My earliest memory of Cottage Pie was when I attended grade school in New Jersey. This was back in the sixties, and it was called Shepherd’s Pie, which is the name I knew it by for many years.
But the truth is a Shepherd’s Pie Recipe calls for ground lamb, not ground beef. The beef version of this Irish Classic is called Cottage Pie and has been a favorite in our house since our trip to Ireland a few years ago. But no matter what you call it’s true comfort food.
Just don’t confuse this dish with an Irish Meat Pie; that’s an entirely different recipe.
Ingredients to make Cottage Pie
Let’s start by gathering the ingredients we need to make the beef filling of the Cottage Pie. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
This recipe contains ground beef, (thawed) frozen peas, Guinness Stout, tomato paste, onions, carrots, olive oil, beef broth, Worcestershire sauce, black pepper, sea salt, chopped garlic, parsley, rosemary, thyme, and all-purpose flour. (you can use gluten-free flour)
Leftover ground beef can be used up in my tasty meatloaf recipe.
Do I have to use Beef to make Cottage Pie?
No, you don’t. You can use lamb to make the original shepherd’s pie or substitute ground chicken or ground turkey. The type of meat used is up to you. It can be made with a combination of ground beef, ground veal and ground pork if you like. It is after all your dinner.
You can even swap out the mashed potatoes for mashed sweet potatoes.
Do I have to use Peas and Carrots in Cottage Pie?
No, you don’t. My wife hates both of those vegetables, so when I make it for home, I usually leave out the peas (she has to deal with the carrots) and add mushrooms and sometimes cooked chopped spinach or broccoli rabe to the mixture. Corn is also an excellent addition.
Use your imagination and have fun with the beef mixture.
How do I make Cottage Pie?
Add the olive oil to a large frying pan over medium-high heat. Add the chopped onion to the pan and saute for 5 minutes allowing the onions to fully cook and begin to caramelize.
Add the minced garlic and continue to saute for an additional minute.
- Add the diced carrots and cook for 2-3 minutes until slightly softened.
- Add the ground beef and cook for 8-10 minutes or until the beef is nicely browned. Stir as needed and break up the pieces using a wooden spoon or wire whisk.
- Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan. If you’re not a fan of Guinness, you can substitute red wine or your favorite beer.
- Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.
Add the tomato paste, beef broth, Worcestershire sauce, parsley, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.
Add in the peas and remove from the heat. Mix well.
What ingredients do I need to make mashed potatoes?
There are many different ways to make mashed potatoes. I love this upscale version that was taught to me by the owner of the tavern, where I learned how to prepare this dish.
Feel free to adjust the recipe to your favorite, but if you give this version a try, it just might surprise you!
How do I make mashed potatoes?
- Start off by adding the potatoes to a large sauce pan of cold water. Dump the water and refill the pot, adding a teaspoon of sea salt to the water. Bring potatoes to a boil.
- Cook the potatoes until they are fork-tender, no longer!. Drain the potatoes in a colander and return them to the hot pot over low heat. This will remove any excess water from the potatoes.
- Add the unsalted butter to the pan and using a potato masher, mash the butter into the potatoes.
- Using a fork whip the egg yolk with the milk. Then add the milk/egg mixture and cream cheese to the potatoes and mix until well combined. Use a potato masher or wire whisk to mix.
- Season with sea salt, black pepper to taste.
- Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.
*Variations can include sour cream, Greek yogurt, parmesan cheese or your favorite cheese.
How do I assemble Cottage Pie?
- Transfer the meat filling into a 9-inch by 9-inch baking dish (or casserole dish). Spread the mixture evenly in the pan. Pat with paper towels if greasy. *You can also make individual servings in smaller baking dishes. This is how we would have made it in the restaurant.
- Spoon the mashed potatoes on top of the beef mixture. Use a spatula to even out the potatoes.
- Bake for 20 minutes, uncovered.
- Carefully remove the cottage pie from the oven and sprinkle the ¼ cup of the shredded cheddar and the chopped parsley on top of the potatoes. Return to the oven and continue to bake for 10 minutes.
- Let sit for 10-15 minutes before serving
After letting this delicious dish cool, so it properly sets up, you can cut it into portions and serve it on a plate or bowl.
