This dairy free cottage pie recipe is the family favourite you know and love and is my go-to easy recipe on a chilly day! Made with a rich savoury beef mince and a layer of creamy dairy free mashed potato that is cooked until golden brown, it is the perfect easy, budget-friendly comfort food that will have you going back for seconds!
Cottage pie is a traditional English dish that has become an Aussie favourite, and the ultimate cosy comfort food recipe. Chances are if you grew up in the UK or Australia, you also grew up with a version of this classic recipe which is basically savoury mince topped with creamy mashed potato. It’s simple but it’s a classic for a reason!
Cottage pie is one of the most commonly made recipes using beef mince and I think it’s extremely underrated! It’s the kind of family dish that you serve hot from the oven in the middle of the dinner table and everyone messily scoops out their own portions. You leave the dish there because you know people are going to go back for seconds.
When looking for dairy free dinner ideas, this family favourite recipe is budget-friendly, full of flavour and so very comforting that it really shines on cool, rainy days. But of course I will happily eat this year round!
🤔 So, what is the difference between shepherd’s pie and cottage pie? This is the most common confusion around this meal! It really is much simpler than you might have thought. If the dish is made with beef (like I am using today) then it’s a cottage pie. If the dish is made with lamb, then it becomes a shepherd’s pie. So if you want to turn this dish into a shepherd’s pie, simply sub lamb mince for the beef and continue with the instructions as written. Easy as that!
Note that in the US, the two names are often used interchangeably, even for beef, so if you searched shepherd’s pie and landed here, you’re in the right place.
Key Ingredients
This recipe for dairy free cottage pie uses everyday, budget-friendly ingredients. There are two components that make up a cottage pie; the savoury mince and the creamy mashed potato topping.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Beef mince (ground beef) – I usually use lean mince but you can use any mince you prefer.
- Onion and garlic – the base of the flavour of this cottage pie.
- Vegetables – we are using a combination of grated carrot and frozen peas which helps keep this recipe nice and budget-friendly.
- Tomato paste – adds a deep, rich savoury flavour to the mince.
- Plain flour – also known as all purpose flour in the US, helps to create a thick gravy for the beef mince.
- Worcestershire sauce – this classic sauce that it seems no one can pronounce is the key to building a deep, umami flavour. Don’t skip it!
- Stock – I like to use beef stock but chicken stock or vegetable stock will also work to add flavour into the beef.
- Red wine – use a medium to full-bodied red wine for the best flavour such as a cabernet sauvignon or shiraz. If you want to keep it alcohol free, just use extra stock instead.
- Thyme – you can use fresh or dried herbs for this one.
- Potatoes – look for fluffy, starchy potatoes for the creamiest mash. Most white potatoes in Australian supermarkets are all rounders and therefore make good mash!
- Dairy free butter – added to the mashed potatoes to give them flavour.
- Dairy free milk – I like to use oat milk in my mashed potatoes for a rich and creamy texture.
You’ll also love: Creamy Chicken and Leek Pie
Step-By-Step Instructions
There are a few ingredients and steps involved here but don’t let that intimidate you. Here are some tips before you get started to ensure success:
- Read through the recipe thoroughly before starting so you know what to expect next.
- Have all the ingredients measured out and ready to go before cooking. This saves rushing around trying to find something while your pan sits on the heat.
- Start with a clean kitchen and tidy as you go. There are a few dishes that result from cooking this pie so rather than feeling overwhelmed at the end, try and put stuff away or pack your dishwasher as you go.
Step 1: Heat the olive oil in a frying pan over high heat and add the beef mince. Break it up with a wooden spoon and cook until browned and all the released water has cooked out. Remove and set aside.
Step 2: Add the onion to the pan and cook for a couple of minutes until soft. Add the grated carrot and garlic and cook until soft, then stir the beef back in.
Step 3: Add the flour and cook for a minute, then the tomato paste. Stir in the thyme, Worcestershire sauce and red wine and cook for a few minutes to cook off the alcohol. Add the peas and beef stock and season with salt and pepper.
Step 4: Bring to the boil, then reduce the heat and simmer until the liquid has cooked out and the mixture is really thick, about 30 minutes. It’s ready when you scrape the bottom of the pan and it holds firm with no liquid pooling.
Step 5: While the mince simmers, peel, chop and boil the potatoes until soft. Preheat the oven to 200°C/400°F. Drain the potatoes well, then mash with the dairy free butter and milk and season, until smooth and creamy.
Step 6: Spoon the thick beef mixture into a casserole or pie dish and press it down flat.
Step 7: Spread the mash over the top in an even layer, right to the edges. Run a fork across the top to create ridges, which helps little bits crisp up and go golden.
Step 8: Bake for 30 minutes, until the top is golden and the gravy is bubbling at the edges. For the last 5 minutes you can switch to the grill (broiler) for extra colour. Let it sit for 10 minutes before serving.
Serving Suggestion: This cottage pie is a balanced meal on it’s own as it contains lots of vegetables, but to help it go further, serve it along side a simple green salad, steamed vegetables or air fryer broccolini.
Storage Instructions
This is the kind of recipe that you can 100% make ahead of time and either leave in the fridge before or after baking. It reheats wonderfully and you can freeze it either as the full pie or in individual servings.
