|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cottage pie is one of the classic dishes in a British kitchen. It is known for being a hearty, satisfying, and warming food, and although often thought of as a winter dish, it is perfect any time of year.
A filling of ground beef, onion, carrot, and garlic is topped with creamy mashed potatoes and shredded cheese to make a fluffy topping with a crispy finish. This recipe is a great use for leftover mashed potatoes, and if you have any extra Sunday roast, feel free to replace the ground beef.
Click Play to See This Easy Classic Cottage Pie Recipe Come Together
- For the Mashed Potatoes:
- 2 pounds baking potatoes (peeled and quartered)
- 6 tablespoons milk
- 4 ounces butter (cubed)
- Salt to taste
- Freshly ground black pepper to taste
- For the Beef Filling:
- 1/2 tablespoon lard (or drippings)
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 clove garlic (minced)
- 2 cups ground beef
- 2 cups beef stock (divided)
- 2 tablespoons flat-leaf parsley (finely chopped)
- Optional: 1 cup chopped white mushrooms
- Salt to taste
- Freshly ground pepper to taste
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- For Topping the Pie:
- 1/2 cup shredded cheese (cheddar, Colby, Gruyere, or Swiss)
Gather the ingredients.
Make the Mashed Potatoes
Put the potatoes in a pan and cover with boiling water. Place over high heat and boil gently until soft, about 15 minutes. Drain the potatoes.
Add the milk and butter to the pan. Heat over medium-low heat until the butter melts.
Add the potatoes back to the pan and mash. Season with salt and pepper to taste and set aside.
Make the Beef Filling
Melt the lard or drippings in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes.
Add the garlic and cook for another minute, making sure not to let it burn.
Add the ground beef and roughly a 1/4 of the beef stock. Cook, stirring constantly until all of the meat is browned.
Add the remaining stock, the parsley, mushrooms (if using), and salt and pepper to taste. Cover with a tight-fitting lid and cook for 15 minutes.
Heat the oven to 375 F/190 C/Gas Mark 5. In a small bowl, mash the flour into the butter to form a paste.
Add some of the paste in small pieces to the ground meat mixture, stirring until all of the flour has dissolved.
Repeat until all of the paste is used up. The sauce should thicken slightly.
Assemble and Bake the Pie
Cover the filling with the reserved mashed potatoes.
Fluff up the potatoes with a fork and then sprinkle with the grated cheese.
Bake for 30 to 35 minutes or until the surface is crisp and browned.
Serve immediately and enjoy.
- If you have beef left from a Sunday roast, you can use it in place of the ground beef. Simply chop it in a food processor, omit the step for cooking the ground beef, and add the beef and stock to the carrot and onion mixture.
- Use sausages instead of ground beef or lamb.
- Use sweet potatoes in place of the meat to make a vegetarian cottage pie.