Classic Cottage Pie

Classic Cottage Pie – this simple English comfort food is one of my all time favorite meals and is a serious crowd pleaser – I get asked for the recipe every time I serve it! It can be made ahead and tastes amazing left over! (Gluten free/grain free option)

Do you have those few special recipes that make you feel all warm and fuzzy inside just thinking about them?

 I do, and this Classic Cottage Pie is one of them! Cottage pie is the cousin to Shepherd’s Pie, which is essentially the same recipe made with lamb instead of beef. It’s simple British comfort food that has found its way across the pond and into my heart! 

Cottage Pie – Healthy Comfort Food

Aside from being completely delicious, I love that this comfort food recipe is made from simple, nourishing whole foods.

No cream of anything soup. No heavy sauces. No processed ingredients. Just a handful of basic ingredients you probably already have on hand: potatoes, ground meat, celery, carrots, and onions. Oh, and butter…plenty of butter. 😉  

How to Make Classic Cottage Pie

Start the potatoes and the meat/veggies in two separate pots on the stove at the same time to speed things up. Once those are done, drain the potatoes and mash. I transfer them to a stand mixer, but you can also mash by hand in the same cooking pot after the water is drained. 

Spread the cooked meat/veggie mixture in the bottom of a casserole dish, then top with the mashed potatoes and bake for 20 minutes. Easy as (cottage) pie. 😉 

Top Tips for Making the Best Cottage Pie

• Any type of potatoes can be used for this recipe. Russets are more common in England, but I prefer the buttery taste of Gold potatoes more!
• Peeling the potatoes is optional. I tend to leave the peels on for added nutritional value, especially if I’m using the thinner skinned Gold potatoes.
• The flour can be omitted or swapped out for arrowroot powder for a gluten free and grain free option. 
• If you’re using an electric mixer for the mashed potatoes, start on low speed and progress to medium – don’t overmix them or they’ll become gummy!
• I find that Gold potatoes don’t need much milk/cream, but drier varieties like Russet need more. 
• A variety of veggies can be added – English peas and parsnips are both good options. 
• This dish can be assembled in advance and stored in the fridge until ready to cook. 
• Makes GREAT leftovers!

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Classic Cottage Pie

Classic Cottage Pie - this simple English comfort food is one of my all time favorite meals and is a serious crowd pleaser - I get asked for the recipe every time I serve it! It can be made ahead and tastes amazing left over!

5 from 8 votes

Print Pin Rate

Course: Dinner

Cuisine: British

Keyword: comfort food, cottage pie

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Author: Dena Norton

Ingredients

For the Mashed Potatoes

• ▢ 3 pounds potatoes, peeled and chopped into 1" cubes (Russets are more traditional in England, but I prefer the flavor of Gold potatoes)
• ▢ 8 Tbsp butter
• ▢ 1 1/2 tsp sea salt
• ▢ up to 1/2 cup milk or cream (as needed )

For the Meat and Vegetable Mixture

• ▢ 2 Tbsp butter
• ▢ 1 cup chopped yellow onion
• ▢ 3 large cloves garlic, minced or pressed
• ▢ 1/2 cup chopped celery
• ▢ 2 medium carrots, peeled and sliced into rounds
• ▢ 2 pounds ground beef
• ▢ 2 tsp sea salt
• ▢ 3/4 tsp black pepper
• ▢ 3 Tbsp flour (optional - adds a thicker gravy like consistency to the meat mixture - can omit or sub with arrowroot powder for gluten free/grain free)

Instructions

• Preheat oven to 350 degrees.
• Place the potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium high and continue to boil until potatoes are soft (about 10 minutes).
• While the potatoes are boiling, heat the butter over medium high heat in a large skillet or dutch oven. Add the chopped onion, garlic, celery, carrots, ground beef, salt, and pepper, stirring often until vegetables are soft and meat is browned. 
• Reduce heat to medium and sprinkle flour evenly over the surface of the cooked vegetable-meat mixture and stir to mix. Continue to heat a few more minutes until the mixture starts to thicken slightly.  Transfer to a medium casserole dish and set aside. (Mine is 11x8", which makes a nice, thick pie. But 13x9" is fine too)
• Drain the cooked potatoes, add the butter and salt, and use a potato masher or electric mixer to mash. If you're using an electric mixer, start on low speed and progress to medium - don't overmix them or they'll become gummy! Add milk/cream to the potatoes if needed. 
• Spoon mashed potatoes on top of the meat-vegetable mixture in the casserole dish and use a spatula to spread evenly across the surface. 
• Bake for 20 minutes, or the mixture is heated through and the surface begins to firm slightly. 
• I usually add a minute or two under the broiler at the end to get that  golden brown crisp on the surface!

Notes

• Any type of potatoes can be used for this recipe. Russets are more common in England, but I prefer the buttery taste of Gold potatoes more!
• Peeling the potatoes is optional. I tend to leave the peels on for added nutritional value, especially if I'm using the thinner skinned Gold potatoes.
• The flour can be omitted or swapped out for arrowroot powder for a grain free/gluten free option. 
•  If you're using an electric mixer for the mashed potatoes, start on low speed and progress to medium - don't overmix them or they'll become gummy!
• I find that Gold potatoes don't need much milk/cream, but drier varieties like Russet need more. 
• A variety of veggies can be added - English peas and parsnips are both good options. 
• This dish can be assembled in advance and stored in the fridge until ready to cook. 
• Makes GREAT leftovers!
•  

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