A cottage pie is home-cooked comfort food at its best, blending simple everyday ingredients with rich flavors in a memorable, cozy casserole. I made my cottage pie gluten-free by using cornstarch as the thickener for the gravy and some fresh herbs for next-level flavor. I also added some cheese to the potatoes, which I think gave it a rich and hearty pub-style texture and flavor—a dish you would want to pair with a pint of beer.
What Is Cottage Pie?
Cottage pie is essentially a British-style shepherd’s pie made with beef instead of lamb. The beef can be diced or ground and the mashed potato topping may be a classic mixture or it may contain cheese. Typically, a cottage pie is a meat layer and potato layer baked in a casserole or pie plate. The beef is cooked in a rich seasoned gravy with vegetables, such as peas, diced carrots, and onions, and the mashed potato layer is made with some butter, milk, and optional shredded cheese.
The origins of cottage pie date back to the 18th century UK and Ireland. The first cottage pies were probably made with leftover meat and potatoes, along with gravy and other cooked foods. The name “Shepherd’s Pie” generally refers to the version of the dish made with lamb, while “Cottage Pie” typically refers to versions made with other meats, most commonly beef.
The Ingredients
Onions – Yellow onions, shallots, or red onions are fine.
Ground Beef – I used a ratio of 85/15 lean to fat. If your beef is quite fatty, drain some or all of the excess off before adding the herbs.
Herbs – I like chopped rosemary and thyme for fresh herbs or a dried blend like Herbes de Provence.
Garlic – I like garlic powder, but feel free to add 1 large minced clove of garlic instead.
Beef Broth – Low sodium or unsalted. If you use salty broth, make sure you taste it before you add any more salt.
Worcestershire Sauce – This adds umami flavor to the gravy.
Tomato Paste – I think this adds depth of flavor. If you don’t have it you can leave it out.
Potatoes – Russets are great for mash, but I have used white potatoes and Yukon Gold with success. Mash the hot drained potatoes with butter and milk, then fold in some grated cheddar cheese if you like.
What to Serve With Cottage Pie
The cottage pie is a whole meal, but you might want to add a side dish or bread. Here are a few ideas.
- A green salad can balance out the heavy flavors and rustic textures of the cottage pie. Make it with lettuce or mixed greens, tomatoes, and cucumbers. To dress the salad, a vinaigrette or oil and vinegar would be perfect.
- Roasted root vegetables or Brussels sprouts add a nice touch to a cottage pie.
- Pickles or fermented items, such as quick-pickled red onions, sauerkraut, kimchee, or fermented or pickled beets.
- Crusty bread, dinner rolls, or biscuits are all excellent choices for bread.
Recipe Variations
There are lots of possibilities for putting your own twist on the recipe. Here are some of my favorite variations.
Potatoes – Replace the mashed potatoes with mashed cauliflower, parsnips, or sweet potatoes. Or make mashed potatoes with rutabagas for the extra flavor.
Gravy – Play with the seasonings to change the flavor. Try curry powder for an Indian flavor profile or go Tex-Mex with some taco seasoning or chili powder and cumin.
Cheese – Add extra shredded cheese to the top of the casserole about 5 minutes before it’s done and continue to cook until the cheese is melted.
Bacon – Fry a few strips of bacon and then cook the beef in the drippings instead of oil.
Vegetables – Sauté some sliced mushrooms with the beef and onions, or add a handful of spinach to the meat and gravy mixture. Some other possibilities: green beans, bell peppers, celery, or corn.
Meat – While a cottage pie is traditionally made with beef, you can use ground pork, chicken, or poultry, or make it with sausage, such as chorizo or Italian sausage. Leftover diced roast beef, pork, or chicken are great choices as well.
How to Store Cottage Pie
- Cover the cooled cottage pie or transfer it to an airtight container. Refrigerate the cottage pie and consume it within 3 days.
- To freeze, transfer the cooled leftover pie to an airtight freezer container (or individual containers). Label the container with the name and date and freeze it for up to 3 months. Defrost the pie in the fridge overnight.
- To reheat, place it in a lightly greased baking dish. Cover the baking dish with foil and reheat it in a 350 F oven for 35 to 35 minutes. Remove the foil the last 10 minutes.
Gluten-Free Cottage Pie
Cottage pie is a comforting, cozy all-in-one-dish dinner your family will love! Thanks to the UK for this fabulous dish!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Savory Pies, Ground Beef, Potatoes, Casseroles
- Cuisine: British
- Diet: Gluten Free
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 pound ground beef
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- 1 bay leaf
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce (gluten-free)
- 1 1/2 cups frozen peas and carrots
- 2 tablespoons cornstarch
- 1 tablespoon tomato paste, optional
- Fine sea salt and freshly ground black pepper, to taste
For the Potatoes
- 1 1/2 pounds potatoes, peeled and cut into small chunks
- 1/2 cup milk
- 3 tablespoons unsalted butter
- 2 tablespoons fresh chopped parsley
- 1 cup grated cheddar cheese, optional
Instructions
- Heat the vegetable oil in a sauté pan over medium heat. Add the onions and cook until just softened. Add the ground beef and cook, breaking up and stirring, until it is no longer pink.
- Add the herbs, garlic powder, and bay leaf to the beef and continue to cook for 1 minute.
- Add the beef broth to the meat mixture and bring to a simmer. Reduce the heat to medium-low, cover the pan, and continue cooking for 15 minutes.
- Add the frozen peas and carrots and cook for 5 minutes longer. Taste and adjust the seasonings, adding salt and pepper as needed to taste.
- In a small bowl, whisk the cornstarch with 1 tablespoon of water and stir it into the beef mixture. Continue cooking until the mixture is thickened. Remove from the heat and set aside.
- Heat the oven to 425 F and spray a 1 1/2 to 2-quart casserole or deep dish pie plate with cooking spray.
- Meanwhile, place the potatoes in a large saucepan and cover with water; add 1 teaspoon of salt. Bring the potatoes to a boil over high heat. Reduce the heat to medium, cover the pan, and cook until the potatoes are tender, about 15 minutes.
- Remove the potatoes from the heat and drain thoroughly. Mash with the butter and milk. Stir in the chopped parsley and cheese; taste and add salt and pepper, as needed.
- Spoon the ground beef mixture into the prepared baking dish. Spoon the mashed potatoes evenly over the meat mixture and spread it gently. Run the tines of a fork over the top for a traditional rough finish if you like.
- Place the casserole on a foil-lined rimmed baking sheet to catch any spills. Bake the pie until the gravy is bubbling and the potatoes are lightly browned, about 25 minutes.
- If the cottage pie has been refrigerated, let it stand at room temperature while you preheat the oven, and add 10 to 20 minutes to the baking time.
