My earliest memory of this cottage pie recipe was when I attended grade school in New Jersey. This was back in the sixties, and it was called Shepherd’s Pie, which is the name I knew it by for many years.
But the truth is a Shepherd’s Pie Recipe calls for ground lamb, not ground beef. The beef version of this Irish Classic is called Cottage Pie and has been a favorite in our house since our trip to Ireland a few years ago. But no matter what you call it’s true comfort food.
Just don’t confuse this dish with an Irish Meat Pie; that’s an entirely different recipe.
Ingredients
Let’s start by gathering the ingredients we need to make the beef filling of the Cottage Pie. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
This recipe contains ground beef, (thawed) frozen peas, Guinness Stout, tomato paste, onions, carrots, olive oil, beef broth, Worcestershire sauce, black pepper, sea salt, chopped garlic, parsley, rosemary, thyme, and all-purpose flour. (you can use gluten-free flour)
Leftover ground beef can be used up in my tasty meatloaf recipe or my stuffed peppers recipe.
Do I have to use Beef?
No, you don’t. You can use lamb to make the original shepherd’s pie or substitute ground chicken or ground turkey. The type of meat used is up to you. It can be made with a combination of ground beef, ground veal and ground pork if you like. It is after all your dinner.
You can even swap out the mashed potatoes for mashed sweet potatoes.
Do I have to use Peas and Carrots?
No, you don’t. My wife hates both of those vegetables, so when I make it for home, I usually leave out the peas (she has to deal with the carrots) and add mushrooms and sometimes cooked chopped spinach or broccoli rabe to the mixture. Corn is also an excellent addition.
Use your imagination and have fun with the beef mixture.
How to Make Cottage Pie
Follow along with my easy instructions to see how to make cottage pie in your own kitchen.
Add the olive oil to a large frying pan over medium-high heat. Add the chopped onion to the pan and saute for 5 minutes allowing the onions to fully cook and begin to caramelize.
Add the minced garlic and continue to saute for an additional minute.
- Add the diced carrots and cook for 2-3 minutes until slightly softened.
- Add the ground beef and cook for 8-10 minutes or until the beef is nicely browned. Stir as needed and break up the pieces using a wooden spoon or wire whisk.
- Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan. If you’re not a fan of Guinness, you can substitute red wine or your favorite beer.
- Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.
Add the tomato paste, beef broth, Worcestershire sauce, parsley, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.
Add in the peas and remove from the heat. Mix well.
What ingredients do I need to make mashed potatoes?
There are many different ways to make mashed potatoes. I love this upscale version that was taught to me by the owner of the tavern, where I learned how to prepare this dish.
Feel free to adjust the recipe to your favorite, but if you give this version a try, it just might surprise you!
How do I make mashed potatoes?
- Start off by adding the potatoes to a large sauce pan of cold water. Dump the water and refill the pot, adding a teaspoon of sea salt to the water. Bring potatoes to a boil.
- Cook the potatoes until they are fork-tender, no longer!. Drain the potatoes in a colander and return them to the hot pot over low heat. This will remove any excess water from the potatoes.
- Add the unsalted butter to the pan and using a potato masher, mash the butter into the potatoes.
- Using a fork whip the egg yolk with the milk. Then add the milk/egg mixture and cream cheese to the potatoes and mix until well combined. Use a potato masher or wire whisk to mix.
- Season with sea salt, black pepper to taste.
- Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.
*Variations can include sour cream, Greek yogurt, parmesan cheese or your favorite cheese.
How to Assemble
- Transfer the meat filling into a 9-inch by 9-inch baking dish (or casserole dish). Spread the mixture evenly in the pan. Pat with paper towels if greasy. *You can also make individual servings in smaller baking dishes. This is how we would have made it in the restaurant.
- Spoon the mashed potatoes on top of the beef mixture. Use a spatula to even out the potatoes.
- Bake for 20 minutes, uncovered.
- Carefully remove the cottage pie from the oven and sprinkle the ¼ cup of the shredded cheddar and the chopped parsley on top of the potatoes. Return to the oven and continue to bake for 10 minutes.
- Let sit for 10-15 minutes before serving
After letting this delicious dish cool, so it properly sets up, you can cut it into portions and serve it on a plate or bowl.
Recipe FAQs
A traditional cottage pie is made consists of a rich meaty filling as the bottom layer, topped with vegetables (rather than mixed in), with the final layer of shredded potatoes. It’s made with leftover roast beef or ground beef.
