There’s something so comforting about a cottage pie bubbling away in the oven—the kind of meal that makes the whole house smell like home. This recipe has been a favourite in my kitchen for years because it’s simple, wholesome, and always a hit with little ones and grown-ups alike.
I love recipes that bring the family together around the table, and cottage pie does just that. It’s hearty enough to warm you up on a chilly evening, but gentle enough that even picky eaters will happily tuck in (peas and carrots included!). Best of all, it’s easy to make ahead, pop in the freezer, or adapt to suit your family’s needs.
Whether you’re keeping it classic with beef mince, going veggie with a plant-based alternative, or just craving that creamy, buttery mash on top, this recipe is all about flexibility without losing the comfort factor.
So, let’s dive in and make Mama’s Classic Cottage Pie—your new go-to comfort food.
Mama’s Classic Cottage Pie
Ingredients
- 500 grams beef mince or vegetarian mince for a meat-free version
- 1 large onion finely chopped
- 2 medium carrots diced
- 150 grams frozen peas
- 2 tbsp tomato puree
- 2 tbsp light soy sauce
- 1 tbsp flour or gravy granules for extra flavour
- 300 ml vegetable stock
- 1 tsp dried thyme
- salt & pepper to taste
For the mashed potato
- 800 grams potatoes peeled and chopped
- 50 grams butter
- 100 ml milk can use plant-based milk
Instructions
- Prepare the potatoes: Place the chopped potatoes in a pan of salted water. Bring to the boil and cook for 15–20 minutes until tender.
- Cook the filling: Meanwhile, heat olive oil in a large frying pan. Add the onion and carrots, cooking until softened (about 5 minutes). Stir in the mince and cook until browned (if using veggie mince, just cook until heated through). Sprinkle over the flour or gravy granules, then stir in the tomato purée, soy sauce, and stock. Add the thyme if using. Season with salt and pepper. Simmer for 15 minutes, stirring occasionally, until the sauce thickens. Stir in the peas and cook for 2 more minutes.
- Mash the potatoes: Drain the cooked potatoes and mash with butter and milk until smooth and creamy.
- Assemble the pie: Preheat the oven to 200°C (180°C fan / 400°F). Spoon the mince mixture into an ovenproof dish. Spread the mashed potatoes evenly on top, fluffing with a fork for a golden finish.
- Bake: Bake for 20–25 minutes, until the top is golden and crisp.
Notes
If you’d like to make this dish vegan or vegetarian, simply swap the mince for a plant-based version, and use your favourite dairy-free butter and milk for the mash. The result is just as hearty, wholesome, and delicious!
If you’re in the newborn stage (or getting ready for it!), cottage pie is one of those meals that feels like a big hug in a dish. It’s filling, comforting, and balanced with protein, veggies, and carbs—all the things your body needs when you’re healing and running on little sleep.
One of the best parts? It’s completely meal-prep friendly. You can:
- Make it ahead of time and keep it in the fridge for up to 2 days.
- Batch cook and freeze portions before baby arrives, ready to reheat when you don’t have the energy to cook.
- Bake it straight from frozen (just add a little extra baking time).
Having hearty meals like this on hand means you can spend less time in the kitchen and more time snuggling your baby. Plus, it’s family-friendly, so if you’ve got toddlers or older kids, you only need to cook once to keep everyone fed and happy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below 🙂
Super easy and super delicious. Made a half batch with heavy cream in the mash and it tasted amazing.