This easy cottage pie recipe is a classic English dinner that is always popular! Minced beef in a rich gravy is topped with fluffy mashed potato and then baked until golden. This minced beef recipe is so delicious and comforting, and is a family favourite.
There is something so comforting about a classic cottage pie: that layer of savoury mince in a rich gravy topped with fluffy mashed potato that gets a crusty golden top when baked. It was part of growing up, often made the traditional way using leftover cooked roast beef rather than beef mince, like this leftover lamb shepherds pie.
There are many ways to jazz up a cottage pie: cheesey mash, extra vegetables, breadcrumbs; but I wanted to make the one I remember growing up. Simple ingredients, with a little red wine to enrich the gravy
Beef and potatoes
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Beef mince – also known as ground beef. You can use leftover roast beef, or leftover steak, and finely chop it. Add it to the pan with the garlic.
- Vegetables – I’ve kept it simple with the vegetables, like the ones we had growing up, so have stuck with carrots and celery. If you want more veggies, add a grated courgette / zucchini or couple of handfuls of frozen peas.
- Beef stock – beef stock creates a rich meaty gravy. I often use liquid beef stock but you can use a stick cube dissolved in water, or chicken stock / stock cube, which will produce a less rich gravy.
- Red wine – red wine provides a rich flavour that really elevates the pie. However if you don’t want to use wine then sub with more stock.
- Plain flour – all purpose flour or, for a gluten free cottage pie, use cornflour instead.
- Tomato puree – also known as concentrated tomato paste or tomato puree.
- Worcestershire sauce – this brings out the meaty flavour from the beef. I prefer to use Lea and Perrins but any make will do 🙂
- Herbs – a bay leaf, fresh rosemary and thyme add to the flavour. You can leave out the rosemary and substitute the fresh thyme for ½ teaspoon dried thyme if you prefer.
- Potatoes – the best varieties of potato to use for fluffy mashed potato are Maris Piper, Desiree or Yukon Gold if you are in the UK; Sebago or Dutch cream if you are in Australia; Yukon Gold or Russet in the US.
- Butter – I prefer to use unsalted butter and then add salt to taste, but you can use salted butter and then add less salt to the mashed potato at the end.
How to make cottage pie from scratch
Please scroll down to the recipe card at the end of the post for the full recipe.
- Make the beef gravy – soften the onion in the oil, then add the carrot and celery and cook for a few minutes before adding the garlic and the minced beef. Turn the heat up and brown the beef, breaking it up with a spoon as it cooks. Turn the heat down before adding the flour and tomato puree then add the red wine and stock together with the herbs and seasonings and simmer gently until thickened slightly. Spoon the filling into your baking dish and allow to cool whilst you cook the potatoes.
- Mash the potatoes – boil the potatoes in salted water (this helps season them from the inside out), then when tender drain and return to the pan. Allow to steam dry for 30 seconds – do this off the heat. Mash with the butter and milk until smooth.
- Assemble and bake – Spoon the warm mashed potato over the beef mince filling and then spread out with the back of a spoon. Use a fork to rough up the surface (this helps create crispy bits!) then dot with butter and bake until golden.
FAQ
What’s the difference between cottage pie and shepherd’s pie?
Cottage pie is made with beef, whereas shepherd’s pie is made with lamb. Other than that they are pretty similar!
Can I freeze cottage pie?
Yes! Cottage pie can be frozen once baked, or once assembled and before being bake.
My recipe tips
- Cool the beef filling before topping with potato – otherwise the potato can sink into the beef.
- Steam the potatoes after boiling – to allow the excess water to evaporate. This will help prevent the water from dripping into the beef below and making your cottage pie watery.
- If you don’t want to top the pie with butter – you can drizzle with olive oil before baking instead.
- Leftover roast – if you happen to be making this with leftover roast beef, cook the onion in a little of the beef dripping, add a couple of spoonfuls of the gravy to the sauce and also any leftover vegetables.
Serving Ideas
Serve with a side of peas, steamed broccoli or green beans. If you prefer something light and refreshing with your cottage pie, a crunchy salad like this pear and walnut salad, rocket salad or crunchy Lebanese slaw.
Make ahead/storage
- Fridge – you can store the cottage pie in the fridge for up to 3 days, either assembled and baked, or assembled and unbaked.
