Few dishes capture the charm of old-fashioned comfort quite like Angela Lansbury’s Cottage Pie. The beloved actress — known for her warmth both on and off screen — favored this hearty, home-cooked British classic that feels like a warm hug on a chilly evening.
The dish layers seasoned ground beef and vegetables beneath a cloud of buttery mashed potatoes, baked until bubbling and golden brown. It’s simple, nostalgic, and elegant — much like Lansbury herself.
Perfect for Sunday suppers or cozy family dinners, this recipe transforms humble ingredients into something unforgettable.
Why Everyone Will Love This Recipe
- Classic comfort: A traditional British dish that’s hearty and wholesome.
- Rich and flavorful: Slow-simmered beef and vegetables topped with buttery mashed potatoes.
- Make-ahead friendly: Even better the next day, making it perfect for meal prep.
- Beautifully nostalgic: A recipe that feels straight out of Angela’s own kitchen.
What Is Cottage Pie?
Cottage pie originated in 18th-century England as a way to use up leftover roasted meat and potatoes. Over time, it evolved into a staple comfort dish made with ground beef (unlike shepherd’s pie, which uses lamb).
Angela Lansbury’s version stays true to tradition, balancing the richness of the beef filling with a velvety potato topping that turns irresistibly crisp in the oven.
Ingredients
- 4 pounds lean ground beef
- 8 tbsps (1 stick) unsalted butter
- 2 medium onions, finely chopped (about ¾ pound)
- 4 carrots, finely chopped
- 3 medium leeks, finely chopped
- 3 stalks celery, finely chopped
- ½ cup chicken broth
- 1 cup tomato purée
- Salt and freshly ground black pepper, to taste
- 1½ cups green peas (about 10 ounces)
- 8 medium potatoes, peeled and cut up
- ½ cup milk
- ½ cup heavy cream
- Freshly grated nutmeg, to taste
How to Make Angela Lansbury's Cottage Pie
- Preheat the oven to 350°F (175°C). In a large skillet over medium-high heat, sauté the ground beef, breaking it apart with a wooden spoon, until browned. Drain and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add the onions, carrots, leeks, and celery. Cook covered for 20 minutes, stirring occasionally until softened but not browned.
- Add the cooked beef back into the pan. Stir in the chicken broth and tomato purée, then season with salt and pepper.
- Transfer the mixture to a 17x11x2-inch baking dish. Bake for 15 minutes, stirring occasionally. Remove from the oven and stir in the peas.
- Meanwhile, cook the potatoes in lightly salted water for 20 minutes, or until tender. Drain and mash until smooth. Stir in milk, cream, and the remaining butter, seasoning with salt, pepper, and a pinch of nutmeg.
- Spread the mashed potatoes evenly over the beef mixture. Use a fork to create a crosshatch pattern on top for that rustic, homemade look.
- Return the pie to the oven and bake for 35–45 minutes, or until golden brown and bubbling around the edges.
- Let cool slightly before serving. Pair it with a crisp green salad or roasted root vegetables for a true British supper.
Cooking Tips
- For extra depth: Add a splash of red wine to the meat mixture before baking.
- Make it vegetarian: Substitute lentils or mushrooms for the beef.
- Add texture: Sprinkle grated cheddar cheese on top before baking for a deliciously crisp crust.
Frequently Asked Questions
Can I make this cottage pie ahead of time?
Yes! You can assemble it a day ahead, cover, and refrigerate. Bake it just before serving.
What’s the difference between cottage pie and shepherd’s pie?
Cottage pie uses ground beef, while shepherd’s pie traditionally uses ground lamb.
What potatoes work best?
Starchy varieties like Yukon Gold or Maris Piper make the fluffiest mash.
How do I reheat leftovers?
Reheat in a 350°F oven for 20–25 minutes until warmed through, or in the microwave for 2–3 minutes.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat as directed above until piping hot.
How to Freeze
Let the cottage pie cool completely, then wrap tightly in foil or plastic wrap. Freeze for up to 3 months. To serve, thaw overnight in the fridge and reheat in the oven at 350°F until hot and bubbling.
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