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Cottage Pie
5 from 547 votes

Cottage Pie

Cottage Pie is a layered dish featuring a savory ground beef and vegetable filling thickened to a rich gravy, topped with creamy mashed potatoes. The filling includes aromatics like onion, garlic, carrot, and celery cooked with tomato paste, beef stock, and seasonings, simmered until thick. The mashed potato topping is prepared with warm milk and butter, creating a smooth texture that browns nicely when baked. Optional Parmesan butter crust adds an extra layer of flavor and a golden finish. This dish serves as a hearty meal suitable for family dinners.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 5 - 8
Calories: 611 kcal
Course: Dinner
Cuisine: British

Ingredients

  • 1 1/2 tbsp olive oil
  • 2 garlic minced, cloves
  • 1 onion , finely chopped
  • 1 carrot , finely chopped*
  • 1 celery , finely chopped*
  • 750g / 1.5 lb ground beef beef mince is synonym
  • 1/4 cup (40g) flour (plain / all purpose)
  • 1/4 cup (55g) tomato paste
  • 2 cups (500 ml) beef stock low sodium, or broth
  • 1/2 cup (125 ml) red wine or water
  • 1 beef bouillon cube , crumbled (stock cube, or 1 tsp stock powder)
  • 2 tbsp Worcestershire sauce
  • 1 tsp thyme or 3 sprigs fresh thyme, dried
  • 2 bay leaves dried
  • 3/4 tsp salt
  • 1/2 tsp black pepper
Topping
  • 1.2 kg / 2.5 lb potato peeled and cut into 2.5cm / 1" cubes
  • 2/3 cup (165 ml) milk , warmed
  • 2 tbsp (30g) butter
Parmesan Crust (optional)
  • 2 tbsp (30g) butter
  • 2 tbsp (20g) Parmesan Cheese grated

Instructions

    Cup of Yum
  1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.
  2. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.
  3. Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.
  4. Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video). Taste then add more salt if desired.
  5. Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash (Note 2)
Assemble Pie
  1. Preheat oven to 180°C/350°F.
  2. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).
  3. Add butter and mash until melted, then add milk and salt. Mash until smooth.
  4. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with paremsan, drizzle with butter (or skip this and just drizzle with olive oil)
  5. Bake for 25 - 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
  6. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Notes

  • Carrots and celery create a classic mirepoix base but can be omitted; add 1 teaspoon sugar if omitted to balance flavor.
  • Cook the filling until sauce reaches desired thickness; it will not reduce further during baking.
  • Cooling the filling before topping helps keep the potato layer intact.
  • Steam dry boiled potatoes briefly to prevent excess moisture making the topping watery.
  • Use hot mashed potatoes when spreading to ease assembly.
  • For extra richness, add cheese to the potato topping or sprinkle more on top before baking.
  • The recipe can be portioned into ramekins for individual servings.
  • Assembled pies can be refrigerated for up to 4 days or frozen for 3 months; thaw before baking.

Nutrition Information

Serving 602g Calories 611cal (31%) Carbohydrates 50.1g (17%) Protein 53g (106%) Fat 19.6g (30%) Saturated Fat 7.8g (39%) Polyunsaturated Fat 11.8g (69%) Cholesterol 149mg (50%) Sodium 681mg (28%) Potassium 1854mg (39%) Fiber 7.1g (28%) Sugar 8.1g (16%) Vitamin A 2350IU (47%) Vitamin C 71.8mg (80%) Calcium 80mg (8%) Iron 30.4mg (169%)

Nutrition Facts

Serving: 5 - 8

Amount Per Serving

Calories 611

% Daily Value*

Serving 602g
Calories 611cal 31%
Carbohydrates 50.1g 17%
Protein 53g 106%
Fat 19.6g 30%
Saturated Fat 7.8g 39%
Polyunsaturated Fat 11.8g 69%
Cholesterol 149mg 50%
Sodium 681mg 28%
Potassium 1854mg 39%
Fiber 7.1g 28%
Sugar 8.1g 16%
Vitamin A 2350IU 47%
Vitamin C 71.8mg 80%
Calcium 80mg 8%
Iron 30.4mg 169%

* Percent Daily Values are based on a 2,000 calorie diet.