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 in 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 – rules 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’s 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 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, 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:
- Deep 12" Skillet or Large Pot with Wooden Spoon (for meat layer)
- Large Pot & Potato Masher (for mash)
- 8x12" Baking Dish (for combined)
- Tray (to place dish on)
- Chopping Board & Sharp Knife (for veg)
- Jug (for stock)
- Cheese Grater
Ingredients (check list):
Beef Layer:
- 2lbs / 1kg Minced/Ground Beef (10-12% fat works great)
- 2 cups / 500ml cups Beef Stock
- 1 small glass of Dry Red Wine (see notes)
- 4 tbsp Worcestershire Sauce
- 2 tbsp Gravy Granules (see notes)
- 1 large White Onion, finely diced
- 1 1/2 cups / 150g Mushrooms, finely diced
- 2 medium Carrots, peeled & finely diced
- 2 cloves Garlic, finely diced
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 Bay Leaf
- 1 tbsp Tomato Puree
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Mashed Potato Layer:
- 4lbs / 2kg Baking Potatoes, peeled and diced into chunks
- 3-4 heaped tbsp Butter
- 1/4-1/2 tsp Ground Nutmeg
- 2 large handfuls Cheddar Cheese, grated
- generous helpings of Salt & Pepper, to taste
- Cream or Milk, as needed (approx 1/2cup / 125ml)
Instructions:
- In a suitably sized pot/pan, fry your onions, garlic, carrot and mushrooms in a drizzle of olive oil over medium heat until they begin to soften and brown. Add your beef, break it up with your wooden spoon and continue to frying until brown all the way through.
- Pour in your wine and leave to simmer for a few minutes to burn off the alcohol and allow the beef to soak up the flavour.
- After, stir in your beef stock, gravy granules, Worcestershire sauce, tomato puree, thyme, rosemary, bay leaf, salt & pepper (to taste) and leave to simmer over low heat for a good 30-45 minutes, stirring occasionally. At this point it will look like you've got way too much liquid but it will naturally thicken, so fear not.
- Whilst your beef is simmering, get started on the mash. Whack your peeled potatoes in a pot of salted boiling water for around 15mins or until soft enough to comfortably slice. Drain (don't rinse) and place back in the pot. Mash with butter, half your cheese, nutmeg and generous helpings of salt & pepper until a smooth texture. Add cream/milk until desired texture. Leave to one side and preheat oven to 390F/200C.
- In a baking dish, firstly pour in your beef (removing bay leaf), top the beef with your mash and finish with a layer of cheese. Pop in the oven for around 30mins or until golden and crispy on top. Leave to sit for a few minutes to retain shape and then serve.
Quick 1 min demo!
Notes:
Your Private Notes:
Nutrition:
For more similar recipes check out these beauties too:
Comfort Food Dinner Ideas
If you loved this Traditional Cottage Pie recipe then be sure to Pin it for later! Already made it or got a question? Let me know in the comments below and pick up for free ecookbook on the way!
83 Comments
Kelly Ann
November 11, 2023 at 4:57 amUsed this recipe except for gravy granules( I’m in the US) topped with leftover colcannon from an early Thanksgiving dinner! Yummy! Will be my forever recipe…. Ty for sharing!
Chris Collins
November 11, 2023 at 12:21 pmSo great to hear this went down well, Kelly Ann! Thanks so much for popping back for a review 🙂 C.
Kathy
May 15, 2023 at 11:04 pmCan I cut this recipe in half, to big for just us 2
Chris Collins
May 16, 2023 at 10:09 amYes, just use the servings toggle at the top of the recipe card 🙂 C.
Nick Dransfield
April 20, 2023 at 5:45 amAn absolute winner, family loved this recipe. It also froze well for dinner at work. A very hearty and warming meal.
Chris Collins
April 21, 2023 at 5:31 pmLove to hear that, Nick! Thanks for the review! C.
Tracy
April 6, 2023 at 11:48 pmLuckily I’m with someone who is from England so I always have Bisto on hand so I can’t wait to make this for him and have his Dad & Stepmom over for dinner so they can enjoy this wonderful
slice of home also! Thanks for sharing!
Now….if you can give me some good ideas and recipes using Marmite…..you’ll be my new best friend!
Chris Collins
April 7, 2023 at 6:10 pmTracy, can’t wait to hear how you get on with the cottage pie! I do have a marmite pasta recipe on the blog, which sounds odd but is delicious – promise C.
