My Mum's Cottage Pie is pure comfort food. With a flavour-filled beef and vegetable mixture covered with soft and fluffy garlic mashed potato, this family favourite is loved by adults and children alike. This is a recipe that is worthy of a regular place in your meal plans. And if you have not made it for many years, I am sure that you will be delighted to be re-introduced. Sometimes only the classics will do.
Why You'll Love This Recipe:
- The Cottage Pie contains simple, easy to find ingredients, perfectly combined to make an easily prepared dish that is a guaranteed crowd pleaser.
- There is something about classic foods that warm the heart.
- Like my Poached Chicken Breasts, this is pure comfort food. It’s the kind of food that produces lots of “mmmmms” as the table otherwise falls silent.
- You can vary the ingredients to suit your taste. It's also easily made gluten and dairy free with a few simple substitutions.
- If you wish, you can double the amount, use 2 dishes, and put one Cottage Pie in the freezer to have on hand.
Recipe Inspiration: this is my Mum's interpretation of a recipe that my Nanna would make for her family of 7. As was often the case, she had no written recipe and cooked from instinct. I know she'd love Mum's version!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Extra Virgin Olive Oil – we use this for the best flavour. Use the best olive oil that you have.
- Beef mince/ground beef – our preference is for lean mince, which is approximately 90% meat to 10% fat.
- Butter – adds a richer flavour to the beef dish and essential richness to the mashed potato. Use a dairy free alternative if you require.
- Brown/yellow onion - you can use a white onion if you prefer.
- Carrot – adds colour and flavour.
- Celery – together with the onion and carrot, this trio forms the flavour base.
- Garlic cloves – we use fresh garlic with the beef mixture as well as in the mashed potatoes. The flavour is brighter than prepared garlic which often contains additives.
- Tomato paste – this is a thick, concentrated paste, great for adding rich flavour to many savoury dishes.
- Plain/all-purpose flour – a small amount is added to slightly thicken the sauce. Make this recipe gluten-free by using the appropriate flour if you require.
- Rosemary and thyme – we use finely chopped fresh herbs to add flavour.
- Beef stock – use one with good flavour, whether homemade or commercial.
- Worcestershire sauce – adds a tangy, savoury essence to the beef mixture.
- Dijon mustard – adds complex savouriness and a slight acidity which helps balance the flavours.
- Frozen baby peas – one of my favourite ingredients. They are extremely versatile, so I always have some on hand for easy dishes such as Pea and Mint Fritters.
- Potatoes – use floury potatoes, such as King Edward or Coliban or all-rounders such as Desiree, Yukon Gold or Dutch Creams.
- Milk – for the richest flavour, use full-cream milk. Non-dairy milk is also fine to use here if necessary.
- Salt and pepper – seasoning is essential for both the beef mixture and mashed potato. Our preference is for sea salt and freshly ground black pepper.
Variations:
Herbs – you could add some flat leaf parsley, a bay leaf or dried oregano if you prefer.
Vegetables – You can customise the beef mixture to suit your taste. Baby spinach, diced zucchini or sliced button mushrooms are possible variations.
Lamb - convert this recipe into a Shepherd's Pie by swapping out the beef for lamb mince.
How To Make Cottage Pie:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Brown the beef mince:
Over high heat, add half the oil to a large, heavy based saucepan. Add half the beef mince/ground beef to the pan. Don’t move it around, give it a chance to brown before turning it over and breaking it up. Turn the browned mince into a bowl and set aside. Add the remaining oil and repeat the process with the remaining beef. Add to the bowl with the mince.
2 – Sauté the vegetables:
Lower the heat, add the butter, onion, carrot and celery and cook, stirring occasionally, for about 5 minutes. Add tomato paste and garlic and stir well, watching that the garlic doesn’t burn.
3 – Finish cooking the filling:
Return the meat back to the pan, and mix to combine with the vegetables. Add the flour and stir well. Pour in the stock, stir to deglaze the pan as the mixture thickens. Add rosemary, thyme, Worcestershire sauce and Dijon mustard. Simmer for 12-15 minutes until the vegetables are tender but not fully cooked. Check that the seasoning is to your liking.
