I love this Cottage Pie because it’s the ultimate comfort food that never fails to please everyone at the table. It’s budget-friendly, uses simple ingredients I usually have on hand, and tastes even better the next day. I can make it ahead, freeze it, or serve it straight from the oven when I want a cozy meal that fills the house with incredible aromas.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the filling: 1 tbsp Olive oil 500 g (1.1 lb) Beef mince, 5% fat 1 Onion, Chopped 2 Carrots, Finely chopped 2 Celery sticks, Finely chopped 1 tbsp Plain flour 1 tsp Dried thyme, Or fresh 1 tsp Dried sage, Or fresh 500 ml (2 cups) Beef stock, made from a cube is fine 2 tbsp Tomato puree 2 tbsp Worcester sauce, or Henderson’s Relish Sea salt and freshly ground black pepper, To taste
For the topping: 1 kg (2.2 lb) White potatoes 2 tbsp Salted butter Sea salt and freshly ground black pepper
Directions
I start by preheating my oven to 180℃/350F (200℃/425F or Gas mark 6). In a large, heavy-bottomed pan, I heat the olive oil and add the beef mince, frying it for about 5 minutes over high heat until it’s browned all over.
Next, I add the chopped onion, carrots, and celery, frying them for about 10 minutes until they soften. I sprinkle in the flour and herbs, stirring well to coat everything, and let it cook for another 2–3 minutes.
Then I pour in the beef stock, tomato puree, and Worcester sauce. I season generously with salt and pepper because I like a deep, savory flavor. I cover the pan and let the mixture simmer gently for about 30 minutes, until the sauce thickens into a rich gravy.
While that cooks, I peel and chop my potatoes, then boil them in salted water for 15–20 minutes until tender. I drain and mash them with butter, adding a bit more salt and pepper to taste.
Once the filling is ready, I transfer it into a large ovenproof dish and spread the mashed potatoes evenly over the top. I like to ruffle the surface with a fork so it crisps up beautifully in the oven. Sometimes I sprinkle a bit of grated cheese over the top for an extra golden crust.
I bake the pie for about 25–30 minutes, until the top is golden brown and the filling is bubbling around the edges. I always check that it’s piping hot in the center before serving.
I often change up this recipe depending on what I have in the kitchen. Sometimes I stir in a handful of frozen peas, chopped leeks, or sweetcorn into the filling for more texture. For a twist, I top it with a layer of cheesy mashed potatoes or even sweet potato mash for a slightly sweet contrast.
Storage/Reheating
I store any leftover Cottage Pie in an airtight container in the fridge for up to 3 days. When I reheat it, I cover it with foil and warm it in the oven at 180℃/350F for about 20–25 minutes until hot all the way through. It also freezes beautifully—I assemble it, let it cool, and then freeze for up to a month. When I’m ready to use it, I defrost it in the fridge overnight and bake it as usual until bubbling and golden.
FAQs
Can I make this Cottage Pie ahead of time?
Yes, I often assemble it a day in advance, refrigerate it, and bake it just before serving.
What’s the difference between Cottage Pie and Shepherd’s Pie?
Cottage Pie is made with beef mince, while Shepherd’s Pie uses lamb mince.
Can I freeze Cottage Pie after baking?
Absolutely. I let it cool completely, cover it tightly, and freeze for up to one month.
How can I make it gluten-free?
I replace the plain flour with cornflour or a gluten-free alternative to thicken the sauce.
Can I add cheese to the mashed potatoes?
Yes, I love mixing in grated cheddar for a rich, cheesy topping.
What kind of potatoes work best for mashing?
I like using starchy varieties such as Maris Piper or Russet potatoes because they mash smoothly and hold up well.
How do I prevent the top from sinking?
I make sure the mash is firm and the filling has cooled slightly before topping it.
What sides go well with Cottage Pie?
I usually serve it with steamed green beans, peas, or roasted carrots for a balanced meal.
Can I cook it from frozen?
Yes, I bake it at 160℃/325F for about 1 hour to 1 hour 20 minutes, until it’s piping hot in the center.
Conclusion
I always find Cottage Pie to be one of those timeless dishes that never go out of style. The combination of tender beef, savory gravy, and creamy mashed potato makes it both nourishing and comforting. Whether I’m cooking for my family or meal prepping for the week, this classic recipe brings warmth and satisfaction to every plate.
This classic Cottage Pie is a hearty British comfort dish made with savory minced beef and vegetables in a rich gravy, topped with creamy mashed potatoes and baked until golden and bubbling.
Ingredients
1 tbsp olive oil
500 g (1.1 lb) beef mince, 5% fat
1 onion, chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 tbsp plain flour
1 tsp dried thyme (or fresh)
1 tsp dried sage (or fresh)
500 ml (2 cups) beef stock
2 tbsp tomato puree
2 tbsp Worcester sauce (or Henderson’s Relish)
Sea salt and freshly ground black pepper, to taste
1 kg (2.2 lb) white potatoes
2 tbsp salted butter
Sea salt and freshly ground black pepper, to taste
Instructions
Preheat the oven to 180℃/350℉ (200℃/425℉ or Gas Mark 6).
Heat olive oil in a large pan over medium-high heat. Add the beef mince and cook for about 5 minutes, breaking it up until browned all over.
Add the chopped onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until softened.
Sprinkle in the flour, thyme, and sage. Stir to coat and cook for 2–3 minutes.
Pour in the beef stock, tomato puree, and Worcester sauce. Season with salt and pepper, stir well, cover, and simmer for about 30 minutes until the sauce thickens into a rich gravy.
Meanwhile, peel and chop the potatoes, then boil in salted water for 15–20 minutes until tender. Drain and mash with butter, seasoning with salt and pepper to taste.
Transfer the beef mixture into a large ovenproof dish and spread the mashed potatoes evenly on top. Use a fork to ruffle the surface for crispier edges. Optional: sprinkle grated cheese over the top.
Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Ensure the center is piping hot before serving.
Notes
Use starchy potatoes like Maris Piper or Russet for smooth, fluffy mash.
For a gluten-free version, replace plain flour with cornflour or a gluten-free thickener.
Add frozen peas, leeks, or sweetcorn for added texture and flavor.
The pie can be assembled in advance and baked just before serving.
