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!
Want to make this tonight for dinner tomorrow. Will it still be ok if I make the filling tonight and the potato bit tomorrow and to bake tomorrow. Saves time that way
Yes that will be completely fine, I hope you love it Stephanie!
Nagi, another winner! Honestly I just want to give you a big hug and kiss for your recipes. I wouldn’t cook as well as I do without you! X
Awesome Mia, thanks so much!!
Hi Nagi, with making ahead – could it sit in the fridge for 24hrs if I made it the day before?
Yes definitely Kellie!
Delicious, thank you
You’re so welcome John!
EXCELLENT recipe! I doubled the recipe and fed it to 10 people for a dinner party and everyone asked for seconds! Will need to triple it next time!😀
I made the cottage pie today, using one pound ground sirloin and 1/2 lb ground lamb. I pretty much followed your instructions and it was delicious. Thanks for sharing.
Wahoo, sounds great Deborah!
This recipe has become something to look forward to for the family. It’s becoming part of family tradition to eat this on rainy Sundays, which means we’re having this for dinner again tonight 🙂 The kids love it too. Thanks so much for posting this.
That’s so lovely to hear Willem ❤️
This is a beautiful and easy recipe, we just love it!! Could so easily have it for dinner every single night! Haha!! Thank you, Nagi!!
What a great compliment, thanks so much!!
I wanted to mix it up a little, so I looked at recipes to improve on my cottage pie. This one looked so good, I just followed the recipe as written. It is better than mine. I am very happy with this find. Thank you
I’m so happy you loved it Pam, thanks for letting me know!
Could you maybe use ground pork in place of some of the ground beef? The whole family loves your recipes! I especially adore Dozer!
Thank you!
Hi Jayne, you sure could! – N x
Made this yesterday. Followed the recipe as written. Absolutely flavorful and delicious! Our whole group loved it. No leftovers.
Wonderful Lucy!!!
I enjoyed this recipe, however found that 1tsp of thyme was way too strong for my taste. Next time I’ll go down to 1/2tsp. I tried to balance it out by adding more bouillon, tomato paste and a little sugar.
Hello Nagi! The ingredients suggested that your Cottage Pie would be delicious especially on a cold. Canadian winter night…and so I made it for dinner. Mmmm! My husband is still raving. This recipe is definitely going to be a family favourite! THANK YOU, Nagi!
I did the same! I hear spring is on its way it doesn’t feel that way tonight. Looking forward to a bowl of this, a glass of Prosecco and The Bachelor! 😋
That’s wonderful Robin! I’m so glad it was a hit ❤️
a HUGE hit when 99% of recipes I try that I find on line are just good to very good. Yours was beyond excellent! I will try more of your recipes now that I have found you!
Just like you, I made this in (the last week of) summer and used my oven during an Adelaide heat-wave…… but made it with a sweet potato topping. Great flavours & will def return to this recipe. Thanks x
Sweet potato sounds fabulous Vivienne!
I made this cottage pie last night and it was fabulous!!! I used peas instead of celery and added parmesan cheese and sour cream to the mashed potatoes(instant to save time) otherwise followed the recipe as written. What a great meal!!!
Woot! Sounds marvellous Judie, I’m so happy you loved it – N x
We just finished supper. I used the sliding scale feature to increase the portions to 15, and I baked it in a hotel. To save time, I used Idahoan brand Instant Mashed potatoes (shame on me?) and I also added frozen peas to the cooled filling before topping it with the main. The next time I make it, I’ll use slightly less wine and slightly less dried thyme. I thought they were a bit too assertive, but there were no complaints and no leftovers.
Awesome David, I’m so glad it was a hit!!
Hi Nagi I’m sure I’ve seen your recipe for a (lower carb) cauliflower mash to replace the potato topping but I can’t find it anywhere?
Hi Lia, I do have a cauliflower mash on the cards, stay tuned!!
Funny! Up here in New England, when this is made with ground beef, we call it Sheppard’s Pie. Have not heard of it being made with ground lamb. But then again, lamb here is just too expensive to use in something like this.
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.
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.
Sounds great Tina!
Thank you for sharing your recipe for Cottage Pie. It is absolutely amazing!! First time making it. So glad I found your page.
I’m so glad you found me Joy! I hope you enjoy many more of my recipes!