Delia Smith Cottage Pie​ Recipe

This hearty Delia Smith Cottage Pie is made with lean minced beef, onions, carrots, savory herbs, and a splash of Worcestershire sauce. The result is a rich, savory meat filling topped with fluffy, cheesy mashed potatoes that creates the ultimate comfort food dinner. It is perfect for a cozy winter meal and makes a perfect dinner for two, with extra meat filling left over for another day.

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Delia Smith Cottage Pie Ingredients

For the Mince Mixture (Double Quantity):

• 12 oz (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 all-purpose flour
• 1/2 pint (275ml) water
• 1 dessertspoon mushroom ketchup
• 1 teaspoon Worcestershire sauce
• Salt and freshly milled black pepper

For the Cottage Pie Topping:

• 6–7 oz (175–200g) potatoes, peeled and cut into chunks
• 1 tablespoon plain yogurt
• A knob of butter
• 1 1/2 oz (40g) Double Gloucester cheese with Onion and Chives, grated
• 1/2 teaspoon mixed herbs (fresh or dried)
• Salt for seasoning

How To Make Delia Smith Cottage Pie

1. Cook the vegetables: Heat the oil in a medium saucepan. Add the chopped onion and carrot. Cook them for about 8 minutes until they are soft and slightly browned. Remove them with a slotted spoon and set aside on a plate.
2. Brown the beef: Turn the heat up to high. Add the minced beef to the pan and cook quickly, moving it around until it is browned all over.
3. Simmer the filling: Return the onions and carrots 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), stirring well. Season with salt and pepper, cover, and simmer gently for 45 minutes.
4. Divide the mince: Once the meat is 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 meat simmers, boil the potato chunks in salted water until tender. Drain well and return them to the pan. Add the yogurt and butter. Use an electric whisk to whip the potatoes into a smooth, fluffy mass. Season with salt.
6. Assemble the pie: Preheat your oven to 400°F (200°C). Spoon the hot mince mixture into a baking dish. Spread the whipped potatoes evenly over the meat and use a fork to make a pattern on top.
7. Add cheese and bake: Mix the grated cheese with the remaining herbs and sprinkle this over the potatoes. Place the dish on a baking sheet on a high shelf in the oven. Bake for 35–40 minutes until the top is golden and crusty.

Recipe Tips

• The “Double Mince” Strategy: This recipe is designed to save you time. By cooking double the meat, you have a ready-made filling for a second meal (like Spaghetti Bolognese or a second pie) later in the week.
• Whipping the Potatoes: Using an electric whisk instead of a hand masher makes the topping incredibly light and fluffy. This texture contrasts perfectly with the rich meat sauce.
• Cheese Selection: Delia specifically suggests Double Gloucester with Onion and Chives for extra flavor. If you cannot find this, regular sharp cheddar mixed with some finely chopped chives works well too.
• Use a Baking Sheet: Always place your pie dish on a baking sheet before putting it in the oven. This catches any sauce that might bubble over and keeps your oven clean.

What To Serve Delia Smith Cottage Pie

This dish is quite rich, so it pairs best with simple, fresh vegetables. Steamed green peas or broccoli are classic choices that add color and freshness to the plate. For a sharper contrast to cut through the rich gravy, try serving it with pickled red cabbage or sliced pickled beets. If you want a very hearty meal, a slice of crusty bread with butter is great for soaking up any extra gravy.

How To Store Delia Smith Cottage Pie Leftovers

• Refrigerate: Place any leftovers in an airtight container. They will stay fresh in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until hot throughout.
• Freeze: You can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before baking.

Delia Smith Cottage Pie Nutrition Facts

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

Frequently Asked Questions

• Can I use lamb instead of beef? Yes, you can swap the minced beef for minced lamb. However, in traditional British cooking, using lamb turns this dish into a “Shepherd’s Pie,” while beef makes it a “Cottage Pie.”
• What is mushroom ketchup? Mushroom ketchup is a savory, thin brown sauce made from mushrooms and spices. If you cannot find it, you can substitute it with a little extra Worcestershire sauce or a teaspoon of soy sauce for depth of flavor.
• Why do I need to divide the mince? This specific recipe is designed as a “batch cook” method. It creates enough meat for two separate meals. If you want to make a larger pie for 4 people, simply use all the meat and double the potato topping ingredients.

Try More Recipes:

• Delia Smith​ Coq Au Vin Recipe
• Delia Smith Chicken Curry​ Recipe
• Delia Smith Chicken Casserole​ Recipe