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Warm winter cottage pie recipe

Warm winter cottage pie recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

A heart warming cottage pie for a windy winter's night

London, England, UK

7 people made this

IngredientsMakes: 1 shepherd's pie

  • 500g beef mince
  • 1 brown onion
  • 2 carrots, grated
  • 2 celery sticks finely chopped
  • 1 cup of peas - fresh or frozen
  • 2 tablespoons of flour
  • 500ml beef stock
  • 1/2 cup of passata
  • 2 tablespoons of worcestershire sauce
  • 6 potatoes, peeled and chopped into quaters
  • 1/2 cup of milk
  • 50g chopped butter
  • 1 cup of grated parmasan or cheddar cheese depending on taste
  • *Extra ingredients depending on taste - see footnote!*

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Add oil to a fry pan over a medium-high heat. Cook onion, carrot and celery for 1 minute or until soft.
  2. Turn temperature up to a high heat and add mince, breaking it apart with a wooden spoon for 5 minutes or until slightly browned
  3. Add the flour and combine for 1 minute
  4. Add the stock slowly, stirring continuously for 1 minute until well combined
  5. Add the peas, passata and worcestershire sauce, stir until combined, turn heat to medium and let simmer for 15 - 20 mins.
  6. Meanwhile, to make potato topping, add potatoes to a saucepan of boiling water with a pinch of salt until soft enough to mash. This should take 12-15 minutes.Drain the water and transfer back to the saucepan.
  7. Break up potatoes with a potato masher or whisk and add butter, milk, and season with a bit of salt and pepper.
  8. Transfer your mince filling to a lightly greased oven dish and cover with mashed potato.Lightly sprinkle with cheese and pop under the grill for 5 minutes or until the cheese has melted to your liking.Serve steaming hot with toasted bread.


Don't be afraid to experiment with this recipe!In the past I have added garlic, red wine, balsamic vinegar and bay leaves to the mince and sprinkled the topping with a pinch of nutmeg.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I used this recipe as a base I added sweet corn and all my left over veg - i would use more Worcestershire sauce next time though - i also had to used butternut squash mash - as I don't have enough normal potatoes - but this was really nice and easy to makeIt was easy and tastes so good will be using this one again-29 Oct 2013

So delicious everyone took seconds!! Will definitely be making this again.-16 Apr 2018

Cottage Pie (Beef Shepherd’s Pie)

I had a hard time naming this Cottage Pie because I think a lot of Americans will more likely know it as Shepherd’s Pie. However, technically when made with beef it is a Cottage Pie, while Shepherd’s Pie is made with lamb. I think in America we generally use the term Shepherd’s Pie to mean either, so I was walking the line between not wanting to offend any Brits nor confuse any of my fellow Americans. Hopefully we’re all on the same page because regardless of what you call it, this dish is a quintessential comfort food. The bottom layer is hearty ground beef and vegetables in a savory brown gravy and it’s topped with a thick layer of mashed potatoes and cheese. It’s super filling and satisfying and perfect to warm you up on a cold winter day.

Cottage Pie is pretty simple and straightforward to make, but it does a bit of time, so it’s great as a weekend dinner or a Sunday supper to leave leftovers for the next few days. If you’re a good multitasker, you can definitely cook the meat and potatoes at the same time to make things more efficient. I really think this is a meal the whole family will love and it’s only 358 calories or 9 Green, 9 Blue or 6 Purple WW SmartPoints per serving!

Mr. Bites (my husband) and I just returned from a trip to London and I really wanted to make a traditional English dish as an homage to our time there. I’ve been wanting to make Cottage Pie or Shepherd’s Pie for the blog for a while now so it seemed like the perfect opportunity. We had an amazing time overseas and I hope this recipe is a fitting tribute!

Wild Game Cottage Pie

With winter upon us, there is a warm welcoming feeling of the aroma of a cottage pie, straight from the oven to the dinner plate. Nostalgic, simple and sentimental.