Recipe FAQ’s
A traditional cottage pie is made consists of a rich meaty filling as the bottom layer, topped with vegetables (rather than mixed in), with the final layer of shredded potatoes. It’s made with leftover roast beef or ground beef.
Both England and Ireland have laid claim to Shepards Pie and Cottage Pie. The name “cottage pie” was first used at the end of the 18th century and was named after the poorer residents of Britain that lived in cottages..
The only difference is in the meat used. Shepherd’s pie should only be named as such if it contains lamb, and “cottage pie” applies to one made with beef.
More Irish Recipes You’ll Love!
Delicious Ground Beef Recipes
Easy Cottage Pie
Ingredients
Beef Filling
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 pound ground beef or ground lamb
- 2 teaspoons parsley chopped – fresh or dried
- 1 teaspoon rosemary chopped – fresh or dried
- 1 teaspoon thyme chopped – fresh or dried
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 cup carrots diced – fresh or frozen
- 1 cup peas frozen or fresh
- 1 cup Guinness If you're not a fan of Guinness, you can substitute red wine or your favorite beer.
- 1 cup beef broth
Potatoes
- 2 pounds potatoes peeled and cut
- ¼ cup butter
- ¼ cup milk
- 2 ounces cream cheese
- 1 large egg yolk
- 1 cup cheddar cheese shredded
- 1 teaspoon sea salt
- ½ teaspoon black pepper to taste
Assembly
- ¼ cup cheddar cheese shredded
- 1 teaspoon parsley chopped (garnish)
Instructions
Beef Mixture
- Preheat the oven to 400 degrees F / 200 degrees C
- Add the olive oil to a large frying pan over medium heat. Add the chopped onion and saute for 5 minutes. allowing the onion to fully cook.
- Add the minced garlic and continue to saute for an additional minute.
- Add the diced carrots and cook for 2-3 minutes until slightly softened.
- Add the ground beef and cook for 8-10 minutes or beef is nicely browned. Stir as needed and break up the pieces using a spoon or wire whisk.
- Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan.
- Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.
- Add the tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.
- Add in the peas and remove from the heat.
Mashed Potatoes
- Bring potatoes to a boil in a large pot with salted water.
- Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot over low heat. This will remove any excess water from the potatoes.
- Add the butter to the pan and using a potato masher, mash the butter into the potatoes.
- Using a fork whip the egg yolk with the milk.
- Add milk/egg mixture and cream cheese to the potatoes and mix until well combined. Use a potato masher or wire whisk to mix.
- Season with sea salt, black pepper to taste.
- Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.
Assembly
- Transfer the meat filling into a 9-inch by 9-inch baking dish. Spread the mixture evenly in the pan.*You can also make individual servings in smaller baking dishes. This is how we would have made it in the restaurant.
- Spoon the mashed potatoes on top of the beef mixture. Using a spatula even out the potatoes.
- Bake for 20 minutes.
- Carefully remove the cottage pie from the oven and sprinkle ¼ cup of shredded cheddar and the chopped parsley on top of the potatoes.Return to the oven and continue to bake for 10 minutes.
- Let sit for 10-15 minutes before serving
Ronak
Really good recipe. Only changes I would make is use less dry herbs. And maybe check for seasoning throughout each step, which is what I should be doing.
Zuzana
Just perfekt! Thank you so so much for this tasty comfort food. I was looking for a good recipe already so long. More then one year I try and try but knew nobody who knows this food. So happy now! And thankful. Next I will make Stew and the cake. 👌🏻
Chef Dennis Littley
You’re very welcome and I’m happy to hear you enjoyed my cottage pie! The stew is one of my favorites, I just made a big batch.
Maureen Miles
I made this recipe using ground beef, and exactly as the recipe called for; it was PERFECT and so delicious. I piped the potatoes on the 6 individual casseroles (so pretty) and they baked to a perfect golden brown. I am in love with this recipe. Thank you, Chef Dennis.
Chef Dennis Littley
I’m happy to hear you enjoyed my cottage pie. I love the idea of doing individual portions.
TD
Love the recipes here. A nice change of pace and well described, thought out. My Brit husband is especially enthusiastic over the results.
Chef Dennis Littley
I’m happy to hear your enjoyed my cottage pie! I hope you find more delicious recipes on my website to try.
Charlotte
Thank you,can I freeze after baking?
Chef Dennis Littley
Yes, it freezes well.
