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 optional
- 1 tablespoon water
- 2 pound Ground beef
- ½ teaspoon salt
- 2 tablespoons 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
- If using, in a small mixing bowl, mix ½ teaspoon baking soda with a tablespoon of water to form a slurry. Toss beef with baking soda mixture and ½ teaspoon salt in a large bowl until thoroughly combined. Set aside.
- Heat 1 tablespoon of the oil in a hot frying pan and add the beef. Stir over high heat until golden brown. Using a metal colander, drain any fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Cook for 1to 2 minutes or until no raw flour is visible. Remove from the pan and set aside.
- Lower the heat to medium, and heat the remaining oil in the same pan. Add the onions, celery, and carrots to the pan and fry until they begin to soften. Return the beef to the pan.
- Add the stock and soy sauce to the pan, stirring constantly to avoid any lumps. Raise the heat to high, bring to a boil, then add the mushrooms and parsley. Lower the leat to low, cover with a lid, and simmer for 30 minutes or until the mixture is tender. Taste for seasoning and season with salt and pepper as needed.
- 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 3 to 3.5 quart 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.
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Nutrition Information:
This recipe was originally posted in 2014, but was updated with new information in 2021.
Paula Smith says
When making ahead , should I make casserole with potatoes or add potatoes when ready to bake , making for 12 guests at my bunco hosting!
Erren's Kitchen says
Hi Paula! When making ahead, it’s best to blanch and layer the potatoes as directed in the recipe before baking, but hold off on adding the cream mixture until just before baking. This will help keep the potatoes from absorbing too much liquid and getting soggy.
For your bunco night, you can fully assemble the casserole up to the potato layering step, then refrigerate it. When you’re ready to bake, pour over the cream mixture, sprinkle with cheese, and bake as directed. This way, everything will be fresh and perfectly creamy for your 12 guests!
Let me know if you need any other tips—your bunco group is going to love it! 🎉
Leslie says
Phenomenal!! I made a double batch (I have teenagers) and it didn’t last 24 hours. Thanks for the fantastic recipe!!
Erren Hart says
Thank you for the wonderful feedback. I’m so glad to hear you all enjoyed it so much!