The filling is a combination of ground bison and minced elk meat, but don’t let that deter you from trying this recipe if you don’t have those ingredients. You can easily substitute any ground game or minced game for this recipe elk, venison, antelope, bighorn sheep etc. The key is that you want at least 1 1/2 pounds of meat. It’s the combination of the vegetables, meat and gravy that make this dish superb. And since we’re talking about substitutes, I prefer to use a low carb whipped cauliflower topping to complete this dish instead of a starchy mashed potato.

Heat a large saucepan over medium heat and add butter and 2 tablespoons of olive oil. Toss in the mushrooms, onions, shallots, zucchini and garlic cooking until the onions soften about 15 minutes. Sprinkle flour over the vegetables and stir to coat. Whisk in the beef broth, tomato paste and red wine and cook for a few minutes. Add the browned game meat to the saucepan and season with salt and garlic powder. Add a bay leaf and reduce the heat simmering for 45 minutes or until the gravy thickens. Pour the meat into an oven proof dish or pie pan and top with the cauliflower mash. Season the mash with Parmesan cheese and dried parsley flakes. (I also like to drizzle a little extra virgin olive oil on top). Bake for 25-30 minutes or until the topping is golden browned.

Irish Cottage Pie

Serves 6


1 medium onion, finely chopped

2 medium garlic cloves, minced (tip: use the small side of a grater)

1 tablespoon Worcestershire sauce

1 cup of mixed vegetables (I used peeled & chopped carrots, peas and corn)

1 1/2 – 2 tablespoons corn starch

For champ (Irish mashed potatoes)

7 Yukon Gold potatoes, cleaned, peeled and cubed

1 bunch scallions, finely chopped (use the bulb and green stem)

For caramelized onions (optional)

2 large onions, peeled and cut into 1/4 inch rings

4 tablespoons salted butter


First start the potatoes by adding the cubed potatoes to generously salted cold water and bring them to a boil until they are fork tender, about 20 minutes see make ahead notes below.

  1. While potatoes are cooking, preheat the oven to 350 F.
  2. If caramelizing onions (optional) melt 4 tablespoons butter in a separate pan and cook over low-medium heat for 15-20 minutes, or until tender and deeply golden brown. Set aside until ready to serve.
  3. Heat oil in a large skillet over medium heat. Add beef and break it up into small pieces using a fork. Cook semi through, 5 minutes or until it is mostly no longer pink
  4. Add chopped onions and minced garlic and cook until tender, 5 minutes
  5. Add salt and pepper, Worcestershire sauce, beef broth and red wine, stirring to combine. Allow to come to a simmer
  6. Add vegetables
  7. Add cornstarch, stirring to incorporate well. Allow mixture to simmer. It will thicken as it simmers, when it reduces to desired consistency turn off heat and set aside. If too loose, simmer longer. You want the meat saucy, not soupy.

Making the champ (Irish mashed potatoes) :

  1. When potatoes have just about boiled until tender cover chopped scallions with cold milk and bring slowly to a boil, simmering for 3-4 minutes. Leave in the milk to infuse a few minutes longer
  2. Drain potatoes, add scallions and milk. Begin to mash using a potato masher. Add stick of butter and continue to mash. Fluff with a fork. Season with salt and pepper.
  1. Even out the beef mixture in the skillet using a cooking spoon. Layer the mashed potatoes on top, smoothing out the potatoes as well. You can use the tines of a fork to make a spiraled texture to the top
  2. Place in a preheated oven for 40-50 minutes, or until the potatoes begin to turn a golden color
  3. Remove from oven and top with a knob of butter and caramelized onions (optional) and garnish with parsley. Serve hot.

Make ahead notes

Potatoes can be made ahead of time by peeling and cubing them the night before and leaving them in the refrigerator in a pot covered in generously salted cold water. Put pot on the stove when ready to cook. Note that it will take a bit longer to come to a boil when it is really cold, so factor that into your time.

