cottage pie recipe

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

butter

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Easy Cottage Pie made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.

Cottage Pie (or Shepherd's Pie)

lb beef

lb ground sausage ((I use Jimmy Dean pork sausage))

salt

black pepper

onion

celery (, chopped)

carrots (, chopped (about 1 cup))

garlic (, minced)

white flour

beef broth

tomato paste

beef bouillon

fresh thyme (, chopped (or ¼ teaspoon dried thyme))

rosemary (, chopped (or ¼ teaspoon dried rosemary))

corn

peas

potatoes (, Yukon gold

sour cream

Salt and pepper (,

parmesan cheese

cheddar cheese (,

Preheat the oven to 375 degrees F.

Make mashed potatoes: Add potatoes to a saucepan with 3 inches of water. Cover and bring to a boil. Cook until fork tender, about 12-15 minutes.

Drain the water and leave the potatoes in the pot. Cover with the lid and allow to steam for a few minutes.

Mash the potatoes lightly with a potato masher (avoid over-mixing the potatoes). Add butter, sour cream, milk, parmesan cheese and salt and pepper and stir just until smooth. Set aside.

Make the meat filling: In a large, oven-safe* 12 inch skillet with sides, add the ground beef and ground sausage (or ground lamb, to make shepherd&#x27;s pie). Season with salt and pepper.

Cook over medium heat until browned, breaking the meat into small pieces with a wooden spoon as it cooks.  Drain some of the grease (reserving some in the pan) and remove meat to a plate.

Add the onion, celery and carrots to the pan and saute for about 5-8 minutes, until tender. Add garlic and flour and toss to combine. Cook for 1 minute.

Add the beef broth, tomato paste, Worcestershire sauce, herbs and bay leaves and stir to combine.

Bring to a simmer and cook for 5 minutes. Taste and add extra seasonings, if needed. Remove bay leaves and stir in frozen peas, corn and cooked meat.

Assemble the pie: Spoon the mashed potatoes over the meat mixture to completely cover the top. Sprinkle with shredded cheddar cheese.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the gravy sauce in the meat mixture to cool and thicken.

https://content.jwplatform.com/videos/iEEgvCJl.mp4

This DELICIOUS Cottage Pie is made with a mixture of ground beef, ground sausage, and mixed vegetables in a delicious gravy and baked under a layer of fluffy mashed potatoes.

Cottage Pie

Whip up with this hearty (and simple!) skillet cottage pie in under 30 minutes.

kosher salt

Pepper

tbsp. unsalted butter,

onion,

carrots

lean (at least 90%) ground beef

cinnamon

c. beer (lager

beef

c. flat-leaf parsley, roughly chopped

thyme,

While potatoes are cooking, add oil and onions to 9- to 10-inch cast-iron skillet and cook, covered, on medium for 3 minutes.

Add carrots and cook, covered, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Add beef and cook, breaking up with spoon into small pieces, until no longer pink, 3 to 5 minutes.

Stir in tomato paste, cinnamon, and 1⁄2 teaspoon each salt and pepper and cook 1 minute. Stir in beer, 1/2 cup water, then bouillon, and simmer until mixture slightly thickens, about 3 minutes. Fold in parsley.

Heat broiler. Spread potatoes over beef and top with thyme if desired. Broil until golden brown, 2 to 4 minutes.

This Cottage Pie recipe is topped with cheesy, creamy, sliced potatoes - a modern variation of a British classic.

Ultimate Cottage Pie

baking soda

water

celery (diced)

carrots (chopped small)

all-purpose flour

soy sauce

parsley (chopped)

cremini mushrooms (sliced)

salt and pepper (to taste)

flour

heavy cream

garlic (thinly sliced)

Salt and black pepper (to taste)

potatoes

cheddar cheese (grated)

Parmesan

In a small mixing bowl mix ½ teaspoon baking soda with a tablespoon of water to form a slurry.   In large bowl, toss beef with baking soda mixture and ½ teaspoon salt until thoroughly combined. Set aside.

Heat the oil in a hot frying pan and add the beef. Stir over high heat until golden-brown. Using a colander, drain any fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside.

