English Cottage Pie Recipe: The 'Other' Shepard's Pie


Shepherd's pie is old-fashioned British pub grub I cannot live without and I have always wanted to make it  for my husband! I finally got around to making this homey dish this week and it was a (great) success. However, my recipe also turned out to be not quite true to this great comfort pies' history. I later found out that proper Shepherd's Pie is meant to be made with Lamb rather than beef, (which made a lot of sense since shepherds keep sheep not cows ). But since the recipe was so good, I have decided to keep it as it is and give it its proper name, that's how this Cottage Pie recipe was born.

Cook Time: 1 hour
Serve: 2-3

Estimated Cost: $ 8

  • 1 1/2 lbs minced beef
  • 1 large onion, chopped
  • 2 large potatoes 
  • 1 cups mixed vegetables (carrot cubes, corns, peas )
  • 4 tablespoons butter 
  • 1/4 cup of cooking wine
  • 1 cup of gravy (prepared according to pack instructions)
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste


  1. Peel potatoes, cut them into pieces. Boil them in salted water until tender (about 20 minutes).
  2. Fry onions in butter until tender over medium heat.
  3. Add minced beef and cook until no longer pink. Add salt and pepper. Add Worcesterchire sauce, wine. Saute over low heat for 10 minutes. Add in mixed vegetables and gravy
  4. Mash potatoes in bowl with butter.
  5. Place cooked mince and veggies in baking dish. Spread mashed potatoes on top.
  6. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling.
Husband Says: "Sooo gooood. Splash a bit o A1 steaksauce or HP sauce for even more deliciousness."

Next Post »