Bronze
November 12, 2022 at 9:13 pmThe perfect cottage pie. Last time I had one this good I was in Ireland herself. Thank you so much for sharing.
I cut costs a little by leaving out mushrooms and cheese, but I used sour milk instead of sweet milk in the potatoes and this made them taste “cheesy”. Can only imagine how ridiculously, insanely good this would taste with full flavor.
Vital tip: ONLY use local, small-farm beef because (at least in America) grocery store beef is NOTICEABLY weaker and this is a beef-heavy dish. Beef from a good family farm tastes so much better (and is better for you), I actually cried when I smelled it cooking on my range! It is just too delicious!
Chris Collins
November 14, 2022 at 3:55 pmSo happy to hear this went down well!! Thanks for the review 🙂 C.
Sarah
November 4, 2022 at 12:18 amI have made this cottage pie many times and we all love it. I want to make one for my mother in law but she can’t eat cheese. Would this still work without cheese?
Chris Collins
November 4, 2022 at 2:02 pmHey, Sarah! I’m sure this will still be great without the cheese. Just season it well so you don’t end up with bland mash 🙂 C.
Barber
September 22, 2022 at 6:46 amThis turned out so delicious my family suspected sorcery and witchcraft. Being American I know nothing of gravy granules, so I used flour as a thickener and added a couple of teaspoons of beef base to make up for lost flavor. I’m grateful to you and your mum for teaching me the ways of a proper cottage pie!
Chris Collins
September 22, 2022 at 10:14 amThis is so great to hear! Glad it went down well. Thanks for popping back for a review 🙂 C.
Penney
July 6, 2022 at 10:57 pmYou’re right, there’s no going back after trying your Mum’s cottage pie. I’m in the U.S. but was able to find the Bistro gravy granules on Amazon. The Bistro was another great find. I can see using it in many different recipes. Thank you for a wonderful recipe.
Chris Collins
July 7, 2022 at 5:18 pmThat’s so lovely to hear, Penney! Thanks for the review 🙂 C.
Ann
February 22, 2022 at 5:45 pmWhat a tasty recipe, I’ve made loads of cottage pies but this recipe is by far the best one and think the Bisto gives it so much more flavour( through choice I missed out the mushrooms though ) and this recipe is a keeper and is now bookmarked in my recipes folder, As a low carb option I topped the meat with cauliflower mash on my portion but still added the cheese.
Chris Collins
February 23, 2022 at 6:12 pmSo happy to hear this went down well, Ann! Thanks so much for popping back for a review 🙂 C.
Krystle
January 2, 2022 at 6:07 amI loved this recipe! It’s labor-intensive, but worth it to impress guests. Not sure what gravy granules are (I’m American) but I thickened it with a cornstarch slurry. Will make this again and again.
Chris Collins
January 2, 2022 at 11:44 amSo great to hear, Krystle! Glad to hear it worked with the cornstarch slurry 🙂 C.
Nicholas Walker
October 13, 2021 at 7:39 pm2nd time I’ve made this pie. The girlfriend loved it and is such an easy dish. Great for the cold wet evenings
Chris Collins
October 14, 2021 at 2:19 pmSo great to hear, Nicholas! 🙂
Wendy
October 5, 2021 at 4:24 pmWarming, comforting. The gravy granules really do make a difference.
Chris Collins
October 14, 2021 at 2:25 pmThanks so much for the review, Wendy 🙂
Wendy
October 5, 2021 at 4:24 pmWarm, comforting and delicious. The gravy granules really do make a difference.
Shelby O.
September 7, 2021 at 1:54 amNext time I will drain off the fat from the ground beef mixture once it browns up. This flavor is similar to the stew my hubby makes, nicknamed Incredible Stew for a reason. We use stew pieces (we lovingly call ‘stewbits’) and instead of doing mashed potatoes on top, we do quartered potatoes in the stew and let them marry with everything else. Otherwise, good recipe here!
Chris Collins
September 7, 2021 at 2:20 pmGreat to hear, Shelby! Thanks for the review 🙂
Jimbo
August 8, 2021 at 10:31 pmThis was a great recipe – I think using the Bisto instead of flour to thicken was genius.
Thank you.
Chris Collins
August 10, 2021 at 9:38 amThanks for the review, Jimbo! Glad it went down well 🙂
Kayleigh
June 23, 2021 at 7:18 amMade this last night for tea, I always miss that gravyness when I make homemade cottage pie but last night was perfect. I did leave out the mushrooms and nutmeg through personal choice but I will definitely be using your recipe again and again ❤
Chris Collins
June 24, 2021 at 9:01 pmGreat to hear, Kayleigh! Thanks so much for popping back for a review! C.x
Susan Sieg
May 12, 2021 at 6:02 pmFabulous recipe!! I look forward to all of your recipes!! They are so flavorful!
