Cottage Pie Recipe
Cottage pie is the beef version of shepherd's pie: a rich ground beef and vegetable filling in a savory gravy, baked under a thick layer of buttery mashed potatoes. This recipe keeps it simple, with one skillet for the filling, one pot for the potatoes and about 25 minutes in the oven.
The secret to a good cottage pie is a thick filling. A spoonful of flour and a short simmer turn the broth into a glossy gravy that holds together when you cut a slice, instead of flooding the plate. Roughing up the potatoes with a fork gives you crisp, golden ridges on top.
We use our 80/20 ground beef, grass-fed and grain-finished in Alabama and dry aged 21 days, so the filling tastes deeply beefy without extra fuss. It is a great make-ahead dinner for busy weeks. Find more ideas in our ground beef guide, or stock up from our individual beef cuts.
Frequently Asked Questions
What is the difference between cottage pie and shepherd's pie?
Cottage pie is made with beef, and shepherd's pie is traditionally made with lamb. Both are topped with mashed potatoes. In the US, many people call the beef version shepherd's pie too.
What is the secret to a good cottage pie?
A thick, well-seasoned filling. Cook the flour and tomato paste into the beef, then simmer the gravy until it coats a spoon. A rough, forked potato top gives you crisp golden edges.
What vegetables go in cottage pie?
Onion, carrots, celery and peas are the classics. Corn, mushrooms or green beans also work. Keep the pieces small so they cook through in the gravy.
Can you make cottage pie ahead of time?
Yes. Assemble it, let it cool, cover and refrigerate for up to 1 day. Bake it straight from the fridge and add 10 to 15 minutes to the bake time. You can also freeze the assembled pie for up to 3 months.
What do you serve with cottage pie?
It is a full meal on its own, but a green salad, buttered green beans or crusty bread round it out nicely.