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This is a tasty, quick, and easy dish to prepare when you have no time to plan for supper. this is so easy to prepare and will please a hungry group of children on a chilly day. you may substitute peas & carrots for the green beans if you prefer. you may also substitute ground lamb for the ground beef, or even leftover minced roasted beef/lamb (in which case just saute the onions alone and mix with the cooked meat). i usually use homemade leftover garlic mashed potatoes in this, but if all you have is instant, well - this is supposed to be a lazy mom's dish, so go ahead. i garnish this with a sprinkle of paprika if i am leaving out the cheese. don't worry about the lack of salt & pepper in the meat - the soup provides all the seasonings and is the "secret" ingredient. doubles well, and also can be made the day before, chilled and baked the next day for a hot lunch.
  • brown beef and onion together in a large skillet , drain fat
  • place meat into a medium greased caserole dish
  • spread the beans on top
  • spread the unprepared soup on top of the beans using a spatula
  • next spread the mashed potatoes over all , sealing edges
  • sprinkle with cheese , if desired
  • bake , uncovered , in a preheated 350 f or 180 c oven for about 20 minutes , or until bubbling
  1. extra lean ground beef
  2. onion
  3. green beans
  4. condensed tomato soup
  5. mashed potatoes
  6. cheddar cheese
  7. paprika


This is a tasty, quick, and easy dish to prepare when you have no time to plan for supper. This is so easy to prepare and will please a hungry group of children on a chilly day. You may substitute peas & carrots for the green beans if you prefer. You may also substitute ground lamb for the ground beef, or even leftover minced roasted beef/lamb (in which case just saute the onions alone and mix with the cooked meat). I usually use homemade leftover garlic mashed potatoes in this, but if all you have is instant, well - this is supposed to be a Lazy Mom's dish, so go ahead. I garnish this with a sprinkle of paprika if I am leaving out the cheese. Don't worry about the lack of salt & pepper in the meat - the soup provides all the seasonings and is the "secret" ingredient. Doubles well, and also can be made the day before, chilled and baked the next day for a hot lunch.

Provided by HeatherFeather

  • Brown beef and onion together in a large skillet, drain fat.
  • Place meat into a medium greased caserole dish (it doesn't matter what shape- you want to be able to have the meat spread in one layer).
  • Spread the beans on top.
  • Spread the unprepared soup on top of the beans using a spatula.
  • Next spread the mashed potatoes over all, sealing edges.
  • Sprinkle with cheese, if desired (I often omit).
  • Bake, uncovered, in a preheated 350 F or 180 C oven for about 20 minutes, or until bubbling.
  • NOTE:If you like, use a fork to make lines in the mashed potatoes (or, you could also pipe the mashed potatoes on top using a decorating bag with a wide star tip if you aren't feeling quite so lazy).

  • 1 lb extra lean ground beef
  • 1 small onion, finely chopped
  • 1 (15 ounce) can green beans, drained (or peas & carrots or mixed leftover veggies)
  • 1 (10 1/2 ounce) can condensed tomato soup
  • 3 -4 cups leftover mashed potatoes (or prepare 6 servings instant)
  • 1/8-1/4 cup cheddar cheese, shredded (optional)
  • paprika, garnish (optional)


Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe.
  • Pre-heat oven to 350°F.
  • Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
  • After 5 minutes or so add the garlic, reduce the heat and soften everything together.
  • Increase the heat again and add the ground beef, stirring until browned.
  • Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
  • Boil the potatoes until soft and mash them with the milk until smooth and creamy.
  • Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
  • Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.

  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, diced
  • 3 garlic cloves, finely chopped
  • 1 1/2 lbs ground beef
  • 1 tablespoon tomato paste
  • 3 -4 drops Worcestershire sauce
  • 3 -4 drops Tabasco sauce
  • 1 cup red wine
  • 1 cup beef stock or 1 cup chicken stock
  • salt & freshly ground black pepper
  • 3 lbs potatoes
  • 1/4 cup milk
  • 2 tablespoons mature cheddar cheese, grated
  • 1 tablespoon parmesan cheese, freshly grated


Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.

