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Cottage Pie

Prep Time:

Cook Time:


4 to 6 Servings

Sauce Type:

Brown Sauce

About the Recipe

Discover the ultimate comfort food with this step-by-step guide on how to make the perfect Cottage Pie recipe with a homemade gravy! Indulge in the delightful gravy and rich flavors of tender ground beef, savory vegetables, and a luscious mashed potato topping that's crispy on the outside and irresistibly creamy on the inside. Whether you are a seasoned chef or a beginner in the kitchen, this easy-to-follow tutorial will walk you through creating this timeless classic.


  • 2 lbs or 1kg russet potatoes (5 to 6 medium sized potatoes)

  • 2 cups or 235g mixed vegetables (I used frozen carrots, peas, beans, and corn)

  • 1 diced yellow onion or 250g

  • 3 tbsp parsley chopped (2 tbsp for the gravy and 1 tbsp to use as a garnish)

  • 5 tbsp or 70g butter (1 tbsp or 14g to sauté the onions, 4 tbsp or 56g to make mashed potatoes)

  • 1/2 tsp garlic powder

  • 1 cup or 70g shredded cheddar cheese

  • 1/2 cup or 125ml milk

  • 1 tbsp or 15ml olive oil

  • 1 lb or 500g ground beef (I used 93% lean ground beef)

  • 1/2 tsp powdered thyme

  • 2 garlic cloves

  • 1 tbsp tomato paste

  • 3 tbsp or 45g bacon grease

  • 3 tbsp or 24g flour

  • 2 cups or 500ml beef broth

  • 1 tbsp or 15ml Worcestershire sauce

  • 1/2 tbsp or 7ml Soy Sauce

  • Dash of celery salt

  • Salt and black pepper to taste


1. Peel, dice and wash the potatoes.  Place them in a sauce pot, add water, boil until tender and cooked all the way through – roughly 10 to 15 minutes.

2. While the potatoes are cooking, add frozen mixed vegetables to a sauce pot, pour in water, bring to a boil and simmer for a minute or two until the veggies are thawed. Drain the water and put the veggies to the side.

3. Once the potatoes are done, drain the water from the pot, add 4 tbsp butter, place a lid pot and let sit for a minute or two until the butter is melted or soft.  Sprinkel on a dash of pepper, salt, garlic powder and 1 cup of shredded cheddar cheese.  Mix the potatoes until everything is combined and add the milk and whip/mash until smooth and set to the side.

4. To make the gravy: Add 1 tbsp of butter and 1 tbsp of the oil of your choice to an oven safe skillet or sauce pan over medium to high heat. Drop in the diced onions and cook until tender.  Move the onions to the side of the pan and add the ground beef.  Take a flat bottom spatula and beak up the beef into to small pieces, add ground thyme, two minced cloves of garlic, black pepper and cook it on medium to high heat all the way through.

5. Add tomato paste and completely mix it into the beef. Turn your burner to medium heat and add bacon grease, melt it and then add the flour. Mix and cook for 2 to 3 minutes.  Pour in the beef broth, stir and scrap the bottom of the pan to release any bit and pieces.  Add Worcestershire sauce, soy, and celery salt.  Add the mixed vegetables, bring to a simmer and cook until the gravy is as thick as you like. Taste and adjust the seasoning – add more salt or pepper if needed. 

6. Take the gravy off heat and add chopped parsley and give it a stir.

7. Either use the same oven safe skillet and dollop the mashed potatoes on top of the gravy. Or, you can add the gravy to a buttered 9x9 baking dish and top with the potatoes. Use a spatula and spread the potatoes evenly throughout the top of the gravy.  Score the top of the potatoes with a fork to give the cottage pie a nice design and texture.

8. Bake in the oven at 400˚F or 200˚C (place a baking tray on the oven rack blow or directly under the cottage pie). Cook for 20 minutes or until the potatoes the potatoes are golden brown.  

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