Delia Smith Cottage Pie​ Recipe

This cottage pie is made with lean beef mince, onion, carrots, and mixed herbs, topped with whipped potato and grilled Double Gloucester cheese. The filling simmers for 30 minutes in a heavy-based saucepan, then the cheese crust goes under the grill until golden. It serves 1 in a small stoneware ramekin, with enough extra mince left over for a second meal.

I love this recipe for its clever double-batch trick. You cook the mince once and split it, so half becomes this pie and the rest turns into a pasta sauce later in the week.

Cottage Pie Ingredients

For the Mince Mixture (Double Quantity):

• 350g lean minced beef
• 1 large onion, roughly chopped
• 1 medium carrot, finely chopped
• 1 tablespoon oil
• 1 teaspoon mixed herbs (fresh or dried)
• 1 level tablespoon plain flour
• 275ml water
• 1 dessertspoon mushroom ketchup
• 1 teaspoon Worcestershire sauce
• Salt and freshly milled black pepper

For the Cottage Pie Topping:

• 175–200g potatoes, peeled and cut into chunks
• 1 tablespoon plain yoghurt
• A knob of butter
• 40g Double Gloucester cheese with onion and chives, grated
• ½ teaspoon mixed herbs (fresh or dried)
• Salt for seasoning

What You’ll Need

A Tefal Comfort Max stainless steel saucepan in the 18cm size is ideal for cooking the mince and veg together. Delia assembles the pie in a Le Creuset stoneware ramekin, which handles grill heat well and will not crack. For the potato topping, a Kenwood hand whisk gives the light, fluffy texture Delia insists on.

How to Make Cottage Pie

1. Cook the vegetables: Heat the oil in a medium stainless steel saucepan. Add the chopped onion and carrot, then cook for about 8 minutes until soft and lightly browned. Remove with a slotted spoon and set aside.
2. Brown the beef: Turn the heat up high. Add the mince and cook quickly, moving it around until browned all over.
3. Simmer the filling: Return the onion and carrot to the pan. Sprinkle in the flour and herbs, stirring to soak up the juices. Gradually add the water mixed with the mushroom ketchup and Worcestershire sauce, season with salt and pepper, cover, and simmer gently for 30 minutes.
4. Divide the mince: Once tender, divide the mixture in half. Place one half in a bowl to cool and refrigerate for another meal. The remaining half is for your cottage pie.
5. Prepare the potatoes: While the mince simmers, boil the potato chunks in salted water until tender. Drain well, return to the pan, and add the yoghurt and butter. Use an electric whisk to whip into a smooth, fluffy mash and season with salt.
6. Assemble the pie: Spoon the hot mince into a Le Creuset stoneware ramekin or similar small ovenproof dish. Spread the whipped potato evenly over the top and use a fork to make a pattern on the surface.
7. Grill until golden: Mix the grated cheese with the remaining herbs and sprinkle over the potato. Place the dish under a preheated grill until the cheese is bubbling and the top is golden and crusty.

What Makes This Cottage Pie Different?

• Double-batch mince saves time: You cook twice the mince in one go and split it. Half goes into this pie, the other half goes into the fridge for a quick pasta sauce or a second pie later in the week.
• Whisk the potato, do not mash it: Delia uses an electric whisk instead of a masher. This makes the topping light and almost souffle-like, giving a much better contrast against the rich filling underneath.
• Double Gloucester is the key cheese: Delia calls for Double Gloucester with onion and chives, which adds a savoury depth plain Cheddar cannot match. If you cannot find it, mature Cheddar mixed with finely chopped chives works well.
• Grill, do not bake: This pie finishes under the grill rather than in the oven. The high direct heat gives you a faster, crispier cheese crust without drying out the filling.
• Stop the potato from sinking: Spread the mash right to the edges of the dish to seal in the filling. If the mince is too wet, the potato will sink. Let the filling reduce properly during the 30-minute simmer before assembling.
• Try Delia’s variations: For a different take, try her cottage pie with leeks, which swaps the plain mash for a cheese-crusted leek topping. Her cottage pie with cinnamon adds a warming spice to the beef filling along with swede.

What Should You Serve on the Side?

This dish is quite rich, so it pairs best with simple, fresh vegetables. Steamed peas or broccoli are classic choices that add colour and freshness to the plate.

For a sharper contrast to cut through the gravy, try pickled red cabbage or sliced pickled beetroot. A slice of crusty bread with butter is also good for soaking up extra sauce.

If you are serving wine, a medium-bodied red works best. A Chilean Merlot or a Cotes du Rhone complements the beef and cheese without overpowering the dish. For something similar from Delia’s pie collection, her shepherd’s pie swaps the beef for lamb and makes a good comparison dinner.

How Long Will This Keep?

Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until hot all the way through.

You can also freeze the assembled pie before grilling. Wrap it tightly in cling film and foil, and it will keep for up to 3 months. Thaw overnight in the fridge before grilling as normal.

To make ahead, cook the mince filling and mash separately and store both in the fridge for up to 2 days. When ready, warm the mince through, assemble the pie, and grill. The mash may need a splash of milk and a quick whisk to loosen it before spreading.

Can You Swap the Ingredients?

• Gluten-free: Replace the plain flour with cornflour. Use the same quantity. Check your Worcestershire sauce and mushroom ketchup labels, as some brands contain gluten.
• Vegetarian: Replace the mince with 250g cooked green or brown lentils. Use vegetable stock instead of water. The rest of the recipe stays the same.
• Cheese alternatives: If you cannot find Double Gloucester with onion and chives, mature Cheddar with a pinch of chopped chives works. Red Leicester gives a similar colour but milder flavour.
• Lamb instead of beef: This turns it into a shepherd’s pie. The method stays exactly the same.

Nutrition Facts

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 75mg
• Sodium: 620mg
• Total Carbohydrates: 32g
• Dietary Fibre: 4g
• Sugars: 5g
• Protein: 34g

Frequently Asked Questions

What is the difference between cottage pie and shepherd’s pie? Cottage pie is made with minced beef and shepherd’s pie is made with minced lamb. The topping and method are the same for both, but the names are not interchangeable in traditional British cooking.

What is mushroom ketchup? It is a thin, savoury brown sauce made from mushrooms and spices. If you cannot find it, use a little extra Worcestershire sauce or a teaspoon of soy sauce instead.

How does Delia’s cottage pie compare to Mary Berry’s? Mary Berry uses dauphinoise potato slices instead of mashed potato, plus red wine and muscovado sugar in the filling. Delia’s is more traditional, with whipped mash and Double Gloucester cheese, and her double-batch method gives you a second meal for free.

What size dish do I need for cottage pie? Delia uses a 5-inch ramekin for one serving. Any small ovenproof dish around that size works, as long as it can go under the grill.

Can you add extra vegetables to cottage pie? Yes, peas, sweetcorn, or finely diced celery all work stirred into the mince. Add them in the last 10 minutes of simmering so they keep some texture.

You May Also Like

• Delia Smith Shepherd’s Pie Recipe
• Delia Smith Cottage Pie with Leeks Recipe
• Delia Smith Cottage Pie with Cinnamon Recipe
• Delia Smith Steak and Ale Pie Recipe