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Beef/ Hearty Dinners/ Potato

Mum’s Traditional Cottage Pie

October 9, 2017 (Last Updated: March 24, 2024) by Chris Collins

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.

cottage pit served on wooden board with gravy dripping out of corners

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

  1. Beef layer – the heart and soul of a cottage pie is a rich and flavoursome ground beef layer.
  2. Potato layer – mashed potato plonked straight on top of the beef.
  3. Cheese layer – rule number 1 of cottage pie club – there must be cheese. Because cheesy mash > plain mash.

How to make cottage pie - 3 step by step photos

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.

cottage pit served on wooden board with serving spoon dug in showing gravy

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?!

cottage pie served in white bowl on wooden board with gold fork on the side

How to make a Traditional Cottage Pie (Full Recipe & Video)

cottage pie fresh out the oven with beef dripping down edges of white casserole dish

Mum's Traditional Cottage Pie

A comforting and simple cottage pie recipe. Once you try Mum's Traditional Cottage Pie you won't have it any other way! Refer to the notes section before you start the recipe 🙂
4.97 from 30 votes
Print Pin Rate
Servings (click & slide): 8
Course: Dinner / Main Course
Cuisine: English
Prep Time: 25 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 50 minutes
Calories per serving: 693kcal
Cost per serving: £2 / £2.50

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 (check list):

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!

Quick 1 min demo!

Notes:

a) Gravy granules - Whilst the gravy granules are a key part of this recipe for both flavour and thickening of the beef, make sure it's a reputable brand. Here in the UK we do gravy granules pretty well, but I have bought some very questionable gravy granules from around the world. If you can't find any decent gravy granules (I use Bisto) I recommend stirring in 2 tbsp flour into the mince before the liquid is added. Fry it off for a few mins to get rid of that floury taste, then gradually pour in the liquid to avoid lumps. This will help thicken the sauce like the gravy granules would, you just lose out on the extra flavour.
b) Red Wine - I highly recommend adding this. It adds a gorgeous depth of flavour and pairs beautifully with the beef. Most, if not all of the alcohol will burn off, but if you're adamant you don't want to add it, just sub with more beef stock.
c) Finely Diced Veg - ensure you dice the veg (namely the carrots) nice and small, just so you don't get any huge chunks running through the pie.
d) Seasoned Mash - Seasoning the mashed potato is absolutely key. There is nothing worse than bland mash taking away from the gorgeous flavours of the mince underneath it. 
e) How do I stop the mash 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.
f) Make Ahead - You can make this ahead of time, just allow to cool, tightly cover and pop in the fridge for a couple of days or freeze for up to a month. Thaw in the fridge if freezing and bake at 190C/375F for 30-40mins, or until bubbly in the centre and golden brown on top. If you bring it to room temp before baking just use the times/temp in the recipe.
g) Leftovers - Cool and tightly cover in the fridge (2-3days, longer at your discretion) or freezer (up to 1 month). Thaw in fridge if freezing then reheat in the microwave until piping hot. Leftovers will be dryer, but still delicious!
h) Calories - based on using 1 tsp of olive oil for frying, 90% lean ground beef.

Your Private Notes:

Nutrition:

Nutrition Facts
Mum's Traditional Cottage Pie
Amount Per Serving
Calories 693 Calories from Fat 251
% Daily Value*
Fat 27.93g43%
Saturated Fat 13.239g66%
Trans Fat 0.799g
Polyunsaturated Fat 1.236g
Monounsaturated Fat 9.628g
Cholesterol 145mg48%
Sodium 410mg17%
Potassium 1992mg57%
Carbohydrates 59.46g20%
Fiber 6.3g25%
Sugar 6.82g8%
Protein 46.52g93%
Vitamin A 6450IU129%
Vitamin C 39.6mg48%
Calcium 260mg26%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
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Recipe Rating




89 Comments

  • Reply
    Nazish Shahab
    January 30, 2024 at 7:45 am

    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.

