Cottage Pie Recipe

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Growing up, we always called this Shepherd’s Pie. That was what Mum called it, so that was what it was. My brothers and I were much more interested in wondering where they found the shepherds to mince than in what sort of meat was actually in our dinner.

These days I’d call this a cottage pie recipe. It’s made with minced beef, onions and carrots in a rich tomato gravy, topped with mashed potato and baked until the top is golden and the sauce is bubbling around the edges.

It’s still the sort of meal I make regularly. Nothing fancy, just a good family dinner that can be made ahead, tucked into the freezer for another day, or put into the oven when everyone is hungry. I add a little brown sauce or BBQ sauce and a splash of Worcestershire sauce to the filling, which gives it plenty of flavour without making it complicated.

I usually serve cottage pie with peas. Rob, however, insists it should come with beetroot. I would never have thought of putting the two together, but annoyingly, he’s right. It works.

Cottage pie served on a plate with the dish behind

Cottage Pie or Shepherd’s Pie?

Today, cottage pie is generally made with minced beef, while shepherd’s pie is made with lamb. The names haven’t always been used quite so strictly, which perhaps explains why plenty of us grew up calling a beef version Shepherd’s Pie.

Everyone has their own way of making cottage pie, and that’s part of its appeal. Some leave out the tomatoes, others add different vegetables or seasonings. This is simply the version that’s evolved in our house over the years.

Why You’ll Love This Cottage Pie

Great for busy weekdays – I often make mine at the weekend so it’s ready to put in the oven after work.
Good family food – Simple, filling and made with everyday ingredients.
Make it ahead – Assemble the cottage pie in advance and keep it in the fridge until you’re ready to bake it.
Freezer friendly – Make one for the freezer and you’ve got a warming dinner ready for another day.
Easy to make your own – Change the vegetables or seasonings to suit your family and what you have in the cupboard.

Ingredients For Cottage Pie

You only need simple, everyday ingredients to make this cottage pie.

Minced beef – I use 500g of beef mince for four people.
Onion, garlic and carrots – These form the base of the filling. Chop them fairly small so they cook into the sauce.
Chopped tomatoes – I use a 400g tin. Tomatoes make the filling a little more moist than some traditional cottage pies.
Beef stock – Adds flavour and gives us enough liquid for the filling to simmer.
Brown sauce or BBQ sauce – Either works. I tend to use whichever I have to hand and like the extra flavour it adds to the beef.
Worcestershire sauce – Just a splash adds extra savoury flavour.
Mixed herbs – I use dried mixed herbs because they’re something I generally have in the cupboard.
Potatoes – Use a floury potato that mashes well for the topping.
Butter – For mashing into the potatoes.
Salt and black pepper – Season to taste.

If your filling is too runny: I sometimes stir in a small amount of gravy granules towards the end of cooking. I don’t add them routinely, only when the sauce needs a little help to thicken.

Ingredients for homemade cottage pie with minced beef, potatoes, carrots and tomatoes

Equipment

You don’t need any special equipment to make cottage pie. I use:

Large frying pan or saucepan for the filling
Large saucepan for the potatoes
Potato peeler
Potato masher
Measuring jug
Chopping board and sharp knife
Ovenproof casserole or baking dish

How to Make Cottage Pie

Just want to get cooking? Scroll down for the complete printable recipe card.

1. Prepare the vegetables

Peel and finely chop the onion and carrots, then peel and crush or finely chop the garlic.

Heat the olive oil in a large pan over a medium heat. Add the onion, carrots and garlic and cook gently for a few minutes until they begin to soften.

2. Brown the beef

Add the minced beef to the pan. Cook until it is browned, breaking it up with a wooden spoon as it cooks.

If you’re cooking the mince from frozen, you can add it to the pan first and break it apart as it defrosts. Once you can separate the mince, add the vegetables and continue cooking until the beef is browned and the vegetables have softened.

Minced beef cooking with onion and carrots.

3. Make the cottage pie filling

Add the chopped tomatoes, beef stock and mixed herbs. Add a splash of Worcestershire sauce and season with salt and black pepper.

Adding chopped tomatoes to the mince filling

Stir everything together and leave it to simmer gently for about 30 minutes, allowing the sauce to reduce and the flavours to come together.

Towards the end of cooking, stir in the brown sauce or BBQ sauce. If the filling still looks a little runny, add a small amount of gravy granules and stir until it thickens.

4. Make the mashed potato

While the filling is cooking, peel the potatoes and cut them into evenly sized pieces.

Put them into a large saucepan, cover with water and bring to the boil. Simmer until the potatoes are tender, then drain well.

Potatoes boiling in a saucepan for cottage pie topping

Add butter and mash until smooth. Season with a little salt and black pepper if you like.

Mashed potatoes ready for topping the cottage pie

5. Assemble the cottage pie

Spoon the beef filling into an ovenproof dish and spread it out evenly.

