Anne Morgan This cottage pie recipe is made with lean minced beef, onion, carrots, mixed herbs, and a splash of Worcestershire sauce, topped with fluffy mashed potato and melted Double Gloucester cheese. The filling simmers for 45 minutes until thick and rich, then bakes under a golden cheesy crust. It serves 2 generously, 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 get two meals out of it, which makes midweek cooking much easier.
Jump to RecipeCottage 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 plain flour
- ½ 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 yoghurt
- A knob of butter
- 1½ oz (40g) Double Gloucester cheese with onion and chives, grated
- ½ teaspoon mixed herbs (fresh or dried)
- Salt for seasoning
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How To Make Cottage Pie
- Cook the vegetables: Heat the oil in a medium 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.
- Brown the beef: Turn the heat up to high. Add the minced beef and cook quickly, moving it around until browned all over.
- 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 45 minutes.
- 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.
- Prepare the potatoes: While the meat simmers, boil the potato chunks in salted water until tender. Drain well and return to the pan. Add the yoghurt and butter, then use an electric whisk to whip into a smooth, fluffy mash and season with salt.
- Assemble the pie: Preheat your oven to 200°C (400°F). Spoon the hot mince into a baking dish and spread the whipped potato evenly over the top. Use a fork to make a pattern on the surface.
- Add cheese and bake: Mix the grated cheese with the remaining herbs and sprinkle over the potato. Place the dish on a baking sheet on a high shelf in the oven. Bake for 35–40 minutes until golden and crusty.
Kenwood Hand Mixer (White)
“Use an electric whisk…” Delia insists on this tool (not a masher!) to get that soupy, fluffy texture unique to her Cottage Pie.
Check Deal Price »The Official “Delia Method” Tool
What Is the Secret to a Perfect Cottage Pie?
This recipe uses a clever double-batch method. You cook twice the amount of mince in one go, use half for this pie, and save the rest for another meal later in the week. It works brilliantly reheated in a pasta sauce or a second pie.
The topping is what sets this apart. Delia uses an electric whisk instead of a masher, which makes the potato light and almost souffle-like. This gives you a much better contrast against the rich meat filling underneath.
The cheese matters here too. Delia calls for Double Gloucester with onion and chives, which adds a savoury depth you would not get from plain Cheddar. If you cannot find it, mature Cheddar mixed with finely chopped chives works well. Always place your pie dish on a baking sheet before it goes in the oven to catch any sauce that bubbles over.
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 any extra sauce.
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 baking. Wrap it tightly in cling film and foil, and it will keep for up to 3 months. Thaw overnight in the fridge before baking as normal.
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, but it becomes a shepherd’s pie rather than a cottage pie. The method stays exactly the same.
What is mushroom ketchup?
Mushroom ketchup 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.
Why does this recipe make double the mince?
It is a batch-cooking method. You use half the mince for this pie and refrigerate the rest for a second meal later in the week, such as a quick pasta sauce or another pie.
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. The names are not interchangeable in traditional British cooking.
Can I make cottage pie ahead of time?
Yes. Assemble the pie completely, cover with cling film, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 3 months. Let it thaw overnight in the fridge before cooking.
How do I stop the potato topping cracking in the oven?
Make sure the mashed potato is soft and well whipped before spreading. Adding yoghurt and butter as Delia suggests keeps it moist. Spreading it right to the edges of the dish seals in the filling and prevents the gravy from bubbling up through cracks.
How does Delia’s cottage pie compare to Mary Berry’s?
Mary Berry’s version uses dauphinoise potato slices instead of mashed potato, plus red wine and muscovado sugar in the filling. Delia’s is more traditional, with a whipped mash topping and Double Gloucester cheese, and her double-batch mince method gives you a second meal for free.
Can I add leeks to this cottage pie?
Yes. Delia has a separate cottage pie with leeks recipe that adds leeks and uses a cheese-crusted leek topping instead of plain mash. It is a lovely variation for when you want something different.
Can I add warming spices like cinnamon?
Delia’s cottage pie with leeks uses a whole cinnamon stick in the beef filling along with swede and a Cheddar leek crust. The cinnamon gives the meat a subtle warmth without tasting sweet. If you want to try it in this simpler version, drop a cinnamon stick into the mince while it simmers and remove it before assembling.
Delia Smith Cottage Pie Recipe
Course: DinnerCuisine: british4
servings20
minutes1
hour25
minutes485
kcalA cottage pie recipe made with lean minced beef, onion, carrots, and mixed herbs in a Worcestershire-spiked gravy, topped with fluffy yoghurt mash and melted Double Gloucester cheese. Uses a clever double-batch method so you get two meals from one cook.
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 plain flour
½ 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 yoghurt
A knob of butter
1½ oz (40g) Double Gloucester cheese with onion and chives, grated
½ teaspoon mixed herbs (fresh or dried)
Salt for seasoning
Directions
- Cook the vegetables: Heat the oil in a medium 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.
- Brown the beef: Turn the heat up to high. Add the minced beef and cook quickly, moving it around until browned all over.
- 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 45 minutes.
- 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.
- Prepare the potatoes: While the meat simmers, boil the potato chunks in salted water until tender. Drain well and return to the pan. Add the yoghurt and butter, then use an electric whisk to whip into a smooth, fluffy mash and season with salt.
- Assemble the pie: Preheat your oven to 200°C (400°F). Spoon the hot mince into a baking dish and spread the whipped potato evenly over the top. Use a fork to make a pattern on the surface.
- Add cheese and bake: Mix the grated cheese with the remaining herbs and sprinkle over the potato. Place the dish on a baking sheet on a high shelf in the oven. Bake for 35–40 minutes until golden and crusty.