Add the onions, celery, and carrots to the pan and fry until beginning to soften. Return the beef to the pan.

Add the stock &amp; soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add the mushrooms and parsley. Tasate for seasoning and season with salt and peppe as needed. Cover with a lid and simmer for 30 minutes, or until the mince is tender.

While the filling cooks, start the potatoes - Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.

Preheat the oven to 425f/220C.

Pour the beef mixture into a shallow casserole dish.  Arrange a layer of the blanched potato on top of the beef mixture.

Thoroughly mix the flour into the cream (being sure not to leave any lumps).  In a saucepan, heat up the cream garlic, nutmeg, and some salt and pepper.  bring to a simmer and allow to thicken.

Pour half of the cream mixture over the first layer of potatoes already in the pan. Arrange the remaining potatoes on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.

Bake in the preheated oven for about 30 minutes, or until golden-brown.

This easy cottage pie recipe has a unique twist. Instead of traditional ground beef, it’s made with pot roast, mixed with a flavorful gravy and topped with fluffy mashed potatoes for a decadent flavor, good enough for company!

Pot Roast Cottage Pie

garlic (minced)

celery (chopped small)

gravy (see gravy ingredients below if making from scratch)

Tablespoon flour (or cornstarch)

thyme

splash red wine (optional)

salt & pepper (to taste)

pot roast

chicken broth

Preheat oven to 350°F.

In a large oven-proof skillet or Dutch oven, heat three tablespoons of butter over medium heat until melted. Add the onions, garlic, carrots, and celery, and cook, stirring often, until softened, about 8 minutes.

If making gravy specifically for this recipe: add flour to the vegetables, stir for 1 minute, then add the remaining gravy ingredients and simmer until thick.

If using leftover gravy: add it to the cooked vegetables and mix well.

Add one tablespoon of flour, Worcestershire sauce, wine (if using), dried thyme, and salt and pepper to taste. 

Gently stir in leftover pot roast and peas until fully incorporated.

Top pot roast mixture with mashed potatoes. The thickness of the potatoes is to your preference.

Brush the top of the potatoes with one tablespoon of melted butter.

Put the cottage pie in the oven for 25 minutes, until gravy begins to bubble around the edges of the potatoes. If you want the top of the pie browner, place it under the broiler for 2-3 minutes.

Remove cottage pie from the oven, allow it to rest for a few minutes and serve while still hot.

This hearty cottage pie recipe is easy to make with ground beef and veggies in a rich gravy, topped with cheesy mashed potatoes.

onion (diced)

carrots (½ inch diced)

celery (½ inch diced)

parsley

thyme leaves

bay leaf

russet potatoes (or Yukon gold potatoes)

cheddar cheese (optional)

Preheat oven to 400°F.

Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water.

Bring the potatoes to a gentle boil and cook 13-16 minutes or until fork tender.

While potatoes are cooking, combine ground beef and onion in a large skillet, brown until no pink remains.

Add carrots, celery, and garlic to the ground beef mixture. Cook for an additional 5 minutes or until slightly tender.

Stir in the flour and cook for 1 minute. Stir in beef broth, Worcestershire sauce, tomato paste, parsley, thyme, and bay leaf.

Simmer for 20 minutes or until the gravy has thickened. Remove bay leaf, add peas, and season with salt and pepper.

Drain the potatoes well and mash until smooth. Stir in the butter. Add warmed milk a little bit at a time until the potatoes are smooth and fluffy, you may not need all of the milk. Stir the cheese into the potatoes. Taste and season with salt and pepper.

Top the meat mixture with the potatoes and place in the oven. Bake 20-25 minutes or until golden.

HOLLY!!!!  I've pinned this in the past but today when I tried to open it, I couldn't because it says it has been reported as spam!!!
I came here to your week sure to pin it again, but the result was the same!!!
I hope you can fix this.

love it I did but corn and green beans mushrooms, and red pepper in it, too

This is another delicious recipe by Holly.
I took ALL the shortcuts just to see how it would turn out.
I used a 12 oz bag of frozen mixed vegetables and added some frozen, diced green pepper.
For the potato topping I used a 4.1 oz (4 serving) pouch of mashed potatoes. It was just enough to cover the meat mixture.  A 6 serving amount of instant potatoes would have worked too. 
It all fit perfectly in my 10" oven safe skillet and came out perfect. 
Thanks Holly.

