Cottage Pie Recipe

Ingredients

• 907 g (2 pounds)ground beef, preferably ground chuck, or ground lamb
• 1 largesweet onion, peeled and chopped
• about 180 g (1 1/2 cups)chopped carrots
• 5 clovesgarlic, minced
• about 160 g (1 cup)frozen sweetcorn
• about 160 g (1 cup)frozen peas
• 360 ml (1 1/2 cups)beef stock
• 60 ml (1/4 cup)tomato purée
• 45 ml (3 tablespoons)Worcestershire sauce
• 30 ml (2 tablespoons)Dijon mustard
• about 8 g (1 tablespoon)cornflour
• 2 teaspoonsdried thyme
• about 1.1 kg (5 cups)mashed potatoes, shop-bought or homemade
• about 115 g (1 cup)grated Cheddar cheese
• to tastesalt and black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Brown the beef

   Set a deep 33–36 cm (13–14 inch) cast-iron skillet over a medium heat. Add the beef, season generously with salt and pepper, and break it into small pieces with a wooden spoon as it browns.

3. 3

   Soften the vegetables

   When the beef is fully cooked, push it to the edges of the skillet. Add the onion, carrots and garlic, then sauté for 5–8 minutes until the onion and carrots have softened. The carrots should be partly cooked before the pie goes into the oven.

4. 4

   Make the filling

   Stir the beef and vegetables together. Add the frozen sweetcorn and peas, stock, tomato purée, Worcestershire sauce, mustard, cornflour and thyme; mix well. Taste the filling and add salt and pepper as needed.

5. 5

   Level the filling

   Turn off the heat and spread the filling evenly across the base of the skillet.

6. 6

   Mix the topping

   Stir the grated cheese into the mashed potatoes. If using shop-bought mash, drain away excess liquid or press the surface with kitchen paper before mixing in the cheese.

7. 7

   Top and bake

   Spoon the mash over the filling and spread it to the edges of the skillet, closing any gaps. Put the pie straight into the oven and bake for 20–25 minutes, until the top is golden.

What is cottage pie?

Cottage pie is a British comfort-food classic: a savoury minced-beef filling baked beneath a layer of mashed potato. Its name distinguishes the beef version from shepherd’s pie, which is traditionally made with lamb.

This version keeps the filling and topping in one ovenproof skillet. Sweetcorn, peas and carrots add vegetables to the beef, while Cheddar mixed into the mash gives the topping a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 30g protein, 48g carbs, 28g fat.

The potatoes and vegetables provide most of the carbohydrates, while the beef supplies much of the protein and fat. Cheddar adds further fat and protein; serve a portion with extra green vegetables if you want to balance the plate.

Build flavour in the skillet

Brown the beef: breaking it into small pieces helps it cook evenly and makes the filling easier to serve. Season it as it cooks, then push it aside in the pan to make room for the vegetables.

Soften the vegetables: give the onion, carrots and garlic 5–8 minutes before adding the other filling ingredients. This starts cooking the carrots so they are not relying on the oven alone to soften.

Get the filling consistency right

Thicken the sauce: stock, tomato purée and Worcestershire sauce make a savoury base, while cornflour helps it cling to the meat and vegetables. Stir the mixture thoroughly so the cornflour is incorporated.

Taste before topping: adjust the salt and pepper while the filling is still in the skillet. Once covered with mash, it is harder to season the filling evenly.

Make a topping that holds

Manage moisture: shop-bought mash can be wetter than homemade mash. Drain off excess liquid or blot the surface with kitchen paper before stirring in the cheese.

Seal the edges: spread the mash right to the sides of the skillet and cover any gaps. This helps keep the filling beneath the potato layer as it bakes.

Look for a golden top

Bake the assembled pie straight away in the preheated oven for 20–25 minutes. The top should turn golden, and the filling should be hot through.

The recipe gives a total time of 55 minutes. A broad, deep ovenproof skillet lets you cook the filling and bake the pie in the same pan.

What to serve alongside it

A green side makes a simple contrast to the rich beef and potato: try steamed cabbage, broccoli or green beans. A crisp leafy salad also works if you want something fresh alongside the warm pie.

The filling already includes peas, sweetcorn and carrots, so additional sides can be kept straightforward.

Recipe notes & tips

• Use a deep ovenproof skillet that is safe to move from the hob to the oven.
• Break the beef into small pieces as it browns so the filling has an even texture.
• Give the carrots their full sauté time so they begin to soften before baking.
• Taste and season the filling before spreading the mash on top.
• If the mash seems wet, remove excess liquid before mixing in the cheese.
• Cover the filling completely with mash, including around the edges.

Variations

• Use lamb: swap the ground beef for ground lamb for a shepherd’s pie-style version.
• Change the cheese: use another grated cheese with a good savoury flavour in place of Cheddar.
• Add herbs: replace the dried thyme with another dried herb already suited to a savoury filling.
• Use homemade mash: prepare mashed potatoes at home and mix in the grated cheese as directed.
• Serve with greens: pair each portion with cabbage, broccoli or green beans.

Common mistakes to avoid

• Crowding the beef: break it into small pieces as it browns so it cooks evenly.
• Undercooking the carrots: sauté them for 5–8 minutes before adding the other filling ingredients.
• Lumpy sauce: mix the cornflour thoroughly into the filling ingredients.
• Wet mash: drain excess liquid or blot the surface before adding the cheese.
• Gaps in the topping: spread the potato mash right to the skillet’s edges.
• Waiting to bake: put the assembled pie into the oven straight away, as directed.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout, either in the oven or in the microwave.

Frequently asked questions