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!
I’ve made this recipe twice now (once without red wine & once with) & both turned out delicious! I do recommend adding the red wine if you can, but either way it’s yummy. Thanks for another perfect recipe Nagi 🙏🏼🤗
Did you sub anything for the wine or just left it out completely?
Thanks for that feedback Lyn! N x
Hi,
I just tried the recipe and it turned out wonderfully. It’s my partner’s favorite dish and I have been trying to perfect it without the filling being too watery. Only, thing is the bouillon I got was hard and not crumbly like the one in the video. So I had to fish it out and chop it up. Could you share the bouillon brand you used?
Thank you for this great recipe!
Hard bullion cubes can be dissolved in water. They take a little work mashing in a small amount of water. I use the water or wine I am going to use in the sauce, then our into the heat and stir. May need to sit a few minutes, get a little soaked and then mash some more to break down. I always check men and crumble them before putting into the pot anyway, to make sure they do not need a little help.
I use Oxo brand cubes but have also used Massel with success! N x
I have always been scared of attempting pie but following this recipe gave me confidence and it went down so well with everyone, thank you Nagi!
That’s great Jenny – it’s a classic recipe! N x
Made this for lunch today and it was very well received. Love your recipes and look forward to your book.
Woo hoo!! I am happy that you liked it Cat! N x
Another fab recipe from you nagi, best cottage pie by far 😁
Woo hoo!! I’m so happy you enjoyed it Lisa!! N x
Delicious and so simple to prepare. Thank you
Best cottage pie recipe I’ve used, and I’ve used many! Whole family loved it. Lots of great tips such as cooling the mince before topping with potato and steam drying the potatoes so they’re not watery. I really love the practical, real-life sort of hints you give, Nagi. Thanks!
That’s the goal Kira!! I try to make the recipe as foolproof as possible for whatever level of cook is using it! N x
The best cottage pie ever!! I simmered it for well over an hour to reduce.
I did boil onion in with the potatoes, gave mash a delish taste. As you suggested, also added cheddar cheese to mash.
I had to simmer mine about an hour also. I just really didn’t want it to be watery.
Woo hoo Barbara!! I am so glad that you enjoyed it!! N x
I love this recipe! Every single recipe I have had from Nagi has been amazing! And I love dozer! Reminds me so much of my dog who also loves to lay under anything
Great recipe, but I’d do maybe only a quarter of the tomato paste. Next time, I will leave it out to be more like gravy. I’m a garlic lover, so I increased that to maybe 6 cloves and put tons of mixed veggies (carrots, peas, corn, green beans). I intended to add chopped spinach too. I am American and never knew this recipe had a sauce to go with it. Been making it all wrong before haha.
Woo hoo!! I’m happy you enjoyed it Kristen! N x
This is a meal my toddler loves! So many recipes on your site suit families.
Another favourite recipe for us 😊
I am happy that your baby liked it Nicole! N x
The recipe for your Cottage Pie is so delicious! It was the highlight of my party! Very easy to follow too! Thank You!
I am happy that you liked it Rosella! N x
In the midwest of the US we are at the very end of winter (it lingers…!). This meal TOTALLY hit the spot tonight and will be a new comfort food favorite. Two slight modifications: I drained the grease off the meat before adding broth, etc. and as our family isn’t a huge fan of thyme, I substituted a blend with rosemary. YUM! Thank you for the great eats!
I am glad that you enjoyed it Miranda! N x
Oh my gosh. This was absolutely delicious! I follow a keto lifestyle so left the flour out and reduced to thicken. Unfortunately I had to scrape the potatoes off my serve but the family loved it and asked for it to become a regular. I’m going to make a keto version with cheesy cauliflower on top too! Thanks so much:)
I am so happy that you enjoyed it Nicole! N x
EXCELLENT; Great for cold winter nights.My family loves it.
Cooked as is and doubled the receipe. Cooked it in a 9″X 13″ pan.
Omitted the oil on top.
is it not necessary to drain off most of the fat after cooking the meat? it doesn’t taste too greasy? thanks.
I thought the same so I actually cooked the veggies then took them off the pan, then browned the meat halfway, drained the grease and returned the veggies and let it finish browning. The flour will absorb any leftover fat. Mine turned out awesome that way!
I made this! It turned out fantastic. Instructions are very detailed. I think you have become my “go to” resource for things related to eating. I’m looking forward to making other recipes on your site. Thank you.
Just one question- by one celery do you mean one stalk, or one package worth of celery heart, or one bunch of whole celery?
Sorry Bree – that is one stalk! N x
Great recipe
Best tasting cottage pie I’ve ever tasted . Made a few times now and everyone loves it .
Oops!I was talking about the Cottage Pie this time!!!
Anyways, LOVE the recipe and it IS a go to in our household!!!😊
I am so glad you enjoyed it Barb! N x
Nagi, this recipe is awesome! Thanks so much! Handmade it twice now, it’s definitely a go to in this household!!