thyme & bay leaves so replaced with oregano, which works as well!
Whole family loves it!
Just wondering if pork is suitable since red meat too?
Great recipe! Very tasty! The only thing I changed was how I do the potato topping.
I omit the milk and use only tbhe half the butter ( not dairy spread or margarine) when mashing. Using a teaspoon, I put the potato on top to and then drizzle with melted butter. Love your blogs! Thanks Nagi!
Another delicious recipe, Nagi! My children have decided that you are tied with Reynold (from Masterchef Australia) as their favourite chef 🙂. Not that they’ve ever eaten anything of Reynold’s (we are Canadian and they’ve never been to Australia 😂)
Just eaten this one even my hard to please partner enjoyed it, added in extra celery with the leaves on and a parsnip in the potato, I’m trying to load extra veggies into everything, it was rich and very, very tasty and filling. Definitely make this again may add plain carrots on the side. Great recipe.
Just made this, so tasty! Thank you Nagi, hope you are well during this time. Take care.
I finally decided to ditch my old cottage pie recipe from high school and try yours. In my husbands words “Restaurant Quality” and I agreed and i dont usually enjoy food as much when i cook it. Another great recipe thanks Nagi
Hi, may I know the size of tin/casserole I need to use for this Cottage Pie recipe?
Nice, easy to follow, as always. Taste is great, followed the recipe but added zucchini cos’ no celery.. look forward to the next one! R
Perfect Richard! N
Soooo glad I found this recipe! It was a hit with the fam! Only things I changed were the celery to peas and parmesan to sharp cheddar instead and we all loved it! Thank you!!!
Perfect Jennifer! N x