Cottage pie (Shepherds Pie)
A rich beef and vegetable base with a creamy mashed potato topping, Cottage Pie (also called Shepherds pie) is the definition of home style cooking. A delight in every mouthful, you cant help but get excited about a homemade cottage pie. Plus It’s sure to satisfy even the fussiest little eaters.
As the weather starts to get cooler we are pulled towards comforting foods that make us feel warm and cosy. Grab a spoon and dig right into the delicious flavours of a cottage pie and get that instant feeling of a big warm hug.
Cottage pie is close to my heart as it was one of the first recipes I ever made. It’s like the basics of cooking. It’s a dish enjoyed by families everywhere because It’s simple humble and cost effective.
It’s right up there with my absolute favourites; creamy pumpkin soup , family favourite chicken pie and spaghetti bolognese.
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Cottage Pie
The humble cottage pie originated in Scotland but many countries have made their own versions using different meat, vegetables and even lentils.
It’s a simple recipe that is made by sautéing onion, garlic, veggies and mince meat in an ovenproof dish. Topped with mashed potato and parmesan cheese and transferred to the oven to cook until the cheese has turned into a golden crust and the meaty base is bubbling.
There is something just so wonderfully comforting about the combination of a saucy, meaty base topped with mashed potato. It seriously takes A LOT of willpower to stop at one serve.
While cottage pie is a winter favourite, in our house It’s loved all year round. Such a great way to get the kids to eat a whole lot of vegetables. It’s on solid rotation.
You know you are onto something good when the kids ask of seconds and even thirds.
I sometimes add extra veggies like diced pumpkin (see pic below) mushrooms or zucchini. Just whatever I have in my fridge at the time.
What is the difference between cottage pie and shepherds pie?
Up until recently I thought the only difference between cottage pie and shepherds pie was that cottage pie used both potato and sweet potato as the topping. But I have since discovered that Shepherds pie should only be named Shepherds pie if it contains lamb.
I guess that makes sense right, as a shepherd tends to sheep 😆
What you will need
Here’s a list of what your going to need to make this delicious Cottage Pie.
You can most definitely swap the minced beef for lamb and you can change up the veggies. Substitute ingredients for what your family like and to accommodate what you have in your fridge on the day!
- Olive Oil
- Onion
- Garlic
- Carrot
- Celery
- Bay leaf
- Beef mince (lamb can also be used)
- Tomato paste
- Beef stock
- Worcestershire sauce
- Dried oregano
- Potatoes
- Milk
- Butter
- Parmesan
How to make Cottage Pie
I like to use an ovenproof skillet so this dish becomes a one pan meal. Alternatively you can cook your mince mixture in a large heavy based fry pan and then transfer the mixture to an oven dish.
Start by heating your pan with some olive oil. Add onion and garlic, cook for a minute or until soft. Then add carrot, celery and bay leave. Continue to cook until softened.
Turn the heat up to high. Add beef and cook, breaking up the clumps with a wooden spoon. Cook until browned.
Add tomato paste, beef stock, Worcestershire sauce, oregano and season well with salt and pepper.
Bring to a simmer then reduce heat to low and cook for 30 minutes or until most of the liquid is absorbed.
While the meat mixture is simmering away you can make the mash potato topping.
Place potatoes in a large pot and cover with enough cold water so that the potatoes are completely submerged. Bring to the boil on high heat then reduce heat to medium and cook for 10-12 minutes. You will know the potatoes are ready when a knife can be easily inserted with no resistance.
Drain the potatoes well and return to the pot. Add the milk and butter and mash with a potato masher until there are no lumps.
Remove the meat mixture from the heat and spoon over the mash potato. Ruffle with a fork to create some indents and then sprinkle over the parmesan cheese.
Transfer to the oven and cook for 30 minutes until the top is golden and the meat mixture is bubbling.
let stand for 5 minutes before serving.
Refer to full recipe below
Tips for making the best cottage pie
It’s all in that creamy mash potato! You want perfectly cooked potatoes and you don’t want waterlogged potatoes. To avoid this you want your potatoes to cook evenly. Cut your potatoes before you boil them and try and cut them roughly the same size so they will cook evenly.
For the perfect balanced cottage pie you want the meat mixture to be moist and juicy but not watery. If you find the mixture is too watery, add a tablespoon of corn flour. This will thicken up the mixture.
I know It’s hard but after the dish is out of the oven, waiting 5-10 minutes before serving will not only save a lot of tongues from burning but it makes the dish easier to serve.
Making ahead and storing Cottage Pie
Cottage pie is oh so perfect for making ahead of time. It will keep in the fridge for up to 4 days so then all you have to do is heat it in the oven for approx. 30 minutes until the top is golden and the meat mixture is bubbling around the sides.
You can also freeze cottage pie and it will keep in your freezer for up to one month. I recommend taking out the pie ahead of time to reduce cooking time. If cooking direct from frozen allow at least 1 hour and make sure It’s piping hot all the way through.
I highly recommend investing in good quality meal prep/storage containers these ones are freezer, dishwasher and oven safe! Click here to check them out.
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I am a big fan of food that makes us feel good and cottage pie is definitely one of those dishes!!
Enjoy!
MFM XX
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Cottage Pie
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 bay leaf
- 1 kg beef mince or lamb
- ¼ cup tomato paste
- ½ cup beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and pepper to taste
Potato Topping
- 1.5 kg potatoes peeled and quartered
- 1/3 cup milk
- 50 g butter
- Large handful parmesan cheese grated
Instructions
- Heat oil in a large ovenproof pan over medium heat. Add onion and garlic, cook for a minute. Then add carrot, celery and bay leave. Cook for 5 minutes or until softened.
- Turn the heat up to high. Add beef and cook, breaking up the clumps with a wooden spoon. Cook until browned.
- Add tomato paste, beef stock, Worcestershire sauce, oregano and season well with salt and pepper.
- Bring to a simmer then reduce heat to low and cook for 30 minutes or until most of the liquid is absorbed.
- Meanwhile to make the mash potato topping; place potatoes in a large pot and cover with enough cold water so that the potatoes are completely submerged. Bring to the boil on high heat then reduce heat to medium and cook for 10-12 minutes. You will know the potatoes are ready when a knife can be easily inserted with no resistance.
- Drain the potatoes well and return to the pot. Add the milk and butter and mash with a potato masher until there are no lumps.
- Remove the meat mixture from the heat and spoon over the mash potato. Ruffle with a fork to create some indents and then sprinkle over the parmesan cheese.
- Transfer to the oven and cook for 30 minutes until the top is golden and the meat mixture is bubbling.
- let stand for 5 minutes before serving.
Love a good Cottage pie. Learn something new every day. Now know the difference between Cottage pie and shepherd’s pie.
I only found that out in the last few years myself 🙂
This is one of my husband’s favorite. We can’t wait to try out this recipe. Thanks for sharing!
Thanks so much for your comment much appreciated 🙂
Lovely-Classic comfort food that can be easily varied to suit tastes or family recipes. I’m from the North East of England and lots of people have their own twist on this recipe. I like mine fairly traditional, and sometimes serve it with yorkshire puddings.
YUM!!! so so good 🙂