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!
My pie mixture simmering away as I type – I’m loving the flavours and consistency.
I do have one picky comment, and it applies to a couple of other recipes of yours as well, Nagi, you talk of putting hot things into a fridge or freezer to cool them down and from a food safety point of view that’s not a good idea (unless the fridge or freezer is empty) as you are raising the temperature of the other foods in the fridge or freezer and can spoil those other foods.
Putting a few ready frozen picnic blocks into your coolbox to help chill something quickly on its own is far safer.
Hi Paul, yes I’ve heard that – however I’ve always done it and lived to tell the tale 😂
I made this today n Nagi–it’s absolutely ‘fabulous’!!! Just an explosion of wonderful tummy warming flavors… soooo enjoy all your recipes… 💖👩🏼🍳❤️
That’s wonderful to hear Kathy! Thanks so much!!
This Cottage Pie recipe was fantastic. I love your recipes Nagy (and Dozer😊)
Thanks so much Ellen! N x
Tried the Cottage pie, never tasted anything like it, it’s so so delicious 😋
Thank the Lord for you Nags. .I just saw this on your IG. Making it tonight. We are in lock down in Belgium and I was wondering what in the world to invent for the umptieth time this week for the family dinner. Luckily I have all the ingridients in my pantry..Am sure it will be good. Been on your website daily since this corona nonsense began. Thats how I make my shopping list.
I’m so glad you enjoyed it Carmen!!!
brilliant, this recipe saved my bacon!
Love hearing this!
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!