Mary Berry Cottage Pie Recipe

This homemade cottage pie is cozy, warm, and full of flavor. It’s made with minced beef in a rich gravy, topped with creamy mashed potatoes. Perfect for family dinners, and easy to make ahead too. A real comfort meal for any day of the week.

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Ingredients Needed:

• 1 1/2 tbsp olive oil
• 2 garlic cloves 
• 1 onion 
• 1 carrot 
• 1 celery 
• 750g / 1.5 lb beef mince (ground beef)
• 1/4 cup (40g) flour
• 1/4 cup (55g) tomato paste
• 2 cups (500 ml) beef stock/broth 
• 1/2 cup (125 ml) red wine (or water)
• 1 beef bouillon cube 
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme 
• 2 dried bay leaves
• 3/4 tsp salt
• 1/2 tsp black pepper

Topping:

• 1.2 kg / 2.5 lb potatoes 
• 2/3 cup (165 ml) milk 
• 2 tbsp (30g) butter

Parmesan Crust (optional):

• 2 tbsp (30g) butter
• 2 tbsp (20g) parmesan, grated

How To Make Cottage Pie Recipe?

1. Cook the vegetables: heat oil in a large pan over medium-high heat, add onion and garlic, cook for 1 minute, then add carrot and celery and cook for 3 more minutes until soft.
2. Brown the beef: turn the heat to high, add beef mince, and cook until browned, breaking it up with a spoon as it cooks.
3. Add flour and liquids: sprinkle flour over the beef, stir it in, then add tomato paste, beef stock, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
4. Simmer the sauce: bring to a simmer, then lower the heat and cook for about 30 minutes until the sauce thickens like gravy. Stir occasionally.
5. Prepare the dish: pour the beef filling into a baking dish (1.5 liters), and let it cool a bit if you have time — this helps when adding the mashed potato.
6. Boil the potatoes: cook potatoes in boiling water for 15 minutes or until soft. Drain well, then return to the pot. Let them steam dry for 30 seconds.
7. Mash the potatoes: add butter to the hot potatoes, mash until smooth, then add warm milk and a little salt. Mix well.
8. Top the pie: spread mashed potato over the beef filling, and rough up the top with a fork for a golden crust.
9. Add toppings and bake: if using, sprinkle parmesan and drizzle melted butter on top. Bake at 180°C for 25–30 minutes until golden and bubbling.
10. Let it rest: remove from the oven and let sit for 5 minutes before serving. You can garnish with fresh thyme if you like.

Recipe Tips:

• Let the meat sauce thicken fully before baking: if the filling is too watery, your cottage pie will end up soupy. Keep cooking it until it turns into a rich, thick gravy.
• Cool the meat layer before adding the mash: this helps the mashed potato sit on top without sinking into the sauce. Even 10–15 minutes of cooling makes a big difference.
• Steam-dry the potatoes after boiling: once drained, leave them in the pot for 30 seconds with the lid off. This removes extra moisture so your mash doesn’t go runny in the oven.
• Use warm milk and melted butter for the mash: cold ingredients make the potatoes stiff. Warm ones give you smooth, fluffy mashed potatoes that spread easily.
• Rough up the mash top with a fork: don’t smooth it out. Little ridges and bumps help the top go golden and crispy in the oven, giving more texture and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cottage pie cool down at room temperature. Once cooled, place it in an airtight container or cover the dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
• Freeze: Let the cottage pie cool completely before freezing. Transfer it to a freezer-safe container or wrap it well. Freeze for up to 3 months.
• Reheat: scoop a portion into a non-stick pan, cover with a lid, and heat on low until warmed through, stirring occasionally so it doesn’t stick.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 27g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 720mg
• Potassium: 980mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g

Try More Mary Berry Recipes:

• Mary Berry Salmon Terrine Recipe
• Mary Berry Duck Breast Recipe