Finding Strength in Every Bite; When Cooking Feeds More Than Your Stomach

Comforting Beef Cottage Pie Recipe

I won’t lie, the first few months of 2025 has been very very heavy. From natural disasters to political and societal strife, this year is off to a stressful start. I find myself in a whirlwind of anxiety and wanting to just do something to help calm myself and show support to my community. Besides being politically vocal, volunteering, and financially donating to help ease the burdens, I’ve found one of the best ways to self-soothe is to head to my kitchen and get my hands busy.

For a few moments, I can focus on the immediate issues at hand (making Cottage Pie for my ragtag group of boys, or beating back the winter chill with a fresh batch of Double Chocolate Banana Bread from the oven), instead of the overwhelming news of the day. It might seem trite to talk about, but cooking and eating well is a form of self-care…. and we need to take care of ourselves as we address the bigger problems of the world.

Finding Calm in Chaos

The act of cooking is very much like performing a yoga flow class in my mind; there are certain steps and repetitions, reliable outcomes (if using a recipe!), and then that beautiful reward at the end. Whether it’s finding a moment of inner peace, or digging into your dinner plate, cooking is a meditative act that can instill a sense of control during uncontrollable times!

This recipe for a fairly traditional Cottage Pie uses simple techniques and ingredients to create a “stick to your bones” sort of meal. With grocery budgets in mind, this recipe is a great add to your weekly meal rotation. Mashed potatoes, ground beef mixture, celery, carrots, and onions. I’ve added a splash of Irish whisky to the gravy for a lovely smoky kick. This is the type of food that truly feeds you, heart and soul.

• Pro Tip; Cottage Pie makes an excellent freezer meal, St Patrick’s Day pot-luck dish, or make ahead meal for a crowd. You can freeze fully assembled and uncooked, or fully bake and let cool, and then freeze covered in several sheets of aluminum foil. 

A Brief History of Cottage Pie vs Shepherd’s Pie

A Cottage Pie (versus the more commonly featured Shepherd’s Pie, made with ground lamb) is made with high quality ground beef, minced vegetables, and topped with creamy mashed potatoes. Variations of both Shepard’s and Cottage Pie can be traced back to 18th century Britain, and it’s become one of the more quintisential comfort food classics on menus across the world. The term “Cottage Pie” was first used around 1791, when potatoes were a staple ingredients amongst lower classes and those living with modest means. The basic ingredients were economical, nutritious, and widely available. And, probably most importantly for us today, this recipe is delicious and very easy to make.

Using layers of savory ground beef in a thickened thyme infused gravy sauce, layered under a substantial topping of mashed potatoes, this dinner recipe is perfect for cooler nights or times when you just want to feel “fed”. Cottage Pie is a beloved favorite across the UK and Ireland. Whether made at the pub or the home kitchen, this is a dish worth digging onto!

A Note on Irish Whiskey

I’ve made a few tweaks to this homey recipe, including adding a dash of Irish whiskey. Many of us are already familiar with Scotch Whisky, that assertive, peaty, amber colored nectar that is delicious and punchy! But, lesser known Irish Whiskey is slightly different, with a more fruity profile with a touch of smoke, versus the “sticking your nose in a peat bog” Scotch Whisky flavor profile. Irish Whiskey is made with a corn mash instead of wheat, and it also has lighter mouth feel. The slightly more intensive triple distillation process creates a nuanced whiskey that’s perfect for sipping or used within savory recipes, like this Cottage Pie.

The Ideal Mash Topping for Cottage Pie

Mashed potatoes are the ultimate comfort food in my book, but when used as a topping on a savory meat and tender veggie pie, well it’s just out of this world delicious. I prefer to use Yukon Gold potatoes for my mashed potatoes, with plenty of butter and cream…. and my twist! Sharp cheddar cheese! The punchiness of the grated cheese helps to cut the fattiness of the meat filling. It’s delicious and most certainly decadent. This comfort food recipe is also a great way to use up any leftover mash as well. 

• Pro Tip; As much as I love my trusty potato masher, I really reach for my Potato Ricer to create the most velvety potato topping. A potato ricer is a simple kitchen gadget that “rices” your already boiled cut up cubes of potato through a series of small openings, creating a creamy shredded texture. It also aerates the potatoes as it forces the spuds through the small holes of its metal plate. You can also use a potato ricer for other soft cooked foods like pumpkin, carrots, or parsnips. 

Using a Potato Ricer is easier than you think!