Chris Collins
May 12, 2021 at 8:22 pmThanks, Susan! So happy to hear it went down well 🙂
Caroline Watkin
March 3, 2021 at 5:52 pmMy first try was a hit, I am making my second one! Thanks for this very delicious recipe!
Chris Collins
March 4, 2021 at 3:17 pmGreat to hear, Caroline! Thanks so much for the review 🙂
Bonnie
January 10, 2021 at 1:14 amFor those unable to get ahold of the “gravy grandules”, here’s a thickening tip from the Southern USA (Louisiana) that will help give you that gravy & it’s mostly about the order of cooking, while using flour+oil(+”water”)..I’m going to describe a little cheat technique in cooking a “Roux” ( a cooking base that uses a equal parts flour+oil=Then when you add water/diced tomatoes+their water /or a cream like milk or heavy whipping cream -No Milk/Cream w/this recipe… You will In the end, end up w/a Natural auto thickening spiced “gravy”).
Basically, You brown Your Dry Spices all together w/Your onions/garlic (select non-moisture ingredients – so add the mushrooms, carrots last but before adding water, plants as they bring their own water they release during cooking).
So, when browning Your Onions+Garlic in Your Oil, add Your Dry Spices (Thyme, Rosemary, Bay Leaf, Salt, Pepper) to the mix..
Then SPRINKLE 2 Tbsp of Flour (All-Purpose Flour) over the semi-browned Onions, Garlic+Spices…Stir it all up (it will get clumpy but fix itself later), but the better a you get at ‘Sprinkling’ over the dish (and Avoiding large Clumps of Flour in one spot..Hence “SprinkleL, You can even put the flour in Your Palm, and using thumb/pointer+middle finger of Your other hand to “PINCH” of flour and manually “Sprinkle” the Flour over the ingredients in Your Pan.
So, Stir it all up and continue to cook, it will clump together and the flour will brown automatically..(only takes a minute or two max),m..
Then Add Your Wet Ingredients = Mushroom & Carrots, better at a low medium temp to allow moisture release and evaporation at the same time..Yes!! it will be clumpy, and that’s ok..just keep stirring so it browns and doesn’t burn..keep the ingredients moving..
Then Add Your Ground Beef & brown (do NOT drain Away juice afterward)…You will notice clumping & thickening..
Then Add Worcestershire, Red Wine, Tomato Purée & Beef Stock, I would suggest in that order.
You will notice the whole thing thickening up after You adds your (water=Worcestershire, Red Wine, Tomato Purée, Beef Stock)…it will tend to get thicker the longer it cooks, if You do not feel it is thickening enough, then You can add an additional Tbsp Flour at one 1 Tbsp at a time…SPRINKLED on top then stirred…But, be PATIENT, the longer the mix cooks, the more moisture that evaporates, and the thicker it should get over time,
Then continue with recipe…
Hope that Helps You out…Enjoy!!
Beth
January 6, 2021 at 10:28 amI made this last night and it was amazing. I used stew meat instead of ground beef. It was a bit more juicier so I used a little more gravy mix. I will be making this regularly. Thank you for the recipe!
Chris Collins
January 8, 2021 at 10:17 amThat’s awesome to hear, Beth! Thanks for the review 🙂
Malcolm
July 25, 2023 at 1:40 pmI’m an Englishman who has been cooking & eating Cottage Pie for over seventy years I enjoy reading the comments by non-British contributors. What people need to appreciate is that cottage pie originates from home cooking and across Britain & Ireland there will be many personal and regional variations on the recipe. So for those overseas cooks who can’t get some of the classic British ingredients don’t worry as long as what you make tastes good, after all it’s just minced beef with vegetables covered with mashed potatoes plus whatever else you think will add to the flavour (soy sauce goes well with the minced beef).
Mr L J SLOAN
April 27, 2020 at 12:10 pmThis is more of a Cumberland pie than a traditional Cottage pie, because of the cheese and shouldn’t have any tomato anywhere near it, as when this dish was invented England didn’t have tomatoes, but if you like it then fair play.
