Traditional Cottage Pie

Amy Massey
by Amy Massey
4 Servings
1 hr 40 min

This easy to make, classic British cottage pie recipe never fails me. It's one of the few British meals I regularly cook but it is the ultimate comfort food for cold winter nights.

Tasy beef mince is flavoured with a rich beef stock and zingy Worcester sauce, cooked with onions, carrots and peas. A smooth and creamy layer of mashed potatoes is spread in top before a cheesy, crispy golden cheese topping is added which really steals the show!

Loved by all the family, this is a great dish for sharing or you can make smaller individual portions and freeze any leftover mince.

The classic British cottage pie consists of a layer of tasty beef mince with carrots and peas, topped with mashed potato and a cheese topping.

Perfect served as it is with a side of extra vegetables.

A crispy golden cheese topping takes this dish to the next level as an ultimate comfort food.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 90 Minutes Total time: 1 hr 40 min
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  • 1kg lean beef mince
  • 1 onion, peeled and diced
  • 2 carrots, peeled and sliced into rounds
  • 100g frozen peas
  • 1 litre rich beef stock
  • Salt and pepper
  • 2 tbsps Worcester sauce
  • 1kg white potatoes, peeled and cut in half
  • 2 tbsps butter
  • 100ml milk
  • 100g Cheddar cheese, grated

Preheat your oven to 190 degrees celcius.
Heat a frying pan until hot and add the oil, followed by the onions and carrots.
Gently cook for 5 minutes until the onions are soft and golden.
Add the beef mince and cook for 5 minutes until it is fully cooked through.
Add the Worcester sauce, followed by the beef stock and a pinch of salt and pepper.
Bring to a boil, then add the frozen peas and reduce the heat to a simmer.
Simmer for 15 minutes or until the sauce has reduced to a thicker gravy and the peas and carrots are tender.
Meanwhile, place the potatoes in a large pan of salted, boiling water and boil for around 15 minutes until tender.
Drain the potatoes and return to the saucepan and add the milk and butter, along with a good pinch of salt and pepper.
Mash the potatoes until smooth and creamy and there are no lumps.
Spoon the beef mixture into a shallow casserole dish, then spoon the mashed potato on top to form a smooth layer.
Sprinkle the top of the pie with the cheese and cover with foil.
Place in the centre of the oven and cook for 30 minutes, then remove the foil and cook for a further 10 minutes until the cheese topping is golden and crispy.
Amy Massey
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  • Karen Benke Karen Benke on Nov 14, 2020

    kg? ml? g? Beef mince? Not familiar with any of these measurements

    can you please translate or convert for me..really want to make this but want to do it right

    thank you

    • See 1 previous
    • Karen Benke Karen Benke on Nov 15, 2020

      Thank you sooo much, yes from the US..I appreciate all your help I am definitely going to give this a try because it looks so delicious, now I won’t have to google the measurements

      have a good rest of your weekend 😊