Secret Ingredients for Extra Flavor

In addition to the Irish Whiskey and sharp cheddar cheese, I’ve made one more tiny change, but boy does it deliver! Although it’s strictly optional, if you can find a small container of beef demi glacé at your butcher’s case, you’ll thank me. Packed with ultra beefy flavor, this sauce making staple is made by reducing beef stock with aromatics and herbs, and combining it with espagnole sauce (basically, a roux of stock mixed with butter and flour). It’s delicious drizzled over a seared steak, but it’s phenomenal for boosting that beefy goodness in the beef mince. 

Gluten-Free Recipe Adjustments

If gluten isn’t your friend, you can use a number of other ingredients to thicken your gravy. My favorite 1:1 substitute is Arrow Root Powder. Simply mix the same amount of Arrow Root Powder as flour, with a tablespoon or two of cold water. Use a fork and mix until you get a thin slurry. Add to the beef and veggie mix and cook until thickened. 

Easy Cottage Pie Ingredients

Step-by-Step Cooking Instructions

Preparing the Cottage Pie Filling

1. Heat 2 tablespoons of extra virgin olive oil in a medium sized (4 1/2 quart) Dutch oven. Once hot, add the ground beef with 1/2 teaspoon of salt and a few grinds of fresh pepper.
2. Cook the beef through, breaking up the large pieces with a spatula, then remove the cooked beef and place in a small mixing bowl. Keep the olive oil and beef drippings in the Dutch oven for the next step.
3. Change to medium heat and add the finely diced onion, shallot, carrots, and celery to the Dutch oven. Add the fresh thyme leaves and stir. Season with a generous pinch of salt and black pepper.
4. Cook until the onions start to turn slightly translucent, while stirring occasionally. Use a garlic press to crush the garlic and add to the pot. Cook for another 30 seconds until the garlic becomes fragrant.
5. Add the flour to the pot and stir thoroughly. Coat all of the vegetables with the flour and continue cooking for 2-3 more minutes.
6. Next, add the bone broth, tomato paste, Worcestershire sauce, veal demi glacé, and Irish whisky to the Dutch oven. Stir to combine.
7. Bring to a boil while stirring occasionally. Once at a boil, lower the heat to a simmer and add the green peas (frozen is fine) and cooked ground beef to the pot.
8. Let simmer uncovered for 20 minutes. The liquid level should evaporate and thicken to be slightly below the meat and vegetables. Adjust the seasoning and stir occasionally.

Preparing the Potatoes

1. Fill a pasta pot with cold water and add a pinch of salt. Add the cubed potatoes to the pasta pot and place over medium high heat. Let the water come to a boil and cook the potatoes until fork tender.
2. Drain the potatoes, then, using a potato ricer and large bowl, ‘rice’ the potatoes to make them airy and smooth.
3. Heat the half & half and butter in a microwave-safe bowl in 30 second increments until the butter has melted, or heat slowly on the stovetop using a small sauce pan. Add this mixture to the potatoes and stir thoroughly. Season to taste with salt and black pepper.
4. Shred 6 ounces of sharp cheddar cheese and reserve about 1/3 of a cup to the side. Add the remaining shredded cheese to the potatoes and stir well.

To Assemble for the Oven

1. After the cottage pie filling has reduced and thickened, remove from the heat and let cool for 5 minutes.
2. Preheat your oven to 350F at this point.Using a large spoon, dollop the mashed cheddar potatoes on top of the filling in one thick layer. You can gently swoop the potatoes with the back of a spoon if desired.
3. Sprinkle the 1/3 cup of cheddar cheese on top of the mashed potatoes and place the whole cottage pie pot into the oven. Bake uncovered for 25-30 minutes, or until bubbly and golden. I like to also give the potatoes a quick broil after baking, just to add a bit more color. 
4. Remove from the oven and let stand for 10-15 minutes before serving. Garnish with fresh Italian parsley if desired.

Perfecting the Mashed Potato Top Layer

I like to make sure my mashed potatoes are perfect creamy before layering on top of the season beef mixture. Run a rubber spatula back and forth in the mash, just to fluff them up again. Using that rubber spatula, carefully dollop mounds of potato all over the beef filling. Now, here’s the trick; Use a small off-set palette knife to gently swirl the potatoes across the pie. I like using large swoops in my cheesy mashed potatoes, but you can also use the tines of a fork to create a cross-hatched pattern as well. 

Variations and Swaps

Creative Additions and Substitutions

Swap the Yukon Gold potatoes for boiled Sweet Potatoes for a sweet play on the classic recipe!

