Cottage Pie Recipe

A mashed potato topping and savory ground beef and gravy filling makes this cottage pie a fabulous one-pot family meal. The cottage pie is a classic British dish. It’s similar to a shepherd’s pie, but it’s made with beef instead of the traditional lamb. I love this dish for its easy preparation and great flavors.

A cottage pie is an excellent way to use leftover mashed potatoes and vegetables, too. You could even replace the ground beef with minced leftover roast beef.

What You’ll Like About This Recipe

• Classic comfort in one dish. Everything you want in a comforting meal is here: savory meat, vegetables, a rich gravy, and creamy potatoes all baked together. It cuts into neat, satisfying portions and feels like a complete plate in every scoop.
• Deep, savory flavor. Tomato paste, Worcestershire, and beef stock build a robust, almost “slow-cooked” flavor in a relatively short time. The herbs and aromatics round it out, so the filling tastes layered and complex, not just “ground beef with potatoes on top.”
• Great use for leftover mashed potatoes. If you already have mashed potatoes in the fridge, this recipe turns them into a brand-new meal. Even freshly made mash works well, but leftovers make the whole process faster and more economical.
• Family-friendly and adaptable. The seasoning is flavorful without being too spicy, and the peas and carrots blend in nicely. You can easily tweak the herbs, vegetables, or cheese to suit picky eaters or your own preferences.

Ingredient Notes

• Ground beef – A medium-fat grind (around 85%) gives the best balance of flavor and moisture. You get enough richness to carry the dish without ending up with a greasy filling, especially since you drain the meat after browning.
• Onion and garlic – These aromatics build a flavorful base for the sauce. Cooking them in butter after the beef is browned softens their flavor and brings a gentle sweetness that complements the rich meat and gravy.
• Tomato paste – Concentrated tomato paste adds body, color, and a subtle tang to the gravy. It also helps the sauce cling to the meat, giving you a cohesive filling instead of something watery.
• Flour – A small amount of flour cooked with the tomato paste thickens the sauce. It creates that classic gravy texture that holds together when you scoop into the pie, instead of liquid running out into the pan.
• Worcestershire sauce and stock – Worcestershire brings savory, umami depth and a hint of sweetness, while the stock is the main liquid that forms the gravy. Beef stock emphasizes the hearty flavor; chicken stock works if that’s what you have, but the taste will be a bit lighter.
• Thyme and rosemary – These dried herbs add an earthy, slightly woodsy note that pairs well with beef and potatoes. Crumbling the rosemary helps distribute it and keeps the texture pleasant in the sauce.
• Peas and carrots – The frozen blend adds color, texture, and a bit of sweetness without extra prep work. Thawing them first ensures they heat through evenly in the oven and don’t cool down the filling too much.
• Mashed potatoes – The potato layer is your “crust” here. Smooth, well-seasoned mashed potatoes spread easily and brown nicely on top. Leftover mashed potatoes are ideal, but you can also make a fresh batch just for this recipe, keeping them thick enough to hold peaks.
• Cheddar cheese – The optional cheese adds a golden, slightly crisp top and a subtle sharpness. A modest layer is enough to bring extra flavor and color without turning the top into a heavy cheese blanket.

How to Make It

1. Prepare the baking dish and preheat the oven so it’s ready once the cottage pie is assembled.
2. Brown the ground beef in oil in a large skillet, letting it sear before breaking it up, then cook until no pink remains and drain off any excess fat.
3. Transfer the cooked beef to a plate and use the same skillet to melt the butter, then cook the onion until softened and translucent before stirring in the garlic briefly.
4. Add the tomato paste and flour to the skillet and cook, stirring, until the mixture darkens slightly and looks smooth and pasty.
5. Pour in the Worcestershire sauce and stock while stirring, then add the thyme and rosemary and simmer until the sauce thickens into a gravy that coats the back of a spoon.
6. Return the browned beef to the skillet along with the thawed peas and carrots, stirring until everything is evenly coated in the thickened sauce. Taste and adjust the seasoning.
7. Spread the beef mixture in an even layer in the prepared baking dish, smoothing it so the potato topping will sit evenly.
8. Spoon or pipe the mashed potatoes over the filling, covering the surface completely and creating swirls or ridges on top to help with browning.
9. Sprinkle the cheese over the potatoes if using, then bake until the top is lightly browned and the filling is bubbling around the edges. Let it rest briefly before serving.

