Cottage pie is just shepherd’s pie made with beef, and is popular in the UK. Delicious beef and gravy is topped with creamy mashed potatoes, and baked to perfection!
Whether it’s called shepherd’s pie (or cottage pie that you are familiar with), I’m just here to give you a super easy and delicious recipe!
As an Amazon Associate I earn from qualifying purchases.
You may have already seen or used my recipe for simple shepherd’s pie from many years ago, or possibly even made my shepherd’s pie baked potatoes.
However, you may be calling your dish a shepherd’s pie when it’s not. Do you know about cottage pie?
NB: I have disabled commenting on this recipe due to an inordinate number of spam comments everyday. If you need to contact me, please do so on another recipe or via email. Sorry for the inconvenience.
What’s the Difference Between Shepherd’s Pie and Cottage Pie?
It’s easy: shepherd’s pie is made with lamb, and cottage pie is made with beef. If you forget, you can always think that a shepherd tends sheep, and not cows. 🐑
A classic cottage pie (or shepherd’s pie) is extremely simple. It doesn’t have a ton of vegetables, garlic, tomatoes or Parmesan cheese (no, no, Gordon Ramsay! Make it how you like it, just don’t call it a CLASSIC shepherd’s pie)! The flavor comes from using quality ingredients and some British products, which have been used for years and years, to enhance the flavor of gravy in things like pies and meat dishes.
Can I Freeze Cottage Pie?
Absolutely, 100% yes, cottage pie is perfect for freezing! In fact, this is one of the first dishes I make when I leave for some time so my husband has something to grab when he doesn’t have time to cook. I love to have frozen cottage pie on hand myself, as it is a dish I just need to pop into the oven. Half an hour later, dinner is served!
It’s also a great dish for taking to anyone you’re cooking a meal for: someone who’s had a death in the family, just had a baby, or an elderly friend or relative.
Easy Cottage Pie Recipe
recipe by Christina Conte serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- 2 Tbsp olive oil
- 1 lb ground beef
- 1 large onion, diced
- 1 OXO beef bouillon cube (or 1 tsp beef flavor Better Than Bouillon)
- 1 Tbsp Bisto
- 1 tsp Worcestershire Sauce
- Kosher or sea salt
- about 5 large potatoes
- butter, as desired
- milk and/or cream, as desired
- (optional: shredded Cheddar cheese)
Directions for the Meat Filling
In a Dutch oven or large pot, sauté the diced onion over medium high heat, stirring occasionally, until translucent.
When the onion is just starting to brown, add the ground beef and break up into smaller pieces. Stir often, and continue to cook until the liquid starts to dry (if not using Bisto, add a tablespoon of flour at this time).
Add enough water or stock, just to cover the ingredients, and simmer.
At this point, add salt, OXO cube (or Beef Better than Bouillon), Bisto granules, Worcestershire Sauce and some freshly ground black pepper to taste.
- Preheat the oven
Continue to simmer the meat over medium heat for about 5-10 minutes, then taste. Add more salt if needed, then remove from heat. While the meat is simmering…
Make the Mashed Potatoes.
Boil the potatoes in salted water until a fork or knife inserted breaks the potato. Drain and mash with good quality butter.
Then add some milk (and cream, if desired), until a soft and creamy consistency is reached.
Assemble the Cottage Pie(s).
Ladle the beef and gravy into oven safe ramekins or bowls to make individual cottage pies.
Or simply make one large dish.
Spoon (or pipe) mashed potatoes onto each dish to cover completely. It really comes out fine if you just spoon them on and then pull a fork across the potatoes.
So it looks something like this. At this point you can add shredded Cheddar cheese on top, if desired.
Freeze or Bake
At this point, if you’re going to freeze them, let them cool, then cover with cling wrap and then foil. Refrigerate until cold, then freeze.
If baking, place on a cookie sheet and bake for about 25-30 minutes or until bubbly and the potato is browned on top.
To Bake from Frozen
Defrost completely in the refrigerator. About two hours before you want to eat, remove the pies from the fridge and allow to stand at room temperature for about an hour to an hour and a half. Place into preheated oven and bake until lightly browned.
Serve whilst hot, but don’t burn your tongue!
Isn’t this one a cutie?
Why not make a simple apple crumble or rhubarb crumble with custard for dessert?
Don’t miss another recipe or post, sign up for my free subscription!
Cottage Pie (British Beef and Mashed Potato Recipe)
Yield: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 50 minutes
A traditional cottage pie recipe that is as simple and delicious as they come!
Ingredients
Meat Filling
- 2 Tbsp olive oil
- 1 lb ground beef
- 1 large onion, diced
- 1 OXO beef bouillon cube (or 1 tsp beef flavor Better Than Bouillon)
- 1 Tbsp Bisto
- 1 tsp Worcestershire Sauce
- Kosher or sea salt
Potato Topping
- about 5 large potatoes
- butter, as desired
- milk and/or cream, as desired
- (optional: shredded Cheddar cheese)
Instructions
- Sauté the diced onion over medium high heat, stirring occasionally, until translucent.
- When the onion is just starting to brown, add the ground beef and break up into smaller pieces. Stir often, and continue to cook until the liquid starts to dry (if not using Bisto, add a tablespoon of flour at this time).
- Add enough water, just to cover the ingredients, and simmer. At this point, add about 1/4 tsp. salt, one OXO cube (or 1 tsp Beef Better than Bouillon), 1 Tbsp Bisto granules, 1 tsp Worcestershire Sauce and some ground black pepper to taste.
- Preheat oven to375ºF (190ºC).
- Continue to simmer the meat over medium heat for about 5-10 minutes, then taste. Add more salt if needed, then remove from heat.
- Ladle the beef and gravy into oven safe ramekins or bowls to make individual cottage pies, or just one large dish. Spoon (or pipe) mashed potatoes onto each dish to cover completely. Add shredded Cheddar cheese on top, if desired.
- Place dishes/ramekins onto a rimmed baking sheet and bake until bubbly and the potato is a little browned, approximately 25-30 minutes. You can finish off the pies under the broiler if you like them to have more crispy, and brown tops.
Notes
Serve hot, but if serving in the individual bowls or ramekins, place on another plate and be sure to warn diners that the bowl is extremely hot. Do not serve to children in this manner.
TIP: if you are having a hard time adding the potatoes on top of the meat, just let the meat cool a little. The potatoes will be easier to add (just don't let the mashed potatoes get cold or they will be difficult to add).
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 633Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 435mgCarbohydrates: 83gFiber: 9gSugar: 6gProtein: 41g
Nutrition information is only estimated.
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
