Delia Smith Cottage Pie Recipe

Cottage pie is probably the first proper family dinner I ever learned to cook, and I still make it all the time. A rich, savoury beef filling sits under a thick blanket of buttery mash, baked until the peaks of the potato turn crisp and golden.

Everybody has a version, and there are a few things I do that make mine reliably good. The filling must be properly thickened, and the mash must be dry and fluffy rather than wet.

Those two things are the difference between a pie you scoop up with a spoon and one that collapses into a puddle.

Why a Dry, Fluffy Mash Makes All the Difference

The topping sits on top of a very wet filling, and the mash needs to be strong enough to hold its own.

Potatoes cooked in water soak up some of it. If you mash them straight away, that water goes into the mash, which turns out heavy and a bit gluey and sinks into the filling.

Draining them well and letting them steam dry for a couple of minutes in the warm pan drives off the extra moisture. The result is a light, fluffy mash that sits on top of the filling and crisps up beautifully in the oven.

Ingredients for Delia Smith Cottage Pie

Filling:

• 2 tbsp vegetable oil
• 500g beef mince
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 garlic cloves, crushed
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 400ml beef stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• Salt and freshly ground black pepper
• 100g frozen peas (optional)

Mash Topping:

• 1kg floury potatoes (such as Maris Piper), peeled and cut into chunks
• 50g unsalted butter
• 75ml milk
• 1 egg yolk (optional, for a golden finish)
• A pinch of freshly grated nutmeg
• 50g mature cheddar, grated

How to Make Delia Smith Cottage Pie — Step by Step

Step 1 — Boil the Potatoes

Put the potatoes into a large pan of salted cold water. Bring to the boil and simmer for 15 to 20 minutes, until a knife slides in easily.

Step 2 — Brown the Mince

While the potatoes cook, heat the oil in a large, heavy-based pan over high heat. Add the mince in an even layer and leave it alone for 2 to 3 minutes until it forms a dark crust, then break it up and cook for another 5 minutes until deeply browned. Remove and set aside.

Step 3 — Soften the Vegetables

In the same pan, cook the onion, carrots and celery over medium heat for 8 minutes, until soft. Stir in the garlic for 1 minute.

Step 4 — Thicken the Filling

Return the mince to the pan. Sprinkle over the flour and stir for 1 minute. Stir in the tomato purée, then gradually add the stock, stirring as it thickens. Add the Worcestershire sauce and bay leaves.

Step 5 — Simmer

Bring to a gentle simmer, partially cover and cook for 25 to 30 minutes, until thick and rich. Remove the bay leaves, stir in the peas if using, and season well.

Step 6 — Dry and Mash the Potatoes

Drain the potatoes thoroughly and return them to the warm pan for 2 minutes to steam dry. Mash until completely smooth, then beat in the butter, milk, egg yolk (if using) and nutmeg. Season well.

Step 7 — Assemble

Preheat your oven to 200°C (180°C fan / Gas 6). Spoon the filling into a 2-litre ovenproof dish and let it cool for 10 minutes. Spoon the mash over the top, spread it out to the edges, and drag a fork across the surface to make ridges.

Step 8 — Add the Cheese and Bake

Scatter over the cheddar. Bake for 25 to 30 minutes, until the topping is golden and the filling is bubbling at the edges.

Step 9 — Rest

Leave to stand for 5 minutes before serving.

My Top Tips for the Best Delia Smith Cottage Pie

Brown the mince properly. Dark, crusty patches add a deep savoury flavour that pale, steamed mince never will.

Thicken the filling properly. The flour and a good simmer give you a sauce thick enough that the mash will not sink into it.

Dry your potatoes. Letting them steam dry in the pan for a couple of minutes stops the mash being wet and heavy.

Let the filling cool slightly before topping. Spooning mash onto piping hot filling makes it sink. Ten minutes makes it far easier to spread.

Rough up the mash with a fork. Those peaks and ridges crisp up in the oven and give you the best bits of the pie.

Use floury potatoes. Maris Piper, King Edward or Desiree mash lightly and brown beautifully.

Serving Suggestions

Serve with buttered greens, steamed broccoli or green beans, and a spoonful of brown sauce or tomato ketchup if that is how you like it. It is a full meal in itself, so you really do not need much else.

How to Store Delia Smith Cottage Pie

In the fridge: Store covered for up to 3 days. Reheat in a moderate oven until piping hot all the way through.

At room temperature: Not suitable. Cool and refrigerate promptly after cooking.

In the freezer: Freezes beautifully, baked or unbaked, for up to 3 months. Defrost fully in the fridge overnight before baking or reheating until piping hot.

Delia Smith Cottage Pie Recipe

Delia Smith’s cottage pie recipe has a rich beef filling and a golden, crisp-ridged mash topping. Classic, comforting family food, with every tip I use.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Resting Time 5 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 People

Course: Main Course

Cuisine: British

Calories: 515

Ingredients Method Notes

Ingredients

  

• Filling:
• 2 tbsp vegetable oil
• 500 g beef mince
• 1 large onion finely chopped
• 2 carrots finely diced
• 2 celery sticks finely diced
• 2 garlic cloves crushed
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 400 ml beef stock
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• Salt and freshly ground black pepper
• 100 g frozen peas optional
• Mash Topping:
• 1 kg floury potatoes peeled and chopped
• 50 g unsalted butter
• 75 ml milk
• 1 egg yolk optional
• A pinch of freshly grated nutmeg
• 50 g mature cheddar grated

See also  Delia Smith Chicken Casserole Recipe

Method

 

1. Boil the potatoes for 15–20 minutes until tender.
2. Brown the mince over high heat, then set aside.
3. Soften the onion, carrots and celery, then add garlic.
4. Return the mince, stir in the flour, then the tomato purée, stock, Worcestershire sauce and bay leaves.
5. Simmer for 25–30 minutes until thick. Stir in peas and season.
6. Drain the potatoes, steam dry for 2 minutes, then mash with butter, milk, egg yolk and nutmeg.
7. Preheat oven to 200°C (180°C fan / Gas 6). Spoon the cooled filling into a dish and top with mash, ridged with a fork.
8. Scatter with cheddar and bake for 25–30 minutes until golden and bubbling.
9. Rest for 5 minutes before serving.

Notes

Brown the mince well and thicken the filling so the mash does not sink.

Steam the drained potatoes dry for a fluffy, not wet, mash.

Let the filling cool for 10 minutes before topping.

Drag a fork across the mash to make ridges that crisp up.

Freezes well, baked or unbaked, for up to 3 months.

Frequently Asked Questions About Delia Smith Cottage Pie

What is the difference between cottage pie and shepherd’s pie?

Cottage pie is made with beef mince, and shepherd’s pie is made with lamb. The method is otherwise much the same.

Why is my filling watery?

It needs a longer simmer, or more flour. Cook it uncovered for the last 10 minutes to reduce, and make sure the flour is cooked for a full minute before the stock goes in.

Can I make cottage pie ahead of time?

Yes. Assemble it up to a day ahead and keep it covered in the fridge, then bake it from cold, adding about 10 minutes to the cooking time.

Can I use a different topping?

Yes. Mashed sweet potato, or a mix of potato and celeriac or parsnip, makes a lovely topping. Use the same method.