British
Cottage Pie
A proper British cottage pie with savoury minced beef in a thick onion-carrot gravy, topped with buttery fork-ridged mash. It is baked until the potato is golden and the filling bubbles at the edges.
Watch it madeJoshua Weissman · 8:01
Ingredients
- Floury potatoes, such as Maris Piper, peeled and cut into chunks500g
- Unsalted butter25g
- Whole milk2 tbsp
- Beef dripping or vegetable oil1 tbsp
- Beef mince250g
- Small onion, finely chopped1
- Carrot, finely diced1 small
- Celery stick, finely diced1
- Plain flour1 tbsp
- Tomato purée1 tsp
- Beef stock300ml
- Worcestershire sauce1 tsp
- Bay leaf1
- Dried thyme1/2 tsp
- Frozen peas75g
- Salt and black pepperto taste
Method
- Put the potatoes in a pan of cold salted water, bring to the boil, and simmer for 15 to 20 minutes until tender.
- Drain the potatoes well, return them to the hot pan for 1 minute to steam dry, then mash with the butter, milk, salt, and black pepper until smooth but not loose.
- Heat the dripping or oil in a frying pan over medium-high heat and brown the beef mince well, breaking it up with a spoon.
- Add the onion, carrot, and celery, then cook for 8 to 10 minutes until softened and the onion is lightly golden.
- Stir in the flour and tomato purée and cook for 1 minute to remove the raw flour taste.
- Gradually stir in the beef stock, then add the Worcestershire sauce, bay leaf, thyme, salt, and black pepper.
- Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the gravy is thick and glossy.
- Stir in the frozen peas, cook for 2 minutes, then remove the bay leaf and check the seasoning.
- Spoon the beef filling into a small ovenproof dish and let it stand for 5 minutes so the mash will sit neatly on top.
- Heat the oven to 200°C/180°C fan/Gas 6.
- Spread the mashed potato over the filling, sealing it to the edges, and rough up the surface with a fork to make ridges.
- Bake for 25 to 30 minutes until the top is golden and the filling is bubbling around the edges.
- Rest for 5 minutes before serving.
Common questions
Can I substitute the beef mince in cottage pie with another meat or a vegetarian option?
Yes. Lamb mince makes it more like shepherd’s pie, while turkey or chicken mince works if browned well. For vegetarian, use lentils or a meat-free mince with mushroom stock and extra Worcestershire-style seasoning.
How long does cottage pie take from start to finish?
Expect about 1 hour 15 minutes to 1 hour 30 minutes total. The mash takes 20 minutes, the filling around 40 minutes, and baking another 20 to 25 minutes if you finish it in the oven.
What are the most common mistakes when making cottage pie?
The biggest mistakes are watery mash, underbrowned mince, and a thin filling. Steam-dry the potatoes, brown the meat properly, and simmer the gravy until glossy before topping, or the pie can collapse or turn soupy.
How should I store leftover cottage pie, and can I freeze it?
Cool it quickly, then refrigerate covered for up to 3 days. It freezes well for up to 3 months, either baked or unbaked. Reheat until piping hot throughout; thaw overnight in the fridge first for best texture.
What should I serve with cottage pie?
It’s rich enough to pair well with simple greens: peas, cabbage, green beans, or broccoli. A sharp chutney or pickled onions also work nicely. Serve with extra gravy only if the filling is quite thick.