I haven’t learned this dish from my mother. My own family in Japan never knows this dish, I guess. I learned ‘Cottage Pie’ by seeing my husband’s mother cooking it and I altered it to my way. Now I am writing down this recipe for my children so that they can cook their mother’s Cottage Pie one day.  I use beef mince and beef steak both. Chunky pieces of beef make a big difference.

I was taught that ‘Cottage Pie’ is made with beef and ‘Shepherd’s Pie’ is made with lamb. That means you can make ‘Shepherd’s Pie’ using this recipe by simply replacing beef with lamb. That’s what I do, anyway.


4 Servings


1 tablespoon Canola Oil
1 Onion *finely chopped
1-2 cloves Garlic *finely chopped
1 Carrot *cut into Peas & Corn size
1 Celery Sticks *finely chopped
500g Beef Mince
1 (*about 200g) Beef Steak *cut into 1.5cm pieces
Salt & Black Pepper
2 tablespoons Plain Flour
1 cup Beef Stock
2 tablespoons Tomato Paste
1 tablespoon Worcestershire Sauce (Lea & Perrins)
1/4 cup Frozen Peas
1/4 cup Frozen Corn

Mashed Potatoes
800g Potatoes *peeled & chopped
20g Butter
1/2 cup Milk

  1. Heat Oil in a frying pan over medium-high heat. Cook Onion, Garlic, Carrot and Celery for 2-3 minutes. Add all Beef and cook, stirring and breaking up lumps, for 5 minutes.
  2. Add the Flour and cook, stirring, until combined, then add Stock, Tomato Paste and Worcestershire Sauce. Bring to the boil and reduce heat to simmer, stirring occasionally, cook until sauce thickens. Add Peas and Corn, season with Salt and Pepper.
  3. Meanwhile, cook Potatoes in a separate saucepan of salted water until tender. Drain well. Return to the saucepan and add Butter. Use a potato masher to mash until smooth. Add Milk and stir until well combined. Taste and season with Salt and Pepper.
  4. Preheat the oven to 220C. Spoon the mixture into a large baking dish. Cover with the mashed potato and use a fork to spread over and make a pattern.
  5. Bake in the preheated oven for 15-20 minutes or until mashed potato is slightly browned. Serve immediately.