EJ
Yum, yum, yum…..this recipe did not disappoint. I kept coming back to this recipe a few days ago and decided to give it a go. Delicious, every bite. Thanks!
Amy E. Botticello
I poured over recipes online before choosing your recipe. I made this for a family dinner with our English relatives. I really enjoyed the prep. Each step turned out very smoothly. The cream cheese, milk and egg yolk added a lot to my russts (so satiny smooth). In addition, the filling had a really good texture, thick and sturdy, but with the right amout of sauce. The pie cut beautifully, too! Two little additions I made: a tsp of dijon and some finely chopped chives in the potatoes. The verdict: everyone raved about the s. pie! Thanks Chef Dennis!
Chef Dennis Littley
Thank you very much for taking the time to let me know you enjoyed my cottage pie recipe. I love the addition of the dijon and chives, I’ll try that next time I make it.
Adam Reed
Making this tonight. It’s cold and rainy here in Michigan today so this should be perfect. This will be dish number 3 I am trying. The Puttanesca and the spaghetti sauce with sweet Italian sausage were huge hits so this should be as well. Next up after will be Ragu Napoletino!
Chef Dennis Littley
I hope you enjoy it Adam, and the Ragu Napoletano has always been my favorite meat sauce.
Pamela R.
Dear Chef Dennis,
I totally enjoyed your Irish Cottage Pie recipe! It was well written, easy to follow, and phenomenally delicious! Since we raise our own sheep, and had ground lamb on hand, that’s what I used. Using only lamb without beef, elevates the dish to a whole new level! A teaspoon of Fines Herbes into the seasoning mix adds a touch of yummy goodness into the overall flavor as well. I didn’t bother peeling the red new potatoes, because the skins are so nice and thin. Btw, your mashed potato recipe is a keeper! The edges get nicely browned, and the mashed potatoes rise a little, and are just delightful! I’ve baked them as a side dish to other meals, and they’re absolutely scrumptious! Thank you for the inspired meal, we loved every bite-with zero leftovers and only rave reviews!
Brenda Taylor Johnson
Great recipe with lots of flavor! I decided to double the meat part of the recipe to freeze for later to save time. Worked out perfectly for us and saved time. Made the mashed potato part of recipe in no time to add to the meat part and baked as directed. This is truly one of the best comfort food recipe to enjoy on a cool night. This one is a keeper!
Chef Dennis Littley
Thank you Brenda, I’m really happy to hear you enjoyed my cottage pie recipe!
Lilly
This was absolutely delicious! My husband and I both loved it. Used ground turkey and cauli mash instead of mashed potatoes and it was sublime. The cauli mash was good on its own but it was almost a perfect and amazing dupe for mashed potatoes after baking. I will definitely make this again, perhaps in individual serving dishes like you mentioned. Thank you!
Janet Kerr
We made this tonight and so glad we found this recipe. We’ve traveled to Ireland and I ate this in many pubs there and at home and we’ve cooked other recipes several times. It’s an all time favorite of ours. This recipe was, hands down, one of the best I’ve ever had. We didn’t have Guinness so we used a cup of Smithwicks. It was absolutely decadent and so filling. As one of my nephews refers to it, “shoveling food.”
Chef Dennis Littley
I’m. happy to hear you enjoyed my cottage pie Janet and Smithwicks is a great substitute. I hope you find more recipes to try on my blog.
Barbara Hanon
I just finished making this incredible recipe and it absolutely blew me away with it’s sumptuous scents and flavours. I ate way too much! Thank you so much for this treasure Chef Dennis!
Heidy
I love trying new, refreshing, and healthy recipes with my husband. I can remember when we used to be in a food rut until I found your blog on Facebook, and now we never have to repeat meals if we don’t want to! Keep the fantastic recipes coming! We’re happy to try them out! Have a great week!
Veronika Sykorova
I’ve always been intrigued by savory pies but never tried one. Yours is a great recipe and it was super easy to follow! I’ll definitely make this again!
Ramona
Both me and my family are massive fans of cottage pie and this recipe looks perfect! I would love to make this for dinner tonight and it looks so delicious and warm. Thank you for sharing this recipe, I cant wait to try it out!
Tracy
Such a throwback recipe! I grew up in NH and knew it as Shepard’s Pie, too. This looks so delicious!