How to make Cottage Pie

Cottage Pie is a comforting and hearty meal. Ground beef is paired with veggies like onions, bell pepper, broccoli and more to cook together before the mixture is topped with roasted garlic mashed potatoes and cheese and baked to perfection. This is the ultimate wintertime comfort food. Makes 6 servings.

A fork delves into a plate of cottage pie topped with cheesy potatoes

2024 Update: This recipe was originally shared in January 2016. The recipe and post include new photos, as well as more tips and tricks. I hope you love this comforting dinner!

It doesn’t matter the year, but I used to always want to see some sort of winter precipitation around this time of year.

Snow sounds really nice in theory. (Hi. Hello. I am V Southern.) Especially if we can bundle up indoors and watch it with a mug of cocoa from the comfort of our home, which still conveniently has power.

Lots of y’all are buried under snow these days, and I’m sorry for that because it sounds miserable.

But… how about a comforting, cozy dish you can enjoy while you slog through?

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    Why I love this recipe:

    Shepherd’s Pie is one of our favorite wintertime comfort dishes. And like most of my favorite dishes, it has a bit of a story behind it.

    My aunt sent me The New Enchanted Broccoli Forest shortly after Winston and I got married. Our first winter of marriage was wild, and it snowed/iced several times.

    One occasion when we were stuck in the condo, I decided it was time to try out this recipe I’d read. It took a little while to get everything together… but once it was done, I understood just why people talk about this dish the way they do: it’s utterly delicious.

    In the years since, I’ve changed the recipe up incrementally, adding and taking away various veggies and adding meat to find our favorite combination.

    This rendition? It’s darn good, even though it looks and tastes nothing like Katzen’s original.

    I love this recipe because it’s easy to put together and assemble (and can be done in increments, if you’re into that.) It’s also naturally gluten free, which is a major bonus.

    If you’re in the market for a hearty and comforting dish, this is it!

    More comfort food recipes to make this winter: Chicken Spaetzle Soup | Easy Broccoli Cheddar Soup | Hatch Green Chile Macaroni and Cheese | Slow Cooker Red Beans and Rice | Chicken Pot Pie | Instant Pot Gumbo

    Cottage pie vs. shepherd’s pie

    When I initially developed this recipe, I erroneously called it a Shepherd Pie. While both are comforting dishes that hail from the British Isles, they have their differences.

    Turns out, the main difference center on the protein used in each recipe. These meat pies use a different protein for their meat filling.

    Traditional Shepherd’s Pie recipes feature ground lamb meat or lamb mince while traditional cottage pies feature beef or any other ground meat.

    Since this recipe calls for beef, it’s technically a Cottage Pie. (And let’s be clear: this is my interpretation of a cottage pie… it’s not authentic in any way, shape or form.)

    The two are incredibly similar otherwise, though! Both are casserole-style dishes that are topped with creamy mashed potatoes and baked until golden brown and delicious. They offer great ways to use up leftover veggies hanging out in your fridge.

    Neither requires lots of fancy kitchen tools. And they are both great recipes that are super comforting.

    Ingredients to make cottage pie with ground beef in bowls and plates with a blue linen on marble

    What you need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here’s what you need:

    • Russet potatoes — these are great for mashing. You could also use the same amount of gold or red potatoes, if that’s what you have on hand.
    • Milk — I recommend using whole milk or a higher fat milk for better flavor, but it also works with lower fat milks, too.
    • Salted butter — you can also use unsalted butter, but you will need to add more salt to the potatoes accordingly.
    • Roasted garlic cloves — these add the BEST flavor to the mashed potatoes! Don’t skip ’em!
    • Kosher salt and freshly ground black pepper — these are our seasonings. While some recipes call for thyme, oregano and bay leaves, we’re foregoing those for this simple, straightforward seasoning.
    • Sharp cheddar cheese — this is mixed into the mashed potatoes, as well as sprinkled on top to get gooey and delicious as the cottage pie bakes.
    • Extra virgin olive oil — or another neutral oil
    • 85% lean ground beef — I like a fattier ground beef on this recipe because it’s got more flavor. If you want to use a leaner beef or ground turkey, have at it. You will have to add some more oil to the pan before cooking it down, though.
    • Vegetables — we’re using a combination of yellow or white onion, green bell pepper, garlic cloves, frozen broccoli and frozen peas in this dish. The combination of these is super hearty. You can also add a carrot or two, if desired, though they will skew the pie toward more sweetness.
    • Apple cider vinegar — this adds some much-needed acidity to the gravy that goes with the meat.
    • Breadcrumbs — you can use regular or panko for this recipe.

