The moment the weather cools down, I know it’s time to make this. If you’re looking for a hearty, comforting meal that feels like home, this Cottage Pie recipe is it. It’s layered with a savoury beef and veggie filling, rich with red wine and herbs, and topped with a buttery mashed potato crust that turns golden and crisp in the oven. It’s the kind of meal that makes you slow down, sit back, and savour every single bite.

This is the kind of dinner that tastes like a warm hug. A true comfort classic, this cottage pie has all the good stuff: caramelized veggies, a rich beef filling with a splash of red wine, and the creamiest mashed potato topping. It’s one of those dishes that gets even better the next day too. I grew up calling this shepherd’s pie, like many people do, but since we’re using beef, this is technically cottage pie.

I don’t make this recipe very often. It’s one of those once-a-year dishes (for me) that only hits right when the timing’s perfect. And when it does, it really does. As the weather cools here in Alberta, I’m reminded of my fall and winter staples: Stuffed Cabbage Rolls, Italian Chicken Cutlets, Stuffed Pasta Shells and my Easy Chicken Noodle Soup. This one fits right in with the others.

😍 Why You’ll Love This Cottage Pie

Comfort classic: hearty, rich, and full of nostalgic flavour, it’s the ultimate cozy meal.
Balanced and hearty: packed with protein, veggies, and creamy mashed potatoes for a complete meal in one dish.
Freezer-friendly: perfect for meal prep or stocking your freezer for busy weeks.
Golden, bubbly top: broiled at the end for that irresistible crust.

What Is Cottage Pie?

Cottage pie is a traditional British dish made with ground beef and vegetables, topped with a layer of creamy mashed potatoes and baked until golden and bubbling. Often confused with sheperd’s pie, which is typically made with lamb, this cottage pie recipe sticks to the classic beef version, and it’s everything comfort food should be.

🥘 Ingredients To Make This Cottage Pie

Olive oil: adds a subtle richness and helps the vegetables and beef brown.
Lean ground beef: the star of this cottage pie recipe, beef gives it that hearty, savoury depth.
Yellow onion: finely chopped for a sweet, aromatic base that anchors all the flavours.
Carrots: bring gentle sweetness and texture, balancing the richness of the meat.
Celery: adds freshness and a savoury backbone to the filling.
Frozen peas: for pops of colour and a hint of sweetness in every bite.
Garlic: minced and sautéed until fragrant; makes for a deeply flavourful filling.
Tomato paste: concentrated and tangy, it adds body and richness to the sauce.

Red wine: used to deglaze the pan and infuse the filling with deep, layered flavour.
Beef broth: the base liquid that ties everything together and keeps the filling moist.
Worcestershire sauce: adds depth and that savoury, almost smoky finish.
Grainy Dijon mustard: a touch of sharpness that brightens the meat mixture.
Butter: stirred in at the end for silkiness and to round out the flavours.
Salt and black pepper: essential seasoning for any dish.
Garlic powder and onion powder: enhance the aromatics and boost flavour.
Smoked paprika: adds subtle warmth and a touch of smokiness.
Ground mustard: for a mild tang that complements the Worcestershire.
Dried thyme: an earthy, fragrant herb that ties the whole dish together.

For the potatoes:

Yellow potatoes: creamy and buttery, the perfect base for a smooth mash.
Heavy cream: gives the potatoes their silky texture and richness.
Sour cream: adds tang and helps create a fluffy, light topping.
Butter: for richness and that classic buttery flavour.
Salt: brings out all the subtle sweetness in the potatoes.

✔ How To Make This Cottage Pie Recipe

To start, begin by making the mashed potatoes. Peel and cube your yellow potatoes, then add them to a large pot and cover with cold water. Bring to a boil and cook for 20-25 minutes, or until they’re fork tender.

While the potatoes are cooking, heat a large deep skillet or sauté pan over medium heat and drizzle in the olive oil. Once the oil is hot, add the finely chopped onion, carrots, celery, and peas. Sauté for about 5 minutes, stirring occasionally, until the veggies begin to soften.

Add the ground beef and minced garlic to the pan and cook, breaking up the meat with a spoon as it browns. Once the beef is mostly cooked through, sprinkle in the salt, pepper, garlic powder, onion powder, smoked paprika, ground mustard, and thyme. Stir well to coat everything evenly. Then, add the tomato paste and cook for 1-2 minutes to deepen the flavour.

🤝 Sammy’s Tips for Cottage Pie

• If you notice too much liquid or fat after a few minutes, push everything to the side of the pan and carefully blot away the excess with a paper towel.
• For an extra golden crust, broil for the last 2 minutes.

Deglaze the pan with red wine, scraping up any browned bits from the bottom, and let it simmer for about 2 minutes until the liquid reduces by half. Pour in the beef broth, Worcestershire sauce, and grainy Dijon mustard, and continue to simmer for another 5 minutes, or until the mixture thickens and most of the liquid has been absorbed.

Remove the pan from heat and stir in the butter. Give it one last mix, then set it aside to cool slightly while you finish the mashed potatoes. Drain the potatoes.

To a large mixing bowl, add the cooked potatoes, heavy cream, sour cream, melted butter, and salt. Mash until smooth and creamy, adjusting the salt to taste.

Now, it’s time to assemble everything! Spoon the meat filling into a 9×13-inch baking dish and spread it evenly. Top with the mashed potatoes, spreading them all the way to the edges to seal in the filling.

Place the dish on a foil-lined baking sheet and bake at 375F for 20-30 minutes, until the filling is bubbly and the top is lightly golden.

Remove from the oven and let it rest for about 20 minutes before slicing. Slice, serve, and enjoy!

🗒 Variations

Make it spicy: add red pepper flakes or a pinch of cayenne for some heat.
Extra veggies: stir in diced mushrooms, zucchini, or bell peppers when sautéing the carrots and celery for more flavour and colour.
Sweet potato topping: swap the classic mash for a creamy sweet potato version.

🗒 Substitutions

Meat sub: swap for ground lamb for a deeper, richer flavour. Ground turkey or chicken also works for a lighter version.
No wine? sub in extra beef broth with a splash of balsamic vinegar for acidity.

🍴 Leftovers? Lucky You.

Leftover cottage pie is great! Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. You can also freeze it for up to 3 months. Just follow the recipe instructions until the baking step. Before baking, let thaw overnight.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved this Cottage Pie recipe, then make sure to check out a few of my other favourites you may also love:

• Tuscan Chicken Pasta
• Marry Me Chicken Pasta
• Marry Me Chicken Meatballs
• Blackened Chicken Alfredo
• Yogurt Marinated Chicken

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this cottage pie recipe (or any recipe of mine) don’t forget to leave a review.