    • Reply
      Chris Collins
      January 30, 2024 at 11:05 am

      Hope it goes down well, Nazish! 🙂 C.

      • Reply
        Nazish Shahab
        February 1, 2024 at 3:56 am

        5 stars
        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.

        • Reply
          Chris Collins
          February 1, 2024 at 11:26 am

          Thanks so much for the lovely review, Nazish! 🙂 C.

  • Reply
    Paula
    December 28, 2023 at 2:55 pm

    5 stars
    Made this a few times now. Absolutely delicious and very easy to follow recipe. A favourite in our house.

    • Reply
      Chris Collins
      December 30, 2023 at 12:50 pm

      So pleased to hear, Paula! 🙂 C.

  • Reply
    Kelly Ann
    November 11, 2023 at 4:57 am

    5 stars
    Used 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!

    • Reply
      Chris Collins
      November 11, 2023 at 12:21 pm

      So great to hear this went down well, Kelly Ann! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Kathy
    May 15, 2023 at 11:04 pm

    Can I cut this recipe in half, to big for just us 2

    • Reply
      Chris Collins
      May 16, 2023 at 10:09 am

      Yes, just use the servings toggle at the top of the recipe card 🙂 C.

  • Reply
    Nick Dransfield
    April 20, 2023 at 5:45 am

    5 stars
    An absolute winner, family loved this recipe. It also froze well for dinner at work. A very hearty and warming meal.

    • Reply
      Chris Collins
      April 21, 2023 at 5:31 pm

      Love to hear that, Nick! Thanks for the review! C.

  • Reply
    Tracy
    April 6, 2023 at 11:48 pm

    Luckily 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!

    • Reply
      Chris Collins
      April 7, 2023 at 6:10 pm

      Tracy, 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.

  • Reply
    Bronze
    November 12, 2022 at 9:13 pm

    5 stars
    The 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!

    • Reply
      Chris Collins
      November 14, 2022 at 3:55 pm

      So happy to hear this went down well!! Thanks for the review 🙂 C.

  • Reply
    Sarah
    November 4, 2022 at 12:18 am

    I 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?

    • Reply
      Chris Collins
      November 4, 2022 at 2:02 pm

      Hey, 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.

  • Reply
    Barber
    September 22, 2022 at 6:46 am

    5 stars
    This 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!

    • Reply
      Chris Collins
      September 22, 2022 at 10:14 am

      This is so great to hear! Glad it went down well. Thanks for popping back for a review 🙂 C.

  • Reply
    Penney
    July 6, 2022 at 10:57 pm

    5 stars
    You’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.

    • Reply
      Chris Collins
      July 7, 2022 at 5:18 pm

      That’s so lovely to hear, Penney! Thanks for the review 🙂 C.

  • Reply
    Ann
    February 22, 2022 at 5:45 pm

    5 stars
    What 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.

    • Reply
      Chris Collins
      February 23, 2022 at 6:12 pm

      So happy to hear this went down well, Ann! Thanks so much for popping back for a review 🙂 C.

  • Reply
    Krystle
    January 2, 2022 at 6:07 am

    5 stars
    I 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.

    • Reply
      Chris Collins
      January 2, 2022 at 11:44 am

      So great to hear, Krystle! Glad to hear it worked with the cornstarch slurry 🙂 C.

  • Reply
    Nicholas Walker
    October 13, 2021 at 7:39 pm

    2nd time I’ve made this pie. The girlfriend loved it and is such an easy dish. Great for the cold wet evenings

    • Reply
      Chris Collins
      October 14, 2021 at 2:19 pm

      So great to hear, Nicholas! 🙂

  • Reply
    Wendy
    October 5, 2021 at 4:24 pm

    5 stars
    Warming, comforting. The gravy granules really do make a difference.

