All Too often Cottage Pie is a flavorless, soupy meat mixture topped with a mushy topping. This recipe changes all of that. The thick, rich gravy is absolutely delicious and the topping will knock your socks off!
Roasted Broccoli makes the perfect side for this delicious dish.
Cottage Pie With A Twist
A true classic, but this version is a little different than your average cottage pie recipe – It’s topped with a layer of creamy, cheesy potato slices.
This recipe will change the way you look at the classic, forever! Sure, you may love the original, but seeing the gravy bubbling through those cheesy, crispy potatoes is a beautiful sight!
Why This Recipe Works
- Adding baking soda to the beef keeps it moist by stopping the proteins from binding too quickly when cooked (which will dry out the meat).
- The crispy, cheesy potato topping makes a fantastic topping on this fantastic dish.
- Adding garlic and parmesan cheese to the potato topping adds a punch of flavor.
- Soy sauce adds depth of flavor to the rich gravy base.
- Keeping the meat mixture thick keeps this dish from being runny and unappetizing.
What Is Cottage Pie
It is a Britsh dish made up of a rich ground beef stew traditionally topped with mashed potatoes before baking.
What’s The Difference Between Shepherd’s Pie And Cottage Pie?
The difference is that Shepherd’s Pie is made with ground lamb while Cottage pie is made with beef.
How To Make Cottage Pie From Scratch
- Mix the meat with the baking soda slurry to keep the meat from drying out.
- Brown the meat and set aside.
- Cook the vegetables until softened and add the beef back to the pan.
- Add flour, stock and soy sauce and cook until thick.
- Prepare the potatoes and sauce.
- Add the meat mixture to a casserole dish.
- Top with potatoes, sauce, and cheese.
- Bake until golden.
I just love it when good food fills the house with the scent of comfort as it cooks! This dish does just that! Taking it out of the oven with it sizzling, bubbling, and just smelling of comfort food goodness is a thing of pure pleasure.
I’m telling you, you have to try this recipe because it will change your life. Okay, I admit that I am a little too enthusiastic. It may not change your life, but it sure will change how you look at cottage pie!
Erren’s Top Tip
I often double the filling recipe and freeze half for another day if I’m short on time. Then I cover it with mashed potatoes and throw it in the oven.
Other Great Comfort Foods
Tips For Perfect Cottage Pie
- Don’t skip the baking soda step. This will ensure your beef stays nice and moist.
- When browning the beef, only cook until the pink is gone. You don’t want to overcook it.
- For extra depth of flavor, allow the vegetables to brown once softened and then scrape the pan to remove any crispy bits when adding the stock.
- Allow the sauce to thicken well before assembling. You don’t want a soupy mess.
- To make traditional cottage Pie use this filling and top with my homemade mashed potatoes.
- I often double the filling recipe and freeze half for another day if I’m short on time. Then I cover it with mashed potatoes and throw it in the oven.
Make ahead and Freezing Instructions
To Make Ahead: Cottage Pie will keep in the fridge for three days; refrigerate covered with plastic wrap and foil (or use a pan that has a sealable lid).
Freezing Instructions: Cottage pie freezes really well. To freeze, after baking, allow to cool completely to room temperature (no longer than 2 hours), then cover tightly plastic wrap and foil (or use a pan that has a sealable lid). Then place in the freezer for up to 3 months.
When ready to eat, thaw in the fridge overnight and reheat (covered with the foil) for 1 hour in a 350ºF oven.
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Let’s Make Ultimate Cottage Pie
Ingredients
- ½ teaspoon baking soda
- 1 tablespoon water
- 2 pound Ground beef
- ½ teaspoon salt
- 1 tablespoon oil
- 1 large onion chopped
- 3 celery stalks diced
- 2 carrots chopped small
- ¼ cup all-purpose flour
- 2 cups beef stock
- 1 tablespoon soy sauce
- A good handful of fresh parsley chopped
- 8 ounces cremini mushrooms sliced
- salt and pepper to taste
FOR THE POTATOES:
- 1 tablespoon flour
- ⅔ cup heavy cream
- 2 garlic cloves thinly sliced
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 2 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
- 4 ounces cheddar cheese grated
- ½ cup grated Parmesan
Instructions
- In a small mixing bowl mix ½ teaspoon baking soda with a tablespoon of water to form a slurry. In large bowl, toss beef with baking soda mixture and ½ teaspoon salt until thoroughly combined. Set aside.
