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The distinction matters to the British - cottage pie uses beef, while its cousin shepherd's pie is made with lamb, both topped with mashed potato rather than pastry. A savory beef and vegetable filling simmered until rich and thick, then blanketed with fluffy mash and baked until the peaks turn golden, this is exactly the kind of dish built to use up leftover mince and stretch a family dinner.
Prep Time
25 min
Per serving
Cook Time
50 min
Servings
6 people
Difficulty
easy
420kcal
Calories
24g
Protein
38g
Carbs
20g
Fat
5g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Peel and chop the potatoes into even chunks, then boil in salted water for 15-18 minutes until fork-tender.
While the potatoes cook, heat the oil in a large pan over medium heat. Add the diced onion and carrots, cooking for 5-6 minutes until softened.
Add the ground beef, breaking it apart with a spatula, and cook for 6-7 minutes, until browned.
Stir in the minced garlic, tomato paste, Worcestershire sauce, dried thyme, and beef stock. Simmer uncovered for 15-18 minutes, until thickened.
Stir in the frozen peas and season with salt and black pepper to taste.
Drain the cooked potatoes and mash with the butter and milk until smooth, then season with salt and pepper.
Preheat the oven to 200°C (400°F). Spread the beef filling evenly in a baking dish, then top with the mashed potato, spreading it to the edges to seal in the filling. Rough up the top with a fork for extra crispy peaks.
Bake for 20-25 minutes, until the top is golden and the filling is bubbling at the edges.
Let rest for 5-10 minutes before serving.
Simmer the Filling Until Thick: A watery filling will make the finished pie soggy, so let it reduce properly on the stovetop before topping with mash - it should hold its shape when you drag a spoon through it. Seal the Mash to the Edges: Spreading the mashed potato all the way to the sides of the dish prevents the filling from bubbling up and over during baking. Rough Up the Top for Extra Crispiness: Dragging a fork across the mashed potato surface creates peaks and ridges that catch and brown more than a perfectly smooth top would.
Cottage pie is made with ground beef, while shepherd's pie uses ground lamb - both are topped with mashed potato, and the names are used specifically to distinguish which meat is inside.
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