To store any leftovers in the fridge after cooking, allow the cottage pie to cool to room temperature transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the fridge for up to 3 days.
To reheat, place in the oven at 180°C (350°F) for about 20–25 minutes or until piping hot. You can also reheat individual portions in the microwave in 1-minute intervals until heated through.
To freeze, wrap either the whole pie in two layers of plastic wrap and foil or store individual portions in an airtight container. Freeze for up to 3 months. To reheat from frozen, over with foil and bake at 160°C (320°F) for 45–60 minutes, removing the foil for the last 15 minutes to allow the top to crisp up.
Recipe FAQs
My recipe adds carrot and peas, but the beauty of cottage pie is that it is quite flexible and you can add whatever veggies you have available if you are ok with it not being exactly traditional. Mushrooms or grated zucchini would be a great option.
Yes, you can also use turkey or pork mince as a substitute and it will still be delicious. Just remember if you use lamb to call it a shepherds pie!
Cottage pie originates from England and dates back to the late 18th century. It was originally a way to use up leftover roast beef, which was minced and cooked with vegetables, then topped with mashed potatoes. The name “cottage pie” comes from the term “cottage,” referring to the humble homes of rural workers who would make this dish with inexpensive ingredients.
Yes, cottage pie can easily be made in advance! You can prepare it up to the point of baking then cover and refrigerate for up to 2 days before baking.
Alternatively, you can assemble the pie and freeze it before baking for up to 3 months.
When you’re ready to eat, bake directly from the fridge (or thaw if frozen) at 180°C (350°F) for about 25–30 minutes until hot and golden.
There are two tips that I use to ensure a crispy, golden top. Firstly don’t skip using a fork to scrape lines into the top of the potato. This isn’t just for looks, but rather it gives texture to the potatoes which allows little bits to get golden and crispy. Then, for the last 5 minutes you can switch you oven to grill (broil) to really get that nice golden top.
Looking for a vegetarian option? I have a recipe for a vegetarian cottage pie made with lentils and extra veg in my eBook COMFORT!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More cosy winter dinner ideas:
Pressure Cooker Chicken Noodle Soup
One Pot Sausage Casserole
One Pot Spicy Sausage Pasta
Beef Minestrone Soup
Dairy Free Cottage Pie
Ingredients
For the beef filling:
- 1 tablespoon olive oil
- 500 grams (1 lb) beef mince/ground beef
- 1 brown onion/yellow onion finely diced
- 1 large carrot grated
- 4 garlic cloves minced
- 1 tablespoon plain flour/all purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme or 3-4 sprigs fresh thyme
- 1-2 tablespoons worcestershire sauce
- 125 ml (½ cup) red wine
- 150 grams (1 cup) frozen peas
- 500 ml (2 cups) beef stock
- salt and pepper to taste
For the mashed potato:
- 800 grams (1 ¾ lb) potatoes
- 2 tablespoons dairy free butter
- 60 ml (¼ cup) dairy free milk oat milk, soy milk or almond milk
- salt and pepper to taste
Instructions
- Heat a frying pan over high heat with the 1 tablespoon olive oil and add the 500 grams beef mince/ground beef. Cook the beef mince, breaking it down with a wooden spoon, and continue cooking until it browns and all the water that releases has cooked out. Remove the beef from the pan and set aside.
- Add the 1 brown onion/yellow onion to the pan and cook for a couple of minutes, until translucent. Add the grated 1 large carrot and minced 4 garlic cloves and continue to sauté until soft.
- Add the beef back to the pan and mix through the onion and carrot mixture. Add the 1 tablespoon plain flour/all purpose flour and cook for a couple of minutes, followed by the 2 tablespoons tomato paste. Add the 1 teaspoon dried thyme, 1-2 tablespoons worcestershire sauce and 125 ml red wine and cook down for another few minutes to remove the alcohol taste.
- Add the 150 grams frozen peas and 500 ml beef stock and season with salt and pepper . Bring to the boil, then turn down the heat and let it simmer until the liquid has cooked out and the mixture is thick. You will know it is done when you scrape a spoon along the bottom of the pan and the mixture holds firm. Set aside to cool slightly.
- While the beef is simmering, peel and chop the 800 grams potatoes and add to a medium saucepan with enough water to cover them. Bring to the boil. Preheat the oven to 200°C/400°F.
- Boil the potatoes for about 15 minutes, until soft. Drain all the excess water and return the potatoes to the saucepan. Add the 2 tablespoons dairy free butter and a pinch of salt and pepper . Add the 60 ml dairy free milk a little at a time and mash until the potatoes are smooth and creamy.
- Assemble the pie by placing the cooked beef in a medium casserole dish and smoothing out the top so it is flat. Scoop on the mashed potato and smooth down with the back of a spoon until all the beef is covered. Score across the mashed potato with a fork.
- Bake the pie for 30 minutes, or until the top is golden brown and the gravy is bubbling out the sides. Let sit for 10 minutes before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published on June 14th, 2020 and has been republished to include more helpful information and new photos.
Anita says
Easy and tastes great.
Sally says
So glad you enjoyed it Anita!
sherry says
yes this is a very familiar recipe in australia. you have made yours look very elegant:)
Sally says
Thanks Sherry, it’s quite a difficult dish to get a good photo of haha!