    Please note that we do not need tomato paste, worcestershire sauce, beef broth or red wine to make this recipe. We’re getting liquid from the ACV, which adds a tangy acidic note that we can’t get from other liquids, like water.

    Shredded cheese on top of a bowl of roasted garlic potatoes
    Add shredded cheese to the potatoes

    How to make this Cottage Pie recipe

    Make the Garlic Mashed Potato Topping

    Prep the potatoes. Peel and dice into bite-sized pieces. Place in a saucepan or a large pot with cold water. We always start potatoes with cold water so they cook evenly.

    Cook the potatoes. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are fork tender.

    Drain the potatoes in a colander and transfer back to the saucepan.

    Make the mashed potatoes. Pour in milk, add the butter, roasted garlic and pepper to the hot potatoes.

    Mash with a whisk, potato masher or a hand mixer until the potatoes reach your desired consistency. Add more milk if the potatoes are too thick.

    Sprinkle in half the cheese, and stir until combined.

    Set aside.

    Make the Hash

    Heat the oil in a large skillet over medium-high heat.

    Add the ground beef to the skillet. Break it apart with a wooden spoon.

    As it browns, add the diced onion, bell pepper and garlic to the pan. Season with salt.

    Cook the beef until it’s well browned. The veggies will be soft, too, at this point.


    Add the broccoli and peas to the beef mixture. Cook for 1-2 minutes, until the veggies have begun to thaw.

    They will continue cooking in the oven, so they do not need to be completely cooked through.

    Measure in the vinegar and breadcrumbs. Stir to combine.

    Make the Cottage Pie

    Preheat the oven to 350°F. Spray a ceramic baking dish with nonstick cooking spray. (I used my Le Creuset 3.5 qt. braiser, but you can use a 9×13″ casserole dish.)

    Transfer the meat mixture into the baking dish. If you’re using a casserole dish, I highly recommend placing it on a rimmed baking sheet.

    Top with the mashed potatoes. Sprinkle the remainder of the shredded cheese on top of the mashed potatoes.

    Bake until the potatoes are golden brown and the hash mixture is bubbly beneath it.

    Let the cottage pie cool for a few minutes before scooping and serving. Enjoy!

    How to store and freeze:

    Cottage pie can be made in advance and reheated. You can make it ahead of time, place it into the casserole dish and then wrap in plastic wrap and refrigerate until time to bake. Bake as instructed in the recipe card below.

    You can also make the mashed potatoes and filling separately and freeze those individually.

    Assemble the pie after defrosting the elements in the fridge, then bake until golden brown and delicious.

    A close up of the side of cut-into cottage pie topped with cheesy potatoes

    Frequently Asked Questions

    What is the best way to make a cottage pie?

    I really love this method, which is mostly cooked on the stovetop and then finished in the oven for the most delicious cheesy crust.

    Why is it called cottage pie?

    From what I’ve read, the term cottage pie refers to the cottage that poorer people in the United Kingdom lived in. Any savory pie that was made ground meat and topped with potatoes was considered a cottage pie.

    Can cottage pie be frozen?

    Yes, I believe this pie could be frozen. I’d recommend freezing the separate layers before baking and then assembling them once you’re ready to bake them off.

    A large spoon holds a scoop of cottage pie from a large round baking dish

    Other Comforting Winter Dishes

    If you love savory pies, you’ve got to try Crawfish Pie!

    If you’re a soup lover, check out Rotisserie Chicken Noodle Soup and Sweet Potato Bisque.

