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Classic British Cottage Pie with Beef & Cheesy Mash

Cottage Pie has warmed British homes since the late 18th century, when leftover roast meat was rehoused under a layer of mashed potatoes in simple family kitchens. This classic version features 90% lean ground beef simmered with onions, garlic, mixed vegetables and a splash of Worcestershire sauce, thickened into a rich gravy with flour and tomato paste. Topped with creamy, garlic-kissed mashed russets enriched with butter, half-and-half and Parmesan, the pie bakes until the mash peaks golden and the filling bubbles at the edges. Serve this hearty, one-dish meal at family suppers or Sunday lunches—its savoury depth, smooth potato topping and nostalgic comfort make it a perennial favourite. Leftovers reheat beautifully, and the recipe’s streamlined method lets even busy cooks deliver an impressive, soul-satisfying centerpiece in under two hours.

Dinner | British | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Shepherd's Pie | Baking Dish | Frying Pan | Oven | Pot | Ground Beef | Parmesan | Potato | Tomato | Baking | Mashing | Sautéing | Simmering | Comfort Food | Family Gathering | Weekend | Slow
Time to complete

Prep

15min

Cook

55min

Wait

15min

Total

1h 25min

Ingredients (Makes 6 servings)
  • 2 Tbsp (30 ml) olive oil
  • 1 cup (150 g) yellow onion, chopped
  • 454 g (1 lb) ground beef (or ground lamb)
  • 2 tsp (2 g) dried parsley leaves
  • 1 tsp (1 g) dried rosemary leaves
  • 1 tsp (1 g) dried thyme leaves
  • ½ tsp (3 g) salt, plus extra to taste
  • ½ tsp (1 g) ground black pepper
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 Tbsp (16 g) all-purpose flour
  • 2 Tbsp (33 g) tomato paste
  • 240 ml (1 cup) beef broth
  • 140 g (1 cup) frozen mixed peas & carrots
  • 75 g (½ cup) frozen corn kernels
  • 680–900 g (1½–2 lb) russet potatoes, peeled and cut into 2.5 cm (1 in) cubes
  • 113 g (8 Tbsp/1 stick) unsalted butter
  • 80 ml (⅓ cup) half & half
  • ½ tsp (1 g) garlic powder
  • ¼ tsp (0.5 g) ground black pepper
  • 60 g (¼ cup) Parmesan cheese, grated
Nutrition Information (per 100g)
  • Calories: 155
  • Fat: 7.5
  • Protein: 6.5
  • Carbohydrates: 15.0
  • Fiber: 1.8
Directions

Make the Meat Filling

  • 1. Preheat a large skillet over medium-high heat. Add 30 ml olive oil and heat 2 minutes. Stir in chopped onion and cook 5 minutes until softened.

Brown the Meat & Season

  • 2. Add ground beef, parsley, rosemary, thyme, ½ tsp salt and ½ tsp pepper. Break up the meat and cook 6–8 minutes until browned.

Build the Gravy

  • 3. Stir in Worcestershire sauce and minced garlic; cook 1 minute. Add flour and tomato paste, stirring to remove lumps. Pour in beef broth, peas & carrots and corn. Bring to a boil, then simmer 5 minutes.

Cook Potatoes

  • 4. Meanwhile, place potato cubes in a pot and cover with cold water. Bring to a boil over high heat, reduce to simmer and cook 10–15 minutes until fork-tender. Drain well.

Make the Mashed Potato Topping

  • 5. Return drained potatoes to the pot off heat. Add butter, half & half, garlic powder, ½ tsp salt, ¼ tsp pepper and Parmesan. Mash until smooth and creamy.

Assemble & Bake

  • 6. Preheat oven to 200 °C (400 °F). Spread the meat filling in a 23×23 cm (9×9 in) dish. Top evenly with mashed potatoes. Place on a rimmed sheet pan and bake 25–30 minutes until topping is lightly golden and filling bubbles. Cool 15 minutes before serving.
Cookix's Secrets

Fluffier Mash

  • Steam-dry drained potatoes in the hot pot for 1–2 minutes before mashing to remove excess moisture.

Gluten-Free

  • Use cornstarch instead of flour to thicken the filling and gluten-free gravy.

Gravy Thickness

  • If the filling is too thin, simmer uncovered a few extra minutes to reduce and concentrate flavors.

Lamb Shepard’s Pie

  • Swap ground beef for ground lamb and use fresh rosemary for a traditional Shepherd’s Pie.

Make-Ahead

  • Assemble the pie up to a day ahead, cover tightly and bake just before serving.

Meat Browning

  • Dry meat lightly before browning to get deeper caramelization and richer flavor.

Mini Pies

  • Portion into individual ramekins for elegant single-serve shepherd’s pies.

Prevent Sogginess

  • Use a rimmed baking sheet to catch any bubbling filling and protect your oven.

Root Vegetable Twist

  • Stir diced parsnips or carrots into the mash for added sweetness and color.

Sweet Potato Topping

  • Substitute sweet potatoes for russets and swirl in a little maple syrup.

Vegetarian

  • Replace meat with cooked lentils and mushrooms for a hearty vegetarian pie.