Both England and Ireland have laid claim to Shepards Pie and Cottage Pie. The name “cottage pie” was first used at the end of the 18th century and was named after the poorer residents of Britain that lived in cottages..
The only difference is in the meat used. Shepherd’s pie should only be named as such if it contains lamb, and “cottage pie” applies to one made with beef.
More Irish Recipes You’ll Love!
Delicious Ground Beef Recipes
Easy Cottage Pie Recipe
Ingredients
Beef Filling
- 2 tablespoons olive oil
- 1 cup onion chopped
- 2 pound ground beef or ground lamb
- 2 teaspoons parsley chopped – fresh or dried
- 1 teaspoon rosemary chopped – fresh or dried
- 1 teaspoon thyme chopped – fresh or dried
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 cup carrots diced – fresh or frozen
- 1 cup peas frozen or fresh
- 1 cup Guinness If you're not a fan of Guinness, you can substitute red wine or your favorite beer.
- 1 cup beef broth
Potatoes
- 2 pounds potatoes peeled and cut
- ¼ cup butter
- ¼ cup milk
- 2 ounces cream cheese
- 1 large egg yolk
- 1 cup cheddar cheese shredded
- 1 teaspoon sea salt
- ½ teaspoon black pepper to taste
Assembly
- ¼ cup cheddar cheese shredded
- 1 teaspoon parsley chopped (garnish)
Instructions
Beef Mixture
- Preheat the oven to 400 degrees F / 200 degrees C
- Add the olive oil to a large frying pan over medium heat. Add the chopped onion and saute for 5 minutes. allowing the onion to fully cook.
- Add the minced garlic and continue to saute for an additional minute.
- Add the diced carrots and cook for 2-3 minutes until slightly softened.
- Add the ground beef and cook for 8-10 minutes or beef is nicely browned. Stir as needed and break up the pieces using a spoon or wire whisk.
- Add the Guinness to deglaze the pan and scrape all the tasty bits off the bottom of the pan.
- Add the flour, mixing well with the ingredients. Allow to cook for 2 minutes, to get the raw flavor out of the flour.
- Add the tomato paste, beef broth, Worcestershire sauce, rosemary, thyme, sea salt and black pepper. Stir well to incorporate fully and let simmer for 2-3 minutes, until liquid is reduced.
- Add in the peas and remove from the heat.
Mashed Potatoes
- Bring potatoes to a boil in a large pot with salted water.
- Cook until the potatoes are tender. Drain the potatoes and return them to the hot pot over low heat. This will remove any excess water from the potatoes.
- Add the butter to the pan and using a potato masher, mash the butter into the potatoes.
- Using a fork whip the egg yolk with the milk.
- Add milk/egg mixture and cream cheese to the potatoes and mix until well combined. Use a potato masher or wire whisk to mix.
- Season with sea salt, black pepper to taste.
- Add 1 cup of cheddar cheese to the potatoes, folding it into the mixture.
Assembly
- Transfer the meat filling into a 9-inch by 9-inch baking dish. Spread the mixture evenly in the pan.*You can also make individual servings in smaller baking dishes. This is how we would have made it in the restaurant.
- Spoon the mashed potatoes on top of the beef mixture. Using a spatula even out the potatoes.
- Bake for 20 minutes.
- Carefully remove the cottage pie from the oven and sprinkle ¼ cup of shredded cheddar and the chopped parsley on top of the potatoes.Return to the oven and continue to bake for 10 minutes.
- Let sit for 10-15 minutes before serving
Ingrid Moussalli says
Going on a pilgrimage tour to Ireland and Scotland in June. Our group is meeting before hand and have been asked to each bring an Irish dish for a potluck. This will be what I bring making it with lamb and the gluten free flour in case there are any people with celiac issues. By the way, your Tiramisu recipe is famous among my friends. I make it frequently with the home made mascarpone! Thanks for your wonderful website.
Chef Dennis Littley says
I haven’t been to Scotland yet, but its on my wish list. I hope you enjoy the shepherds pie and thanks for letting me know you’ve been enjoying my favorite dessert!
yorkspuddn says
Shepherds pie is not and never is made with Beef, the meat is in the name!’ Dah Shepherd Sheep= Lamb at times Mutton for the poor souls that could not afford Spring Lamb. Cottage Pie is made with Beef!
Chef Dennis Littley says
Which is what I said in the post, if you had bothered to read it.
