The most delicious Cottage Pie
This Cottage Pie is simply divine. The sauce is lip-smackingly good, and the baked mashed potatoes are soft like a cloud. Adding cheese and eggs makes it even better (trust the process). These are the top reasons why we adore this dish:
- the meat sauce is flavorful, juicy, and full of hidden vegetables
- the mashed potato is golden and baked outside while creamy, and soft inside
- make this dish in the cold autumn and winter months
- kids and adults adore it
- feel free to make this dish ahead or freeze the meat sauce
Essential ingredients
Cottage Pie is made with two layers: meat sauce and mashed potatoes. Below, you can find the full recipe with ingredients and methods. Here is a little more information about the ingredients and possible substitutes.
Meat - use lean ground beef or a combination of ground pork and beef in a ratio of 50:50.
Vegetables - our meat sauce contains delicious vegetables like carrots, peas, onions, and celery. Optionally, add button mushrooms, too.
Stock - use beef stock in this recipe to add even more flavor. Buy your favorite in-store or make it from scratch. You can also use vegetable broth.
Wine - You can use white or red wine in this recipe. The alcohol will evaporate, so this dish is great for kids too.
Potatoes - choose potatoes that are great for cooking. When cooked, leave them on a colander for a few minutes; add parmesan cheese and eggs to the mashed potatoes, making the exterior golden and crunchy and the interior soft and fluffy.
Feel free to try the Vegetarian Shepherd's Pie too.
Make ahead and storing
Keep the Cottage Pie in a deep baking dish or in a sealed airtight container in the fridge for up to 2 days. Cover the cottage pie in the baking dish with clingfilm.
Optionally, feel free to make the Cottage Pie ahead of time. Cook the meat sauce and mashed potatoes and arrange in the baking dish. Cover the (not baked) Cottage pie with clingfilm and place in the fridge. Bake the next day and serve.
Feel free to freeze the meat sauce. Place the meat sauce in an airtight container and seal tightly. Place in the freezer for up to 2 months. Before using, defrost and reheat.
How to make Cottage Pie at home (video)
Check this short video to learn how to make Cottage Pie at home.
Next, try these ground meat recipes
- Ground Beef Stir Fry
- Beef Skillet Enchiladas
- Sarma (Stuffed Cabbage Rolls)
- Easy Bolognese
- Swedish Meatballs
- Stuffed Bell Peppers with Tomato Sauce
METHOD
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potatoes
Peel the potatoes and cut into cubes. Add to a large pot and cover with water—season with salt. Place over medium heat and bring to a boil. Simmer for 20 minutes or until the potatoes are cooked. Drain and leave in a colander for 5 minutes.
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meat
While the potatoes are cooking, prepare the meat sauce. Place a large skillet over medium heat. Add diced onion, chopped carrots, and chopped celery stalk. Season with thyme and rosemary. Cook over low heat for 6 - 8 minutes. Add the minced garlic and ground beef. Increase the heat and pan-fry the meat. While continuously stirring, cook for 8 - 10 minutes or until the meat is beautifully caramelized and brown.
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meat sauce
Add the tomato paste to the meat sauce and add the wine. Cook for 2 minutes for the alcohol to evaporate. Add the all-purpose flour and season with salt and pepper. Cook for 4 minutes for the flour to cook. Add the beef stock and diced canned tomatoes. Stir and leave to simmer for 20 minutes. Add the frozen peas and continue to cook for 5 more minutes.
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prepare the oven and dish
Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F. Prepare a deep baking dish size 20 cm x 25 cm or 8-inch x 10 inch.
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potatoes
Pass the potatoes through a potato rice or sieve to a bowl. Cut the butter into cubes and add to the potatoes. Cover with boiling heavy cream. Season with salt and nutmeg, and add the grated parmesan cheese and eggs. Using a spatula, stir to combine.
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bake and serve
Pour the meat sauce into the deep baking dish and spread evenly with a spatula. Arrange the mashed potatoes on top. Using a spoon, optionally, make a simple pattern on top. Place in the oven and bake for 35 - 40 minutes at 210 °C / 410 °F or until the potatoes are golden and baked on top. Before serving, optionally sprinkled with chopped fresh parsley.
