Description
Mum’s Traditional Cottage Pie is a hearty, comforting British classic featuring a rich, savory minced beef layer simmered with diced vegetables, herbs, and gravy, topped with creamy, well-seasoned mashed potatoes and melted cheddar cheese. Perfect for a family meal, it’s a one-dish recipe that satisfies with layers of flavor and a golden crispy mash topping.
Ingredients
Units
Scale
Beef Layer:
- 1 large White Onion, finely diced
- 2 medium Carrots, finely diced
- 150g / 5oz Mushrooms, finely diced (chestnut mushrooms recommended)
- 2 cloves Garlic, finely diced
- 1kg / 2.2lb Minced/Ground Beef (10-12% fat recommended)
- 120ml / 1/2 cup Dry Red Wine
- 600ml / 2 1/2 cups Beef Stock
- 4 tbsp Worcestershire Sauce
- 2 heaped tbsp Gravy Granules (Bisto recommended)
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 Bay Leaf
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Mashed Potato Layer:
- 2kg / 4.4lbs Baking Potatoes, peeled and diced into chunks
- 3-4 heaped tbsp Butter
- 1/4-1/2 tsp Ground Nutmeg
- 250g / 2 1/2 cups Cheddar Cheese, grated
- 120ml / 1/2 cup Cream or Whole Milk
- Generous helpings of Salt & Pepper, to taste
Instructions
- Sauté Vegetables: Add a drizzle of olive oil to a large deep pan over medium-high heat. Sweat down the finely diced onion, carrot, mushrooms, and garlic until softened and lightly colored.
- Brown Beef: Add the minced beef to the pan and fry until fully browned, breaking it up continuously with a wooden spoon.
- Simmer with Wine: Pour in the dry red wine and simmer for a few minutes to allow the beef to absorb the flavor.
- Add Liquids and Herbs: Stir in beef stock, Worcestershire sauce, gravy granules, tomato puree, dried rosemary, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, reduce heat to low, and cook for 40-45 minutes, until the sauce thickens into a rich, thick gravy.
- Cool Beef Mixture: After reducing, check seasoning and pour the beef mixture into a large baking dish. Let it cool for at least 15 minutes, preferably until a thin skin forms to prevent the mash from sinking in.
- Cook Potatoes: Place diced potatoes into a large pot of heavily salted cold water. Bring to a boil and cook until tender (10-15 minutes). Drain, then leave in the colander for 5 minutes to let excess moisture escape.
- Mash Potatoes: Return potatoes to the pot and mash with butter, cream or whole milk, and half the grated cheddar cheese. Season generously with ground nutmeg, salt, and pepper.
- Prepare Oven and Assemble: Preheat the oven to 200°C (390°F). Dollop the seasoned mash evenly on top of the beef layer, then sprinkle the remaining cheddar cheese on the surface.
- Bake: Place the dish in the oven and bake for 25-30 minutes until the top is golden and crispy.
- Rest and Serve: Allow the cottage pie to rest for 5-10 minutes to set before serving. Enjoy warm.
Notes
- Gravy granules are essential for flavor and thickening; use a quality brand like Bisto. Alternatively, use 2 tbsp flour added to the mince before liquids as a thickener.
- Red wine adds depth of flavor; most alcohol cooks off. Substitute extra beef stock if avoiding alcohol.
- Ensure vegetables, especially carrots, are finely diced to avoid large chunks in the pie.
- Season mashed potatoes well with salt, pepper, and nutmeg for best flavor.
- To prevent the mash from sinking, let potatoes dry after boiling and allow the beef layer to cool and thicken before topping with mash.
- Make ahead by cooling, covering tightly, and refrigerating for up to 2 days or freezing for up to 1 month. Reheat in oven at 190°C (375°F) for 30-40 minutes.
- Leftovers can be stored refrigerated for 2-3 days or frozen for up to 1 month. Reheat thoroughly before serving.
- Calorie estimate based on 1 tsp olive oil for frying and 90% lean ground beef.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the recipe)
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 110 mg
