Cottage Pie

Last updated: 14th Aug 2026

Cottage pie is one of the most useful British comfort-food recipes. A savoury minced beef filling with onion, carrots and peas is covered with creamy mashed potato, then baked until the top is golden and crisp.

It is easy to prepare ahead and reheats well, making it a good choice for busy family dinners or batch cooking. Serve it on its own or add green vegetables on the side.

For a self-catering ski holiday, assemble the cottage pie earlier in the day and keep it chilled. Bake it when everyone gets back for an easy, filling dinner with very little last-minute preparation.

Ingredients

Method

1. Heat the oven to 200°C (180°C fan) / Gas mark 6.
2. Put the potatoes in a large saucepan of lightly salted water. Bring to the boil and cook for 15 to 20 minutes until tender, then drain well.
3. Meanwhile, heat the vegetable oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned.
4. Add the onion and carrots and cook for 5 minutes. Stir in the garlic and cook for another minute.
5. Add the tomato purée, Worcestershire sauce and thyme. Stir for 1 minute, then pour in the beef stock.
6. Simmer uncovered for 15 to 20 minutes until the sauce has thickened. Stir in the peas, season with salt and black pepper, then spoon the filling into a baking dish.
7. Mash the drained potatoes with the butter and milk until smooth. Season to taste, then spoon the mash over the beef filling and spread it to the edges. Rough up the surface with a fork.
8. Bake for 25 to 30 minutes until the filling is bubbling and the mashed potato is golden. Leave to stand for 5 minutes before serving.