Delia Smith Cottage Pie​ Recipe

This classic cottage pie is hearty, comforting and full of rich, savoury flavour, just as you would expect from a timeless British recipe. The minced beef filling is gently simmered until tender, then topped with creamy mashed potatoes that bake to a lightly golden finish. It is a straightforward, family-friendly dish that suits confident beginners as well as experienced home cooks. From start to finish, allow around 1 hour 30 minutes.

Ingredients

For the meat filling

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced small
• 500g lean minced beef
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 300ml hot beef stock
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper

For the mashed potato topping

• 900g potatoes, peeled and chopped
• 50g unsalted butter
• 3 tbsp milk
• Salt, to taste

How to Make Delia Smith Cottage Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Cook the potatoes: Place the chopped potatoes in a large saucepan of salted water. Bring to the boil, then simmer for 15 to 20 minutes until completely tender.
• Start the filling: Heat the oil in a wide frying pan over medium heat. Add the onion and carrots and cook gently for 5 minutes until softened but not browned.
• Add the beef: Increase the heat slightly and add the minced beef. Cook, stirring, until browned all over and any excess moisture has evaporated.
• Thicken the sauce: Stir in the flour and cook for 1 minute, then add the tomato purée. Gradually pour in the hot stock, stirring constantly to avoid lumps.
• Season and simmer: Add the Worcestershire sauce, season well with salt and pepper, and simmer gently for 20 minutes until rich and thick.
• Mash the potatoes: Drain the potatoes well, then mash with the butter and milk until smooth and creamy. Taste and adjust the seasoning.
• Assemble the pie: Spoon the beef mixture into an ovenproof dish and spread evenly. Top with the mashed potatoes, smoothing with a fork to create ridges.
• Bake: Place the dish in the oven and bake for 25 to 30 minutes until the topping is lightly golden and the filling is bubbling at the edges.
• Rest before serving: Remove from the oven and allow to stand for 5 minutes before serving.

Tips for the Best Cottage Pie

How do I stop the topping from sinking?

Allow the meat filling to cool slightly before adding the mashed potatoes. This helps the layers stay distinct.

Can I make the mash extra crispy?

Use a fork to rough up the surface and add a few small knobs of butter before baking.

What mince works best?

Lean minced beef gives the best flavour without excess grease, but not extra-lean as it can be dry.

Serving Suggestions

• Steamed green beans or peas
• Buttered cabbage or kale
• A spoonful of English mustard on the side

Storage

Room temperature

This dish should not be kept at room temperature for more than 2 hours.

Refrigerator

Cover and refrigerate for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze in an airtight container for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 28g
• Fat: 20g
• Saturated fat: 9g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Cottage Pie Recipe

Recipe by Sherry AvilaCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A comforting British cottage pie made with savoury minced beef and creamy mashed potato topping.

Ingredients

• 500g lean minced beef

• 1 large onion, chopped

• 2 carrots, diced

• 2 tbsp plain flour

• 300ml beef stock

• 2 tbsp tomato purée

• 900g potatoes

• 50g butter

• 3 tbsp milk

Directions

• Preheat the oven and cook the potatoes until tender.
• Cook onion, carrots and beef, then add flour and stock.
• Simmer until thick and well flavoured.
• Mash potatoes with butter and milk.
• Assemble, top with mash and bake until golden.

Notes

• Cool the filling slightly before topping.
• Freeze in portions for easy meals.