Cottage pie

Name: Cottage pie
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 500g beef mince, about 10–15% fat; 1 onion, finely chopped; 2 carrots, finely diced; 2 celery sticks, finely diced; 1 tbsp plain flour; 2 tbsp tomato purée; 1 tbsp Worcestershire sauce, contains fish; some brands contain gluten; 450ml beef stock, check cube label for gluten; 2 bay leaves; 1 tsp dried thyme; salt and black pepper, to taste; 1kg floury potatoes, such as Maris Piper, peeled and chunked; 40g butter; 75ml milk; 60g mature cheddar, grated

A family favourite of beef mince in a rich onion and tomato gravy, topped with cheesy mash and baked until crisp.

Jump to recipe Report a problem

Photo: CNEcija12345, CC BY-SA 4.0 · All photo credits

Prep: 25 mins
Cook: 1 hr 20 mins
Total: 1 hr 45 mins
Serves: 4
Difficulty: Easy
Cost: Moderate

Recipe: Cottage pie

Cottage pie

Ingredients

For the filling

1 tbsp olive oil
500g beef mince, about 10–15% fat
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
1 tbsp plain flour
2 tbsp tomato purée
1 tbsp Worcestershire sauce, contains fish; some brands contain gluten
450ml beef stock, check cube label for gluten
2 bay leaves
1 tsp dried thyme
salt and black pepper, to taste

For the topping

1kg floury potatoes, such as Maris Piper, peeled and chunked
40g butter
75ml milk
60g mature cheddar, grated

Kitchen kit

Ovenproof dish, about 20 x 30cm Search Amazon for ovenproof dish 20x30
Large sauté pan Search Amazon for large deep saute pan
Potato masher Search Amazon for potato masher

As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.

Method

Step 1: Brown the beef

Heat the oil in a large pan over a high heat and fry the mince in two batches for 5–6 minutes each until deeply browned. Lift out with a slotted spoon.
Step 2: Cook the vegetables

Lower the heat to medium, add the onion, carrots and celery to the pan and cook for 10 minutes until soft. Return the beef, then stir in the flour and tomato purée and cook for 1 minute.
Step 3: Simmer

Add the stock, Worcestershire sauce, bay and thyme. Bring to the boil, then simmer gently, partly covered, for 30–40 minutes until rich and thickened. Remove the bay leaves and season.
Step 4: Make the mash

Boil the potatoes in salted water for 15–20 minutes until tender. Drain, steam-dry, then mash with the butter, milk and half the cheese. Season.
Step 5: Bake

Heat the oven to 200°C / 180°C fan / gas 6. Spoon the beef into the dish, spread the mash on top and sprinkle with the rest of the cheese. Bake for 25–30 minutes until golden and bubbling and steaming hot in the middle.

Tips

Browning the mince in batches gives a deeper flavour than stewing it all at once.
Pipe the mash for a smart finish, or fork it for crunchy ridges.

Storing & reheating

Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.

Freezing

Freeze for up to 3 months. Defrost overnight in the fridge and bake at 190°C / 170°C fan / gas 5 for 40–45 minutes until steaming hot throughout.

Variations

Use lamb mince for shepherd's pie.
Stir 100g frozen peas into the filling at the end.
Add a handful of chopped mushrooms with the onions to stretch the meat.

Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.

From feeed.co.uk/recipes/cottage-pie/ · Checked 17 October 2026

Questions people ask

Why is my mash sinking into the filling?

The filling was too hot or too wet. Simmer it until thick and let it cool for 10 minutes before topping.

Can I use leftover roast beef?

Yes: finely chop or mince about 400g cooked beef, add it with the stock and simmer for 15 minutes. Make sure it is reheated until steaming hot, and only reheat leftovers once.