Cottage pie filling in an ovenproof dish ready for mashed potato

Carefully spoon the mashed potato over the top. Spread it across the filling, then rough up the surface with a fork. Those little ridges will catch the heat and turn golden in the oven.

6. Bake until golden

Bake at 190°C / 170°C fan / Gas 5 for around 30 minutes, until the filling is bubbling and the mashed potato is golden on top.

Let it stand for a few minutes before serving.

Homemade cottage pie baked until the mashed potato is golden

Tips and Variations

Don’t let the filling get too wet. Let the beef mixture simmer gently so some of the liquid reduces before you assemble the pie. If it is still a little runny, you can thicken it with a little gravy granules or flour. If using flour, mix it with a small amount of cold water first to make a smooth paste, then stir it into the filling and cook for a few more minutes.

Brown sauce or BBQ sauce both work. I use whichever I have to hand. They give slightly different flavours, so use the one your family prefers.

Cooking mince from frozen. If you’ve forgotten to defrost the mince, you can cook it from frozen. Put it into the pan with a little oil and break it apart as it defrosts. Once you can separate it, add the vegetables and continue cooking until the beef is browned and the vegetables are soft.

Rough up the mashed potato. Run a fork over the top before putting the cottage pie in the oven. The ridges give you lovely golden, slightly crisp bits of potato.

Change the topping. Plain mashed potato is still my favourite, but you can sprinkle a little grated cheese or breadcrumbs over the top before baking for a crispier topping.

Use the vegetables you have. Peas are an easy addition to the filling, and you can vary the vegetables according to what needs using up.

What to Serve with Cottage Pie

I usually serve cottage pie with peas, although other simple vegetables such as green beans, broccoli or cabbage would work well too.

Rob insists that cottage pie should be served with beetroot. It wasn’t a combination I would ever have thought of myself, but I have to admit that it works surprisingly well.

Cottage Pie

A comforting family cottage pie with a minced beef, tomato and vegetable filling topped with mashed potato and baked until golden.

Prep Time 15

Cook Time 1

Total Time 1 13

Serving Size 4 people

Equipment

1 Large frying pan or saucepan
1 Large saucepan
1 potato peeler
1 Potato masher
1 Measuring Jug
1 Chopping board
1 Sharp knife
1 Wooden spoon
1 Oven proof dish

Ingredients

1 tablespoon olive oil
1 large onion
1 clove garlic
2 medium carrots
500 g minced beef
400 g tin chopped tomatoes
2 tablespoons brown sauce or BBQ sauce a good squeeze
300 ml beef stock
1 teaspoon dried mixed herbs
A splash of Worcestershire sauce
salt and black pepper to season
4-6 medium potatoes enough to cover the filling
1 knob butter

Instructions

Preheat the oven to 190°C / 170°C fan / 375°F / Gas 5.
Peel and finely chop the onion and carrots. Peel and crush or finely chop the garlic.
Heat the oil in a large pan over a medium heat. Add the onion, carrots and garlic and cook gently until they begin to soften.
Add the minced beef and cook until browned, breaking it up as it cooks.
Add the chopped tomatoes, beef stock, mixed herbs and a splash of Worcestershire sauce. Season with salt and black pepper.
Simmer gently for about 30 minutes, allowing the sauce to reduce. Stir in the brown sauce or BBQ sauce towards the end of cooking.
While the filling is cooking, peel and chop the potatoes. Boil until tender, then drain well. Add the butter and mash until smooth.
Spoon the beef filling into an ovenproof dish and spread the mashed potato evenly over the top. Rough up the surface with a fork.
Bake for about 30 minutes, until the filling is bubbling and the potato is golden on top.
Leave to stand for a few minutes before serving.

Notes

If the filling is too runny: Let it simmer for a little longer to reduce. If necessary, thicken it with a small amount of gravy granules or a little flour mixed with cold water.

Frequently Asked Questions

Can I make cottage pie in advance?

Yes. Assemble the cottage pie, allow it to cool and keep it covered in the fridge until you’re ready to bake it. If you’re baking it straight from the fridge, allow a little extra cooking time and make sure the filling is piping hot.

Can I freeze cottage pie?

Yes. Cottage pie freezes well either assembled or as cooked leftovers. Let it cool completely before freezing and defrost thoroughly in the fridge before reheating or baking.

How do I stop cottage pie being runny?

Let the filling simmer uncovered so the liquid has time to reduce. If it is still too runny, you can thicken it with a little gravy granules or flour mixed with cold water.

What’s the difference between cottage pie and shepherd’s pie?

Today, cottage pie is generally made with beef and shepherd’s pie with lamb.

More Traditional British Recipes

If you enjoy simple, comforting dishes like cottage pie, there are plenty more traditional recipes to discover. Try one of these next:

How do you make your cottage pie?

Cottage pie is one of those recipes that seems to change from one family kitchen to another. Do you add tomatoes, keep yours traditional, put cheese on the top, or have something you always serve alongside it? Let me know in the comments. I love hearing how these familiar dishes are made in other homes.