Recipe From

  • Preheat oven to 400 degrees F (200 degrees C).
  • To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
  • In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
  • To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  • Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
  • Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

  • 1 pound lean ground beef
  • 1 onion, diced
  • 3 carrots, diced
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 tablespoon Italian seasoning
  • 2 tablespoons chopped fresh parsley
  • 1 ½ cups beef broth
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 4 potatoes, peeled and diced
  • ¼ cup butter, softened
  • 1 cup milk
  • salt and pepper to taste
  • ¼ pound shredded Cheddar cheese


Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio

Recipe From

Provided by Taste of Home

  • In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine stir in tomato paste and brown sugar. Bring to a boil. Reduce heat simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

  • 1 pound ground lamb or beef
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups reduced-sodium beef broth
  • 2 tablespoons dry red wine or additional reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar
  • 1/2 cup frozen peas
  • 4 medium potatoes, peeled and cubed
  • 1/2 cup 2% milk
  • 1/4 cup butter, cubed
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie.

Recipe From

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
  • Place potatoes into a pot cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover simmer until tender, about 20 minutes. Drain mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper set aside.
  • Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
  • Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

  • 4 large Yukon Gold potatoes, quartered
  • 6 tablespoons butter, divided
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 tablespoon herbes de Provence
  • 1 teaspoon ground nutmeg
  • 1 ½ cups frozen peas


Found this in a local cookbook put out by firefighters&families.It's a great hit at Church Fellowships.

Recipe From

  • 1. Mix dry ingredientsadd milk and pour mixture into a greased 1 1/2 quart round baking dish. Empty the can of pie filling into the center (DO NOT STIR)and dot with butter.Bake in a moderate(350 degree) oven 40 minutes,or until golden brown on top.
  • 1 c flour
  • 1 c milk
  • 1 c sugar
  • 2 tsp baking powder
  • 1 can(s) pie filling(your choice)


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A cottage pie recipe is traditionally made with beef while shepherd’s pie is made with lamb. Call it what you’d like, I call it delicious.

Similar to a chicken pot pie, this dish is mixed with veggies in a homemade gravy but topped with mashed potatoes instead of pie crust.

For this recipe, I used leftover beef brisket. It’s my beef of choice when making pot roast because it’s never tough, shreds easily and is just full of flavor.

Ground beef or lamb works just as well if you don’t have leftover roast available. Just brown it and use in place of the brisket.

I’ll always make plenty of mashed potatoes to go along with a pot roast because it is the best part of comfort food, don’t you agree?

Store-bought mashed potatoes works well in a pinch. I always have a bag of potatoes in the pantry but I will buy fresh, not instant, if I’m not making my own. You just can’t go wrong with Bob Evan’s mashed potatoes.

Ohio is cold in the winter and there’s nothing better than coming home from a long day to a delicious and hearty cottage pie warming in the oven.

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Traditional Cottage Pie

If you are using ground beef brown it in the skillet along with the onion, carrot, celery and swede. Proceed with the remaining recipe as directed.

I sometimes like to add a bit of creamed horseradish to either the topping or the filling depending on how I feel.

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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!


I always looked forward to this when I was a kid. If mum made a lamb roast on Sunday, we had Shepherd's Pie on Monday night. And if it was roast beef, we had Cottage Pie. It was a fabulous way to use up the leftovers and create a delicious new meal.

I really love the thatch pattern on your cottage pie. It looks so inviting - and let's face it, we eat with our eyes as well. And I can see that it makes for lots more crunchy bits which I also like, because brushing with melted butter is a must for me :)

I'd never thought to add horseradish - that's a great idea. We can't get summer savoury here, so I use a mix of thyme, sage, oregano and marjoram instead and those flavours combine well.

I shall try this out next week - a lovely trip down memory lane and an ideal winter warming dish.

Thanks Marie! I always get a bit fanciful with my thatch! lol Its the artist in me I guess! I hope you enjoy! Your subs for summer savoury are spot on! xoxo