Turn into a greased ceramic dish and set aside to cool slightly.
4 – Prepare the mashed potato:
Add prepared potatoes to a medium size saucepan along with garlic. Add salt and water to cover the potatoes. Bring to the boil and simmer until tender.
Drain the potatoes well then return them to the saucepan to dry out. Mash the potato, add the butter and milk and mix to combine. Season to taste with sea salt and freshly ground black pepper.
5 – Top the beef with the mashed potato:
Add the mashed potato to the top of the mince, and gently spread over the top.
6 – Score the potato:
Use a fork to score the potato - the little peaks on the potato will get slightly crispy and are delicious!
Bake in your preheated oven for about 40 minutes, or until the top is golden brown. Stand for 5 minutes before serving.
Hint: to achieve lump-free mashed potato, I recommend using a potato ricer or food mill. Never use a food processor or your potato will have a gluey consistency. A potato masher will also do a good job, it just requires a little more diligence.
Tips for Success, Storage and FAQs:
It is an ideal dish to prepare in advance. The pie can be completely assembled and then refrigerated for up to 3 days.
Store leftover Cottage Pie in an airtight container for up to 3 days.
Yes, you can. Store a prepared, uncooked Cottage Pie in the freezer wrapped well with cling wrap and then covered in foil for up to 3 months. Thaw overnight in the fridge before baking as per the recipe.
Cover the dish with foil and place into a preheated 180 degrees C/355 F oven and heat for about 30 minutes. The time will vary depending on the amount of pie that you are reheating.
Although often used interchangeably, there is one important distinction. A Shepherd’s pie is made with minced lamb and Cottage Pie with beef. It’s easy to remember the difference; shepherds herd sheep. Both recipes follow a similar method.
Top Tip:
To give the beef mixture the best flavour, it is worth taking the time to brown the mince/ground beef before adding the other ingredients.
Also, ensure the dish is well seasoned. Seasoning will make all the difference to the finished dish.
Serving Suggestions:
This warm and satisfying Cottage Pie requires nothing more than a green vegetable, such as Roasted Broccolini or steamed peas to accompany it.
It is the ideal dish:
- For weeknight family meals.
- To be taken to a potluck; it may be the first dish to go.
- For serving to good friends. Believe me, they will thank you. It is a guaranteed crowd pleaser!
- To take to a friend or family member who needs a cosy meal that feels like a hug.
For occasions when you want only comfort food, look no further than this traditional Cottage Pie. The simple ingredients in this dish are combined in such a way that makes them special. The inviting aroma as the pie bakes in the oven promises wonderful, old-style comfort food. This is food that is warm and satisfying and don’t we all need this sometimes?
Alex xx
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Cottage Pie
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Beef Pie Filling:
- 2 tablespoon extra virgin olive oil - divided See Note 1
- 700 g (1.5 lb) lean ground beef mince – remove from fridge 20 minutes before cooking and pat mince dry with paper towel. See Note 2
- 1 tablespoon unsalted butter
- 1 large brown/yellow onion - finely chopped
- 1 large carrot - finely chopped
- 2 ribs celery - finely chopped
- 3 garlic cloves - finely chopped
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose/plain flour
- 1 ½ teaspoon fresh rosemary - finely chopped
- 1 ½ teaspoon fresh thyme leaves - finely chopped
- 625 ml (2 ½ cups) beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 70 g (½ cup) frozen baby peas
- sea salt and freshly ground black pepper – to taste See Note 3
For the Mashed Potato Topping:
- 1 kg (2.2 lb) potatoes - peeled & cut into cubes about 2.5 cm (1 inch) – Desiree, King Edward, Coliban etc. See Note 4
- 3 garlic cloves - peeled
- cold water - to cover the potatoes
- 1 teaspoon coarse cooking salt
- 80 g (⅓ cup) unsalted butter
- 80 ml (⅓ cup) milk
- sea salt and freshly ground black pepper – to taste
Instructions
For the Beef Pie Filling:
- Over high heat, add 1 tablespoon oil to a large, heavy based frying pan. Add half the beef mince to the pan. Don’t move it around straight away - give it a chance to brown before turning it over and breaking it up. It will take 5-7 minutes to brown. Turn the browned mince into a bowl and set aside.Add another tablespoon of oil and repeat the process with the remaining beef. Add to the bowl with the mince.