Pro Tips

• Brown the beef well before draining; letting it sit undisturbed for a few minutes in the skillet develops deeper flavor and a better texture than constant stirring.
• Cook the tomato paste and flour long enough to remove the raw taste. When it darkens slightly and smells toasty, it’s ready for the stock.
• Simmer the sauce until it’s thick but still spoonable; a too-thin gravy will bubble up around the edges and make the filling loose, while an overly thick one can taste pasty.
• Texture the potato topping with a fork or spatula; ridges and swirls catch the heat and give you more browned, crispy spots on top.

Recipe Variations

• Traditional lamb shepherd’s pie. Swap the ground beef for ground lamb and keep the rest of the recipe the same. Lamb gives a more robust, traditional British flavor and pairs beautifully with the herbs and mashed potatoes.
• Cheesy mashed potato topping. Stir some shredded cheddar or another melty cheese directly into the mashed potatoes before spreading them over the filling, then add an extra sprinkle on top. This gives a more indulgent, cheese-forward finish.
• Extra-vegetable cottage pie. Add sautéed mushrooms, celery, or finely chopped leeks to the onion mixture for more depth and texture. You can also swap the peas and carrots blend for a mixed vegetable medley as long as the vegetables are cut into small, even pieces.
• Individual cottage pies. Divide the filling and potatoes between small ramekins or ovenproof bowls. These bake a bit faster and make it easy to serve personal portions, ideal for entertaining or freezing in single servings.
• Low Carb: Mashed cauliflower makes a great low-carb topping. Or try mashed sweet potatoes or a mix of potato and rutabaga.

Serving Suggestions

• Serve with crusty bread or dinner rolls to round out the meal.
• Add a crisp green salad or sautéed greens on the side.
• Pair with a glass of red wine or a malty beer.
• Include pickles or chutney for a tangy British-style accompaniment.

How to Store

• Refrigerate – Let the cottage pie cool to room temperature, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 3 to 4 days. Because of the meat and dairy, avoid leaving it out at room temperature for more than 2 hours.
• Reheat – Reheat individual portions in the microwave, using short bursts and covering them so they heat evenly. For the best texture, reheat larger portions in the oven until hot in the center and the top is warmed through; you can loosely cover with foil if the top is browning too quickly, then uncover at the end to keep it crisp.
• Freeze – Cottage pie freezes well. Cool completely, wrap the dish tightly or portion into airtight containers, and freeze for up to about 2 to 3 months. Thaw overnight in the refrigerator and reheat in the oven until piping hot in the center, adding a loose foil cover if needed to prevent over-browning on top.

Cottage Pie Recipe

Diana Rattray

Enjoy this comforting one-pot meal made with savory ground beef and mashed potato topping. Try our delicious cottage pie recipe tonight!

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Servings 6 servings

Calories 571

Print Recipe Pin Recipe

Course One Pot Meals

Cuisine British

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Ingredients

  

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• 2 tablespoons vegetable oil
• 1 1/2 pounds ground beef, I use 85 %
• 1 tablespoon unsalted butter
• 1 cup onion, chopped
• 1/2 teaspoon garlic, minced
• 2 tablespoons tomato paste
• 1 1/2 tablespoons flour
• 3 tablespoons Worcestershire sauce
• 1 cup beef stock , or chicken stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crumbled
• 1 cup peas and carrots, frozen, thawed
• Salt and freshly ground black pepper to taste
• 4 cups mashed potatoes
• 1/2 cup shredded cheddar cheese, optional

Instructions

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• Heat the oven to 350°F and lightly butter a 2-quart baking dish.
• Heat the oil in a large skillet over medium heat. Cook the ground beef, undisturbed, for 4 minutes. Continue cooking, stirring and breaking up the beef until it is no longer pink, about 4 to 6 minutes longer.
• Drain the beef, transfer it to a plate, and set it aside.
• Return the skillet to medium heat and melt the butter. Add the onion and cook for 4 to 5 minutes, until translucent. Add the garlic and cook for 1 minute longer.
• Stir in the tomato paste and flour and cook, stirring, for 2 minutes.
• Add the Worcestershire sauce, stock, and herbs and cook while stirring until the mixture has thickened.
• Add the browned beef and thawed frozen peas and carrots to the skillet. Taste and add salt and pepper as needed.
• Transfer the beef mixture to the prepared baking dish.
• Spread or pipe the potatoes over the beef filling. Sprinkle with cheddar cheese if desired.
• Bake the cottage pie for 25 to 30 minutes or until the top is browned and the beef filling is bubbling.

Nutrition

Calories: 571kcalCarbohydrates: 42gProtein: 27gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 95mgSodium: 431mgPotassium: 1037mgFiber: 4gSugar: 4gVitamin A: 2465IUVitamin C: 39mgCalcium: 127mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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