• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Recipe Index
  • Halloween Treats
  • Game Day
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Halloween Treats
  • Game Day
  • Casseroles
  • Pasta
  • Just Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Halloween Treats
    • Game Day
    • Casseroles
    • Pasta
    • Just Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » International

    Easy Make Ahead Cottage Pie

    By Chula King · Jan 19, 2020 · Updated: Jul 4, 2024

    Jump to Recipe Jump to Video

    Cottage Pie is a one-dish wonder that is the ultimate in comfort food. This traditional British dish can easily be made ahead of time and reheated. In fact, I generally have several Cottage Pies in my freezer for those evenings when I want something easy and absolutely delicious.

    Serving Cottage Pie

    Cottage Pie versus Shepherd's Pie

    It's not unusual for the terms Cottage Pie and Shepherd's Pie to be used synonymously. Technically, however, they are different.

    Both Cottage Pie and Shepherd's Pie are British dishes where meat and vegetables are cooked in a savory gravy and topped with mashed potatoes. However, the main difference between them is the meat; traditional cottage pie uses ground beef, and shepherd's pie uses ground lamb.

    The name "Cottage Pie" was originally used for a pie made with any type of meat and mashed potatoes by peasants who lived in cottages. Over time, the "any type of meat" was replaced with beef.

    Shepherd's Pie is so named because shepherds take care of sheep!

    I often use ground turkey for the meat and incorrectly call the pie either Cottage Pie or Shepherd's Pie. Shame on me, but I couldn't think of another name to use!

    Ingredients That I Used For The Meat Mixture

    Because it's a Cottage Pie, the main ingredient is ground beef. 

    Ingredients for cottage pie meat mixture.
    • Ground Beef: I like to use lean ground beef. For this particular dish, I used 90% ground beef. You could also use 85% ground beef.
    • Gravy: For the gravy, I use low-sodium beef broth or chicken broth. Both work well - it depends on what I have on hand. To enhance the savory flavor, I add Worcestershire sauce, tomato paste, and Dijon mustard to the broth.
    • Olive Oil: Regardless of the type of beef that I use, I always drain it well after browning. Therefore, I add a bit of olive oil to sauté the onions and carrots.
    • Vegetables: I use chopped onions, carrots, and frozen peas for the vegetables.
    • Seasonings: The seasonings are minimal - just salt and pepper.
    • Thickener: My preference for thickening the gravy is Bisto Original Gravy Powder. However, while Bisto is readily available in the UK, it's sometimes hard to find in the US. Therefore all-purpose flour works just as well.

    How I Made the Meat Mixture

    Making the meat mixture for the Cottage Pie is relatively straightforward.

    1. First, I whisked together the beef broth, Worcestershire sauce, tomato paste, and Dijon mustard. Then, I set it aside for later use.

    If I was using Bisto as the thickener rather than flour, I would have added it to the other liquid ingredients.

    Whisking together gravy ingredients.
    1. Next, I added the ground beef to a large non-stick skillet. I browned the ground beef over medium heat, breaking it up into small pieces as it cooked.
    Browning Ground Beef in skillet.
    1. Even though I used a relatively low-fat ground beef (90%), I drained the cooked ground beef in a colander and ran it under hot water until it ran clean.

    Once the cooked beef had cooled a bit, I used my hands to break it up into even smaller pieces. I prefer not to have big chunks of cooked ground beef - a personal preference of mine.

    Crumbling cooked ground beef into smaller pieces.
    1. While the meat was draining, I wiped the skillet with a paper towel to remove any remaining fat in the pan. Then, I added a small amount of olive oil to the skillet over medium heat and added the onions and carrots.

    I cooked the onions and carrots over medium heat for about 5 minutes. After 5 minutes, I returned the ground beef to the pan.

    Onions and carrots in a skillet.
    1. Next, I added the salt and pepper and stirred to combine everything. Once the ingredients were well combined, I added the flour.

    I stirred and combined the flour with the meat and vegetables. Then, I added the beef broth mixture. I stirred the Cottage Pie meat mixture and heated it, stirring constantly until it was bubbly and thickened.

    I covered the pan and simmered the amazing filling for about 45 minutes until the meat was tender and the carrots were well-cooked.

    Adding beef broth to meat and vegetable mixture.
    1. As a final step, I added the green peas. The reason that I wait until the end to add the green peas is that they don't take nearly as long to cook as the other ingredients.
    Adding green peas to the meat mixture.

    How I Made the Mashed Potatoes

    Because this is a Cottage Pie, I needed mashed potatoes to put on top of the meat mixture. Sometimes, I'll substitute tater tots for mashed potatoes to make a Tater Tot Cottage Pie!

    While the meat mixture was cooking, I made the mashed potatoes.

