Cottage Pie (Shepherd’s Pie)

This traditional cottage pie is a cozy and delicious one-pot meal. It’s a hearty casserole filled with beef and vegetables in a rich beef gravy and topped with a thick crust of buttery mashed potatoes. A historic dish dating back to the 18th century in England, Ireland, and all of the British Isles, the cottage pie was just the kind of thing a housewife would prepare to use up scraps and leftovers. I can imagine this pie being prepared over a fire in the hearth, in a thatched-roof cottage somewhere chilly and wind-swept (yeah, the romantic in me gets a bit carried away sometimes). {And if you love a hearty, homemade supper, check out my recipe for Old-Fashioned Swiss Steak.}

And if this description sounds just like a shepherd’s pie, that’s because it’s essentially the same thing, with the main difference being that a cottage pie filling is made with beef and a shepherd’s pie is made with lamb. Many people use the names interchangeably. And we don’t need to be picky about names here, because no matter what you call it, this meal is delicious. You can use this as a shepherd’s pie recipe. Like I always say, use what you have and what you like. Beef, lamb, turkey, and even ground venison will work in this recipe.

Besides being delicious comfort food, this easy cottage pie recipe is frugal, too. Potatoes, carrots, and peas are inexpensive vegetables, and the beef is stretched a bit with the addition of chopped mushrooms. And if you’re feeling ambitious, double the recipe and make two pies so that you have an extra for the freezer. 

Ingredients for Cottage Pie:

Don’t let the long list of ingredients intimidate you. The ingredients for cottage pie (or shepherd’s pie, if you prefer, are basic and you probably have most of them on hand. And because this cottage pie can easily be made gluten-free, I’ve included tips here for using gluten-free ingredients. 

Potatoes – Use potatoes that are starchy, like russet potatoes or Yukon gold. Red potatoes are too low in starch and won’t give you the fluffy potatoes we want here. 

Olive Oil – I use olive or avocado oil but use your favorite cooking oil. 

Onion – Use any type of onion you prefer and have on hand. 

Carrots – Just regular fresh carrots are what you need for this recipe. 

Ground Beef – I like to use grass-fed 85% lean ground beef (or beef mince as they call it across the pond). If you prefer to make a shepherd’s pie go ahead and substitute ground lamb (lamb mince). 

Mushrooms – White button mushrooms or cremini mushrooms worked perfectly. 

Garlic – Fresh garlic works best, but you can substitute granulated garlic in a pinch. 

Butter – You can use salted or unsalted butter. The recipe calls for a small amount of butter and it won’t make much of a difference either way.

All-Purpose Flour – Just regular all-purpose flour acts as a thickener for the rich brown gravy. If you are gluten-free, simply use a gluten-free all-purpose flour. 

Tomato Paste – You can use tomato paste from a can or a tube. 

Beef Broth – Use your favorite store-bought or homemade beef broth or stock. You may also use water plus stock cubes or beef base. If you are gluten-free, make sure whatever broth you use is gluten-free. And if you only have chicken broth on hand, that will work, too. It will just give a slightly different flavor to your gravy. 

Worcestershire Sauce – Use any brand you like. For gluten-free, be sure to use a Worcestershire sauce that is specifically labeled as such. Many Worcestershire sauces contain barley malt vinegar which is a source of gluten. You can also substitute tamari or omit the Worcestershire sauce, 

Peas – I like to use frozen peas here. If using fresh peas, go ahead and cook them first. I’m not a fan of canned peas, but if you are, you can substitute canned peas. 

Cheddar Cheese – This is an optional ingredient, but feel free to top your pie with cheddar cheese, or add shredded cheddar to the mashed potato topping. 

Cook’s Tips:

• To make the best fluffy and creamy mashed potatoes, I find a potato ricer to be a helpful tool. 
• I prefer to make this a one-pot meal by using a large, deep-sided cast-iron skillet to make this recipe. If you don’t have a deep oven-safe skillet, just transfer the filling to an oven-safe casserole pan before baking.
• For a more complex flavor, substitute some of the beef broth with red wine.
• Replace the ground beef with ground turkey to lighten up the recipe, or use ground lamb to make it a traditional shepherd’s pie, go ahead and use ground lamb. 
• Change up the vegetables based on what is in season or what’s ready in the garden. Substitute sweet corn kernels for the peas in mid-summer. Or try mashed butternut squash or pumpkin instead of potatoes for a pie with a fall flavor.

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If you try this recipe for Cottage Pie, I hope you love it. And don’t forget to follow me on Facebook, Pinterest, and Instagram so you don’t miss a post. 

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