Use mashed parsnips or celery root instead of potatoes.

Add a sprig of minced rosemary for a flavor explosion!

Substitute ground turkey, ground chicken, ground sausage, or ground lamb for the filling.

Instead of sharp cheddar cheese, you could also use parmesan, smoked gouda, or a mild cheddar.

Print Recipe

Easy Cottage Pie

Savory comfort food! Homemade beef cottage pie with creamy mashed potatoes. The perfect recipe for any season.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: British, Irish

Servings: 8

Equipment

• 1 potato ricer optional

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound organic grass fed ground beef 85% lean
• 1 medium onion finely diced
• 1 large shallot finely diced
• 4 large carrots peeled and finely diced
• 2 large stalks celery trimmed and finely diced
• 3 cloves fresh garlic peeled
• 4 stems of fresh thyme
• 3 tablespoons all-purpose flour
• 2 1/2 cups beef bone broth
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 3 tablespoons veal demi glacé
• 1 tablespoon Irish whiskey
• 1/3 cup frozen green peas
• Salt & pepper
• Italian parsley for garnish

For the Potatoes

• 3 pounds Yukon gold potatoes peeled and roughly cubed
• 6 tablespoons butter
• 1/2 cup half & half
• Salt & black pepper
• 6 ounces sharp cheddar cheese

Instructions

• Heat 2 tablespoons of extra virgin olive oil in a medium sized (4 1/2 quart) Dutch oven. Once hot, add the ground beef with 1/2 teaspoon of salt and a few grinds of fresh pepper.
• Cook the beef through, breaking up the large pieces with a spatula, then remove the cooked beef and place in a small mixing bowl. Keep the olive oil and beef drippings in the Dutch oven for the next step.
• Change to medium heat and add the finely diced onion, shallot, carrots, and celery to the Dutch oven. Add the fresh thyme leaves and stir. Season with a generous pinch of salt and black pepper.
• Cook until the onions start to turn slightly translucent, while stirring occasionally. Use a garlic press to crush the garlic and add to the pot. Cook for another 30 seconds until the garlic becomes fragrant.
• Add the flour to the pot and stir thoroughly. Coat all of the vegetables with the flour and continue cooking for 2-3 more minutes.
• Next, add the bone broth, tomato paste, Worcestershire sauce, veal demi glacé, and Irish whisky to the Dutch oven. Stir to combine.
• Bring to a boil while stirring occasionally. Once at a boil, lower the heat to a simmer and add the green peas (frozen is fine) and cooked ground beef to the pot.
• Let simmer uncovered for 20 minutes. The liquid level should evaporate and thicken to be slightly below the meat and vegetables. Adjust the seasoning and stir occasionally.
• While the cottage pie filling simmers, it’s time to make the potato topping:
• Fill a pasta pot with cold water and add a pinch of salt. Add the cubed potatoes to the pasta pot and place over medium high heat. Let the water come to a boil and cook the potatoes until fork tender.
• Drain the potatoes, then, using a potato ricer and large bowl, ‘rice’ the potatoes to make them airy and smooth.
• Heat the half & half and butter in a microwave-safe bowl in 30 second increments until the butter has melted, or heat slowly on the stovetop using a small sauce pan. Add this mixture to the potatoes and stir thoroughly. Season to taste with salt and black pepper.
• Shred 6 ounces of sharp cheddar cheese and reserve about 1/3 of a cup to the side. Add the remaining shredded cheese to the potatoes and stir well.
• After the cottage pie filling has reduced and thickened, remove from the heat and let cool for 5 minutes.
• Preheat your oven to 350F at this point.
• Using a large spoon, dollop the mashed cheddar potatoes on top of the filling in one thick layer. You can gently swoop the potatoes with the back of a spoon if desired.
• Sprinkle the 1/3 cup of cheddar cheese on top of the mashed potatoes and place the whole cottage pie pot into the oven. Bake uncovered for 25-30 minutes, or until bubbly and golden. I like to also give the potatoes a quick broil after baking, just to add a bit more color.
• Remove from the oven and let stand for 10-15 minutes before serving. Garnish with fresh Italian parsley if desired.

• Easy Homemade Cottage Pie Recipe – Classic Comfort Food With Heart
• What’s New with Me? – Discover My 2024 Life Update
• Empowering Your Home Entertaining Journey: Introducing My Essential Book!
• The Ultimate Loaded Oatmeal Raisin Cookies Recipe
• Fresh Summer Burrata Salad with Watermelon and Nectarines