    • Reply
      Chris Collins
      October 14, 2021 at 2:25 pm

      Thanks so much for the review, Wendy 🙂

  • Reply
    Wendy
    October 5, 2021 at 4:24 pm

    5 stars
    Warm, comforting and delicious. The gravy granules really do make a difference.

  • Reply
    Shelby O.
    September 7, 2021 at 1:54 am

    4 stars
    Next 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!

    • Reply
      Chris Collins
      September 7, 2021 at 2:20 pm

      Great to hear, Shelby! Thanks for the review 🙂

  • Reply
    Jimbo
    August 8, 2021 at 10:31 pm

    5 stars
    This was a great recipe – I think using the Bisto instead of flour to thicken was genius.

    Thank you.

    • Reply
      Chris Collins
      August 10, 2021 at 9:38 am

      Thanks for the review, Jimbo! Glad it went down well 🙂

  • Reply
    Kayleigh
    June 23, 2021 at 7:18 am

    5 stars
    Made 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 ❤

    • Reply
      Chris Collins
      June 24, 2021 at 9:01 pm

      Great to hear, Kayleigh! Thanks so much for popping back for a review! C.x

  • Reply
    Susan Sieg
    May 12, 2021 at 6:02 pm

    5 stars
    Fabulous recipe!! I look forward to all of your recipes!! They are so flavorful!

    • Reply
      Chris Collins
      May 12, 2021 at 8:22 pm

      Thanks, Susan! So happy to hear it went down well 🙂

  • Reply
    Caroline Watkin
    March 3, 2021 at 5:52 pm

    5 stars
    My first try was a hit, I am making my second one! Thanks for this very delicious recipe!

    • Reply
      Chris Collins
      March 4, 2021 at 3:17 pm

      Great to hear, Caroline! Thanks so much for the review 🙂

  • Reply
    Bonnie
    January 10, 2021 at 1:14 am

    For 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!!

  • Reply
    Beth
    January 6, 2021 at 10:28 am

    5 stars
    I 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!

    • Reply
      Chris Collins
      January 8, 2021 at 10:17 am

      That’s awesome to hear, Beth! Thanks for the review 🙂

      • Reply
        Malcolm
        July 25, 2023 at 1:40 pm

        5 stars
        I’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).

  • Reply
    Mr L J SLOAN
    April 27, 2020 at 12:10 pm

    This 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.

  • Reply
    Jill Shepherd
    April 20, 2020 at 7:14 pm

    5 stars
    This 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.

    • Reply
      Chris Collins
      April 20, 2020 at 7:43 pm

      Wow, 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.

      • Reply
        Jill Shepherd
        April 23, 2020 at 2:07 am

        You 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. 🙂

    • Reply
      Jaime
      November 17, 2021 at 8:38 pm

      I 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.

      • Reply
        Chris Collins
        November 18, 2021 at 10:03 am

        So great to hear it went down well with the family, Jaime! Thanks so much for popping back and sharing your feedback! C.

  • Reply
    Melissa J
    March 15, 2020 at 5:03 pm

    5 stars
    We’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!

    • Reply
      Chris Collins
      March 16, 2020 at 9:42 am

      So 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.

  • Reply
    NAOMI
    February 16, 2020 at 3:53 am

    5 stars
    I 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.

    • Reply
      Chris Collins
      February 16, 2020 at 11:11 am

      That’s awesome to hear! So glad it went down well 🙂

  • Reply
    Adrian
    January 6, 2020 at 9:45 am

    5 stars
    Hi 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 😀

    • Reply
      Chris Collins
      January 6, 2020 at 2:08 pm

      Hey 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!!

  • Reply
    Seng, Matthias
    January 2, 2020 at 9:31 am

    5 stars
    Hi 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..

    • Reply
      Chris Collins
      January 2, 2020 at 11:39 am

      That’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 🙂

  • Reply
    Sylvia
    September 8, 2019 at 9:59 pm

    I find the Cosco gravy works well for thickening in Cottage Pie. Also Oxo low salt granules for beef stock.

