Cottage Pie

Cottage Pie

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"This is a recipe from my Gram who is English. She served this often, and I have modified her recipe for my family and this is it. A great alternative to Shepherd's Pie."
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50 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep-dish pie plate.
  2. Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
  3. Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.
  4. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.


  1. 48 Ratings

Most helpful positive review

Great! I used frozen mixed vegetables instead of green peas and added canned tomato soup to the beef because it seemed dry. Easy, straightforward comfort food.

Most helpful critical review

Three stars because there is no cream of XXX soup, but that might have been the best part of this recipe. I too found it to be very bland and a little dry. May try again and deviate from the r...

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Most positive
Least positive

Great! I used frozen mixed vegetables instead of green peas and added canned tomato soup to the beef because it seemed dry. Easy, straightforward comfort food.

This was easy & tastey. The only thing I changed was the sugar&ketchup sauce went on the top. The leftovers made for awesome sandwiches the next day. Thanks!

For variation: Lightly saute fresh mushrooms, onion and garlic in olive oil. Add ground beef until just brown. Drain. Add jar beef gravy and Worcester sauce to taste. Mix well. Spoon into ...

Superb basic recipe that leaves lots of room for customization. I will use this recipe again, but I look forward to adding my own spin such as more meat, gravy, etc.

Wonderful cottage pie, reminds me of the meals I had in my British school's canteen. I followed the recipe for everything except the green peas coz I do not have them on hand. I use a bigger o...

I did spice it up with some extra garlic salt...i used italian spices instead of the herbs de provence and i used instant potatoes to help with time. I used frozen peas...and they cooked just f...

We made it pretty much as outlined and it was perfect. I did not have the herbes de Provence so used Thyme and Basil (dried) . The nutmeg is a very important ingredient. I cooked the peas quickl...

Very Tastey and Easy!! I did make some changes to the recipe. Trying to get my family to eat veggies is hard, so I added a can of corn. I used canned veggies because that's what I had. 2 cans of...

Very good, but it only needs a little HP sauce added to the meat mixture to be perfect!!

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