Delicious Cottage Pie is made with ground beef, yellow onion, carrots, and celery in rich brown gravy and topped with creamy cheddar mashed potatoes. This is comfort food at its best, made from scratch just like Grandma cooks.
Cozy Cottage Pie
Warm, hearty, and full of flavor, this cottage pie recipe is the perfect dish for a cozy night in. Follow these simple steps to create a delicious and comforting meal for your family. With helpful tips, even the novice chef can handle this delicious pie! If you like this recipe, try chicken pot pie casserole, meatballs and gravy, chicken a la king, and hamburger casserole.
What you need
How to make Cottage Pie
In a large skillet over medium-high heat, start browning the ground beef. When it is about one-third of the way browned, add the onion, carrots, and celery. Continue cooking until the beef is browned and the onions and celery are soft. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring.
Sprinkle the flour in the skillet and cook for 2 minutes while stirring. Slowly stir in the beef broth, the red wine, if using, Worcestershire Sauce, fresh thyme, and bay leaves. Simmer for 15-20 minutes or until thickened. Stir in the peas and remove the bay leaves. Spoon the mixture into a greased baking dish and let it cool. For best results, chill it for at least 30 minutes to keep the layers separated.
Meanwhile, put the potato cubes in a large pot of cold, lightly salted water and bring them to a boil. Cook for about 15-20 minutes or until fork tender. Drain them well, add the butter and warm milk, and cover.
Mash the potatoes until they are lump-free and smooth. Stir in the cheddar and season with salt and pepper to taste. Spoon the potatoes onto the chilled meat mixture. Use the tines of a fork to scratch the potato surface for slightly crispy edges. Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until golden on top and bubbly on the edges. Let the dish cool for about 5 minutes before serving.
Shepherd’s Pie Versus Cottage Pie
You might think this is shepherd’s pie, but that is not correct. Traditional shepherd’s pie is made with lamb mince, while cottage pie is made with beef mince or ground beef, as we call it here in the United States.
Recipe Tips
- Use ground beef with a little fat. The fat flavors the meat and makes it juicy and tasty.
- Though beef is traditional for cottage pie, you can substitute ground turkey, pork, or chicken.
- Thawed frozen veggies can be used in place of fresh veggies, but add them after the gravy has thickened.
- Yukon Gold and Russet potatoes both work well with this recipe. However, it is very important to remove as much moisture as possible from the potatoes after boiling. I like to drain it several times before adding the butter and warm milk.
- You can make this recipe with or without the cheddar cheese. It is delicious both ways.
- Don’t forget to remove the bay leaves, as they have sharp edges.
- For best results, chill the beef mixture before smoothing the potatoes on. This will help keep the layers from bleeding into each other.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or reheat in the oven at 325 degrees for about 30 minutes. See below for freezing instructions
How to freeze Cottage Pie
To freeze the dish from baked – first cool completely, then cover the dish with 2 layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight. Take the dish out of the fridge 40 minutes prior to reheating to come to room temperature. Remove the plastic wrap and cover the dish with aluminum foil. Reheat covered at 325 degrees for 30 minutes or until warmed through.
To freeze before baking – cover the dish with 2 layers of plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight. Take the dish out of the fridge 40 minutes prior to baking to come to room temperature. Bake uncovered at 375 degrees for about 30-35 minutes.
Cottage Pie
Ingredients
- 1 lb ground beef
- 1 medium yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 ribs celery chopped
- 2 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups beef broth low sodium
- ¼ cup red wine optional
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- ¾ cup frozen peas
- Salt and freshly ground black pepper to taste
Topping
- 2 lbs Yukon Gold or russet potatoes peeled and cut into 1 inch cubes
- 3 tablespoons butter
- ½ cup warm milk
- ¾ cup shredded cheddar cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh thyme
Instructions
- In a large skillet over medium-high, start browning the ground beef. When it is about one-third of the way browned, add the onion, carrots, and celery. Continue cooking until the onions and celery are soft. Reduce the heat to medium-low and add the garlic, cooking for 1 minute while stirring.
- Sprinkle in the flour and cook for about 2 minutes while stirring. Slowly stir in the beef broth, the red wine, if using, Worcestershire Sauce, fresh thyme, and bay leaves.
