A Cottage Pie is just bliss when winter arrives. Flavourful beef gravy with lots of hidden veggies, topped with plenty of mashed potatoes

The ultimate meal that needs no sides!

My family (except Kai) has been eating Cottage Pie for the past few weeks. That often happens when I’m experimenting in the kitchen to get the best results. Lucky for me, I have a husband that loves Cottage Pie. He had it for lunch and dinner five straight days!

Then, we have my sweet five-year-old who told me matter-of-factly, my cottage pie tasted HORRIBLE! I was 99.99% certain Kai would enjoy the pie since the veggies were hardly visible in the gravy! Hearing him bluntly insult my cooking still amuses me… well, for now at least. He can keep his get ‘out-of-jail-free-card’ just until he turns 6!

Anyway, being an Aussie, Kai will no doubt change his mind about pies! Buying a cheapo pie with tomato sauce, paired with sunnies and thongs (flip-flops to us, not underwear!) at a local bakery, is the most quintessential Aussie experience.

How do you spend a dreary, chilly, and windy day at home by yourself? By making a family-sized cottage pie, of course! Homemade cottage pie is welcoming anytime, but it’s extra special in winter. Turn on the oven for warmth, play some music, and sip on some red wine. We’re now set to make this pie with love, the magical ingredient that makes food taste best!

We have beef mince in a thick savoury gravy topped with a generous layer of fluffy mashed potatoes. I don’t think about side dishes when making cottage pie, it’s the ultimate meal on its own. This hearty meal is affordable, delicious and filling. The leftovers freeze well, and still taste amazing when reheated. However, if you live with someone that eats Cottage Pie the way my husband does, you don’t really have to worry about leftovers!

Cottage Pie

What are the differences between cottage pie and shepherd’s pie?

The difference between cottage pie and shepherd’s pie is simply the meat. Cottage pie uses beef; shepherd’s pie uses lamb or mutton. So, if you want to make a shepherd’s pie, just simply swap the beef with lamb mince.

Why so much mashed potato on this pie?

We can’t stand a skimpy layer of mashed potatoes, so the more mash, the better! I get full on a small serving of this pie on its own, with no side, thanks to the generous serving of mash.

What vegetables can I put in cottage pie?

This cottage pie already has carrots and celery, but it you would like to bulk it up and add more vegetables. Peas, corn, green beans, or even mushrooms would go well in this cottage pie.

What can I substitute with red wine for cottage pie?

If you wish to omit the alcohol in this cottage pie, substitute red wine with an equal amount of beef stock, you could also add a tablespoon of balsamic vinegar for some acidity.

How do I know when my cottage pie is ready?

The cottage pie is ready when the topping is golden brown and the filling is bubbling and hot throughout.

There’s nothing like comfort recipes to keep us warm:

Ingredients for Cottage Pie

Minced / ground beef – I used regular minced beef, which will release some fat when cooked. You can use lean beef, just remember to add 2-3 tablespoons of olive oil when you brown it so it doesn’t dry out.

Ketchup / tomato sauce – For a touch of tang and sweetness and, I added some ketchup. You can omit this if you like, but it makes the filling more tasty. Eating pie with ketchup is a must, so it makes sense to add some to the filling!

Plain flour (All-purpose flour) doesn’t have salt or leavening agents like baking powder.

Red wine – Many recipes call for dry red wine as it’s less sweet, but I always get better results with using a bottle of wine I like to drink. Funny enough, the cheap red wine I use for cooking is on the sweeter side.

Beef stock / broth – I prefer to use salt-reduced (low-sodium) stock so I can control how much salt’s in my dishes. Remember, it’s always better to be under-seasoned than over-seasoned, as it’s easier to fix.

Worcestershire sauce is a thin, dark brown sauce with a complex, savoury flavour. It’s made from a fermented mixture of anchovies, vinegar, sugar, and various spices. It has a unique vinegary, sweet and savoury flavour.

Potatoes – Starchy potatoes, such as Sebago and Dutch Cream, Russets, Idaho, and Yukon Golds, are best for creamy mashed potatoes because their high starch content creates a fluffy texture.

Cheese – I used strong or vintage cheddar cheese for a bold flavour. You could also use parmesan, Gruyère, Swiss, or any white/yellow cheddar. It’s best to grate the cheese ourselves as most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated.

How to make Cottage Pie

Step-by-step guide with photos

Heat olive oil in a large, deep frying pan or saucepan over high heat. Add the beef, break it up with a wooden spoon, stir in salt and pepper, then cook until browned. Next, add the garlic and onions, stirring until softened (about 3 minutes). Add the carrots and celery, cook for 2 minutes, then stir in the tomato paste and ketchup. Sprinkle the flour over the beef and stir to combine.

Pour in the wine and stock, bring the meat sauce to a boil, then reduce heat to low. Stir in Worcestershire sauce, thyme, rosemary, crumbled stock cube. Softly simmer for 30 minutes, stirring occasionally, so it doesn’t get caught at the bottom.

After 30 minutes, the sauce should have reduced significantly. For a thicker gravy, increase the heat and stir constantly until it reaches your desired consistency. Have a taste and add more salt or pepper to your liking if needed.

Pour the meat and gravy into a large 8-cup dish, then level the surface. Leave to cool at room temperature while making the mashed potatoes.

Preheat oven to 180°C (350°F). Chop the potatoes into quarters or six to eight pieces depending how big your potatoes are (about 2 inches / 5cm). Place them in a large saucepan and pour enough water to cover them by about 2 inches. Bring water to a boil over high heat, then reduce heat to medium-high. Boil the potatoes until tender, about 15 minutes, or until easily mashed with a fork.

Using a colander, drain the potatoes, shaking off excess water. Let the potatoes sit in its steam for 60 seconds to help dry them, then return the potatoes back into the same saucepan. Mash in the butter and cheese until melted, then add the milk and salt and mix to combine. Have a taste and add more salt or pepper to your liking if needed.

Scoop the mash onto the meat and gravy with a large spoon; then, use a spatula to smooth the top. Use a fork to roughen the edges, to create some texture for crispy bits, and then sprinkle with some grated cheese on top. Bake in the oven for about 35 to 40 minutes, or until the top is lightly golden, and the filling is hot. Let the pie sit for 10 minutes before serving. Sprinkle the top with parsley, if using.

How to store Cottage Pie

Leftovers – Allow the Cottage Pie to cool completely at room temperature, then transfer into an airtight container and store in the fridge for up to 3 days. When frozen, the pie will keep for 3 months.

I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.

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Cheers – Cat T