Print

The Ultimate Traditional Cottage Pie Recipe: Savory Beef Filling, Creamy Mashed Potatoes, and Tips to Master This British Classic

Close-up of a thick slice of cottage pie showing rich beef filling and golden, textured mashed potato topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make a classic Cottage Pie, the ultimate comfort food dinner. This recipe uses savory ground beef in a rich gravy, topped with fluffy mashed potatoes, perfect for a hearty family meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 pounds ground beef (80/20 recommended)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 1/2 cup dry red wine (optional, substitute with more broth)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and black pepper to taste
  • 3 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 1/2 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Prepare the potatoes: Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  2. Mash the potatoes: Return potatoes to the hot pot. Add warm milk and butter. Mash until smooth and creamy. Season with salt and pepper. Set aside.
  3. Make the filling: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
  5. Stir in the flour and tomato paste. Cook for 1 minute, stirring constantly.
  6. Pour in the beef broth, red wine (if using), Worcestershire sauce, thyme, and rosemary. Bring the mixture to a simmer. Reduce heat to low and cook until the gravy thickens, about 10 minutes. Season with salt and pepper.
  7. Stir in the frozen peas and corn. Spread the meat filling evenly in the bottom of a 9×13 inch baking dish if you did not use an oven-safe skillet.
  8. Top the filling: Spoon the mashed potatoes over the meat mixture. Spread them evenly to seal the edges. Use a fork to create texture on the potato surface. Sprinkle with cheddar cheese if desired.
  9. Bake: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the filling is bubbling and the potato topping is golden brown.
  10. Rest and serve: Let the Cottage Pie rest for 10 minutes before cutting and serving.

Notes

  • Cottage Pie uses ground beef; Shepherd’s Pie traditionally uses ground lamb. You are making Cottage Pie here.
  • For a make-ahead dinner, assemble the entire pie, cover it, and refrigerate for up to 2 days. Add 15 minutes to the baking time if baking straight from the refrigerator.
  • To freeze, bake the pie completely, let it cool, then cover tightly and freeze. Thaw overnight in the refrigerator before reheating in the oven.

Nutrition

Find it online: https://kitchenslang.com/best-cottage-pie-recipe-traditional-beef-pie/