This Easy Cottage Pie is a comforting family dinner recipe that never goes out of fashion, and it can be enjoyed at any time in the year. Made with smooth mashed potatoes, minced beef, savoury gravy and simple veggies, then baked until piping hot and golden, it's a hearty and delicious dish that is simply too good not to have on rotation on your weekly dinner menu.
A classic British dinner, this cottage pie is a well-suited family meal that is made with simple, every day ingredients that even picky eaters cannot say no to.
Traditionally made with minced beef, unlike shepherd's pie, which is made with minced lamb, this cottage pie is hearty and heart-soothing, perfect for the cold season and beyond.
It's easy to prepare in advance, and you can either bake it straight away, or freeze it to enjoy at another time, making it an ideal prep ahead meal for the whole family.
I make cottage pie more often than not, and not just with minced beef, but also with minced chicken or turkey - my minced turkey cottage pie is as delicious, or even make it vegetarian/vegan friendly, as in my lentil cottage pie.
You don't have to use mince only though, and traditionally it was seen as practical way to use up leftover meat, which would then be topped with mash and bake, and my leftover beef cottage pie is a great example.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The filling
- minced beef / ground beef - you can use any mince you have, either low-fat beef mince, or a higher-fat one
- onion, garlic, carrot & celery - make a fantastic veggie base which add flavour and goodness to the pie
- salt & pepper - minced beef doesn't need lots of salt added, so just start with half a teaspoon and adjust to taste. You can be more generous with the ground black pepper if you like
- tomato paste - adds a natural sweetness to the filling, as well a deeper colour to the gravy
- beef stock/broth - or you can just add a cube of bouillon to hot water for a richer flavour
- Worcestershire sauce - adds richness and sharpness to the gravy, and intensify the flavours
- oil - it can be any oil you have around, I prefer vegetable/ sunflour oil as they are neutral-flavoured oils
- thyme and bay leaves - I used dried herbs, but fresh are also ok
For the mashed potatoes
- potatoes - use all rounder potatoes which are great for boiling. I find that cutting them into chunks/ strips speeds up the cooking time. You can also boil them in their skin if you wish
- butter - adds richness and makes them creamier, I love salted butter, but you can also use unsalted, and add extra salt
- milk - use full-fat milk which makes the mash fluffier and creamier
- salt - adjust to taste
Step-by-step photos and instructions
- peel and chop the onion, garlic and carrot, and chop the celery stick
- heat up the oil in a large pan, add the chopped onion and fry until golden
- add the garlic, carrot and celery and fry for 2-3 minutes until they begin to soften
- add the mince and use a spatula / wooden spoon to break it up until no longer pink
- continue to cook to the mince until all the liquid has been absorbed and it's beginning to brown
- add the tomato paste, stock, Worcestershire sauce and herbs, give it a good stir, then place a lid on and leave it to cook until the veggies are tender, and the gravy has thickened
- to make the mash, peel and cut the potatoes into long chips shape
- add them to a pan and over with cold water
- leave them to boil on a medium heat until the potatoes are fork tender
- drain the water, add the salt and butter, and mash well
- gradually add the milk and mash until creamy and smooth
- transfer the beef filling to an oven-safe dish, and top with the mash
- use a fork to create ridges in the potato topping and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes until golden and piping hot
EXPERT TIPS
Browning the mince intensifies the flavours, and helps create a richer, thicker gravy. It also prevents the cottage pie from having a watery filling.
Dice the vegetables evenly for a quick cook, you can add other veggies like peas or bell peppers, or any other veggies you have around.
To bake a frozen pie, make sure you allow plenty of time until the pie is golden and piping hot. I would freeze the pies in freezer-friendly foil trays that can go straight in the oven.
Other minced beef recipes you might like
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Easy Cotttage Pie Recipe
Video
Ingredients
For the filling
- 500 g minced beef (ground beef, 1.1 lb)
- 1 large onion
- 1 carrot
- 1 celery stick
- 2 cloves of garlic
- 250 ml beef stock/broth (1 cup)
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 3 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
For the mashed potatoes
- 1 kg potatoes (2.2 lb)
- 50 g butter (3 tbsp)
- 100 ml full-fat milk (3 oz)
- ½ teaspoon salt
Instructions
- Peel and chop the onion, garlic and carrot, and chop the celery stick into small cubes.
- Heat up the oil in a large pan, add the chopped onion and fry it on a medium heat until golden.
- Add the garlic, carrot and celery and fry for 2-3 minutes until they begin to soften.
- Add the mince and use a spatula / wooden spoon to break it up until no longer pink.
- Continue to cook to the mince, stirring occasionally, until all the liquid has been absorbed and the mince is beginning to brown.
- Add the tomato paste, stock, Worcestershire sauce and herbs, give it a good stir, then place a lid on and leave it to cook until the veggies are tender, and the gravy has thickened.
- Season with salt and pepper.
- To make the mash, peel and cut the potatoes into long chip shapes or chunks.
- Add them to a pan and cover with cold water.
- Leave them to boil on a medium heat until the potatoes are fork tender.
- Drain the water, add the salt and butter, and mash well.
- Gradually add the milk and mash until creamy and smooth.
- Transfer the beef filling to an oven-safe dish in an even layer, and top with the mash.
- Use a fork to create ridges in the potato topping and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes until golden and piping hot.
- Garnish with chopped parsley if you wish.
Notes
- Browning the mince intensifies the flavours, and helps create a richer, thicker gravy. It also prevents the cottage pie from having a watery filling.
- Dice the vegetables evenly for a quick cook, you can add other veggies like peas or bell peppers, or any other veggies you have around.
- To bake a frozen pie, make sure you allow plenty of time until the pie is golden and piping hot. I would freeze the pies in freezer-friendly foil trays that can go straight in the oven.
Nutrition
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