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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Julie
Will this taste just as good without the meat? My husband is vegetarian, although I think I would love this with ground turkey myself. This is the first time I’ve heard of cottage pie, and it cheers me to think of devouring such a yummy comfort food…it’s bitter cold here!
Beth Pierce
Yes it will still be delicious without the meat.
Stephanie
I didn’t know the difference between cottage pie and shepherd’s pie so have apparently been calling mine the wrong name my whole life! I can’t wait to try your version of cottage pie.
Kim
Your Cottage Pie recipe is a total winner! 😋 The hearty combination of seasoned ground beef, veggies, and creamy mashed potatoes is so tasty. Your step-by-step instructions and tips make it seem so doable for anyone, even those of us who are not kitchen pros. Thanks for sharing this comforting and delicious recipe. Keep those fantastic recipes coming!
Beth Pierce
Thanks for your support, Kim! I will keep them coming!
Alice Mola
I’ve made something very similar before without the cheddar cheese, but adding it is a GAME CHANGER! This is such a wonderful comfort food to have on this chilly, snowy nights.
Beth Pierce
I could not agree more, Alice!
Steph
This cottage pie was the ideal dinner to sit down to tonight. It was perfect, especially on this chilly winter day. The whole family agreed that it was delicious and that it is a new favorite dish for us. Thank you!
Beth Pierce
The pleasure is all mine, Steph!
Ben
What temperate are you supposed to bake it at the first time?
Beth Pierce
I am assuming you are talking about after the mashed potatoes have been placed on top of the meat/veggie mixture. The temperature is 375 degrees.
Terri
I see green peas in the pictures but no mention of them in the recipe.
Beth Pierce
Thanks for the heads up. It is in the recipe card at the bottom and recipe card instructions. I just forgot to put it in the post. I will correct that right now. Silly me!
Ally
Wow this was so delicious! Thank you for the easy recipe!
Sandra
I tried it and turned our really amazing! I will definitely make it again!
Rhian
We love a good cottage pie in our household. Plus it’s such a good Autumn/ Winter dinner so we’ll definitely be trying this when it gets a little cooler.
Kira
This cottage pie is one of our favorites. We always enjoy it! Thank you!
Monica
Your clear instructions and handy tips make cooking this classic dish a breeze. Loved how you’ve shared a comforting meal idea that’s bound to become a household favorite. Thanks for bringing a delicious touch to our kitchens!
Beth Pierce
You are most welcome! So glad that you liked it!
Tammy
What a comforting and delicious meal! I love shepard’s pie…it’s truly a perfect cold weather dish. Saving this for the cooler months ahead!
Beth Pierce
I hope you enjoy the cottage pie. Shepherds pie is made with lamb while cottage pie is made with beef.
Tanya
Just like Grandma’s kitchen, we’re cooking up this classic from scratch, ensuring every forkful is pure nostalgia. Pair it with Soda Bread or Butter Swim Biscuits for the ultimate homestyle feast. Dive into a world of cozy flavors that’ll warm your soul and leave you craving seconds. 🏡🥄 #HomemadeComfort #CottagePieMagic
Lisa
I tried cottage pie a long time ago in England it was delicious. It’s very comfort food, I will try making it for the family.
Samantha Donnelly
This is one of my favourite comfort foods and something my whole family love. I do vary how I make mine one of the favourites in my house is adding baked beans