- Simmer for 15-20 minutes or until thickened. Add the frozen peas and remove the bay leaves. Spoon the mixture into the prepared casserole dish and let it cool. For best results, chill it for at least 30 minutes to keep the layers separated.
- Meanwhile, preheat the oven to 375 degrees, put the potato cubes in a large pot of lightly salted cold water, and bring the pot to a boil. Cook the potatoes for about 15-20 minutes or until fork tender. Drain them well and add the butter and warm milk. Cover and let the butter melt.
- Mash the potatoes until they are lump-free and smooth. Stir in the cheddar cheese and season with salt and pepper to taste. Spoon the potatoes onto the chilled meat mixture and spread evenly. Use the tines of a fork to scratch the potato surface for slightly crispy edges.
- Sprinkle the top with chopped fresh thyme and bake for 25-30 minutes or until golden on top and bubbly on the edges. Let the dish cool for 5 minutes before serving.
Notes
- Use ground beef with a little fat in it. The fat is what flavors the meat and makes it juicy and tasty.
- Thawed frozen veggies can be used in place of fresh veggies, but add them after the gravy has thickened.
- Yukon Gold and Russet potatoes both work well with this recipe. However, it is very important to remove as much moisture as possible from the potatoes after boiling. I like to drain it several times before adding the butter and warm milk.
- You can make this recipe with or without the cheddar cheese. It is delicious both ways.
- Don’t forget to remove the bay leaves, as they have sharp edges.
- For best results, chill the beef mixture before smoothing the potatoes on. This will help keep the layers from bleeding into each other.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Alita
I wanna make this classic cottage pie for a comforting dinner. It looks so delish!
Laura
This is one of our favourite meals. I grew up on it and we have it once a week. Its so easy to make and always a winner!
Beth Pierce
We love it too, Laura! It is one of our favorites.
Catalina
One of my favorite comfort food recipes. I can’t wait to make it this weekend!
Erin
Such a satisfying dish! Can’t wait to make this! This is comfort food at its best and a must make.
Edgar
We love this cattage pie recipe. With your great tips anyone can pull this off. Thanks for the recipe.
Nicki
This was delicious and creamy! The ultimate comfort food. I will make this again! Thanks for sharing, Beth!
Abida
Wonderful cottage pie recipe. We really loved this. Next time I am cooking it for my parents. Cottage pie is one of my dad’s favorites.
Ellanor
Cottage pie is traditional British comfort food at it’s finest! I’ll be making this recipe next time I can get my hands on some vegetarian mince.
Rich
This is comfort food at its best. Great recipe. The whole family loved it.
Catie
This cotttage pie was so good! With your excellent tips it was not too difficult to make. Thanks for sharing this recipe, it was delicious.
Moni
I’ve never tried Cottage Pie before, but your post has me seriously curious! The way you describe it sounds absolutely mouthwatering. Thanks for introducing me to something new and enticing. Can’t wait to give it a shot! 🍽️🤤
LisaLisa
Okay, this is a must try recipe for me. My mom use to make Shepards pie, this is the first I have ever heard of cottage pie but now I want to try this. Can I substitute the hamburger with turkey burger?
Beth Pierce
Yes you certainly can. Enjoy!
Shreya
Don’t get me wrong, traditional shepherd’s pie has its charm, but the idea of ground beef tickles my taste buds in a whole new way. This sounds like the kind of comfort food that would give my grandma’s cooking a run for its money. Yummy indeed!
Beth Pierce
Thanks, Shreya! Enjoy!
Heather k
I’ve been craving comfort food and seeing this recipe was like a gift. It was delicious and the tips made preparation foolproof. I’m going to try freezing it next time.Thanks for sharing, Beth.
Richard
This cottage pie is delicious. Comfort food at its best. I followed your advice and refrigerated the beef mixzture for a little bit before smoothing the mashed potatoes on top and it turned out perfectly.
Nancy
I have a lb. of ground lamb in freezer..I guess it would ne called shepherd’s pie? Any tweeks to the recipe if I use lamb? Sounds yummy! Thanks
Ramil
The Cottage Pie is a must-try recipe for anyone seeking classic comfort food that’s both satisfying and nostalgic. The delightful flavors are sure to win your heart.
Debbie
I’ve got to give this cottage pie a try! I like traditional shepherd’s pie but I think I would like the flavor of ground beef much better. Sounds like yummy comfort food!