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Mum’s Traditional Cottage Pie Recipe

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★★★★★

4.9 from 142 reviews

This classic Mum’s Traditional Cottage Pie features a rich beef and vegetable filling simmered in a flavorful gravy, topped with creamy cheddar mashed potatoes, and baked until golden and crispy. A comforting British dish perfect for family dinners, combining hearty ingredients with simple, satisfying techniques.

Ingredients

Scale

Beef Layer

  • 1 large White Onion, finely diced
  • 2 medium Carrots, finely diced
  • 150g / 5oz Chestnut Mushrooms, finely diced
  • 2 cloves Garlic, finely diced
  • 1kg / 2.2lb Minced/Ground Beef (10-12% fat)
  • 120ml / 1/2 cup Dry Red Wine
  • 600ml / 2 1/2 cups Beef Stock
  • 4 tbsp Worcestershire Sauce
  • 2 heaped tbsp Gravy Granules
  • 1 tbsp Tomato Puree (Tomato Paste)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 Bay Leaf
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed (approximately 1 tsp)

Mashed Potato Layer

  • 2kg / 4.4lbs Baking Potatoes, peeled and diced into chunks
  • 3–4 heaped tbsp Butter
  • 1/4–1/2 tsp Ground Nutmeg
  • 250g / 2 1/2 cups Cheddar Cheese, grated
  • 120ml / 1/2 cup Cream or Whole Milk
  • Generous helpings of Salt & Pepper, to taste

Instructions

  1. Prepare the Beef Mixture: Heat a drizzle of olive oil in a large deep pan over medium-high heat. Add the finely diced onion, carrot, mushrooms, and garlic, cooking gently until softened and lightly colored. Add the minced beef and cook, breaking it up with a spoon, until fully browned.
  2. Simmer with Liquids and Seasonings: Pour in the dry red wine and simmer for a few minutes to infuse the beef with flavor. Stir in beef stock, Worcestershire sauce, gravy granules, tomato puree, dried rosemary, thyme, bay leaf, and season with salt and black pepper. Bring to a simmer, then reduce heat to low and cook for 40-45 minutes until the sauce thickens to a rich gravy.
  3. Cool the Beef Layer: Taste and adjust seasoning if needed. Transfer the beef mixture into a large baking dish and allow it to cool for at least 15 minutes until it forms a thin skin on top to prevent the mash from sinking in.
  4. Cook the Potatoes: Place peeled and diced potatoes in a large pot of heavily salted cold water. Bring to a boil and cook until tender, about 10-15 minutes. Drain well and leave in the colander for 5 minutes to let excess moisture evaporate.
  5. Make the Mashed Potatoes: Return the potatoes to the pot and mash with butter, cream or milk, and half the grated cheddar cheese. Season generously with nutmeg, salt, and pepper. Preheat the oven to 200°C (390°F).
  6. Assemble and Bake: Spoon and gently spread dollops of mashed potato over the cooled beef layer. Sprinkle the remaining cheddar cheese evenly on top. Bake in the oven for 25-30 minutes until golden and crispy. Allow to rest for 5-10 minutes before serving to set the shape.

Notes

  • Red Wine adds a beautiful depth of flavor; most alcohol cooks off during simmering. Substitute with extra beef stock if preferred.
  • Dice vegetables finely to ensure even texture throughout the pie without large chunks.
  • Season mashed potatoes well with salt, pepper, and nutmeg to avoid blandness.
  • Make ahead: Cool the pie fully, cover tightly, and refrigerate for up to 2 days or freeze for up to 1 month. Thaw in fridge and bake at 190°C (375°F) for 30-40 minutes until bubbly and golden.
  • Leftovers keep well refrigerated for 2-3 days or frozen for up to 1 month; reheat thoroughly before serving.
  • Calorie estimate is based on using 1 teaspoon olive oil and 90% lean ground beef.

Keywords: cottage pie, traditional cottage pie, beef pie, mashed potato topping, comfort food, British recipe, classic pie

Find it online: https://mjrecipe.com/mums-traditional-cottage-pie-recipe/