Jill Shepherd
April 20, 2020 at 7:14 pmThis was fabulous. We were supposed to be leaving for a 3 week European trip in 3 days and of course that’s not happening. So wouldn’t you know I would be craving things I will miss, firstly fish and chips (we lived in the UK many years ago and nothing here in the US quite compares) and also food like this. I’ve never really had a great recipe for this and the one my very NOT British mom made was literally seasoned ground beef, layered with a bag of frozen mixed veg and then (at least) real mashed potatoes on top. HAHAHA.
Your recipe was PERFECT! I hadn’t found it until after I bought my typical ingredients, so I was sadly missing mushrooms but just increased the carrots for volume. Otherwise followed everything just about to the letter except the following:
1. Gravy granules are a not a thing here, we have gravy mix but yuck, so after a long simmer when I still felt it had a bit too much liquid, I mixed a few Tablespoons of corn starch with cold water and just stirred it into the simmering mince and viola, the perfect consistency!
2. With grocery shopping here in the US being hit or miss and possibly currently dangerous LOL, I had 1 lb of lamb mince and 1 of beef. LOVED the mix!
My husband could NOT STOP saying how good this was. For context, if I must say so, I am a very good cook and he has lots of favorite dishes that I make but he continued throughout dinner to thank the internet gods for you and your blog, and of course praising your mum for her culinary skills. Oh yeah and for me finding this recipe and making it for him HAHAHHA.
Chris Collins
April 20, 2020 at 7:43 pmWow, what an awesome comment! Thanks Jill! Love the tip of mixing in cornstarch and the mix of beef and lamb sounds divine. Glad to hear it’s husband approved too Thanks so much for popping back and leaving your feedback, really appreciate it! Chris.
Jill Shepherd
April 23, 2020 at 2:07 amYou are very welcome. He moaned through the leftovers the next day too. BTW I did leave out the nutmeg from the mash but to be honest its one if only 3 flavors that I am currently aware of that I do not like (and i am a VERY adventurous eater)
1. Nutmeg
2. Black licorice/ anise/fennel (all the same)
3. And wintergreen (not sure what the UK equivalent is but ick)
Bring on the snails, oysters and frogs but i pass on nutmeg. Go figure. 🙂
Jaime
November 17, 2021 at 8:38 pmI also used this cornstarch method. I let it simmer for 45 mins, and it was still a touch watery so added 1 heaped spoon of cornstarch in enough cold water where I could stir it. Poured over top and simmered another 5 mins. Perfect!
While I can find Bisto in World Market, that’s the only place here in the middle of nowhere (SD) I can find it – and that’s a drive for me. (My husband is British, or I would not know that Bisto exists).
That being said, I have resisted 10 yrs in trying to making Shepherds/Cottage Pie for my husband. He found your recipe and begged me to try. I did end up using my food processor for the veg (trying to sneak them past the kiddos) and used celery, onion, mushrooms, garlic, and carrots. Russet potatoes on top, and used ground beef (I may try 1/2 sausage next time). And a mix of cheddar and Parmesan on the top. Baked in a 9×13 pan.
EVERYONE loved it. And for our family of 4 with big appetites, it was enough for 2 days.
Chris Collins
November 18, 2021 at 10:03 amSo great to hear it went down well with the family, Jaime! Thanks so much for popping back and sharing your feedback! C.
Melissa J
March 15, 2020 at 5:03 pmWe’re following the #socialdistancing mantra and have been home bound for a few days now with our kids. We’re trying to be creative and have fun with our meals/ movie nights, which has turned into the highlight of our day. We’ve been watching Lord of the Rings and just started The Hobbit trilogy and I wanted something worthy of the Shire. This recipe is outstanding. Hands down the best cottage pie I have ever tasted. I made a few modification- I didn’t have tomato paste or worcestershire, so subbed in pizza sauce and a soy sauce, sugar, hot sauce combo, but it turned out beautifully. I put a layer of cheddar cheese in between the mash and mince and it was perfection. I also baked them in individual Apilco Lion’s Head soup bowls so everyone had their own yummy portion. Thank you for the awesome tips and amazing recipe. This one will be on rotation at our house!!! Cheers!
Chris Collins
March 16, 2020 at 9:42 amSo glad this went down well, the cheese layer between the mash and mince is genius! I’ll have to try that next time. Thanks for popping back and leaving a review 🙂 Chris.
NAOMI
February 16, 2020 at 3:53 amI made this tonight. It was fabulous! My husband had THREE servings and said this recipe is a keeper. The perfect meal for a cold night.
