Cottage Pie | Olive & Mango

This Easy Cottage Pie is pretty much the only cottage pie recipe you need! It is a rich, savory casserole of ground beef and vegetables baked with creamy mashed potatoes on top. It is hearty and filling and my idea of the perfect kind of comfort food. An English classic peasant food that everyone loves and a dish that is so adaptable too when it comes to add ins – and a great way to sneak in loads of veggies.

Cottage Pie vs Shepherd’s Pie

If you are anything like me I use both those terms interchangeably but there are many who feel quite strongly about doing that. So to prevent any kind of online revolt let me explain the differences. Cottage Pie is an English classic casserole that’s traditionally made with ground beef, gravy, vegetables, and mashed potatoes (a meal usually eaten by poorer people living in small cottages because the ingredients were affordable thus the name cottage pie). Shepperds pie on the other hand is said to be from Scotland, but is also popular in Ireland and England and instead of using ground beef for the meat layer, ground lamb is used. Shepherd’s herded sheep, and the topping is mashed potato, resembling/representing sheep’s fleece, hence the name. So there you have it. You can do a deep dive on line for more details but there are the very basics. Stay tuned for my shepherd’s pie recipe coming eventually!

Cottage Pie Ingredients

Here are the basic Cottage pie ingredients that you will need to make this recipe:

• GROUND BEEF: Cottage pie is traditionally made with ground beef but feel free to use a different type of protein like ground turkey, ground lamb or ground chicken. I use lean ground beef
• VEGETABLES: I like to do a mirepoix to start off with: onion, carrots, celery, garlic and then I like to add frozen peas and frozen corn. Feel free to add other veggies if you would like too like frozen green beans or saute some mushrooms with the onions. This dish is a great way to sneak in veggies.
• FLOUR: I use all purpose flour to thicken the gravy but for a gluten free option simply use cornstarch.
• STOCK/BROTH: I usually use beef broth but for a lighter flavor I often use chicken broth or veggie broth, whatever you have on hand will work. I recommend low salt or low sodium.
• RED WINE: I like to deglaze the pan and add extra flavor using a dry red wine but feel free to use broth instead if you prefer not to add the wine
• TOMATO PASTE: Helps thicken gravy and adds a nice deep flavor to it. I use approx 3 tbsp
• WORCESTERSHIRE SAUCE: Love it for extra flavor!
• HERBS: I like to use fresh thyme and fresh rosemary but you can definitely use dried herbs as well. I also like to add a pinch or so of chili flakes but that is optional. For a blend you could use Italian seasoning or your favorite blend of dried herbs. You could even add a couple of bay leaves for more flavor too. I like to garnish with fresh parsley but that is optional too.
• MASHED POTATOES: This recipe calls for using russet potatoes, half and half or whole milk, garlic, butter and I usually top the mashed potato layer with grated parmesan cheese. Feel free to use cheddar cheese instead for cheesier mashed potatoes

Cottage Pie Recipe Variations

• Put a layer of creamed corn between the ground beef and the mashed potatoes.
• Add more veggies – saute mushrooms with the onions and rest of veggies or add extra frozen veggies like frozen green beans
• Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking instead of parmesan cheese or do both
• For gluten free use cornstarch instead of flour
• Use sweet potatoes for the mash or a combo of both russet and sweet potatoes

How To Make Cottage Pie

Here are the basic steps to make this tasty cottage pie:

1. Cook the mashed potatoes
2. Brown the meat & saute the veggies
3. Add in aromatic, flour and tomato paste.
4. Deglaze with the wine and add broth and W sauce
5. Stir in frozen veggies
6. Layer potatoes over gravy/meat mixture -sprinkle cheese overtop
7. Bake
8. Garnish & Serve

Make ahead, Storage & Freeing

• STORAGE: Cottage Pie once cooled, or leftovers should be stored in the fridge covered tightly or in an airtight stainer for up to 3 days. Reheat in the oven or in the microwave
• MAKE AHEAD: The beef mixture can be made up to 2 days ahead of time and stored in an airtight container in the fridge. Or make the whole casserole ahead, cover the dish with plastic wrap, and store in the fridge for up to 1 day. Let it sit out on the counter while the oven preheats, then uncover and bake and add a few minutes to the bake time.
• FREEZING: Wrap cooled pie in a couple of layers of plastic wrap, followed by a layer of heavy-duty aluminum foil and place in the freezer and freeze for up to 2-3 months. Thaw pie in the refrigerator overnight and then reheat in the oven or in the microwave.