If cosiness and contentment were edible, they'd be Cottage Pie. A piping hot pie on a chilly evening has brought comfort for generations, and this recipe only takes minutes to put one together and get it in the oven.
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What is Cottage Pie?
Cottage Pie is a pie without the pastry shell and generally consists of minced meat and chopped vegetables topped with mashed potato. It's cooked in a casserole dish.
The dish originated in Britain in the 18th century as a frugal use of leftovers.
Here, the Cottage Pie Recipe I am sharing is probably a bit less frugal – it includes an egg and cheese in the ingredient list – but it's still an economical meal. And the little extras make it amazingly delicious.
What is the difference between Cottage Pie and Shepherd's Pie?
They are both very similar dishes, with the key difference being the type of meat used. While Cottage Pie is made with beef mince, Shepherd's Pie calls for lamb mince.
Ingredient notes
The ingredients you'll need are:
- beef mince
- onion (finely chopped)
- carrot (diced)
- celery (diced)
- oil (vegetable or olive)
- beef stock
- tomato paste
- Worcestershire sauce
- potatoes
- chicken or vegetable stock cube
- butter
- egg
- grated cheese.
Find the ingredient measurements in the recipe card at the end of this post.
How to make Cottage Pie
You'll need a casserole dish (of approximately 2 litre capacity) or 4 smaller dishes for individual servings.
Start by pre-heating your oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Making the minced meat layer
Next, fry the onion in oil over low heat until translucent.
Add the beef mince and increase heat to med-high. Cook until browned, chopping mince as it cooks.
Add the carrot and celery and cook for 1-2 minutes.
Next, add the beef stock, tomato paste and Worcestershire sauce and bring to a simmer.
Simmer for 5-10 minutes.
TIP: Add a teaspoon of flour mixed into a tablespoon of water towards the end of the simmering time to thicken the sauce if necessary.
Making the potato layer
Peel and chop the potatoes into cubes.
Boil the potato (adding the stock cube to the water) until tender.
Drain the potatoes and then add the butter, egg and ⅔ of the cheese while mashing the potatoes.
Putting it all together
Pour the cooked minced meat into the casserole dish.
Next, spoon potato mash over the top, smoothing to ensure the mince layer is completely covered.
Sprinkle the remaining cheese on top.
Cook in the oven for 40 minutes.
Enjoying your pie
Cottage Pie can be enjoyed hot or cold and can be kept for up to a few days in the fridge and re-heated.
I love it served piping hot, straight from the oven, with Tomato Sauce on the side.
You can freeze leftover Cottage Pie for up to three months. Wrap well and then freeze.
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Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Cottage Pie
Equipment
- casserole dish (approx 2 litre capacity) (or 4 smaller dishes for individual serves)
Ingredients
- 500 grams beef mince
- 1 onion (finely chopped)
- 1 carrot (diced)
- 1 celery stick (diced)
- 1 tablespoon oil (vegetable or olive)
- 2 cups beef stock
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 kg potatoes
- 1 chicken or vegetable stock cube
- 1 tablespoon butter
- 1 egg
- 1 cup grated cheese (100 grams)
Instructions
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Fry onion in oil over low heat until translucent.
- Add beef mince and increase heat to med-high. Cook until browned, chopping mince as it cooks.
- Add carrot and celery and cook for 1-2 minutes.
- Add beef stock, tomato paste and Worcestershire sauce and bring to a simmer. Simmer for 5-10 minutes. Add a teaspoon of flour mixed into a tablespoon of water towards the end of the simmering time to thicken the sauce if necessary.
- Peel and chop potatoes into cubes. Boil (adding the stock cube to the water) until tender.
- Drain potatoes and then add the butter, egg and ⅔ of the cheese while mashing the potatoes.
- Pour mince mixture into the casserole dish. Then spoon potato mash over the top, smoothing to ensure mince mixture is completely covered. Sprinkle remaining cheese on top.
- Cook in oven for 40 minutes.
Anne says
My husband is vegetarian so instead of mince I use French lentils.
Absolutely love this recipe. Even serve it to visitors who enjoy it too.
love your recipes Libby.
Libby Hakim says
Nice idea! Thanks for sharing, Anne.
Julie Peacock says
Just love this cottage pie recipe.Very simple to make and with the carrot and celery adding to the delicious flavour.
Potato topping is just so very tasty with potatoes being cooked in chicken stock and then the addition of cheese when mashing the potato.Definitely a five star recipe.