These mini cottage pies are so fun to make and beyond delicious to eat!
I originally tested these as mini cottage pies in ramekins, but it soon escalated to having a pastry base. I don’t know about you, but if I’m having a pie there’s often mash involved, so it makes sense! Follow me…
Cottage Pie Filling
We’re going to be making a classic cottage pie filling. There are a few different ways you can make the beef layer of a cottage pie, but here are a few key components of mine:
- Depth of flavour – I love creating a deep, rich gravy but adding some red wine and Worcestershire sauce to the beef stock.
- Gravy Granules – Many recipes use flour to thicken the gravy, but I always use gravy granules. Not only will they thicken the sauce. but they also add heaps of flavour too – a win-win! (I’ve added a note in the recipe card if you want to use flour).
- Time – Make sure you simmer the filling low and slow. This will help develop the flavours, reduce the gravy and tenderise the beef.
Once the gravy has thickened, just let it cool before you plonk it straight into the pastry. Otherwise, it’ll steam the pastry and it won’t crisp properly.
Process shots: add carrot, mushroom, onion and garlic to pan (photo 1), fry (photo 2), add beef (photo 3), fry (photo 4), stir in tomato puree, wine, stock, gravy granules, Worcestershire sauce, thyme and rosemary (photo 5), simmer (photo 6).
Mini Cottage Pies
For the base, I use shortcrust pastry. Whilst it’s pretty simple to make your own, I buy it from the store for ease. You’ll want to slice out circles that are a little wider than the diameter of the tin holes, just so the pastry comes right up to the top of the tin. Also, don’t forget to grease the tin beforehand. Butter or oil spray will do the trick.
Cheesy Mashed Potato
Once you’ve filled the pastry with the beef, you’ll want to finish with some cheesy mash. To make this, just boil some spuds and mash them with milk (or cream), butter, cheddar, nutmeg, salt and pepper. Just make sure you let the potatoes steam dry for 5 or so minutes after they’re boiled, otherwise, they’ll retain too much moisture and cause the mash to sink into the filling.
From there, bung them in the oven until the mash is golden and crisp with the filling bubbling around the edges!
Process shots: grease tin (photo 1), add pastry (photo 2), add filling (photo 3), add mash and bake (photo 4).
Mini Cottage Pies FAQ
Can I prep these ahead of time?
If you want to prep these ahead of time you must make sure the filling and mash are both completely cool before you stack the pies, otherwise the pastry will steam and go soggy. Just tightly store in the fridge then preferably take out the fridge 30 minutes or so before baking (just to take the chill out of the centre).
Can they be frozen?
Yes, freeze them after stacking then thaw in the fridge before baking.
Can they be reheated?
I’d recommend bringing them close to room temp then baking them in the oven at 180C/350F until the filling is piping hot again (cover with foil if the top starts charring too much).
Do you have to blind-bake the pastry?
I tested this and found little difference. So long as the beef has cooled and it’s nice and thick, the base of the pastry won’t be soggy.
Serving Mini Cottage Pies
These are awesome for a gathering and especially around this time of year (currently typing this post up in November). If you want to turn these into a meal check out my Side Dishes!
For another fun twist on the classic cottage pie check out my Cottage Pie Baked Potatoes!
Alrighty, let’s tuck into the full recipe for these mini cottage pies.
How to make Mini Cottage Pies (Full Recipe & Video)
Mini Cottage Pies
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon (for filling)
- Jug (for stock)
- Large Pot, Colander & Potato Masher (for potatoes)
- Cheese Grater
- 12 Hole Muffin Tin (see notes)
Ingredients
- 2x 320g/11.3oz sheets of Shortcrust Pastry
- Oil Spray of Melted Butter, to grease tin
Filling
- drizzle of Olive Oil
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 75g / 2.5oz Mushrooms, finely diced (I use Chestnut Mushrooms)
- 1 clove of Garlic, finely diced
- 500g / 1lb Minced/Ground Beef (10-12% works great)
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 60ml / 1/4 cup Red Wine
- 300ml / 1 1/4 cups Beef Stock
- 2 tbsp Worcestershire Sauce
- 1 heaped tbsp Beef Gravy Granules (see notes)
- 1/2 tsp EACH: Dried Thyme, Dried Rosemary
Mash
- 750g / 1.6lb Baking Potatoes
- 90g / 3oz Cheddar, grated
- 3 tbsp Whole Milk or Cream
- 2 tbsp Butter
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
- 1/8 tsp Ground Nutmeg
Instructions
Filling
- Add a drizzle of oil to a large pan over medium-high heat. Add the onion, carrot, mushrooms and garlic and sweat it all down until it softens and starts to lightly colour. Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go.
- Stir in the tomato puree then add the wine. Simmer for a few mins to allow the beef to soak it up, then pour in the beef stock. Stir in the Worcestershire sauce, gravy granules, thyme and rosemary and bring to a simmer. Turn the heat to low and simmer for around 20-25 minutes until the gravy is nice and thick. Adjust seasoning if needed then leave to cool for 10-15 mins.
Mash
- Peel and dice the potatoes in chunks, then add to a large pot of heavily salted cold water. Bring to a boil and cook the potatoes until fork tender. Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy mash).
- Add the potatoes back to the pot and mash with the butter, cream/milk, cheese, nutmeg and salt & pepper.
Pies
- Preheat the oven to 190C/375F.
- Slice 12x 10cm/4" circles from the pastry. Grease the tin holes then place in the pastry, ensuring you gently press it against the tin, creating 12 'cups'. Spoon in the filling then top with the mash.
- Bake in the oven for 25-30 minutes, or until the mash is golden and crisp with the filling starting to leak around the edges. The pastry should also be deep golden and crisp.
- Rest for 5 mins then carefully scoop them out 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’
Can the red wine be replaced with a stout or other type if beer. Just curious
I’ve not tried unfortunately, Carol! I’d stick with wine the first time and experiment from there if you want to. C.
I live in the US. We don’t have gravy granules here. No Bisto, no nothing.
Hi, can i reheat these once they cooked through?
You can yes, I’d preferably take them out of the fridge 30 mins or so before baking. Go for 180C/350F until piping hot through the centre (cover in foil if they start charring at all. Just be aware they’ll be a little drier after being cooked and reheated. C.
Hi, I have made some really amazing recipes from “reels” & Tiktok” and was really excited to try yours. Sadly, it was very mediocre, flavor wise . Im sorry .
Sorry these weren’t to your taste! Hopefully you find some more successful recipes to follow 🙂 C.
These are fantastic. I love cottage pie normally but the individual serves are perfect – especially for day trips and picnics. Thank you Chris.
Thanks so much for the review! 🙂 C.
Can you freeze these? Your prep ahead note says to refrigerate, but I would like to freeze.
Yes just thaw in the fridge before baking (I’ve added more in the recipe card) 🙂 C.
When freezing, do you freeze them
after you bake them or raw?
Thanks,
Patty
Hi Patty! You could do either. Just be aware when making ahead they do come out a little drier than if you’re making them fresh. If you’re freezing them raw, just make sure the filling and mash are completely cool before constructing the pies. I would then cover, freeze and thaw in the fridge before baking. I’d also take them out the fridge 30 mins or so before needed, just to take the chill out of the centre. If freezing after they’re cooked, I’d thaw in the fridge then bake at 180C/350F covered in foil until piping hot again. Hope this helps! C.