Absolutely delicious!! I've tried several of your recipes and you are always spot on! I made the hamburger mixture in the morning and poured into a 8 by 8 glass baker. Then I only had to cook the mashed potatoes at supper. Worked perfectly!! Thanks for this recipe!

I made this tonight and it was a hit. Thank you for all you recipes I haven’t  tried one that wasn’t terrific

I love this recipe and highly recommend it as written. Except for boiling the potatoes, I cooked it in a deep 12" cast-iron skillet and it worked perfectly. Be sure to use the full 2# of potatoes called for in the topping. I added the recommended grated cheese and a bit of sour cream to the mashed potatoes.

I do suggest a few minor changes, depending on one's preferences. As seniors, we minimize added salt. I use about 1/2t to 1t of cayenne pepper to bring out the flavor (instead of salt). I add extra ground black pepper and other herbs to jumpstart the dish. If you have extra vegetables on hand, don't hesitate to include them. I added a chopped zucchini and a few unused diced broccoli stems from our fridge.

My cast iron pan was able to contain all of the additions without any spillover. Delicious!

Loved this version of shepherds pie that I have been having my whole life! This was even better than Mom’s. Keeper!

This cottage pie recipe is AMAZING.  Best ground beef shepherd’s pie I’ve had.  My man is incredibly picky and loved this!  I’m no cook and I was able to follow this recipe successfully.

Really good recipe! Toddler approved. I needed to cook my veggies a little longer...they came out a tad crunchy. I might cook them before the beef next time. I also cheated and used freeze dried mash which I added cheese to... don't tell anyone ;) It worked just fine and was a big time saver if that's what you're looking for.

Classic cottage pie with seasoned beef mince in a rich red wine gravy topped with creamy parmesan mashed potato. The ultimate comfort food, freezer friendly too.

Classic Cottage Pie

onion (finely chopped)

celery (finely chopped)

garlic

lb (1kg) ground beef / beef mince

paprika

oregano

(250 milliliters) red wine

(750 milliliters) beef stock

rosemary

salt (to taste)

black pepper (to taste)

lb (1kg) potatoes

tbsp butter

Heat oil in a large pan over medium-high heat. Add the diced onion, carrot and celery. Cook until softened, about 5 to 7 minutes. Add the garlic and cook for 30 seconds.

Add the mince and allow to brown, about 7 to 8 minutes.

Stir in the tomato paste and cook for 1 minute. Add the seasonings and sprinkle the flour over the meat and vegetables and stir for another minute.

Pour in the red wine and scrape up any browned bits from the bottom of the pan.

Add the beef stock and rosemary and stir to combine. Bring to a gentle simmer and cook for 20 to 25 minutes until the gravy has thickened and the vegetables are tender. Season generously with salt and pepper.

For the Filling

Peel and chop the potatoes into even chunks. Boil in salted water for 15 to 20 minutes until completely tender. Drain thoroughly.

Mash until smooth. Stir in the butter until melted, then add the cream gradually until thick and creamy. Season with salt and pepper.

For the mash

Preheat the oven to 400°F (200°C). Pour the filling into an oven-safe baking dish. Spoon the mash on top, starting at the edges to create a seal. Spread evenly and drag a fork across the surface to create ridges. Scatter the grated parmesan over the top.

Bake for 25 to 30 minutes until golden brown and bubbling around the edges. For extra color, broil for 2 to 3 minutes at the end. Watch carefully.

Rest for 5 to 10 minutes before serving.

Assemble and bake

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Cottage pie

Cottage Pie (or Shepherd's Pie)

Cottage Pie

Ultimate Cottage Pie

Pot Roast Cottage Pie

Cottage Pie

Classic Cottage Pie

Top 7 cottage pie recipe recipes from across the web

The most viewed cottage pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage pie

Cottage Pie (or Shepherd's Pie)

Cottage Pie

Ultimate Cottage Pie

Pot Roast Cottage Pie

Cottage Pie

Classic Cottage Pie

The most viewed cottage pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine