Traditional Cottage Pie


Servings 5
Time Needed Prep
Ingredients 16
Difficulty Easy

Rating (click to rate)

3.4 based on 55 ratings.


  • 500 g Beef Mince
  • 1 tbsp Butter, Unsalted
  • 2 cups Beef Stock
  • 1 Brown Onion, Diced Finely
  • 1 Carrot, Diced Finely
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Flour (Plain)
  • 1/3 cups Water
  • 1/2 tsp Herbs
  • 1/4 cups Tomato Paste
  • 1/4 cups Tomato Sauce
  • Potato Mash
  • 5 Potatoes cut in chunks
  • 1/4 cups Milk
  • 1 Carrot, Grated
  • 1 tbsp Butter, Unsalted

Nutrition Information

Qty per
850g serve
Qty per
Energy 367.85kcalcal 43.257094463358kcalcal
Protein 29.054gg 3.4165872571385gg
Fat (total) 20.81gg 2.4471391485183gg
 - saturated 10.24gg 1.2041665007606gg
Carbohydrate 17.322gg 2.0369699341968gg
 - sugars 6.366gg 0.74860585389081gg
Dietary Fibre 1.952gg 0.22954423920749gg
Sodium 422.22mgmg 49.650701167103mgmg

Nutritional information does not include the following ingredients: Brown Onion, diced finely, Carrot, diced finely, Worcestershire sauce, Tomato Paste, Potatoes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Traditional Cottage Pie

Cottage Pie is one of many families staple dishes to go to when you want a quick meal. The mince mixed with the potato is a winning combination. Even the pickiest of kids will be coming back for seconds!!

What’s the difference between a Cottage Pie and a Shepherd’s Pie you might ask?  Well the answer is in the name.  Shepherd’s Pies are traditionally made from lamb mince – Cottage Pies are made from beef mince!

If you love this recipe – why not try these?

Impossible Pie (A pie that makes its own pastry)

Shepherd’s Pie

Chicken Pot Pie

Pastry Free Beef Cheese Pie


  1. Preheat oven to 200°C/180°C fan-forced.

  2. Oil a shallow 2.5-litre (10 cup) ovenproof dish.

  3. Make potato topping. To make potato topping boil, steam or microwave until tender. Drain. Mash with butter and milk until smooth.

  4. Meanwhile, heat butter in large saucepan; cook onion and carrot, stirring, until tender.

  5. Add mince and cook until browned then add mixed herbs; cook, stirring, 2 minutes.

  6. Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens.

  7. Pour mixture into dish.

  8. Drop heaped tablespoons of potato topping onto lamb mixture.

  9. Bake in oven about 20 minutes or until browned and heated through.

Recipe Hints and Tips:

  • Cottage Pie is suitable to freeze for up to 4 months.
  • For a crunchy topping, sprinkle some bread crumbs onto the potato mix before you put it into the oven. Use as much or as little as you like.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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