A comforting and simple cottage pie recipe. Once you try Mum’s Traditional Cottage Pie you won’t have it any other way!
A good traditional cottage pie (not to be confused with a traditional shepherd’s pie) was, is and always will be one of my favourite dinners. Ugh, just the smell of it sends me back to being a young piglet, staring into the oven waiting to devour it.
Traditional Cottage Pie
Still to this day, the ingredients for cottage pie make it in my weekly shopping basket. It’s just one of those easy rotation dinners that you know is going to leave everyone hobbling away from the table because they’re so full. Which is usually my aim with anything I make, but cottage pie is the perfect dish to do that.
First things first, before we get into anything, let’s address the elephant in the room:
What is the difference between shepherds pie and cottage pie?
Traditional in Britain, a Cottage Pie referred to a beef layer topped with slices of potato (recreating the tiles of a cottage) and a shepherds pie referred to a lamb layer with mash on top. In recent times the difference has become slightly blurred, where cottage and shepherds just simply distinguish whether the meat is beef or lamb, regardless of the type of potato on top. Now through personal experience, those in the US don’t use the term ‘cottage pie’ and refer to it as a shepherds pie.
And now you’re more confused than before right? Essentially Shepherd’s Pie = lamb and Cottage pie = Beef.
Cottage Pie Layers
- Beef layer – the heart and soul of a cottage pie is a rich and flavoursome ground beef layer.
- Potato layer – mashed potato plonked straight on top of the beef.
- Cheese layer – rule number 1 of cottage pie club – there must be cheese. Because cheesy mash > plain mash.
Tips for making the best Cottage Pie recipe in the world
Yes, you’re reading this right, this truly is the best cottage pie in the world. Accurately measured of course, not just me blowing my own trumpet
‘So what makes your mum’s cottage pie so damn special ey!?’
Very valid question by this point Alongside the secret weapon of the gravy granules, here are a couple more tips that were passed down from Mum:
- Depth of flavour – Alongside the gravy granules, a good helping of Worcestershire sauce and red wine gives this cottage pie a delicious depth of flavour, enhancing those gorgeous beefy flavours.
- Time – ‘Is it ready yet?’ ‘how much longer?’ ‘I’m hungry!’. Yep, you’re gonna hear a lot of that, but boy it’ll be worth it. Remember, there’s no such thing as a quick cottage pie! Allowing the beef to simmer will help marry the flavours together and tenderise the beef.
How do I stop the mash from sinking into the beef?
Firstly ensure your potatoes dry out a little before you mash them. Let some of that moisture escape, otherwise it’ll sink into the beef whilst cooking. The other tip is to let the beef layer cool before you top it with mash. Because no steam can escape when it’s baking (as it’s hidden under the mash) whatever the thickness of the beef before the oven will be the same on the other end. So, to avoid a watery base and in turn a sloppy mess, let the mince thicken before you top it with mash.
How do you thicken cottage pie?
Here’s the secret weapon to this recipe – Gravy Granules. Not only will gravy granules help along with the thickening, but they’re going to turn the mince layer into a beautifully rich gravy as well. Win-win! If you can’t get your hands on some quality beef gravy granules (I use Bisto), you can stir flour into the beef before you add the stock. This will help thicken the sauce, you just lose out on that extra layer of flavour.
Serving Cottage Pie
What do you serve with cottage pie?
A lot of the time I’ll serve it as it is. But more often than not, if I’m doing a side dish it’ll be one or a couple of these:
Can I freeze cottage pie?
Absolutely! You can either freeze it before or after baking. I’ve added more on this in the recipe card.
If you’re looking for another pie recipe be sure to check out my Homemade Shepherd’s Pie (or Spiced Sweet Potato Shepherd’s Pie, Chicken and Mushroom Pie and Chicken & Bacon Pie!
Also be sure to check out my Cottage Pie Baked Potatoes!
Alrighty, let’s tuck into the full recipe for this cottage pie shall we?!
How to make a Traditional Cottage Pie (Full Recipe & Video)
Mum’s Traditional Cottage Pie
Equipment
- Sharp Knife & Chopping Board
- Large Deep Pan & Wooden Spoon (for filling)
- Large Pot, Colander & Potato Masher (for mash)
- Large Baking Dish
- Large Tray (to place dish on)
- Jug (for stock)
- Cheese Grater
Ingredients
Beef Layer:
- 1 large White Onion, finely diced
- 2 medium Carrots, finely diced
- 150g / 5oz Mushrooms, finely diced (I use chestnut mushrooms)
- 2 cloves Garlic, finely diced
- 1kg / 2.2lb Minced/Ground Beef (10-12% fat works great)
- 120ml / 1/2 cup Dry Red Wine (see notes)
- 600ml / 2 1/2 cups Beef Stock
- 4 tbsp Worcestershire Sauce
- 2 heaped tbsp Gravy Granules (see notes)
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 Bay Leaf
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Mashed Potato Layer:
- 2kg / 4.4lbs Baking Potatoes, peeled and diced into chunks
- 3-4 heaped tbsp Butter
- 1/4-1/2 tsp Ground Nutmeg
- 250g / 2 1/2 cups Cheddar Cheese, grated
- 120ml / 1/2 cup Cream or Whole Milk
- generous helpings of Salt & Pepper, to taste
Instructions
- Add a drizzle of oil to a large deep pan over medium-high heat. Add the onion, carrot, mushrooms and garlic and sweat it all down until it softens and lightly colours. Add the beef and fry until fully browned, breaking it up with your wooden spoon as you go.
- Pour in the wine and simmer for a few minutes to allow the beef to soak in the flavour. Stir in the beef stock, Worcestershire sauce, gravy granules, tomato puree, rosemary, thyme, bay leaf and a good pinch of salt & pepper. Bring to a simmer, then turn the heat to low and cook for 40-45 mins, or until the sauce reduces to a very thick gravy.
- Once the liquid has reduced, check for seasoning, then pour the beef into a large baking dish. Leave to cool for at least 15 minutes, preferably until it forms a thin skin over the top (prevents mash sinking in).
- Meanwhile, add the potatoes to a large pot of heavily salted cold water. Bring to a boil and cook until the potatoes are knife tender (10-15 mins). Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy pie).
- Add the potatoes back to the pot and mash with the butter, milk/cream and half of the cheese, then season to taste with nutmeg, salt and pepper. Don't hold back on the salt & pepper! I typically use at least 3/4 tsp salt and 1/4 tsp pepper. Preheat the oven to 200C/390F.
- Dollop by dollop, gently place the mash on top of the beef, then sprinkle over the rest of the cheese. Place in the oven for 25-30 mins, or until golden and crispy on top. Leave to rest for 5-10 mins to retain shape, then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For another classic pie recipe check out my Fish Pie!
For more similar recipes check out these beauties too:
Comfort Food Dinner Ideas
Excellent flavor…followed the recipe to a ‘T’ and everyone loved it. Will definitely make sgsin
So pleased to hear, Anna! C.
Thankyou so much for this recipe
You are so welcome! C.
This is my first Don’t Go Bacon My Heart recipe attempt and it was amazing! I’ve never eaten cottage pie and usually don’t even like mashed potatoes. I made this for my family more than myself. I loved every bite and everybody in the family got seconds. Thankfully we have enough for plenty of leftovers – our oldest child wanted it for breakfast the next day. I made it exactly as listed including the recommended brand of gravy granules. We’ll definitely be searching the website for more delicious recipes!
Thanks so much for popping back for the lovely comment, Susan! Glad it went down well. C.