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Home Collections Winter Warmers

Cottage Pie

By:Nagi
Published:21 May '20Updated:26 Mar '21
677 Comments
Recipe v Video v Dozer v

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….)

Close up of Cottage Pie being scooped out of baking dish, ready to be served

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 😂)

Overhead photo of golden crispy mashed potato topping of Cottage Pie

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…..

Close up of beef filling for Cottage Pie ready to put in casserole dish

….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.

Overhead photo of Cottage Pie in a bowl being eaten

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.

What goes in Cottage Pie

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.

Mashed Potato topping for Cottage Pie

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!

How to make Cottage Pie

Cottage Pie – 2 little tips

I just have 2 little tips to make your Cottage Pie a resounding success:

  1. 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

  2. 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!

Close up of spoon scooping up Cottage Pie

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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Close up of Cottage Pie being served

Cottage Pie

Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 1 hour hr 15 minutes mins
Total: 1 hour hr 30 minutes mins
Dinner
English, South Western
4.98 from 272 votes
Servings5 - 8
Tap or hover to scale
Print
  • 1654
Recipe video above. One of the greatest comfort foods of all time! A ground beef (mince) filling in a tasty gravy, topped with mashed potato. Make it a Shepherd's Pie simply by swapping the beef for lamb.

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:

* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie. However, they can be omitted, but add 1 tsp of sugar instead.
1. Filling thickens - Whatever the thickness of the sauce when you pour it into the tin, that's what it will be once baked - no steam escapes while baking to allow it to reduce any further. So keep cooking until it's the consistency you want.
2. Cooling the filling ensures that the potato doesn't sink into the filling and makes it much easier to spread. If you are in a rush - as I often am - pop it in the freezer while you make the potato. That works pretty well.
3. Watery potatoes drops excess liquid while baking into the filling which makes the sauce watery. So don't skip the step of steam drying the potatoes!
Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and so it is harder to dollop / spread onto the pie.
4. Variations: If I'm making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato and also top with more cheese before baking. It doesn't need it, it's a bonus. 🙂
For the filling, sometimes I add peas, or I reduce the amount of beef and add chopped veggies like zucchini.
5. Make ahead instructions: Assemble pie but don't bake it. Cool mashed potato topping then either refrigerate (4 days) or freeze (3 months).
Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe. Or bake from frozen - covered at 180°C/350°for 45 minutes, then 30 minutes uncovered.
Can also do individual servings in ramekins!
6. Nutrition per serving, assuming 5 generous servings.

Nutrition Information:

Serving: 602gCalories: 611cal (31%)Carbohydrates: 50.1g (17%)Protein: 53g (106%)Fat: 19.6g (30%)Saturated Fat: 7.8g (49%)Polyunsaturated Fat: 11.8gCholesterol: 149mg (50%)Sodium: 681mg (30%)Potassium: 1854mg (53%)Fiber: 7.1g (30%)Sugar: 8.1g (9%)Vitamin A: 2350IU (47%)Vitamin C: 71.8mg (87%)Calcium: 80mg (8%)Iron: 30.4mg (169%)
Keywords: cottage pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published October 2016. Updated 2020 with fresh new photos and video. No change to recipe – I wouldn’t dare!

More pie recipes

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  • Shepherd’s Pie (lamb – because Shepherd’s herd sheep!)

  • Chunky Beef and Mushroom Pie

  • Fish Pie

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  • 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!

Dozer the golden retriever during photograph shooting of Cottage Pie

Dozer the golden retriever during photograph shooting of Cottage Pie

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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677 Comments

  1. Rhiannonn says

    December 6, 2023 at 7:20 am

    5 stars
    Delicious! My family and I (3 young kids included) really enjoyed this meal. My 6 year old said it was his favourite meal and loves when this hits the meal plan. I added some grated carrot and used sweet potato but have made it the traditional way as well and both are equally as good.

    Reply
  2. Katie R says

    December 5, 2023 at 5:15 pm

    5 stars
    I had made cottage pie before but this recipe elevates it in a few ways: the tip about cooling it before adding potato really does stop it bleeding, the dots of butter and Parmesan on top, the stock cubes. It’s also great for using whatever veggies are on hand. Some mushrooms today added some great umami flavour! I sub for GF flour to make coeliac friendly and it’s fab! Thanks Nagi

    Reply
  3. Mary Fowler says

    December 5, 2023 at 12:03 am

    5 stars
    Love this cottage pie… I leave out the tomato.

