Mum's Traditional Cottage Pie

cottage pie fresh out the oven with beef dripping down edges of white casserole dish

4.98 from 34 votes

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 Time25

Cook Time1 25

Total Time1 50

Course: Dinner, Main Course

Cuisine: English

Servings:

Author: Chris Collins

Cost: £2 / £2.50

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

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.

Nutrition