    1. For the mashed potatoes, I used russet potatoes, unsalted butter, milk, shredded cheddar cheese, Kosher salt, and freshly ground black pepper.
    Ingredients for Mashed Potatoes.
    1. I cooked the potatoes in salted water in a large saucepan for about 20 minutes until they were nice and soft.

    When I cook potatoes, I always put a wooden fork into the pan to prevent the pan from boiling over. I'm not sure why this works, but it does!

    Adding Salt to potatoes in water.
    1. After the potatoes were nice and soft, I drained them well in a colander.

    Then, I returned the potatoes to the pan and added the butter, milk, pepper and shredded cheese.

    Adding cheese to the potatoes with butter, milk and pepper.
    1. I beat the potato mixture with my electric mixer until everything was well incorporated, and the mashed potatoes were smooth.

    Since I was going to pipe the mashed potatoes on top of the meat mixture, I wanted to ensure there were no lumps to clog the piping tip. This is why I don't use a potato masher.

    Mashed potatoes in pan.

    Finishing the Cottage Pie

    Because it's just the two of us, I consistently divide the mixture among three oven-safe dishes. That way, we have one Cottage Pie for dinner, and the other two are put into the freezer. You could certainly make one big Cottage Pie!

    Meat mixture divided among three baking dishes.

    Next, I transferred the mashed potatoes to a piping bag fitted with a 1M star tip. I like to pipe the mashed potatoes onto the meat mixture. However, you could bypass this and just spread the mashed potatoes on top of the meat.

    Then, I piped swirls of the mashed potatoes onto the meat mixture.

    Piping mashed potatoes onto meat mixture.

    I ended up with three amazing Cottage Pies.

    Three cottage pies ready for oven or freezer.

    I popped one of the Cottage Pies into a 375° F oven for 30 minutes and froze the other two. After 30 minutes, the top of the potatoes was golden brown, and the meat mixture was bubbly.

    Cottage Pie out of oven.

    I served this wholesome dish with steamed collard greens and steamed Brussels sprouts. What a tasty dinner we had. Yum!

    Leftover cottage pie.

    What to Serve with Cottage Pie

    In a way, Cottage Pie is a meal in and of itself. After all, it has meat, vegetables, and potatoes all in one dish! Therefore, the sides are really incidental to the meal.

    Because the Master Taste Tester likes Brussels sprouts, I often serve them with the dish. In the wintertime, I like to serve collard greens on the side. At other times, a light salad or steamed broccoli goes well with the Cottage Pie.

    Finally, I sometimes serve crusty French bread with it.

    Frequently Asked Questions

    Aren't you washing away flavor by draining and rinsing the cooked ground beef?

    It may seem that I'm rinsing away beef flavor along with the fat after it's been cooked. However, I've consistently found that it's what you add to the ground beef that really gives the dish its flavor. You could, however, skip this step.

    What size containers were used then the mixture is divided by 3?

    The white dish is 1 ½ quarts. The two rectangular Pyrex dishes are also 1 ½ quarts and 8 x 6 inches.

    Is it a problem to use 85% ground beef?

    85% ground beef works fine in this recipe, especially because the fat is rinsed away after the beef is cooked.

    Is there a substitute for ground beef?

    I often make this recipe with ground turkey. I really can't tell a difference in the taste of the ground turkey. Also, ground turkey tends to be more tender.

    How are the Cottage Pies that are frozen cooked?

    I like to thaw the frozen Cottage Pies in the microwave before putting them in the oven. That way, the oven timing is the same.

    What about leftovers?

    The leftovers are just as good the next day. I generally heat the leftovers in the microwave.

    Other British Recipes

    In some quarters, the British have a reputation for less than inspiring cuisine. I think that's totally wrong, as evidenced by the following:

    • Beer Battered Fish & Chips and Mushy Peas: A pub classic that never goes out of style.
    • Cheese and Onion Pie: The English are famous for their savory pies, and Cheese and Onion Pie is no exception.
    • Bangers and Mash with Onion Gravy: Another pub classic featuring British sausage and mashed potatoes.
    • Toad in the Hole: An English classic with sausage cooked in a Yorkshire pudding batter.
    • Easy Peasy British Sausage Rolls: One of my most popular recipes.
    • Savory British Beef Olives: "Olive" is a British term for wrapping meat around savory stuffing.
    • Classic English Lemon Curd: Classic English Lemon Curd is smooth and silky with a tangy and tart flavor that overwhelms your senses.
    • Chocolate Blancmange: An old English dessert that's light and velvety smooth.
    • Classic English Lemon Posset: A classic English dessert with a velvety smooth texture that magically congeals with only three ingredients.
    • English Digestive Biscuits: To the English, a biscuit is what Americans refer to as a cookie.