- Freezer – cottage pie freezes really well. Freeze for up to 3 months and either defrost before baking or bake from frozen (although it will take much longer to bake in the oven – allow an hour for cooking, cover with foil for most of the cooking time and then remove the foil to allow the top to crisp). You can also prepare the cottage pie in smaller individual baking dishes, making it easier to defrost and reheat.
Make ahead / meal prep
You can make the beef mince layer up to 3 days ahead, or cook and then freeze. However the mashed potato will spread better if warm, so either assemble the pie and store in the fridge as above, or make the mashed potato at the last minute.
Why not try…
You may also like these other family friendly minced beef recipes:
Cottage Pie
Author: Robyn
This easy cottage pie recipe is a classic English dinner that is always popular! Minced beef in a rich gravy is topped with fluffy mashed potato and then baked until golden. It is so comforting, and is a family favourite.
Equipment
- 20 x 30cm / 8 inch x 11 inch baking dish
Ingredients
- 1½ tablespoon olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 1 stick celery finely diced
- 1 clove garlic crushed
- 500 g beef mince
- 1½ tablespoon plain flour
- 1 tablespoon tomato puree concentrated tomato paste
- 120 ml red wine or use water or extra beef stock
- 360 ml beef stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 900 g potatoes peeled and cut into 2 cm cubes
- 120 ml milk
- 1 tablespoon butter
- ½ teaspoon salt
- 2 teaspoons butter for the top of the pie, optional
Instructions
- Cook the onion in the olive oil in a medium to large pan over a medium heat for for 5-7 minutes until soft.
- Add the carrot and celery and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds.
- Turn the heat up and add the beef then cook until browned, breaking it up with a spoon as it cooks.
- Turn the heat down and stir in the flour and tomato puree. Pour in the red wine and beef stock and add the Worcestershire sauce, bay leaf, thyme and rosemary, if using. Season with salt and pepper and then simmer gently for 25-30 minutes until thickened. Stir occasionally to prevent the mince from catching on the bottom of the pan.
- Spoon into 20 x 30cm (8 x 11 inch) baking dish and leave to cool.
- Preheat the oven to 180℃ fan / 200℃ / 400℉
- Cook the peeled and cubed potatoes in boiling salted water for 15 minutes or until tender. Drain well then return back to the pan. Steam dry (no heat) for 30 seconds. Add butter, milk and salt and mash until smooth.
- Spoon the potato on top of the meat, flatten out with a spoon to the edges of the dish, then rough the top with fork. Dot with 2 teaspoons butter and bake for 25-30 minutes until piping hot throughout.
- Stand for 5 minutes before serving.
Video
Notes
Nutritional info based on serving 4 people.
INGREDIENTS NOTES
- Beef mince – also known as ground beef. You can use leftover roast beef, or leftover steak, and finely chop it. Add it to the pan with the garlic.
- Vegetables – I’ve kept it simple with the vegetables, like the ones we had growing up, so have stuck with carrots and celery. If you want more veggies, add a grated courgette / zucchini or couple of handfuls of frozen peas.
- Beef stock – beef stock creates a rich meaty gravy. I often use liquid beef stock but you can use a stick cube dissolved in water, or chicken stock / stock cube, which will produce a less rich gravy.
- Red wine – red wine provides a rich flavour that really elevates the pie. However if you don’t want to use wine then sub with more stock.
- Plain flour – all purpose flour or, for a gluten free cottage pie, use cornflour instead.
- Tomato puree – also known as concentrated tomato paste or tomato puree.
- Worcestershire sauce – this brings out the meaty flavour from the beef. I prefer to use Lea and Perrins but any make will do 🙂
- Herbs – a bay leaf, fresh rosemary and thyme add to the flavour. You can leave out the rosemary and substitute the fresh thyme for ½ teaspoon dried thyme if you prefer.
- Potatoes – the best varieties of potato to use for fluffy mashed potato are Maris Piper, Desiree or Yukon Gold if you are in the UK; Sebago or Dutch cream if you are in Australia; Yukon Gold or Russet in the US.
- Butter – I prefer to use unsalted butter and then add salt to taste, but you can use salted butter and then add less salt to the mashed potato at the end.
- Cool the beef filling before topping with potato – otherwise the potato can sink into the beef.
- Steam the potatoes after boiling – to allow the excess water to evaporate. This will help prevent the water from dripping into the beef below and making your cottage pie watery.
