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
- Beef layer – the heart and soul of a cottage pie is a rich and flavoursome ground beef layer.
- Potato layer – mashed potato plonked straight on top of the beef.
- 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:
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?!
How to make a Traditional Cottage Pie (Full Recipe & Video)
Mum's Traditional Cottage Pie
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
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!
Video
Notes
Your Private Notes:
Nutrition
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!
For more similar recipes check out these beauties too:
Comfort Food Dinner Ideas
2nd time I’ve made this pie. The girlfriend loved it and is such an easy dish. Great for the cold wet evenings
So great to hear, Nicholas! 🙂
Warming, comforting. The gravy granules really do make a difference.
Thanks so much for the review, Wendy 🙂
Warm, comforting and delicious. The gravy granules really do make a difference.
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!
Great to hear, Shelby! Thanks for the review 🙂
This was a great recipe – I think using the Bisto instead of flour to thicken was genius.
Thank you.
Thanks for the review, Jimbo! Glad it went down well 🙂
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 ❤
Great to hear, Kayleigh! Thanks so much for popping back for a review! C.x
Fabulous recipe!! I look forward to all of your recipes!! They are so flavorful!
Thanks, Susan! So happy to hear it went down well 🙂
My first try was a hit, I am making my second one! Thanks for this very delicious recipe!
Great to hear, Caroline! Thanks so much for the review 🙂
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!!
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!
That’s awesome to hear, Beth! Thanks for the review 🙂
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).