This cottage pie recipe is a family favourite and my go-to on a chilly day. Made with rich, savoury beef mince and topped with a creamy dairy-free mashed potato that browns beautifully in the oven, it’s an easy, budget-friendly comfort food that’s sure to bring everyone back for seconds.
Cottage pie is a classic English dish that has become popular in Australia as well. At its core it’s simply savoury mince topped with mashed potato — comfort food at its best. If you grew up in the UK or Australia, there’s a good chance a version of this dish was on your family table. It’s straightforward to make and dependable whenever you need a warming meal.
This dish is ideal for feeding a family: serve it straight from the oven and let everyone help themselves. It’s the kind of meal people go back to for seconds, and it’s especially satisfying on cool, rainy evenings.
🤔 What’s the difference between shepherd’s pie and cottage pie? The difference is simple: cottage pie uses beef mince, while shepherd’s pie uses lamb mince. Swap in lamb if you prefer and follow the same method.
If you’re searching for dairy-free dinner ideas, this cottage pie is a flavorful, economical option that shines in cooler months but is delicious any time of year.
Key Ingredients
This cottage pie uses everyday, budget-friendly ingredients split into two parts: the beef filling and the mashed potato topping.
All ingredient quantities are listed in the recipe card below.
- Beef mince (ground beef) – lean or your preferred mince.
- Onion and garlic – the flavour base for the filling.
- Vegetables – grated carrot and frozen peas keep the pie economical and tasty.
- Tomato paste – deepens the savoury flavour of the mince.
- Plain flour (all-purpose flour) – thickens the gravy.
- Worcestershire sauce – adds umami and depth; don’t skip it.
- Stock – beef stock is preferred, but chicken or vegetable stock works too.
- Red wine – a medium to full-bodied wine adds richness; replace with extra stock for an alcohol-free version.
- Thyme – fresh or dried.
- Potatoes – starchy or all-purpose potatoes for a creamy mash.
- Dairy-free butter – for flavour in the mash.
- Dairy-free milk – oat milk gives a rich, creamy texture.
You’ll also love: Creamy Chicken and Leek Pie
Step-By-Step Instructions
There are a few stages to this recipe, but it’s straightforward if you prepare ahead. Tips for success:
- Read the full recipe before starting so you know each step.
- Measure and prep ingredients in advance to keep things moving while cooking.
- Tidy as you go to reduce wash-up at the end.
Step 1: Heat a frying pan with a little oil and brown the beef mince, breaking it up as it cooks. Continue until the meat is well-browned and any released liquid has evaporated to avoid a soggy filling. Remove the mince and set aside.
Step 2: Sauté the chopped onion until it begins to soften, then add the grated carrot and minced garlic. Cook until tender, then return the browned beef to the pan and combine.
Step 3: Stir in thyme, Worcestershire sauce and red wine, cooking a few minutes to reduce the alcohol. Add the flour and tomato paste, then the peas and stock. Season with salt and pepper.
Step 4: Bring to a boil, then simmer gently until the mixture is thick and most liquid has evaporated, about 30 minutes. It’s ready when the mixture holds shape briefly when you scrape the pan and no excess liquid remains.
Step 5: While the filling simmers, make the mashed potatoes and preheat the oven. Peel and chop potatoes, cover with water and boil until soft. Drain well, then mash with dairy-free butter and milk, seasoning to taste. Mash until thick and creamy.
Step 6: Transfer the thickened mince to an ovenproof casserole or pie dish and flatten the surface.
Step 7: Spoon the mashed potato over the beef, spreading evenly to the edges. Use a fork to score lines across the top — this creates texture that crisps nicely in the oven.
Step 8: Bake at 200°C (390°F) for about 30 minutes, or until the potato is golden and the gravy is bubbling. For extra browning switch to the grill (broil) for the last 5 minutes. Let rest for 10 minutes before serving.
Serving suggestion: The pie is a balanced meal with veg built in, but serve with a simple green salad, steamed vegetables or broccolini to stretch it further.
Storage Instructions
You can make this pie ahead and store it before or after baking. It reheats well and freezes nicely, either whole or in portions.
To refrigerate leftovers, cool to room temperature then transfer to an airtight container or cover the dish tightly. Keep in the fridge up to 3 days.
To reheat, bake at 180°C (350°F) for 20–25 minutes until piping hot. Individual portions can be reheated in the microwave in 1-minute intervals.
To freeze, wrap the whole pie in two layers of plastic wrap and foil or freeze portions in airtight containers for up to 3 months. Reheat from frozen by baking at 160°C (320°F) for 45–60 minutes, removing foil for the final 15 minutes to crisp the top.
Recipe FAQs
This recipe uses carrot and peas, but cottage pie is flexible — mushrooms or grated zucchini also work well.
Yes. Turkey or pork mince are good alternatives. If you use lamb, call it shepherd’s pie.
Cottage pie originates from England and was traditionally a way to use leftover roast beef with vegetables topped by mashed potato.
Yes. You can prepare it to the point of baking and refrigerate for up to 2 days, or assemble and freeze for up to 3 months. Bake from chilled or thawed until hot and golden.
Score the mash with a fork to create texture that crisps, then finish under the grill (broiler) for the last few minutes to get a golden top.
Looking for a vegetarian option? There’s a lentil and veg vegetarian cottage pie recipe available for a meat-free alternative.
If you make this recipe, please leave a comment and a rating below — I’d love to hear how it turned out.
More cosy winter dinner ideas:
Pressure Cooker Chicken Noodle Soup
One Pot Sausage Casserole
One Pot Spicy Sausage Pasta
Beef Minestrone Soup
Cottage Pie Recipe
Ingredients
For the beef filling:
- 500 grams beef mince/ground beef
- 1 brown onion, finely diced
- 4 garlic cloves, minced
- 1 large carrot, grated
- 2 tablespoons tomato paste
- 1 tablespoon plain flour/all purpose flour
- 1-2 tablespoons Worcestershire sauce
- 2 cups beef stock
- ½ cup red wine
- 1 teaspoon dried thyme (or 3–4 sprigs fresh)
- 1 cup peas, frozen
- salt and pepper to taste
For the mashed potato:
- 800 grams potatoes
- 2 tablespoons dairy-free butter
- ¼ cup dairy-free milk (oat, soy or almond)
- salt and pepper to taste
Instructions
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Heat a frying pan over high heat with a little oil and brown the beef mince, breaking it up and cooking until all released liquid has evaporated. Remove and set aside.
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Sauté the onion until translucent, add grated carrot and garlic and cook until soft.
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Return beef to the pan, sprinkle in the flour and cook briefly, then add tomato paste, thyme, Worcestershire sauce and red wine. Cook to reduce the wine.
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Add peas and stock, season, bring to a boil then simmer until thick and almost no liquid remains. Set aside to cool slightly.
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While the beef simmers, peel and chop potatoes, cover with water and bring to the boil. Preheat the oven to 200°C.
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Boil potatoes about 15 minutes until soft. Drain, return to the pan, add butter, salt, pepper and milk a little at a time, and mash until smooth and creamy.
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Assemble the pie: spread the beef in a casserole dish, top with mashed potato, smooth and fork-score the surface.
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Bake 30 minutes until the top is golden and the filling bubbles. Rest 10 minutes before serving.
Nutrition
This recipe was originally published on June 14th, 2020 and has been republished with updated information and new photos.