- If you don’t want to top the pie with butter – you can drizzle with olive oil before baking instead.
- Leftover roast – if you happen to be making this with leftover roast beef, cook the onion in a little of the beef dripping, add a couple of spoonfuls of the gravy to the sauce and also any leftover vegetables.
Nutrition
Calories: 530kcalCarbohydrates: 52gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 961mgPotassium: 1841mgFiber: 7gSugar: 7gVitamin A: 5395IUVitamin C: 50mgCalcium: 116mgIron: 6mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1½ tablespoon olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 1 stick celery finely diced
- 1 clove garlic crushed
- 500 g beef mince
- 1½ tablespoon plain flour
- 1 tablespoon tomato puree concentrated tomato paste
- ½ c red wine or use water or extra beef stock
- 1½ c beef stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 900 g potatoes peeled and cut into 2 cm / ¾ inch cubes
- ½ c milk
- 1 tablespoon butter
- ½ teaspoon salt
- 2 teaspoons butter for the top of the pie, optional
Instructions
- Cook the onion in the olive oil in a medium to large pan over a medium heat for for 5-7 minutes until soft.
- Add the carrot and celery and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds.
- Turn the heat up and add the beef then cook until browned, breaking it up with a spoon as it cooks.
- Turn the heat down and stir in the flour and tomato puree. Pour in the red wine and beef stock and add the Worcestershire sauce, bay leaf, thyme and rosemary, if using. Season with salt and pepper and then simmer gently for 25-30 minutes until thickened. Stir occasionally to prevent the mince from catching on the bottom of the pan.
- Spoon into 20 x 30cm (8 x 11 inch) baking dish and leave to cool.
- Preheat the oven to 180℃ fan / 200℃ / 400℉
- Cook the peeled and cubed potatoes in boiling salted water for 15 minutes or until tender. Drain well then return back to the pan. Steam dry (no heat) for 30 seconds. Add butter, milk and salt and mash until smooth.
- Spoon the potato on top of the meat, flatten out with a spoon to the edges of the dish, then rough the top with fork. Dot with 2 teaspoons butter and bake for 25-30 minutes until piping hot throughout.
- Stand for 5 minutes before serving.
Notes
Nutritional info based on serving 4 people.
INGREDIENTS NOTES
- Beef mince – also known as ground beef. You can use leftover roast beef, or leftover steak, and finely chop it. Add it to the pan with the garlic.
- Vegetables – I’ve kept it simple with the vegetables, like the ones we had growing up, so have stuck with carrots and celery. If you want more veggies, add a grated courgette / zucchini or couple of handfuls of frozen peas.
- Beef stock – beef stock creates a rich meaty gravy. I often use liquid beef stock but you can use a stick cube dissolved in water, or chicken stock / stock cube, which will produce a less rich gravy.
- Red wine – red wine provides a rich flavour that really elevates the pie. However if you don’t want to use wine then sub with more stock.
- Plain flour – all purpose flour or, for a gluten free cottage pie, use cornflour instead.
- Tomato puree – also known as concentrated tomato paste or tomato puree.
- Worcestershire sauce – this brings out the meaty flavour from the beef. I prefer to use Lea and Perrins but any make will do 🙂
- Herbs – a bay leaf, fresh rosemary and thyme add to the flavour. You can leave out the rosemary and substitute the fresh thyme for ½ teaspoon dried thyme if you prefer.
- Potatoes – the best varieties of potato to use for fluffy mashed potato are Maris Piper, Desiree or Yukon Gold if you are in the UK; Sebago or Dutch cream if you are in Australia; Yukon Gold or Russet in the US.
- Butter – I prefer to use unsalted butter and then add salt to taste, but you can use salted butter and then add less salt to the mashed potato at the end.
- Cool the beef filling before topping with potato – otherwise the potato can sink into the beef.
- Steam the potatoes after boiling – to allow the excess water to evaporate. This will help prevent the water from dripping into the beef below and making your cottage pie watery.
- If you don’t want to top the pie with butter – you can drizzle with olive oil before baking instead.
- Leftover roast – if you happen to be making this with leftover roast beef, cook the onion in a little of the beef dripping, add a couple of spoonfuls of the gravy to the sauce and also any leftover vegetables.