Joyce says
This is the time I ever had Cottage Pie because it was always Shepherd Pie. I never heard of Cottage Pie until on saw it on Facebook Book (I am from Massachusetts). We absolutely love this recipe. When I saw all spices in your recipe, I was convinced to try it. It was % better than an otherwise Shepherd Pie that I ever had. I have tried 6 of your other recipes & everyone was the best I ever had.
Chef Dennis Littley says
I am so happy to hear that you enjoyed my cottage pie recipe. You made my day with your comment!
Tami says
Can you double this for a 9×13?
Chef Dennis Littley says
Yes you can, but it might be just a little to much for the pan.
Judith says
Hi Dennis, my husband is a redeemed alcoholic so I am wondering what is the best ingredient to replace the beer?
Chef Dennis Littley says
You can replace the beer with more beef broth, or use Dr. Pepper in place of the beer.
Marie says
Hi Chef,
Is it possible to freeze this recipe? Thanks
Chef Dennis Littley says
Yes it can be frozen before or after baking.
Charles S. says
I have tried a few Cottage/Shepherd’s pie recipes before and they were “ok”. Then I stumbled onto your site and wow! Restaurant quality with easy to follow directions. I have made this twice in as many months and this disappears every time. If you want to make a cottage pie that will be loved by all then look no farther.
I have made a number of other of Chef Dennis’ recipes and they have all been excellent. Thanks for sharing Chef Dennis.
Chef Dennis Littley says
Thank you so much for taking the time to let me know you enjoyed my cottage pie recipe! You made my day!
Virginia Ronconi says
I don’t have a drop of Irish blood in me but I craved this dish. I can’t picture any other one being more authentic. The Beef mixture was absolutely delicious. My husband loved it. What a perfect dish for a cold winter NY night. Will definitely make again.
Chef Dennis Littley says
That’s what I like to hear! I’m glad that you enjoyed my cottage pie, it really is comfort food.
Hope says
Made this tonight for my family after all the crazy holiday chaos. This comfort meal was incredible. There was not one serving left after everyone had a second helping. They begged me to keep this recipe and make it again. Thank you so much chef I love it and appreciate it. It’s incredible!
Chef Dennis Littley says
You made my day with your comment! Thanks for taking the time to let me know your family enjoyed my cottage pie. It’s always been one of my favorite comfort food meals.
Linda J says
What increases to ingredient measurements to make this in a 9×13 pan. I’m hosting a St Patrick’s Day party for bout 20 people, and this recipe sounds perfect.
Chef Dennis Littley says
For a 9×13 pan you would increase the ingredients by 50%.
Larry McClintock says
Great recipe. This is as good as the Shephard’s pie I had in Ireland.
I made a few changes
1. I used Irish Death beer – Very similar to Guinness but smother
2. I added 2 Tbls of Ketchup
3. I added 2 Tbls of sugar
the ketchup and sugar helped tame the bitter taste I got from the parsley
I am definitely keeping this.
Thank you.
Chef Dennis Littley says
I’m happy to hear you enjoyed the recipe and made the changes for your taste preference. Thats what cooking is all about.
marion says
yep, beaut Cottage Pie. but please Dennis. why cant we get through to folk. Shepherds Pie is ground “pieces” of Roast Lamb that you mince yourself. gives completely different texture and flavour of rhe Roast. Do please try it ,.mix Tom Sce in, press into pie dish. Mash spuds on top. browned under grill,, Vegies served beside, -delicious. sweet Lamb flavour. No great long list of ingredients !!! Beef too bland for this. its for Cottage Pie with vegies in it ,,, i am happy to share with you, details of how I came to get these details, as from my German Granma 1940’s War Years,,,
Chef Dennis Littley says
Unfortunately in the US most people have been told that cottage pie is shepherds pie, simply because most in the US don’t eat lamb. They don’t know what they are missing if they’ve never tried the real thing. I bet your granma’s recipe is amazing!
Darlene says
Made this for dinner tonight. My husband said it’s the best Shepards pie I have ever made and was absolutely delicious. I did give you the well deserved credit. Thanks for yet another yummy dish to eat!
P. Flecken says
Made this last night – fantastic!!
Added Allspice to the meat, and used brie instead of cream cheese for mashed potatoes (it’s what I had in the fridge) and added garlic to mashed potatoes- yummy!
The beef, garlic, herbs, corn and potatoes were all grown at home.
Definitely will make again. Thanks Chef!
Chef Dennis Littley says
Thanks for letting me know enjoyed my cottage pie and that you made substitutions with what you had on hand. That’s what cooking is all about.