Chris Collins
February 16, 2020 at 11:11 amThat’s awesome to hear! So glad it went down well 🙂
Adrian
January 6, 2020 at 9:45 amHi Chris. Just wanted to say a huge thanks for this recipe. Definitely the best cottage pie recipe out there. I pre-made this, froze it and took it to Cornwall for our family Boxing Day meal (as my Mum was cooking on Christmas Day so I thought I’d let her put her feet up on Boxing Day!). It went down an absolute storm – not a morsel left on anyone’s plate! Love your recipes and I always tell friends and family about your blog! All the best mate 😀
Chris Collins
January 6, 2020 at 2:08 pmHey Adrian! That’s awesome to hear the cottage pie went down well! That’s also very kind about speaking well of my blog, thanks so much for following along 🙂 Chris.
P.s. Cottage pie on Boxing Day in Cornwall sounds like one hell of a combo!!
Seng, Matthias
January 2, 2020 at 9:31 amHi Chris. Made this for our new year party, we all love it!!
I´ve changed two ingredients: no gravy granules – in my mind you don´t need that for a good sauce – but used a bit of patato starch. Also I did it without vine, instead I´ve used half a bottle of malty black beer as an good tasting alternative.
Best regards for the new year and – please – excuse my bad english… I´ve learned it 45years ago..
Chris Collins
January 2, 2020 at 11:39 amThat’s so awesome to hear you loved it! Glad it went down well 🙂 Thanks for popping back and sharing your feedback! P.s your English is great 🙂
Sylvia
September 8, 2019 at 9:59 pmI find the Cosco gravy works well for thickening in Cottage Pie. Also Oxo low salt granules for beef stock.
Chris Collins
September 9, 2019 at 11:47 amYup, Oxo is great! Thanks for the Cosco recommendation, Sylvia 🙂
Janna
August 25, 2019 at 7:20 pmMy family decided to have a “British night” for one of our family dinners. This was a hit! The pan was licked clean by the end of the night. What would be typical British sides to serve with this?
Chris Collins
August 26, 2019 at 5:35 pmSo glad it went down well, Janna! Any sort of simple veg is the usual, in my household it’s always been green beans 🙂
Tina
April 4, 2019 at 5:20 pmHey Chris! Can you subsitute beef with lamb to have Shepherd’s pie instead, and the rest remains the same?
Chris
April 4, 2019 at 5:33 pmHey Tina! Yep, that would totally work 🙂
Tina
April 5, 2019 at 5:33 amBy the way, I have made this cottage pie twice already and it’s definitely the best! Really authentic and traditional. Thank you so much!
Chris
April 5, 2019 at 10:45 amAh that’s so awesome to hear! It’s always my go-to comfort food. Never fails! 🙂
Sherry Marie
November 9, 2018 at 6:35 pmHi! This looks delicious and I’m wanting to make it, but can’t for the life of me find gravy granules here in the US. If you didn’t have them, would you use cornstarch or flour to thicken? Thank you so much! Can’t wait to try this.
Chris
November 9, 2018 at 7:23 pmHi Sherry! I would sub with 2 tbsp flour and mix it in after the mince is cooked, just before you add the liquids. Fry it off for a few mins to get rid of any floury taste and ensure you stir the liquids in slowly to avoid lumps 🙂
Liz
October 23, 2018 at 7:10 pmJust made it! Amazing. Cheese is definitely an added dimension. I now have a go to recipe for shepherds (cottage pie) looking forward to the leftovers
Chris
October 23, 2018 at 7:45 pmThat’s awesome news, Liz! Thanks for coming back and sharing your feedback. Enjoy leftovers 🙂
Lisa
March 8, 2019 at 8:04 pmI always thought mine was the perfect cottage pie but since I never use a recipe and I needed to teach Huckleberry (my son) how to cook before he heads off to UNI. . . We used your mum’s recipe. Huck says they taste about the same. . . Only thing we changed was the wine. . . We added Guinness. And Huck followed a recipe. Great job to you both. You make your mums proud.