    • Reply
      Chris Collins
      September 9, 2019 at 11:47 am

      Yup, Oxo is great! Thanks for the Cosco recommendation, Sylvia 🙂

  • Reply
    Janna
    August 25, 2019 at 7:20 pm

    5 stars
    My 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?

    • Reply
      Chris Collins
      August 26, 2019 at 5:35 pm

      So glad it went down well, Janna! Any sort of simple veg is the usual, in my household it’s always been green beans 🙂

  • Reply
    Tina
    April 4, 2019 at 5:20 pm

    Hey Chris! Can you subsitute beef with lamb to have Shepherd’s pie instead, and the rest remains the same?

    • Reply
      Chris
      April 4, 2019 at 5:33 pm

      Hey Tina! Yep, that would totally work 🙂

      • Reply
        Tina
        April 5, 2019 at 5:33 am

        By the way, I have made this cottage pie twice already and it’s definitely the best! Really authentic and traditional. Thank you so much!

        • Reply
          Chris
          April 5, 2019 at 10:45 am

          Ah that’s so awesome to hear! It’s always my go-to comfort food. Never fails! 🙂

  • Reply
    Sherry Marie
    November 9, 2018 at 6:35 pm

    Hi! 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.

    • Reply
      Chris
      November 9, 2018 at 7:23 pm

      Hi 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 🙂

  • Reply
    Liz
    October 23, 2018 at 7:10 pm

    5 stars
    Just 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

    • Reply
      Chris
      October 23, 2018 at 7:45 pm

      That’s awesome news, Liz! Thanks for coming back and sharing your feedback. Enjoy leftovers 🙂

    • Reply
      Lisa
      March 8, 2019 at 8:04 pm

      I 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.

      • Reply
        Chris
        March 8, 2019 at 8:08 pm

        Lisa! 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 🙂

  • Reply
    Mary Ann Coy
    April 11, 2018 at 12:19 pm

    5 stars
    Hi 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.

  • Reply
    Jeni @ Biscuits & Booze
    January 18, 2018 at 5:29 pm

    5 stars
    ohhhhh, 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!

    • Reply
      Chris
      January 18, 2018 at 5:46 pm

      Oooo I feel ya! It’s certainly not one for the light hearted, but damn it’s worth it sometimes!

  • Reply
    Alyssa
    January 18, 2018 at 4:57 pm

    5 stars
    The perfect comfort food recipe! I’ve never heard of “cottage pie” before, but now I need to make it.

    • Reply
      Chris
      January 18, 2018 at 5:43 pm

      The perfect comfort food, you’re so right 🙂

  • Reply
    Traci
    January 18, 2018 at 4:06 pm

    I 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!

    • Reply
      Chris
      January 18, 2018 at 5:42 pm

      Amazing!! Hope you enjoy, Traci 🙂

  • Reply
    Amanda Finks
    January 18, 2018 at 3:46 pm

    5 stars
    So savory and comforting! Love it 🙂

    • Reply
      Chris
      January 18, 2018 at 3:52 pm

      Thanks, Amanda! 🙂

  • Reply
    Sara
    January 18, 2018 at 3:24 pm

    5 stars
    This is some amazing looking comfort food, can’t wait to try it!

    • Reply
      Chris
      January 18, 2018 at 3:52 pm

      Enjoy, Sara!! 🙂

  • Reply
    Terre
    May 7, 2017 at 11:54 am

    Yum!

  • Reply
    Mark Muirhead
    January 11, 2017 at 3:48 am

    A “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!

    • Reply
      Chris
      January 16, 2017 at 6:12 am

      mmmmm that really sounds delicious Mark! If I ever try the leftovers addition I’ll certainly let you know 🙂

  • Reply
    Brian Lageose
    January 9, 2017 at 6:12 pm

    This looks and sounds delicious.

    • Reply
      Chris
      January 9, 2017 at 10:47 pm

      Thanks Brian 🙂

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