- Lower the heat to medium and add the butter to melt. Add the onion, carrot and celery and cook, stirring occasionally, for about 5 minutes.
- Add the tomato paste and garlic and stir well for about 2 minutes, watching that the garlic doesn’t burn.
- Return the mince to the pan, and mix to combine. Add in the flour and stir well. Pour in the stock and stir to deglaze the pan as the mixture thickens.
- Add the rosemary, thyme, Worcestershire sauce and mustard.Simmer for 12-15 minutes until the vegetables are tender but not fully cooked. You want to make sure there is still some liquid left to form a nice gravy. Season to taste with freshly ground black pepper and sea salt.
- Grease a ceramic dish with a little oil or butter.Turn the beef mixture into your greased dish and set aside to cool slightly. I used a dish that measures about 30 x 18 cm (12 x 7 inch).
For the Mashed Potato Topping:
- Add the potatoes and garlic to a medium size saucepan. Add cold water to cover the potatoes and sprinkle in the salt.Bring the water to the boil and simmer until the potatoes are tender. This will take 10-15 minutes.While the potatoes are cooking, preheat your oven to 180 degrees C (355 F).
- Once the potatoes are tender, drain well and then return the potatoes to the saucepan to dry out briefly for 1-2 minutes. (Ensure the heat is switched off.)Mash the potato and the garlic. Add in the butter and mix to melt. Add the milk and mix to combine.Season to taste with sea salt and freshly ground black pepper.
Bake the Cottage Pie:
- Add the mashed potato to the top of the mince and gently spread out evenly. Use a fork to scrape a pattern into the top. Bake in your preheated oven for 35-40 minutes, until the top is golden brown and the dish is warmed through.Stand for 5 minutes before serving.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 tsp.
- Beef mince: I use lean beef mince, which is approximately 90% meat to 10% fat.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. Proper seasoning is essential for a delicious dish that is well flavoured.
- Potatoes: I have used Desiree potatoes, which are a great all-rounder. Other varieties that work well for mash are King Edward, Coliban or Dutch Creams.
- Servings: will serve 4-6 people, depending on what it is served with. For my family, it tends to be 4 serves!
- Storage and reheating: store leftover Cottage Pie in an airtight container for up to 3 days. To reheat, cover the dish with foil and place into a preheated 180 degrees C (355 F) oven and heat for about 30 minutes. The time will vary depending on the amount of pie that you are reheating.
- Freezing: store a prepared, uncooked Cottage Pie in the freezer wrapped well with cling wrap and then covered in foil for up to 3 months. Thaw overnight in the fridge before baking as per the recipe.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Sariah says
delicious recipe!!
Alexandra Cook says
Thank you so much, Sariah!
Alex xo
Marie says
Oh my gosh, the flavour is so good. The whole family loved it.
Alexandra Cook says
I am so happy to hear this, Marie!
Thank you 🙂 Alex xo
Terry May says
Sounds like a great one , I'm definitely trying it .
Alexandra Cook says
You'll have to let me know what you think, Terry! 🙂
Rebecca says
Cottage Pie is a family favourite so I was very excited to give this recipe a go. I made it last night and it was a hit with everyone! Kids and hubby loved it and hubby’s told me he prefers it to the recipe I usually make. Your Mum’s recipe was simpler to make but still big on flavour. This one will be a regular feature at our house. Thank you!
Alexandra Cook says
Hello Rebecca,
I am so happy this recipe was a hit with your family 🙂
I am really happy you found it simple and will be making it again!
Thanks for sharing, Alex xo