Classic Cottage Pie Recipe
Classic Cottage Pie Recipe photo by Taste of Home
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Classic Cottage Pie Recipe

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A combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It’s a good remedy for the winter chills.—Shannon Arthur, Portsmouth, OH
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 6 servings


  • 1 pound ground lamb or beef
  • 2 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups reduced-sodium beef broth
  • 2 tablespoons dry red wine or additional reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar
  • 1/2 cup frozen peas
  • 4 medium potatoes, peeled and cubed
  • 1/2 cup 2% milk
  • 1/4 cup butter, cubed
  • 3/4 cup shredded cheddar cheese, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 each: 408 calories, 22g fat (12g saturated fat), 88mg cholesterol, 728mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 20g protein .


  1. In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas.
  2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
  3. Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese.
  4. Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown. Yield: 6 servings.
Originally published as Classic Cottage Pie in Country Woman February/March 2010, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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JulieS211 119785
Reviewed May. 20, 2014 Edited May. 21, 2014

"This was really yummy, although I did make some adjustments because of our personal tastes and what I had on hand. I omitted the Italian seasoning, because that just sounded odd to me for this combination of foods. I added broccoli slaw that I chopped into shorter pieces to get in more veggies. And I forgot the brown sugar! I used ground turkey, but still used the beef broth, so the flavor was wonderful and pretty familiar. And I cut back on the cheese because of my husband's wishes--just sprinkled some on top when I took it out of the oven. In other words, you can see that this recipe adapts easily to your family's wishes. I made significant changes, and yet I stuck to the general quantities and method, and it turned out perfectly."

lisa53202 169371
Reviewed Feb. 11, 2013

"This is very tasty (although I am not crazy about the rosemary in the Italian seasoning). My husband and I both enjoyed it."

joodiUK 186591
Reviewed Aug. 15, 2011

"this is cottage pie if made with beef,if it is made with lamb it is shepherds pie"

l2bake 119783
Reviewed Feb. 25, 2011

"love, love, LOVE this version of shepherds pie!!"

blue_eyes998 211456
Reviewed Feb. 6, 2011

"This was fantastic. A nice comfort food for a cold day."

eabarr 103247
Reviewed Dec. 24, 2010

"This is a delicious pie. Takes a bit of time to make but the flavour is great."

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