    Reply
  4. Bb says

    December 3, 2023 at 2:38 pm

    4 stars
    What makes it have a taste that’s slightly sweet?

    Reply
  5. JK says

    November 29, 2023 at 6:23 pm

    5 stars
    Great winter warmer thanks Nagi

    Reply
  6. Mars says

    November 27, 2023 at 6:48 pm

    5 stars
    Great recipe! Kid friendly and a great way to pack a bunch of veggies in too! I used frozen cubed carrot, corn, and peas.

    Reply
  7. Tammie says

    October 3, 2023 at 10:14 am

    5 stars
    I love all your recipes! Do you have a time to bake these in an air fryer? I made small 6 inch ones and froze them for quick meals.

    Reply
  8. Som says

    September 28, 2023 at 12:29 pm

    5 stars
    This is an absolute favourite in our house. Thanks Nagi ☺️

    Reply
  9. Carey Turner says

    September 28, 2023 at 9:47 am

    5 stars
    Hey Nagi! oops, and Dozer! I don’t want to make him cranky you know:) I love everything you do and I absolutely LOVE Dozer too, and yes you’re right! You two are practically identical twins! Thank you for always putting a smile on my face 🙂

    Reply
  10. Jaco Coetsee says

    September 19, 2023 at 4:54 am

    5 stars
    This was fantastic! Your recipes are always turn out perfect Nagi!

    Reply
  11. Joyce says

    September 11, 2023 at 3:48 am

    5 stars
    I’ve been making this for years, and while it’s pretty simple, it’s always a treat. The worcestershire sauce, tomato paste, beef broth and wine make a super rich and tasty sauce, especially after reduction.

    I usually cheat and add a bag of frozen mixed vegetables, because I’m basically lazy, and don’t eat enough veggies. Anyway, it works and we love it!

    Reply
  12. Michael Allen says

    August 28, 2023 at 4:56 pm

    5 stars
    Such a great dish. I can be modified in so many ways and still be amazing. Vary the veg used. Add soy instead Worcestershire, add mushrooms lightly sauteed etc. Made many many times.

    Reply
  13. Andrea says

    July 22, 2023 at 5:55 am

    5 stars
    I’ve made a lot of cottage pies in my adult life but this one was absolutely spot on the best ! Thickened lovely and definitely easier to add the mash with the pie filling cooled for an hour on the side. This one’s a keeper!

    Reply
  14. Donna says

    July 16, 2023 at 6:44 pm

    5 stars
    So delicious! This time I added chopped mushrooms and dropped in a parmesan rind while it cooked down. Yum, yum, yum!

    Reply
  15. Dace says

    July 10, 2023 at 2:03 am

    5 stars
    This is so delicious! Everyone in our family loves it and it’s been added to our dinner rota 🙂
    Thank you so much for svaring the recipe. It packs a punch!

    Reply
  16. Jenn G says

    June 26, 2023 at 6:33 am

    5 stars
    Wow, RTE smashes it out the park again. So much flavour. I never have to add flavour with your recipes like I do with so many other websites. Your recipes are our families go to. Kids loved it, adults loved it.

    Reply
  17. De Austin says

    June 12, 2023 at 1:07 pm

    Wonderful recipe with an incredibly tasty sauce! I did not have the patience to simmer it down to the thickness I wanted, so I diligently scooped out sauce (yes, with some meat, veggies, but mostly sauce), and I discovered that I can have a tasty pasta sauce for another night! I love your recipes!

    Reply
  18. Marnj says

    May 24, 2023 at 2:20 pm

    5 stars
    I made this with vegan mince, sweet potato topping w/ vegan butter and oat milk and it was amazing! Love all of your recipes!!!!

    Reply
  19. Chloe says

    May 17, 2023 at 9:20 am

    5 stars
    The best cottage pie I’ve ever had! A hit with the whole family. I always use some sweet potato in my mash as we love the extra flavour!

    Reply
    • Mickey says

      June 28, 2023 at 10:08 pm

      5 stars
      Turned out absolutely gorgeous, I like to put even more parmesan on top for a real cheesey kick!

      Reply
  20. Michelle says

    May 16, 2023 at 5:00 am

    5 stars
    Made this for dinner tonight and it is by far THE best cottage pie I have ever made. Nagi, you never let us down .

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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