Delia Smith Cottage Pie

Right — let’s talk real comfort food. The kind that smells like a hug when it’s bubbling away in the oven. For me, that’s always been cottage pie. Not some posh reinvention, but the good old-fashioned kind — meat, mash, and gravy so thick it clings to your fork like a clingy toddler.

I remember my nan making this on damp Sundays. Rain pelting the windows, fire roaring, and that cheesy mashed potato topping going golden under the grill. I’d sit by the oven like a cat, waiting for the crispy edges to form. This version is Delia-inspired but with my own tweaks — sausage for flavour, two cheeses for richness, and enough garlic to remind you it’s homemade, not some bland supermarket traybake.

Honestly, this dish doesn’t care how fancy your kitchen is. It just needs a big pan, a strong stir, and someone ready to eat seconds.

Why You’ll Love It

• Mega comforting — the mash is creamy, the meat is rich, and it all just works.
• Great for leftovers — and somehow better the next day.
• Freezer-friendly — make two, eat one, freeze one. Future you will be thrilled.
• Cheesy mashed potato topping — because mashed potatoes on their own are not enough.
• Feeds a crowd — it’s a proper family dish that stretches beautifully.
• One-dish wonder — everything goes into one pan before hitting the oven.

Ingredients

For the filling:

• 1 lb lean ground beef
• 1 lb ground sausage (I usually go pork, but use what you’ve got)
• 1 tsp salt
• ½ tsp black pepper
• 1 small yellow onion, chopped
• 2 ribs celery, chopped
• 1–2 carrots, chopped (around a cup total)
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 2½ cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 beef bouillon cube
• 2 tbsp Worcestershire sauce
• 1 tsp fresh thyme (or ¼ tsp dried)
• 1 tsp fresh rosemary (or ¼ tsp dried)
• 2 bay leaves
• ½ cup frozen corn
• ½ cup frozen peas

For the mashed potato topping:

• 2½ lbs russet or Yukon gold potatoes, peeled and chopped
• ¼ cup sour cream
• ½ cup milk
• 4 tbsp butter
• Salt and pepper, to taste
• ½ cup grated parmesan cheese
• ½ cup shredded cheddar cheese, for topping

How to Make It

Boil and mash the spuds:

Peel and chop your potatoes, then boil them in salted water until you can jab them easily with a fork (about 12–15 mins). Drain, but keep the pot — you’ll use the heat to help them steam off. Mash with butter, sour cream, milk, parmesan, salt and pepper. Don’t go too hard — no one likes gluey mash.

Brown the meat in a big pan:

Get your beef and sausage in a large oven-safe pan. Season with salt and pepper. Cook over medium heat until browned, breaking it up as you go. Once it’s all golden and lovely, scoop the meat into a bowl and leave just a bit of fat behind in the pan.

Soften the veggies:

In that same pan, toss in the onion, celery, and carrot. Let them soften for about 5–8 minutes. Add the garlic and stir through the flour — cook it for a minute to get rid of that raw taste. It’ll look a bit dry. That’s fine.

Build that rich filling:

Now stir in the tomato paste, bouillon, Worcestershire, thyme, rosemary, and bay leaves. Pour in the beef broth slowly and stir — it’ll thicken up into something gorgeous. Let it simmer for 5 mins, then taste. Add more salt if needed. Remove the bay leaves, toss the meat back in along with the corn and peas. Stir, and smile.

Add the mash like a duvet:

Spread the mashed potatoes over the filling — don’t be shy. Smooth it out with the back of a spoon or fork. Scatter the cheddar cheese over the top (the crispy bits are the best part).

Bake it golden:

Pop the whole thing in the oven at 375°F for about 30 minutes, or until the top is golden and you’ve got some bubbling around the edges. Let it sit for 10–15 minutes before diving in — it’ll be lava otherwise.

Common Mistakes and How to Dodge Them

Why’s my mash like glue?
You probably overmixed it. Mash gently and don’t use an electric mixer. I made that mistake once — never again.

Why’s the filling watery?
Either you didn’t let the sauce reduce or added too much broth. Simmer longer next time to thicken it up.

My cheese didn’t brown!
Try bumping up the heat or putting it under the grill for the last 3 minutes. Keep an eye on it though — cheese burns fast.

The meat layer is bland — help?
Season every layer, not just the top. Don’t forget salt in the mash, broth, and meat mix.

Storage and Reheating

• Fridge: Cover leftovers and store for up to 3 days. Reheat as needed.
• Freezer: Let it cool, portion it out or freeze whole. Wrap well. Good for 2 months.
• Microwave: Heat slices in 2-minute bursts. It works but can get a bit soft.
• Oven: Best way. 350°F for about 20 minutes — cover with foil so the top doesn’t burn.
• Air fryer: Weirdly good. 350°F for 10–15 minutes — just keep it in an oven-safe dish.

Frequently Asked Questions

Can I swap the sausage for lamb?
Yes, that’s basically shepherd’s pie and it’s fab. Go for it.

Do I have to use both cheeses?
Nope, but they do make the topping extra lush. Even just cheddar is lovely.

Can I prep it ahead?
Absolutely. Assemble, cover, and keep in the fridge overnight. Bake when ready.

Can I sneak in extra veg?
Of course — mushrooms, green beans, even spinach if you want. It’s your pie.

Nutrition Facts (Per Serving):

• Calories: 589 kcal
• Fat: 34g
• Carbs: 41g
• Protein: 30g
• Sodium: 1249mg
• Sugar: 4g

More Delia Smith Recipe:

• Delia Smith Orange Sauce For Duck
• Delia Smith Cauliflower Cheese
• Delia Smith Jacket Potatoes