Traditional Cottage Pie

Traditional Cottage Pie is the epitome of comfort food—rich and savory ground beef simmered with vegetables and herbs, topped with a creamy layer of mashed potatoes and baked until golden and bubbling. This hearty, satisfying dish is perfect for feeding a crowd or enjoying as leftovers throughout the week. It’s simple, homey, and bursting with deep, warming flavor.

Why You’ll Love This Recipe

• Classic comfort food that’s loved by all ages

• Layers of texture: creamy mashed potatoes over savory, meaty filling

• Perfect for make-ahead meals or freezing

• Easily adaptable with different meats or veggies

• Great way to use up leftover mashed potatoes

• Feeds a crowd with one dish

• Freezer-friendly and ideal for batch cooking

• Balanced meal with protein, starch, and vegetables

• One-dish simplicity makes cleanup easy

• Tastes even better the next day

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1.1 lbs ground beef (mince)
2 tbsp all-purpose flour
2 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and freshly ground black pepper, to taste
1 cup frozen peas (optional)
1 cup frozen corn (optional)
3.3 lbs potatoes, peeled and quartered
1/2 cup butter
1/2 cup milk or cream
Salt and freshly ground black pepper, to taste
1/4 tsp ground nutmeg (optional)
1/4 cup grated cheddar cheese (optional, for topping)

directions

1. Sauté the vegetables: Heat olive oil in a deep skillet or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 8–10 minutes until softened and lightly golden.

2. Brown the beef: Increase heat to medium-high. Add ground beef, breaking it up with a spoon. Cook until browned. Drain excess grease.

3. Add flour: Sprinkle flour over the meat and vegetables. Stir well to coat. Cook for 1–2 minutes.

4. Simmer the filling: Gradually stir in beef broth to avoid lumps. Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 30–60 minutes, stirring occasionally. Add more broth if needed.

5. Add peas and corn: Stir in frozen peas and corn during the last 10 minutes of cooking.

6. Make mashed potatoes: While the meat simmers, boil peeled and quartered potatoes in salted water until fork-tender, about 15–20 minutes.

7. Mash the potatoes: Drain and return to the pot. Add butter and milk (or cream). Mash until smooth. Season with salt, pepper, and nutmeg if using.

8. Assemble the pie: Preheat oven to 400°F (200°C). Spoon the meat filling into a 9×13 inch baking dish. Spread mashed potatoes over the top. Sprinkle with cheese if using.

9. Bake: Bake for 20–25 minutes until the top is golden and the filling is bubbling.

10. Rest and serve: Let the pie rest for 5–10 minutes before serving.

Servings and timing

Yield: 6–8 servings
Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 105 minutes

Variations

• Cheesy Cottage Pie: Add shredded cheddar cheese into the mashed potatoes or on top before baking.

• Shepherd’s Pie: Use ground lamb instead of beef for a more traditional version.

• Vegetarian Cottage Pie: Replace the beef with lentils or plant-based mince.

• Sweet Potato Topping: Swap regular mashed potatoes for mashed sweet potatoes for a slightly sweeter and nutritious twist.

• Add More Veggies: Include mushrooms, parsnips, green beans, or chopped spinach.

• Spiced Up: Add a dash of smoked paprika, cayenne, or hot sauce to the filling for a little heat.

• Mini Pies: Make individual portions in ramekins for a dinner party presentation.

• Make-Ahead: Prepare the pie ahead and refrigerate unbaked for up to 24 hours.

• Crispy Topping: Use a fork to create ridges on the mashed potatoes to get a crispy, golden top when baked.

storage/reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze the fully assembled but unbaked pie (or leftovers) for up to 2 months. Thaw overnight before baking.
Reheat:

• Oven: Bake at 350°F (175°C) for 20–25 minutes until heated through.

• Microwave: Heat individual portions for 2–3 minutes, stirring halfway.

• Skillet: Reheat gently over low heat, covered, with a splash of broth to keep moist.

FAQs

Can I make cottage pie ahead of time?

Yes, you can assemble the pie and refrigerate it (unbaked) for up to 24 hours. When ready to eat, bake as instructed.

What’s the difference between cottage pie and shepherd’s pie?

Cottage pie uses ground beef, while shepherd’s pie traditionally uses ground lamb.

Can I freeze cottage pie?

Absolutely. Wrap the unbaked or baked pie tightly and freeze for up to 2 months. Thaw in the fridge before baking or reheating.

What kind of potatoes are best for the topping?

Starchy potatoes like Russets or Yukon Golds make the fluffiest mashed potatoes.

Can I use instant mashed potatoes?

Yes, though homemade mashed potatoes offer better texture and flavor.

How do I avoid watery mashed potatoes?

Drain the potatoes thoroughly after boiling and mash them immediately while hot to evaporate excess moisture.

Can I use ground turkey or chicken?

Yes, both work well for a lighter version of cottage pie.

How do I get a crispy top?

Rough up the mashed potatoes with a fork before baking, and use a broiler for the last 2–3 minutes if needed.

What if I don’t have Worcestershire sauce?

You can substitute with soy sauce, balsamic vinegar, or a combination of the two.

Is cheese necessary for cottage pie?

No, cheese is optional. It adds a nice golden crust and flavor, but the dish is delicious without it too.

Conclusion

Traditional Cottage Pie is the ultimate comfort food—rich, savory, and incredibly satisfying. Whether you make it for Sunday dinner or as a hearty weeknight meal, its classic flavors and creamy mashed potato topping make it a favorite for all occasions. This versatile, make-ahead-friendly dish is a timeless winner that brings warmth to every table.

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