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
Luved yr tuna fishcakes, now going to try cottage pie….. Thsnkyou❤️
Enjoy!! C.
American here, thank you for this lovely recipe!
Thanks Nisa! 🙂 C.
I have 2 teens who don’t like mushrooms. I doubled the carrot portion and wow, this recipe is amazing. I am in the USA and if you are reading this and happen to be as well, I suggest serving it with a heaping side of delectable frozen petit peas from Trader Joe’s, if you have one in your vicinity. Delicious recipe!!! Thank you for sharing!!!
So pleased to hear it went down well! 🙂 C.
Every Sunday, my husband and I cook dinner for my parents and our elderly neighbors. I have a cottage pie recipe I typically use, but wanted to try something new. I followed the recipe for the most part – I increased the amount of beef and left out the mushrooms (husband and dad won’t eat them). I also had to omit the rosemary as I did not have any (subbed herbes de Provence). I also had to use the entire container of Bisto. Even with those changes, this is absolutely a new favorite. My husband took a bite and said it was like a warm hug.
So pleased this went down well, Lauren! Thanks so much for popping back for a review 🙂 C.
This went down well with everyone & even my son who doesn’t normally like cottage pie enjoyed it! Will be a go to recipe from now on 🙂
I’m so pleased to hear, Claire! Thanks so much for the review 🙂 C.
Made this a few times now. Added celery instead of mushrooms. Lovely!
Thanks so much for popping back for a review, Kim! 🙂 C.
Hello Chris,
Stumbled upon this keeper of a recipe whilst searching for good Cottage/Shepherd’s Pie recipes. I’m planning on making this tomorrow for dinner and your tip about the gravy granules seems like a game changer. Amazon to the rescue, and I’ll be getting it in time tomorrow to include it in the recipe.
Will keep you posted.
P.S. posting my comment again as I realized I posted it as a reply to someone else’s comment.
Hope it goes down well, Nazish! 🙂 C.
Hey, Chris
So, verdict? *Chef’s kiss*. Absolutely delicious! First time ever trying out a Cottage Pie, my family and I weren’t disappointed. It’s a perfect, all-rounder meal! The flavors were deep, rich and comforting, and yes, the Bisto was a key ingredient for sure. Please convey a big thank you to your mom for such an amazing recipe.
I did dry out the meat mixture quite a bit as I didn’t want my potatoes to sink in. And the potatoes…they came out fluffy, creamy and flavorful. I’ve added this recipe to my rotation and it will be a staple in our house for sure. Next stop? Your lasagna!
TIP – for those of us in the USA who are unable to get a hold of the Bisto, use the Better Than Bouillon base. It’s available in both vegetarian and chicken and beef. Way better than cubed bouillon, in my opinion.
Thanks so much for the lovely review, Nazish! 🙂 C.
Made this a few times now. Absolutely delicious and very easy to follow recipe. A favourite in our house.
So pleased to hear, Paula! 🙂 C.