Cottage pie recipe

Nothing says comfort food like a bubbling cottage pie fresh out of the oven. That rich beef filling, that golden mashed potato top, the smell that fills the whole apartment. It gets everyone to the table fast, no reminders needed.

Jump to:

• Why You Will Like This Recipe
• What Goes Into This Cottage Pie
• Easy Cottage Pie
• How To Make Cottage Pie Step By Step
• Storage And Reheating
• My Best Tips And Cottage Pie Variations
• Cottage Pie Questions Answered
• Recipes You May Like
• Wrapping Up This Cottage Pie Recipe

I first made this cottage pie on a freezing January night when Alex had a cold and wanted something warm and cozy. I remember standing in our Manhattan kitchen thinking, this better work, because I only had one pack of ground beef left. Well, it worked. Alex ate two helpings, Sarah scraped the dish, and Donald asked me to make it again that same week.

Here's what you can expect: a savory ground beef filling in a rich gravy, topped with fluffy mashed potatoes, all baked until golden. It's simple, it's homemade, and it feeds a crowd. If you love cozy beef dinners like this, my tender slow cooker beef stew is another one my family asks for all winter long.

Why You Will Like This Recipe

• Real comfort food. A rich, meaty filling under creamy mashed potatoes. It tastes like a warm hug.
• Simple ingredients. Ground beef, veggies, potatoes, and pantry staples. Nothing fancy, nothing hard to find.
• Family approved. Alex and Sarah both clean their plates, and that almost never happens with the same dish.
• Make ahead friendly. You can prep the filling a day early, which is a lifesaver on packed school nights.
• Feeds a crowd. One dish serves 5 to 8 people, so it's great for family dinners or leftovers.
• Freezer friendly. Bake one now, freeze one for later. Future you will be grateful.

What Goes Into This Cottage Pie

Here's everything you need for a homemade cottage pie. I always keep most of this in my kitchen already.

For the beef filling:

• 1 ½ tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 ½ pounds ground beef
• ¼ cup all purpose flour
• ¼ cup tomato paste
• 2 cups low sodium beef broth
• ½ cup red wine (or just use water)
• 1 beef bouillon cube, crumbled
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• ¾ teaspoon salt
• ½ teaspoon black pepper

For the mashed potato topping:

• 2.5 pounds potatoes, peeled and cut into 1 inch cubes
• ⅔ cup warm milk
• 2 tablespoons butter

For the optional parmesan crust:

• 2 tablespoons butter
• 2 tablespoons grated parmesan

A quick note on substitutions. No red wine? Water works fine, I've done it plenty of times. And if you only have fresh thyme, use 3 sprigs instead of dried.

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How To Make Cottage Pie Step By Step

Don't let the steps scare you. Most of this is just simmering while you help with homework or fold laundry. Here's what I do.

Make The Beef Filling

1. Heat the olive oil in a large skillet over medium high heat. Add the onion and garlic and cook for about 1 minute.
2. Add the carrot and celery. Cook for 3 minutes until they soften and smell sweet.
3. Turn the heat up to high. Add the ground beef and break it up as it cooks. Keep going until it's nicely browned.
4. Stir in the flour until it coats the meat. Then add the tomato paste, beef broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
5. Bring everything to a simmer, then lower the heat a bit so it keeps bubbling steadily. Cook for 30 minutes, stirring now and then, until it thickens into a rich gravy. Taste it and add more salt if you want.

Here's a tip I learned the hard way. Don't rush the simmer. The first time I made this, I pulled it off the stove at 15 minutes and the filling was watery. Give it the full 30 minutes and you'll get that thick, glossy gravy that makes this dish special.

Cook The Mashed Potato Topping

1. While the filling simmers, boil the potato cubes in salted water for about 15 minutes, until a fork slides in easily.
2. Drain them well, then return them to the hot pot for a minute. This dries them out so your mash isn't soggy.
3. Add the warm milk and butter, then mash until smooth and creamy. Sarah loves this job, so I usually hand her the masher.

