Cottage Irish Pie

This Cottage Irish Pie is pure comfort food, made with savory ground beef simmered in a rich, flavorful gravy and topped with creamy mashed potatoes and melted cheese. Often called Shepard's Pie (traditionally made with ground lamb), it's hearty, cozy and exactly the kind of dish that feels satisfying without being complicated.

A St Patrick's Day favorite, this is also a great meal for busy weeknights or when you want something comforting in the cold winter months. It's a family favorite that works just as well for a quiet dinner at home as it does for feeding a crowd.

For more hearty comfort food, try our Cheesy Chicken Casserole and our Philly Cheesesteak Casserole.

Ingredients

This recipe uses simple ingredients to build layers of flavor, from the savory beef filling to the creamy potato topping.

See the recipe card below for the exact quantities of each ingredient.

• Ground Beef: The base of the meat filling, offering rich flavor and a hearty texture.
• Vegetables: Onion, celery, frozen carrots and peas add both flavor and texture to the vegetable filling.
• Cornstarch: Thickens the gravy so the filling holds together when baked.
• Cold Water: Helps dissolve the cornstarch smoothly for a lump-free slurry.
• Dried Thyme: Adds warmth and a traditional flavor to the beef mixture.
• Black Pepper: Provides gentle heat and balance.
• Beef Broth: Creates a rich, savory base for the gravy.
• Tomato Paste: Adds depth, color, and a subtle richness to the sauce.
• Worcestershire Sauce: Enhances the savory beef flavor.
• Russet Potatoes: Mash up fluffy and smooth, making the perfect topping.
• Milk: Adds creaminess to the mashed potatoes.
• Unsalted Butter: Creates a rich, smooth potato topping.
• Gruyere Cheese: Adds sharpness and meltability to the mashed potatoes.

How to Make Cottage Irish Pie

This cottage pie comes together on the stove, then finished in the oven.

Cook beef on medium-high heat until almost fully browned then drain most of the excess fat.

Add chopped onion and celery and cook for 5 minutes.

Cook tomato paste for 2 minutes, then pour in beef stock, along with Worcestershire sauce, salt, thyme and black pepper.

Bring to a boil then reduce the heat and cover for 20 minutes.

While beef cooks, add potatoes to a large pot and bring to a cook for about 15-20 minutes, until potatoes are fork tender. 

Drain potatoes, then melt butter before adding the potatoes back to the pot with cheese, milk and salt. Mash to your desired consistency (taste and season to your preference).

Preheat oven to 350F. 

When the beef is completed, it covered simmer, mix and add in the cornstarch slurry. Cook uncovered for an additional 10-20 minutes or until it has thickened (you do not want to remove all liquid but most).

Mix in frozen peas and carrots, then transfer to a 9x13 baking. Carefully place mashed potato on top and lightly scrape with a fork to leave lines, if desired (I tend to place cobble stones of potatoes on top to make it even, since it cannot be spread on top).

Bake for 25 minutes, uncovered. If desired, broil until golden.

Hint: Let the beef cook until mostly browned for the best flavor base.

More Main Dishes

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cottage pie freezes well for up to 2 months when tightly wrapped.
• Reheating: Reheat in the oven at a low temperature until warmed through.

Serving Suggestions

• Sides: Sauteed Green Beans with Shallots or Honey and Brown Sugar Glazed Carrots.
• Comfort Food Mains: Meatballs and Mashed Potatoes, Buffalo Chicken Pasta and Slow Cooker Brisket.

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