    If you liked the recipe for Make Ahead Cottage Pie, please consider rating it and leaving a comment. I'd love to know how you liked it!

    ✯ Thank you so much for visiting Pudge Factor. I hope you'll come back! ✯

    Recipe

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!

    Save Post

    By submitting this form, you consent to receive emails from Pudge Factor.

    Cottage Pie with serving spoon.

    Make Ahead Cottage Pie

    Make Ahead Cottage Pie is an Irish tradition that is the ultimate in comfort food. It's easy to make and freezes beautifully.
    4.84 from 6 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine British
    Servings 8 servings
    Calories 447 kcal

    Ingredients

    Meat Mixture

    • 1 ½ cups low sodium beef broth (See Tip 1)
    • 2 Tablespoons Worcestershire sauce
    • 1 Tablespoon tomato paste
    • 1 teaspoon Dijon mustard
    • 1 ¼ pounds lean ground beef (See Tip 2)
    • 1 Tablespoon olive oil or unsalted butter
    • 1 ½ cups chopped onion (1 large onion)
    • 1 ½ cup carrots cut into ¼-inch pieces (3 large carrots)
    • ¾ teaspoon Kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 2 Tablespoons all-purpose flour
    • 1 ½ cups frozen green peas

    Mashed Potatoes

    • 3 pounds peeled and sliced Russet potatoes
    • 1 Tablespoon salt
    • 6 Tablespoons (¾ stick) unsalted butter
    • ⅔ cup milk
    • ¾ cup (3 ounces) shredded cheddar cheese
    • Salt and freshly ground black pepper to taste

    Instructions
     

    Meat Mixture

    • Combine beef broth, Worcestershire sauce, tomato paste, and Dijon mustard; whisk until well blended. Set aside.
    • Brown ground beef in a large non-stick skillet. Drain in a colander and rinse well with hot water to remove as much fat as possible. Wipe the skillet with a paper towel and place over medium heat. (See Tip 3)
    • Heat olive oil or butter in a skillet over medium heat. Add onion and carrots; cook until tender, about 5 minutes. Add ground beef, flour, salt, and pepper. Stir to combine. Cook for several minutes. Add beef broth mixture; cook, constantly stirring over medium heat, until bubbly and thickened. Cover and continue cooking over medium-low heat for 45 minutes or until the meat and vegetables are tender. (See Tip 4)
    • Add the frozen peas and stir to combine all ingredients. (See Tip 5)
    • Spoon into a buttered casserole dish(es). Pipe mashed potatoes over the meat mixture. May be prepared in advance up to this point. (See Tip 6)
    • Bake at 375º F for 25 to 30 minutes, or until the top of the potatoes is lightly browned, and the mixture is bubbly. Yield: 8 servings. (See Tip 7)

    Mashed Potatoes

    • Place potatoes and 1 Tablespoon salt in a large saucepan. Cover potatoes with water; bring to a boil over high heat. Reduce heat to medium and continue cooking until potatoes are very soft about 20 minutes; drain well in a colander. Return potatoes to pan and heat over medium heat for several minutes to dry out. Add butter and cheese. Mix well. Add milk; beat with an electric mixer until potatoes are smooth and creamy. Add salt and pepper to taste. Allow potatoes to cool slightly.
    • Place potatoes in a piping bag fitted with a large (1M) star tip.

    Video

    Tips/Notes

    1. May use chicken broth rather than beef broth.
    2. I used 90% ground beef, but you could also use 85% ground beef.
    3. I know rinsing the cooked ground beef removes some of the flavor. However, it also removes most of the grease. You could certainly skip this step.
    4. I like to cover the pan with paper towels before putting the lid on. The reason is that the paper towel traps the condensate and keeps it from falling back into the meat mixture. This keeps the meat mixture nice and thick.
    5. I like to wait until the end to add the frozen peas because I don't like them overcooked. 
    6. Refrigerate the Cottage Pie that you're going to eat, and freeze the others. I thaw the frozen Cottage Pies in the microwave before putting them in the oven.
    7. The leftovers are just as good the next day. I generally heat the leftovers in the microwave.
    Helpful information for most recipes

    Nutrition

    Calories: 447kcalCarbohydrates: 41gProtein: 26gFat: 21gSaturated Fat: 11gCholesterol: 78mgSodium: 1434mgPotassium: 1516mgFiber: 8gSugar: 6gVitamin A: 4618IUVitamin C: 41mgCalcium: 180mgIron: 10mg
    Keyword Cottage Pie
    Tried this recipe? Tag me today!Mention @PudgeFactor or tag #pudgefactor

    More International

    • Mushy peas with fish and chips.
      Mushy Peas
    • Pasta al Limone (Lemon Pasta)
      Pasta al Limone (Lemon Pasta)
    • Classic Lemon Posset.
      Easy Lemon Posset - Quick and Elegant
    • Classic Glazed Lemon Madeleines.
      Classic Glazed Lemon Madeleines

    Reader Interactions

    Comments

    1. Cheryl_Haskins says

      July 29, 2024 at 2:03 pm

      What secrets do Chula, Susan, and PudgeFactor® hold that make them stand out in the world of traditional Irish cuisine? Are they culinary geniuses or simply passionate food enthusiasts with a knack for creating unforgettable dishes like Cottage Pie?

