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!

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.

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.

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.

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:

• Green Beans
• Broccolini
• Smashed Sprouts
• Roasted Parsnips

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.

Alrighty, let’s tuck into the full recipe for this cottage pie shall we?!

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

4.97 from 33 votes

Mum's Traditional Cottage Pie

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! Refer to the notes section before you start the recipe 🙂

Prep: 25 minutes mins

Cook: 1 hour hr 25 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 8

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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 

1x2x3x

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

Cook ModePrevent your screen from going dark

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!

Video

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:

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Nutrition

Calories: 693kcal | Carbohydrates: 59.46g | Protein: 46.52g | Fat: 27.93g | Saturated Fat: 13.239g | Polyunsaturated Fat: 1.236g | Monounsaturated Fat: 9.628g | Trans Fat: 0.799g | Cholesterol: 145mg | Sodium: 410mg | Potassium: 1992mg | Fiber: 6.3g | Sugar: 6.82g | Vitamin A: 6450IU | Vitamin C: 39.6mg | Calcium: 260mg | Iron: 6.1mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For another classic pie recipe check out my Fish Pie!

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• Chilli Con Carne
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• Steak and Guinness Pie