Cottage Pie
Cottage pie is minced beef in a thick, savoury gravy under a blanket of buttery mash, baked until the edges bubble and the top turns golden. Made with beef, it differs from shepherd's pie, which uses lamb. This version serves four, uses everyday ingredients and can be assembled a day ahead, so the oven does the last part of the work.
- Total
- 1 h 35 min
- Prep
- 20 min
- Cook
- 1 h
- Serves
- 4
- Per serving
- 560kcal
Getting the filling thick enough
The filling decides whether the pie holds together. Beef mince releases liquid as it browns, so cook it until the pan is almost dry before adding the stock, then simmer without a lid. Floury potatoes such as King Edward or Maris Piper give a light, fluffy mash that browns well. Waxy potatoes turn dense and sticky.
If you cannot find tomato purée, 2 tbsp of ketchup stirred into the filling does a similar job. A beef stock cube dissolved in 300ml of hot water works as well as fresh stock.
Cooking cottage pie
Tap a time to start a timer.
- Start the potatoes Put the potato chunks in a large saucepan, cover with cold water and bring to the boil. Simmer for , until a knife slides in easily. Heat the oven to 200°C (180°C fan), gas 6.
- Brown the mince While the potatoes cook, heat the oil in a large frying pan over a medium-high heat. Fry the onion and carrots for , then add the mince and break it up with a wooden spoon. Cook for , until browned and no pink remains. Spoon off excess fat if the pan looks greasy.
- Simmer the filling Stir in the tomato purée and cook for . Add the stock and Worcestershire sauce and bring to a simmer. Cook uncovered for , stirring now and then, until the sauce is thick enough to hold a trail when you drag a spoon through it. Add the peas for the last .
- Mash the potatoes Drain the potatoes and leave them in the colander for to steam dry. Return them to the pan with the butter, milk and salt, then mash until completely smooth.
- Assemble Spoon the filling into the ovenproof dish and leave it to cool for , so the mash sits on top rather than sinking. Spoon over the mash, spread it to the edges and drag a fork across the surface to make ridges.
- Bake Bake for , until the top is golden and the filling is bubbling at the edges and steaming hot all the way through. Rest for before serving.
What to serve with cottage pie
Steamed green beans, buttered cabbage or extra peas are all you need with the pie, and a spoonful of brown sauce on the side is traditional. For a pastry-topped alternative, try this beef pie, or save the mince for a Sunday lunch of roast beef with roast potatoes another week.
Add a finely chopped celery stick or a leek to the filling for extra vegetables. Swap the beef for lamb mince if you would like a shepherd's pie.
Common problems and fixes for Cottage Pie
- The mash sinks into the filling.
- The sauce was too thin or too hot. Simmer it until a spoon leaves a clear trail, then let it cool for 10 minutes before topping.
- The topping looks pale and flat.
- Ridges catch the heat and brown. Drag a fork across the mash, and dot a little extra butter on top if you want a deeper colour.
- The mash is watery or gluey.
- Let the drained potatoes steam dry for 2 minutes and mash by hand. A food processor or blender turns floury potatoes to glue.
Frequently asked questions about Cottage Pie
Is cottage pie made with beef or lamb?
Cottage pie is made with beef mince. Lamb mince makes shepherd's pie, and the method is otherwise the same.
Can you make it the day before?
Yes. Assemble the pie, cool it completely, cover and keep it in the fridge for up to 24 hours. Bake it for 35–40 minutes at the same temperature, until steaming hot in the middle.
Can you freeze cottage pie?
Yes, for up to 3 months. Freeze it unbaked or baked once completely cold, then defrost overnight in the fridge. Bake until steaming hot all the way through, and do not reheat it more than once.
What can I use instead of Worcestershire sauce?
Use 1 tbsp soy sauce with a pinch of sugar, or a splash of malt vinegar. Worcestershire sauce contains anchovies, so swap it if you are cooking for vegetarians, who will also need a different filling.
How did you like the recipe?
4.7 / 5 · 35 ratings