Nutrition
Calories: 530kcalCarbohydrates: 52gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 961mgPotassium: 1841mgFiber: 7gSugar: 7gVitamin A: 5395IUVitamin C: 50mgCalcium: 116mgIron: 6mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1½ tablespoon olive oil
- 1 onion finely diced
- 2 carrots finely diced
- 1 stick celery finely diced
- 1 clove garlic crushed
- 1 lb beef mince
- 1½ tablespoon plain flour
- 1 tablespoon tomato puree concentrated tomato paste
- ½ c red wine or use water or extra beef stock
- 1½ c beef stock
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 32 oz potatoes peeled and cut into ¾ inch cubes
- ½ c milk
- 1 tablespoon butter
- ½ teaspoon salt
- 2 teaspoons butter for the top of the pie, optional
Instructions
- Cook the onion in the olive oil in a medium to large pan over a medium heat for for 5-7 minutes until soft.
- Add the carrot and celery and cook for 3-4 minutes.
- Add the garlic and cook for 30 seconds.
- Turn the heat up and add the beef then cook until browned, breaking it up with a spoon as it cooks.
- Turn the heat down and stir in the flour and tomato puree. Pour in the red wine and beef stock and add the Worcestershire sauce, bay leaf, thyme and rosemary, if using. Season with salt and pepper and then simmer gently for 25-30 minutes until thickened. Stir occasionally to prevent the mince from catching on the bottom of the pan.
- Spoon into 8 x 11 inch baking dish and leave to cool.
- Preheat the oven to 180℃ fan / 200℃ / 400℉
- Cook the peeled and cubed potatoes in boiling salted water for 15 minutes or until tender. Drain well then return back to the pan. Steam dry (no heat) for 30 seconds. Add butter, milk and salt and mash until smooth.
- Spoon the potato on top of the meat, flatten out with a spoon to the edges of the dish, then rough the top with fork. Dot with 2 teaspoons butter and bake for 25-30 minutes until piping hot throughout.
- Stand for 5 minutes before serving.
Video
Notes
Nutritional info based on serving 4 people.
INGREDIENTS NOTES
- Beef mince – also known as ground beef. You can use leftover roast beef, or leftover steak, and finely chop it. Add it to the pan with the garlic.
- Vegetables – I’ve kept it simple with the vegetables, like the ones we had growing up, so have stuck with carrots and celery. If you want more veggies, add a grated courgette / zucchini or couple of handfuls of frozen peas.
- Beef stock – beef stock creates a rich meaty gravy. I often use liquid beef stock but you can use a stick cube dissolved in water, or chicken stock / stock cube, which will produce a less rich gravy.
- Red wine – red wine provides a rich flavour that really elevates the pie. However if you don’t want to use wine then sub with more stock.
- Plain flour – all purpose flour or, for a gluten free cottage pie, use cornflour instead.
- Tomato puree – also known as concentrated tomato paste or tomato puree.
- Worcestershire sauce – this brings out the meaty flavour from the beef. I prefer to use Lea and Perrins but any make will do 🙂
- Herbs – a bay leaf, fresh rosemary and thyme add to the flavour. You can leave out the rosemary and substitute the fresh thyme for ½ teaspoon dried thyme if you prefer.
- Potatoes – the best varieties of potato to use for fluffy mashed potato are Maris Piper, Desiree or Yukon Gold if you are in the UK; Sebago or Dutch cream if you are in Australia; Yukon Gold or Russet in the US.
- Butter – I prefer to use unsalted butter and then add salt to taste, but you can use salted butter and then add less salt to the mashed potato at the end.
- Cool the beef filling before topping with potato – otherwise the potato can sink into the beef.
- Steam the potatoes after boiling – to allow the excess water to evaporate. This will help prevent the water from dripping into the beef below and making your cottage pie watery.
- If you don’t want to top the pie with butter – you can drizzle with olive oil before baking instead.
- Leftover roast – if you happen to be making this with leftover roast beef, cook the onion in a little of the beef dripping, add a couple of spoonfuls of the gravy to the sauce and also any leftover vegetables.
Nutrition
Calories: 530kcalCarbohydrates: 52gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 94mgSodium: 961mgPotassium: 1841mgFiber: 7gSugar: 7gVitamin A: 5395IUVitamin C: 50mgCalcium: 116mgIron: 6mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
admin says
Love it!