    Here’s how we make it:

    A fork delves into a plate of cottage pie topped with cheesy potatoes

    Cottage Pie

    Erin Parker, The Speckled Palate
    Cottage Pie is a comforting, winter favorite entree. Ground beef is paired with veggies like onions, bell pepper, broccoli and more to cook together before the mixture is topped with roasted garlic mashed potatoes and cheese and baked to perfection. This is the ultimate wintertime comfort food.
    5 from 1 vote
    Servings 6 servings
    Calories 594 kcal
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour

    Ingredients
      

    Mashed Potato Topping

    • 1 ½ lbs russet potatoes (about 2-3 small potatoes)
    • 2 tablespoons milk (plus an additional 1-2 tablespoons, depending on consistency)
    • 1 tablespoon salted butter
    • 5 cloves roasted garlic minced
    • Freshly ground black pepper to taste
    • 1 cup shredded cheddar cheese

    Hash

    • 2 tablespoons extra virgin olive oil
    • 1 lb. ground beef 85% lean
    • 1 large yellow onion chopped (about 2 cups chopped)
    • 1 green bell pepper chopped (about 1 cup chopped)
    • 4 garlic cloves minced
    • 1 teaspoon kosher salt
    • Freshly ground black pepper to taste
    • 1 cup broccoli florets frozen
    • 1 cup peas frozen
    • 4 tablespoons apple cider vinegar
    • ¼ cup panko breadcrumbs
    • ¾ cup sharp cheddar cheese

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    Make the Mashed Potato Topping

    • Peel the potatoes and dice into bite-sized pieces. Place in a saucepan with cold water.
    • Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are fork tender.
    • Drain the potatoes in a colander and transfer back to the saucepan.
    • Pour in the 2 tablespoons of milk, add the butter, garlic and pepper to the hot potatoes.
    • Mix using a whisk or a hand mixer until the desired consistency. Add more milk if the potatoes are too thick.
    • Sprinkle in half the cheese, and stir until combined.
    • Set aside.

    Make the Hash

    • Heat the olive oil in a large skillet over medium-high heat.
    • Add the ground beef, breaking apart with a wooden spoon. As it browns, add the diced onion, bell pepper and garlic to the pan. Season with salt.
    • Cook the beef until it's well browned. The veggies will be soft, too, at this point.
    • Add the broccoli and peas. Cook for 1-2 minutes, until the veggies have begun to thaw.
    • Add the vinegar, then the breadcrumbs. Stir to combine.

    Make the Cottage Pie

    • Preheat the oven to 350°F. Spray a ceramic baking dish with nonstick cooking spray. (I used my Le Creuset 3.5 qt. braiser, but you can use a 9×13" casserole dish.)
    • Transfer the hash into the baking dish.
    • Top the hash with the mashed potatoes, then sprinkle the potatoes with the rest of the shredded cheese.
    • Bake 25-30 minutes until the potato topping is golden brown and the hash mixture is bubbly beneath it.
    • Let the cottage pie cool for a few minutes before scooping and serving. Enjoy!

    Notes

    Recipe adapted from Mollie Katzen’s The New Enchanted Broccoli Forest.

    Nutrition

    Serving: 1servingCalories: 594kcalCarbohydrates: 29gProtein: 37gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 120mgSodium: 799mgFiber: 5gSugar: 5g
    Keyword dinner, dinners, easy dinner, fall dinner, family dinner, winter, winter entree
    Course Entrees
    Cuisine American
    Tried this recipe?Let us know how it was!
    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    4 Comments

    1. I haven’t made a Shepherd’s Pie in a while and it sounds perfect right now! Luckily we only got a couple of inches of snow, followed by relatively warm weather so we could bundle up the little guy to go play in it. I am so glad we don’t have the mess that hit the east coast. I am not a cold weather gal!

      1. I’m glad that you didn’t get too much snow and that it was bracketed with some warmer weather so it didn’t become a mess. I cannot imagine a snowstorm of the likes on the East Coast. (I’m SUCH a Southern girl, I know.) I hope you enjoy this dish if you make it! It’s the perfect kind of comfort food for a chilly winter night!

    2. Do you know about Chris and my made up holiday Erin Go Purim? Purim is a Jewish holiday. It’s a big party holiday and it generally falls close to St. Patrick’s Day. Since Chris is Irish and I’m Jewish, we have people over for a Jewish/Irish mashup of food, drinks, and fun. I just pinned this to my board for potential things to make for this year’s party so thank you!

      1. NO! I did not know that you and Chris have a made-up holiday called Erin Go Purim! I love that y’all are combining two holidays and presenting a delicious mashup of food, drinks and fun for your guests. Such fun! I wish we lived in NYC so we could attend and try all the different foods from both!

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