Irish Cottage Pie

Irish Cottage Pie

This is an old family favourite especially when there is a lot of mouths to feed, it’s a hearty and comforting meal and this recipe will feed 4 adults.

As a child growing up we would have eaten this once a week, especially in the winter months

I’d love to hear your feedback in the comments below if you get to try this recipe.


Pot, chopping board, knife, serving dish, Potato masher


Cottage Mix
Photo Credit: Olive O Brien

350g mincemeat

30g frozen peas

1 x onion peeled and finely chopped

1 x clove garlic peeled and finely chopped,

2 x tsp fresh or dry thyme

2 x tsp dry oregano

2 x carrots peeled and chop small

2 x celery stems wash and chop small

2 x tbsp tomato puree

4 x tbsp Worcestershire sauce (Lea & Perrins)

Photo Credit: Olive O’Brien

200ml gravy powder

5 potatoes washed & peeled, cut into equal amounts so potatoes evenly cook

Knob of butter

Salt and pepper

50ml milk

Time & Temperature

Preheat oven to 180º, 360 F and Gas Mark 5

20mins should be plenty of time to brown the potato top as essentially the dish is already cooked so does not need any more time than that.


Prepare the potatoes and boil them until done and separately boil/steam/cook the carrots & peas together.

Cook mince, onions, garlic, celery, herbs, salt & pepper in the one-pot until the meat is brown.

When the meat is completely cooked, add tomato puree mix in well and then add the cooked carrots & peas to the mix.

Next, add in the Worcestershire sauce for flavour and add gravy granules to thicken the sauce. Taste for seasoning.

Separately when the potatoes are cooked, drain and mash the potatoes adding butter & milk until

Photo Credit: Olive O’Brien


Turn the meat and vegetables into a serving dish and top the dish by smoothing the potatoes over the mince mixture.

Place the dish into the preheated oven to brown the potato. Don’t forget to place a tray under the dish to avoid any gravy that may overspill.

When potato top is brown, the cottage pie is ready to serve….

Serving Suggestion

Irish Cottage Pie
Photo Credit: Olive O’Brien

This dish can be served with a side order of your favourite crunchy vegetables. Alternatively with a mixed salad during the summer months.

This dish works well eaten the next day reheated or as frozen portion if needed.

4 thoughts on “Irish Cottage Pie”

  • Hi, Olive,

    I’m a potato lover! I love all the dishes that contain potatoes in them!

    Is there anything I could use to substitute the Worcestershire sauce and gravy powder? As much as I love them, I need to cut down on them. My doctor told me that not too long ago.

    Also, would you recommend this as a main dish or a side dish? I think it could do well in both cases.

    I’ll try your recipe and will let you know how it goes. Thanks for sharing.

    • Hi Enrique

      Thanks for your message. If using this dish as a side it should be a small portion only as usually it is the main dish as there is a good balance of protein, carbs and nutrition. 

      Yes, you can, of course, substitute the gravy to a gluten-free or low sal version as an alternative.

      The Worcestershire sauce can easily be omitted as it is used mainly for flavour. 

      Hope that helps and you enjoy making this dish, let me know how it goes and what alternatives you used. 

      All the best, Olive

  • Olive,

    I love cottage pie and particularly the traditional Irish version (I think somewhere in my ancestry there is an Irish connection).

    But ….

    Almost four years ago now I gave up meat and dairy. Hence I haven’t had a cottage pie for years. My mouth is now salivating!

    Anyway I think I am going to adapt this and make it with lentils or mung beans. Do you think it would work – I’m pretty sure it would?

    I’ve book marked your site because it is so clean and easy to read. I think I may try and adapt a few more of your recipoes.

    All the best!

    PS – Great photos BTW

    • Hi Lawrence

      Glad you liked my recipe and my website, thank you so much for your lovely comments. We can never have enough Irish so delighted to hear you have a connection with our fair Isle.

      I intend to do a whole category on vegetarian and vegan options so keep your eye out for that. Yes, you could absolutely substitute the meat with, lentils, chickpeas or mung beans. I sure it would taste just as good!

      Whether I’m in the kitchen or not I’m a keen photographer so thank you.

      Do let me know how your version of Cottage pie works I’d be interested to hear what you used.

      All the best, Olive

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