Assemble And Bake

1. Pour the beef filling into a 1.5 quart pie or baking dish. If you have time, let it cool first. Cool filling makes spreading the mash so much easier.
2. Spoon the mashed potatoes over the top and spread them to the edges. Use a fork to make little ridges. Those ridges turn golden and crispy in the oven!
3. For the parmesan crust, dot the top with butter and sprinkle on the cheese.
4. Bake at 350°F for 25 to 30 minutes, until the top is golden and the filling bubbles at the edges.
5. Let it rest for 5 minutes before serving. Trust me on this one, the filling is lava hot.

Storage And Reheating

Leftovers of this cottage pie might be even better the next day. The gravy soaks in and the flavors deepen overnight.

Store leftovers in an airtight container in the fridge for up to 4 days. I usually just cover the baking dish tightly with foil and pop the whole thing in.

To freeze, wrap individual portions or the whole cooled pie well. It keeps in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

For reheating, the oven is your best friend. Cover with foil and warm at 350°F for about 20 minutes. The microwave works for single servings too, just heat in short bursts so the mash doesn't dry out.

My Best Tips And Cottage Pie Variations

After making this easy cottage pie more times than I can count, here's what I've picked up:

• Chill the filling before topping. Even 20 minutes in the fridge helps the mash sit on top instead of sinking in.
• Don't skip the fork ridges. Those crispy golden peaks are the part Alex fights over.
• Swap the meat. Use ground lamb and you've got shepherd's pie. Ground turkey works too for a lighter version.
• Sneak in veggies. I've stirred frozen peas and corn into the filling, and my kids never complained. Small wins, right?
• Add cheese to the mash. A handful of cheddar mixed into the potatoes makes it extra rich.
• Watch the salt. Between the bouillon cube and Worcestershire sauce, there's already plenty. Taste before adding more.

One pitfall to avoid: don't use cold milk in your mash. It makes the potatoes gluey. Warm it first, even 30 seconds in the microwave does the trick.

If you love saucy beef dinners like this one, my homemade bolognese uses a lot of the same pantry staples. And when I want beef on the table even faster, these garlic butter steak bites are ready in minutes.

Cottage Pie Questions Answered

What is the difference between cottage pie and shepherd's pie?

It comes down to the meat. Cottage pie uses ground beef, while shepherd's pie uses ground lamb. Everything else stays pretty much the same. I grew up calling both of them shepherd's pie until Donald, who is very particular about these things, set me straight.

Can cottage pie be made ahead of time?

Yes, and honestly, I recommend it. You can make the filling up to 2 days ahead and keep it in the fridge. You can even assemble the whole pie a day early, cover it, and bake it when you're ready. Just add 10 extra minutes to the baking time if it goes in cold.

How do you keep mashed potatoes from sinking into cottage pie?

Two things work for me. First, cook the filling until it's thick, not soupy. Second, let the filling cool before adding the mash. Cool, thick filling gives the potatoes a firm base to sit on. I learned this after one sad, sunken pie early on.

Can you freeze cottage pie before or after baking?

Both work! I usually freeze it unbaked, wrapped tightly, then bake it straight from frozen at 350°F for about an hour. If you freeze it after baking, thaw it overnight and reheat covered with foil. Either way, dinner is basically done for you.

Recipes You May Like

• Salisbury steak with rich mushroom gravy is another beefy comfort dinner with the same cozy vibes, and it comes together on the stovetop.
• Creamy make ahead mashed potatoes are perfect if you fall in love with the topping and want mash as a side all on its own.
• Best chili con carne ever is my other go to when I have ground beef and a hungry family to feed.

Wrapping Up This Cottage Pie Recipe

So there you have it. A rich beef filling, a creamy mashed potato top, and one golden, bubbling cottage pie that brings everyone running to the table. Brown the beef, simmer the gravy, mash the potatoes, and bake until golden. That's really all there is to it.

This one has earned a permanent spot in our weekly rotation, and I have a feeling it'll do the same in yours. Give it a try this week and let me know how it turns out for you!

Don't forget to save this recipe to Pinterest so you can find it next time the comfort food mood strikes.