Cottage Pie Recipe
There’s just something about a warm homemade cottage pie fresh out of the oven that makes any evening feel a little cozier.
When you dig into that golden mashed potato crust and find the savory meat filling underneath, it’s like comfort food at its best.
You don’t need fancy ingredients or complicated steps to make this classic dish—just a few basics and a little time.
Honestly, I love how this recipe turns simple ingredients into something so satisfying and full of flavor. The layers of seasoned ground beef, veggies, and creamy potatoes just work—every bite feels like a little bit of home.
Cottage Pie Recipe
I usually make this cottage pie when I’m craving a warm, filling meal that doesn’t take much fuss. It’s a savory meat filling with creamy mashed potatoes—balanced, comforting, and honestly hard to mess up.
Equipment
- Large skillet or frying pan for browning the ground beef or lamb.
- Medium saucepan for boiling potatoes.
- Potato masher or fork to make the mash nice and smooth.
- Wooden spoon for stirring the filling.
- Measuring cups and spoons to keep things on track.
- Baking dish (around 9×9 inches) for layering and baking.
- Colander to drain the potatoes.
- Mixing bowl for the mash.
- Oven mitts for handling hot dishes.
- Cheese grater if you want that cheddar topping.
I like to keep all my tools close by—it just makes things go smoother and keeps the mess to a minimum. You don’t need anything fancy, just the basics.
Ingredients
- 1 lb ground beef or ground lamb
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste or tomato purée
- 1 cup beef broth or beef stock
- 1 tbsp plain flour or all-purpose flour
- 1 tsp Worcestershire sauce
- ½ tsp thyme (dried or fresh)
- 1 bay leaf
- ½ cup peas (optional)
- 2 lbs potatoes, peeled and cut
- 2 tbsp butter
- ¼ cup milk
- ½ cup cheddar cheese, grated (optional)
- Salt and pepper to taste
I usually go for fresh veggies and lean meat. It keeps the flavor rich but not heavy, and that cheese topping? Always a good idea for a golden finish.
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a skillet, then cook onions, carrots, celery, and garlic until they’re soft.
- Add ground beef and brown it well.
- Stir in tomato paste, flour, thyme, and Worcestershire sauce.
- Pour in beef broth, toss in the bay leaf, and let it simmer until it thickens up.
- Mix in peas, then take it off the heat and pull out the bay leaf.
- Boil the potatoes until they’re tender, then drain them.
- Mash the potatoes with butter and milk until they’re nice and smooth.
- Spread the meat filling in your baking dish, top with the mashed potatoes, and sprinkle cheddar cheese if you want.
- Bake for about 20 minutes, or until it’s golden and bubbling on top.
I usually let it sit for a few minutes after baking. That way, the layers hold together when you serve it.
Notes
Sometimes I use ground lamb for a deeper flavor, though ground beef is always a safe bet. If I want the mash extra creamy, I’ll add a splash more milk or another pat of butter.
No red wine on hand? I just skip it or use a bit more beef stock. I always season the mash with a little salt and pepper before spreading it on top.
Leftovers keep well in the fridge for a few days and, honestly, might taste even better the next day.
Equipment
- Large skillet or frying pan
- Medium saucepan
- Potato masher or fork
- Wooden spoon
- Measuring cups and spoons
- Baking dish (9×9-inch)
- Colander
- Mixing bowl
- Oven mitts
- Cheese grater
Ingredients
- 1 lb ground beef or ground lamb
- 1 tbsp olive oil
- 1 medium onion diced
- 2 carrots chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 tbsp tomato paste or purée
- 1 cup beef broth or stock
- 1 tbsp plain flour or all-purpose flour
- 1 tsp Worcestershire sauce
- 0.5 tsp thyme dried or fresh
- 1 bay leaf
- 0.5 cup peas optional
- 2 lbs potatoes peeled and cut
- 2 tbsp butter
- 0.25 cup milk
- 0.5 cup cheddar cheese grated, optional
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Heat olive oil in a skillet, cook onion, carrots, celery, and garlic until soft.
- Add ground beef and brown. Stir in tomato paste, flour, thyme, and Worcestershire sauce.
- Add beef broth and bay leaf, simmer until thickened. Mix in peas, then remove from heat and discard bay leaf.
- Boil potatoes until tender. Drain and mash with butter and milk. Season with salt and pepper.
- Layer meat filling in a baking dish, top with mashed potatoes and cheddar cheese (if using).
- Bake 20 minutes or until golden and bubbling. Let rest a few minutes before serving.
Notes
Nutrition
Tasting Notes
When I dig into my cottage pie, the creamy mashed potatoes hit first, mellowing out the rich, savory meat underneath. There’s just something about that flavor—it’s cozy and takes me straight back to my childhood kitchen.
The top gets a little crispy, which I love, and it plays off the soft layers below. Honestly, I can’t resist serving it with a slice of crusty bread to mop up every bit of gravy.
Sometimes I’ll toss a few steamed peas or some roasted carrots on the side, just to brighten things up and add a bit of freshness.
The dish feels hearty but not too heavy. Each forkful delivers a nice blend of protein, veggies, and carbs, so it always feels like a complete meal to me.
For nutrition, I usually go with lean ground beef or turkey and mix in diced carrots, peas, and onions. That way, it’s filling but still has those extra vitamins and a bit of fiber.
A small serving really does the trick, especially if I’ve got some salad or bread on the table.
If I end up with leftovers, I let the pie cool off before I stash it away. I cover it up tight and pop it in the fridge for a few days, or sometimes I’ll freeze a couple of portions for busy nights.
Reheating it in the oven works best for me—it keeps the top crisp instead of turning soggy.
