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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
Now then, where do I start, I´ve been making Cottage pie for years, never ever again will I do it a different way from now on, absolutely spot on and I´m so glad that we have some left over for our dinner tonight, slurp x
Made this last night, family all agreed was lovely so will be my go to cottage pie recipe. Have tried lots of your recipes and making honey soy garlic chicken tonight! Will be trying lamb shanks in red wine on Thursday!!
Incredible. I needed to cook my tatters longer but still turned out amazing. Haven’t had this dish elevated to this level before.
I omitted the celery and I like peas. So peas, carrots, onions. I also add some sour cream and cheddar cheese to the mash. Love your recipes! Peace, love, courage from David in Detroit.
Very good. All family loved it. will repeat again. thank you
i have made this more than 5 times and it ALWAYS NEVER FAILS to be delicious and a family favourite. the process is laborious and takes 4 hours to make but it’s worth all your handwork. it’s ridiculously delicious and a comfort food. thank you for the fantastic recipe nagi, you’re amazing! All your recipes are great. You’re super reliable and wonderful.
– Saying hello from Singapore!
Absolutely delicious! I had to put it into two casserole dishes as the meat mixture very nearly filled up the first one and there would have been no room for 2.5 pounds of potatoes on top of that. Will definitely add this to our rotation.
Just look at that huge list of ingredients for Cottage Pie,,, when Shepherds Pie is >> Pieces of Roast lamb minced yourself, mixed with Tom Sce, pressed into Pie Dish, no vegies or flavours added, just enjoy the flavour of the Lamb Roast,,, mash potato on top,,
Sorry Marion…but lamb in tomato sauce with mash on top is absolutely *not* Shepherds Pie. I’m not saying it isn’t delicious, haven’t tried it – but it’s not Shepherds Pie.
But SO worth the extra effort and ingredients. It takes cottage pie to a whole different level.
Sorry Marion I agree with previous reviewer it does sound boring but each to there own .I like.Nagi and similar recipes as the vegetables are so good for you and even my Grandchildren love lt.
how about you try Nagi recipe and compare.
oh dear me, why are people missing the point here, Shep Pie is not saying leave vegies out of a Cottage Pie, which has to be made with Butchers Mince Meat,,, -but enjoy a deliciously different way of using up left over Roast Lamb, serving vegies beside it,, -plenty ways to give kids lots of vegies, -this is not a recipe directed at kids, Do try and Enjoy. Flip up some vegie pancakes that my 5 kids loved with it, and yes Cottage Pie was very regular in our kitchen too,,, no one can survive without it,,, just dont bin those yummy leftover Roast Lamb scraps,,
But you have to cook a whole other meal to get to the first point of this: roasting a lamb. Now I love lamb, and I love a quick recipe even more. But this cottage pie is no means a difficult feat. It’s simplistic and delicious. And its ONE meal, not 1.5-2. So in actuality, it IS an easy meal. 😊
I´m going to give Nagi´s cottage pie a go later on and I can almost guarantee it wont fail, good luck with your boring version, sometimes recipes are like people, exciting and adventures or boring as hell 🙂 x
haha. your reply is so funny, yes only a couple ingrediehts will sound “boring” and thats only telling me you havent even tried it yet, so why not enjoy such a simple easy recipe, and find out if you still think its boring, – people will always look for “quick” recipes.. and this hits the spot,,
No thanks, I will stick to Nagi´s version, maybe you should try it too 😉
Have u tried it ? It’s sooooo tasty
This was so good! I added mushrooms to the beef and it was amazing. I did not have enough for all the second and torrid requests.
Really decent recipe. Me, I add two leeks and a scoop of marmite, and leave out the extra bullion cube, otherwise there’s an overpowering beef flavor. Before I take the pie out of the oven, I turn on the broiler and let the top brown/crisp up for about 3 or 4 minutes.
I just love your writing style and how easy it is to follow along and actually make a great meal! I’m pretty new to the kitchen and your recipes have really helped my confidence that I can create a delicious dinner! This recipe and the Beef Ragu have both been winners! Looking forward to trying some of the Korean bulgogi!
On Cottage pie..tasty. however I wished I could have browned meat separately as it was greasy.
This is the best tasting pie ever . My Husband loved it and he’s so so so fussy , it’s going to be made often….
Love using this as my base recipe and make it all the time with whatever vegetables I have! Perfect every time. Variations we have used include using 500g mince with 1) diced mushrooms (about 4-5 largish button mushrooms) and diced zucchini (half a large one); 2) cup of frozen mixed peas and corn.
I often don’t have a red or want to open one just for half a cup so use half port and half water mix instead of the wine. Delicious!
Also because I’m lazy I just sprinkle Parmesan on top of the potato mash before putting it in the oven.
Love this recipe 🙂
This was great, easy and filling. I chose to make it more of a stromboli because my kids don’t like potatoes and it was a hit!
Hi Nagi,
I am in my late 70s and British so have cooked a Cottage Pie many, many times. I came across your recipe and gave it a try for guests, also British the other night. It was a resounding success, better than any I have ever cooked or had before. In fact my guest prided himself on his cottage pie but said yours was the best he had ever had and requested it on their next visit.
So many thanks for your wonderful recipe and your website. I intend to get your cookbook when it comes to Canada.
Just about to put it in the oven. Prepped the beef last night and refrigerated, then did the mash just now. I am ranking this as I have tasted each part and can hardly wait to tuck into it as a whole. My son comes for dinner every Tuesday and I can assure you he will LOVE this. PS It’s Tuesday in Canberra.
I’ve been married for nearly 56 years and I’ve cooked shepherds pie like yours the exception being I use 1/2lb of butter in my potatoes
Hi Nagi!
I want you to know how incredible this turned out with me subbing half my roasted chicken from Xmas eve dinner for the ground beef (I don’t eat red meat). I have always wanted to try cottage pie and this was one of the top five things I’ve ever eaten. I suggested packing up some of it for my husband’s boss (there are just the two of us), and he was horrified about the idea of sharing any of it, lol! Half is now in the freezer for another day. THANK YOU!
Super decadent I know but this is so wonderfully rich when topped with your Mashed Potato Casserole, instead of just plain mash – the BEST!