      Reply
    2. Dolly Merritt says

      February 10, 2024 at 1:43 pm

      Thanks so much, Chula! That makes perfectly good sense and takes away my worry about what sizes to use.

      Reply
      • Chula King says

        February 10, 2024 at 3:06 pm

        Hope it turns out - this is one of our favorite recipes!

        Chula

        Reply
    3. Dolly Merritt says

      February 09, 2024 at 9:22 am

      I'm making this dish for 12 adults. What size cooking pan(s) do I need?

      Reply
      • Chula King says

        February 09, 2024 at 7:19 pm

        Dolly,

        For the meat mixture, I think that a 12-inch deep skillet will be fine. For the potatoes, I would use a 4-quart saucepan (I like a lot of mashed potatoes on my Cottage Pie!). Since it's just the two of us, I will generally, divide the meat mixture among three 6 1/2 x 8 1/2-inch rectangular Pyrex dishes. Two of these are equivalent to a 9 x 13-inch casserole dish. Therefore for 12, I would divide the mixture between two 9 x 13-inch casserole dishes.

        Hope this makes sense!

        Chula

        Reply
    4. karyn kellogg says

      October 16, 2023 at 4:25 pm

      How do you cook it from a frozen state ? Just have to refrigerate for 24 hours.

      Reply
      • Chula King says

        October 16, 2023 at 9:17 pm

        Karyn,

        I usually thaw the Cottage Pie in the microwave before cooking it. Alternately, you can thaw it in the refrigerator.

        Chula

        Reply
    5. Anonymous says

      March 21, 2023 at 4:17 pm

      4 stars
      I do not see on the printed version of the recipe whereby or when I add the peas. I found it hopping back online and reading the article, but the printed GO TO RECIPE area does not give info.

      Reply
      • Chula King says

        March 21, 2023 at 7:24 pm

        So sorry - I've updated the recipe to include that the peas are added after the meat mixture is cooked.

        Reply
    6. Sasha says

      February 02, 2023 at 1:29 am

      If I make the pie a day ahead and put it in the fridge overnight would I need to bring it to room temperature before baking? Or would I still cook it at 375 for 30 minutes straight from the fridge?

      Reply
      • Chula King says

        February 02, 2023 at 7:24 am

        Sasha,

        It is not necessary to bring cottage pie that's been in the refrigerator to room temperature before baking it. I would just add about 5 minutes to the baking time.

        Chula

        Reply
    7. Bob says

      March 12, 2022 at 10:20 pm

      5 stars
      Nice to see someone who knows the difference between Cottage and Shepherd's Pie, and doesn't just say it's Shepherd's Pie with beef.

      Reply
    8. Beekite says

      March 15, 2021 at 9:21 pm

      5 stars
      So happy I found this ideas. Thank you very much for your sharing!

      Reply
    4.84 from 6 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chula and Susan

    Welcome to PudgeFactor®.

    It’s great to have you here. We are Chula and Susan, a mother-and-daughter duo who love to cook and share our culinary creations with you.

    More about us →

    • YouTube
    • Instagram
    • Pinterest
    • Mail

    Beat the Heat with Frozen Treats

    • Mini ichocolate-dipped ce cream bars.
      Mini Chocolate-Dipped Ice Cream Bars
    • Chocolate cottage cheese fudgesicles.
      Creamy Chocolate Cottage Cheese Fudgesicles
    • Copycat Tropical Smoothie Hawaiian Breeze
      Copycat Tropical Smoothie Hawaiian Breeze
    • Nutella cottage cheese gelato.
      Viral TikTok Chocolate Nutella Cottage Cheese Gelato
    • Copycat Classic Orange Julius
    • Disney-Inspired Dole Whip.
      Easy Disney-Inspired Dole Whip
    • Homemade fresh peach ice cream.
      Homemade No-Egg Fresh Peach Ice Cream
    • Homemade Frozen Fresh Strawberry Yogurt

    See more Frozen Treat Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
      Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
      Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
      Homemade Waffle Cones
    • Tate's Bake Shop Chocolate Chip Cookies
      Tate's Bake Shop Chocolate Chip Cookies

    See more Recipes→

    Footer

    © 2012–2025 · Pudge Factor®, LLC · Privacy Policy · Disclaimer

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.