Warm and Hearty Cottage Pie #StPaddysDay ☘️

Happy St. Paddy's Day! This warm and hearty cottage pie recipe is perfect if you're wondering what to make for this festive day!

I know that I'm a bit late for the occasion and that Cottage Pie and Shepherd's Pie are actually British recipes! But I think I and other people associate it with St. Paddy's Day for some reason, not quite sure why! But whatever the occasion, I can guarantee that this meaty cottage pie recipe will blow you away! I absolutely love the rich and creamy mashed potatoes paired with the thick mince mixture! I personally like my mixture to be a bit saucy yet a bit dry if that makes sense, but feel free to adjust the consistency to your liking. Everything in this recipe absolutely goes hand in hand together for a real explosion of flavours. So scrumptious and I really recommend having this on a chilly winter's night. Also feel free to use this mashed potato recipe for any dish that needs some great mashed potatoes for a side!

So let's get ready to enjoy this epic feast and get cooking. Enjoy this cottage pie recipe in a personal casserole or make it for the whole family by making it in a larger one!

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Serves 2

  • 1 1/3 T Unsalted Butter
  • 10 OZ Yukon Gold Potatoes
  • 1 T Milk
  • 3-4 T 18% Cream
  • salt and pepper to taste

For the mashed potatoes

  • 1 t Butter
  • 6 OZ Ground beef
  • 1/2 White Onion, 1 inch dice
  • 1 Clove Garlic, minced
  • 1/2 Medium Carrot, 1/4 inch dice

For the mince

  • 1/2 Cup Green Peas*, defrosted
  • 1 T Tomato paste
  • 1/4 t Thyme
  • 1/4 t Rosemary
  • 1 T Flour
  • 1/2 - 3/4 Cup Beef/Chicken Broth

*Note: If using fresh peas, boil in water for 5-7 minutes or until soft and cooked.  

**Note: If each potato is 7 OZ in weight, steam for 10 min, 9 OZ for 12 min, adjust depending on the size of the biggest potato.

***Note: Ensure potatoes are warm and mince is cooked to layer properly. If mince is warm or potatoes are cold, it will be hard to spread the potatoes to create a clean even layer.


  1. Preheat oven to 350 F.
  2. Heat pan on medium heat and melt the 1 t of butter. Add the mince and break down any chunks using a wooden spoon or spatula. Cook until no longer pink.
  3. Add onions and carrots and cook 3-4 minutes or until veggies start to soften and become fragrant.
  4. Mix in the peas, stir well and cook for 1-2 minutes.
  5. Create a well in the middle of the pan and add the tomato paste. Cook off the rawness of the tomatoes for 1-2 minutes and mix it all in.
  6. Add flour and broth and whisk out any lumps. Bring gravy to a simmer and add thyme, rosemary, salt and pepper to taste.
  7. Once simmering, lower heat to medium low and cook for 5-10 minutes. Set pan aside and let cool down while you prepare the potatoes.
  8. If using Instant Pot to cook the potatoes, place trivet in the Instant Pot, add 1 cup water and place the potatoes on the trivet.
  9. Close the lid, ensure it is in sealing mode and select Steam for 9 minutes**.
  10. Once timer goes off, let pressure release naturally. The potatoes should be fork tender.
  11. Otherwise, chop potato into 1 inch cubes and cook in boiling water for 15 to 20 minutes or until fork tender.
  12. Peel the potatoes and place in a large bowl/bowl of stand mixer and add butter and milk and begin whisking. Whisk at speed 3 in Kitchen Aid mixer and slowly pour in the cream. Season with salt and pepper to taste. The potatoes should be smooth and fluffy.
  13. Once the mince mixture has cooled down, divide evenly into two personal sized casseroles. Equally distribute mashed potatoes over the top and spread evenly with a spatula. Use a fork to create peaks in the mash***.
  14. Transfer to oven and bake for 35-45 minutes or until the potatoes are golden brown. Let cool slightly before serving.

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      Meet Anadi

Welcome to Cooking With Anadi. This platform is all about making cooking exciting and finding new ways to bring classic flavours and recipes at your service. Join me in my personal journey in the world of cooking. Hope you have a great ride!