- Heat the oil in a hot frying pan and add the beef. Stir over high heat until golden-brown. Using a colander, drain any fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside.
- Add the onions, celery, and carrots to the pan and fry until beginning to soften. Return the beef to the pan.
- Add the stock & soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add the mushrooms and parsley. Tasate for seasoning and season with salt and peppe as needed. Cover with a lid and simmer for 30 minutes, or until the mince is tender.
- While the filling cooks, start the potatoes – Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.
- Preheat the oven to 425f/220C.
- Pour the beef mixture into a shallow casserole dish. Arrange a layer of the blanched potato on top of the beef mixture.
- Thoroughly mix the flour into the cream (being sure not to leave any lumps). In a saucepan, heat up the cream garlic, nutmeg, and some salt and pepper. bring to a simmer and allow to thicken.
- Pour half of the cream mixture over the first layer of potatoes already in the pan. Arrange the remaining potatoes on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.
- Bake in the preheated oven for about 30 minutes, or until golden-brown.
Tips + Notes
- Don’t skip the baking soda step. This will ensure your beef stays nice and moist.
- When browning the beef, only cook until the pink is gone. You don’t want to overcook it.
- For extra depth of flavor, allow the vegetables to brown once softened and then scrape the pan to remove any crispy bits when adding the stock.
- Allow the sauce to thicken well before assembling. You don’t want a soupy mess.
- To make traditional cottage Pie use this filling and top with my homemade mashed potatoes.
Nutrition Information:
This recipe was originally posted in 2014, but was updated with new information in 2021.
Melissa ZS says
This was awesome. So good! I licked my plate clean. It’s so flavorful & the potatoes were little slices of perfection. Everyone loved this and I’ll definitely be making it again & again. Thanks for this great recipe.
Erren Hart says
Thank you for trying our cottage pie recipe, Melissa! We’re so glad you and your guests enjoyed it. The little potato slices are one of our favorite parts too. 🙂 Thanks for sharing this feedback with us. We hope you’ll make it again soon!
Marjorie Ekk says
Very tasty dish. Everyone at the lunch loved it!
Erren Hart says
I’m so glad you enjoyed the recipe and thank you for taking time out of your day to leave me a 5-star review!
Dolores Nash says
We loved this so much!! My husband and I love casseroles!! This has been made several times in this house!!
Erren Hart says
We love this one too! I’m so glad you enjoyed it, Dolores!
Janet C says
Made this as directed but forgot to buy celery, so I subbed a little bit of fennel! Oh yes… the store after a big snow storm here had nothing but huge packages of hamburger, so I used meatloaf mix.There are only two of us so I divided the leftovers into two portions, one for the freezer. Will definitely make again!
Erren's Kitchen says
Hi Janet that sounds wonderful, I’m glad you enjoyed it 🙂
Sarah says
Delicious, even my skeptical daughter asked for seconds. Will definitely make this again
Erren's Kitchen says
Thank you Sarah, I love to hear this, glad your daughter enjoyed it too 🙂
Jeff Chandler says
I love this recipe! The instructions matter. So awesome!
Erren's Kitchen says
Thank you so much Jeff 🙂
Adriana Martinez says
A great twist on cottage pie! This was fantastic and everyone loved it.
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Linda Lowe says
WE LOVE THIS. My husband thought he liked it even better than regular cottage pie. Thanks, Erren!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Becky F says
Made this two weeks ago. LOVED it. Loved it loved it! Big hit with my boys! I put this in my recipe box! Thanks
Erren Hart says
I’m so happy you all enjoyed it, Becky!
JoAnn says
This recipe looks wonderful, but we eat very little beef. Could I make it with ground turkey?
Erren's Kitchen says
Hi JoAnn, I’m sure you can but it might have a slightly different consistency, I’m sure it will taste good though 🙂