Chris
March 8, 2019 at 8:08 pmLisa! That’s so fantastic to hear! I’ll have to try it with Guinness soon, I bet that gives such a gorgeous depth of flavour. Best of luck to Huck at uni 🙂
Mary Ann Coy
April 11, 2018 at 12:19 pmHi Chris Mary Ann from Boston, MA -USA again — the largest ethnic groups here are Italian & Irish. I only recently discovered the Traditional Shepherds Pie we eat here ( traditionally supposed to be made with lamb) but most dumb Americans use hamburger, is actually Traditional English Cottage
Pie. I do want a definition of Gravy Granules? ?Beef bouillon? Or what. Using beef broth & red wine, instead of the ubitquitos Guiness Stout, sounds really tasty, l have broth concentrates for, beef,mushrooms, & onions they are LS & Vegan. I was wondering about using a slow-cooked brown butter roux. It has scads of flavor, bakes low & slow in the oven for 2° @ 225°F. Because it is so luscious, I would batch cook it then freeze in ice cube trays & stash cubes in a zipper freezer bag. It is simple to make. Equal amounts unsalted butter & flour( I use whole wheat) you can Sub some bacon cooking grease for some of the butter + opt garlic powder, onion powder, I would use some mushroom & onion soup base & some dried herbs. I batch cook & freeze. Justifies using the oven for 2 °. Comes out gorgeous brown, & very tasty. Convenient to have cubes in the freezer. Grab what you need when you need it . Takes about the same amount of time as your wonderful carmelized onions, no tending needed. Just set a timer so you don’t forget about it. I like to add thyme since I use baby Bella mushrooms & garlic in everything. You could also add fresh garlic then spread on bread, sprinkle with cheese for that American Appetizer Cheesy Garlic Bread. I note carrots & onions in the pie base, American’s add corn, peas +carrots & sometimes red bell peppers, no Idea why. Like the nutmeg in your real mashed potatoes(yum-Yum- YUM!!!) I use Plain.Soy Yogurt, strained in mine. I like adding a 16ounce bag of frozen mixed vegetables to mine, always pushing as many vegetables as possible, cheese sounds incredible, the nutmeg makes me think Swiss. If I use garlic mashed, a Vermont Sharp Cheddar. Just found a typical American Shepherd’s Pie using
Mashed Sweet Potatoes with brown sugar, or maple, or honey & Apple Pie or Pumpkin Pie or Allspice, or Gingerbread spice mix. With butter. On its own merits, I plan to try it, Nothing to lose.
Your Mum’s Cottage pie sounds great, looks so yummy, ❤️❤️ that’s a high 5.
Jeni @ Biscuits & Booze
January 18, 2018 at 5:29 pmohhhhh, this is drool worthy! It’s basically the perfect comfort food dish. I wish it were more common in the US. But then again, for the sake of my dress size, perhaps it is good that it is not lol!
Chris
January 18, 2018 at 5:46 pmOooo I feel ya! It’s certainly not one for the light hearted, but damn it’s worth it sometimes!
Alyssa
January 18, 2018 at 4:57 pmThe perfect comfort food recipe! I’ve never heard of “cottage pie” before, but now I need to make it.
Chris
January 18, 2018 at 5:43 pmThe perfect comfort food, you’re so right 🙂
Traci
January 18, 2018 at 4:06 pmI have been so craving something like this for weeks, literally! I really need to slow down, print this recipe, hop in my kitchen, and make this beauty…YUMMMM! Thanks for sharing 🙂 Bookmarking and sharing as well!
Chris
January 18, 2018 at 5:42 pmAmazing!! Hope you enjoy, Traci 🙂
Amanda Finks
January 18, 2018 at 3:46 pmSo savory and comforting! Love it 🙂
Chris
January 18, 2018 at 3:52 pmThanks, Amanda! 🙂
Sara
January 18, 2018 at 3:24 pmThis is some amazing looking comfort food, can’t wait to try it!
Chris
January 18, 2018 at 3:52 pmEnjoy, Sara!! 🙂
Terre
May 7, 2017 at 11:54 amYum!
Mark Muirhead
January 11, 2017 at 3:48 amA “leftovers” version of this is great for the day after your friends didn’t turn up to the over catered dinner party!
Mince every bit of cooked red meat you can find (secret ingredient is fresh corned beef, not tinned), the flavours combine well, add in your saute’d veges (to taste), and dig up that bottle of home-made tomato ketchup you pinched from grandma as your fluid mush it all together and top it as per above.
You don’t need the herbs as the corned beef and the ketchup bring a sweet, tart, hot (lots of cayenne in the K) and pimento/mustard tomato profile. Sound boring but works a treat!
Sorry for the waffle!
Chris
January 16, 2017 at 6:12 ammmmmm that really sounds delicious Mark! If I ever try the leftovers addition I’ll certainly let you know 🙂
Brian Lageose
January 9, 2017 at 6:12 pmThis looks and sounds delicious.
Chris
January 9, 2017 at 10:47 pmThanks Brian 🙂