Cottage pie

Chef Barry's Cottage Pie

Get the recipe from our British baking episode on Instagram Live.

Chef Barry utilizes one of his home ingredient staples, Worcestershire sauce, in the classic, layered, comfort food dish also known as shepherd's pie.

"It's a fermented product so I use it for umami, which gives body and depth of flavor," he says. "You can add a few drops to any meat-based recipe to boost flavor, and it's really good in a cheese sauce."

While shepherd's pie traditionally is made with minced lamb, cottage pie incorporates ground beef and pork. Chef Barry advises adjusting the ratio of vegetables and mashed potatoes to meat according to your preference. Simply cut everything the same size to cook evenly for a perfect savory pie.


Cottage Pie

Yields 8 servings


  • 6 tablespoons grapeseed oil
  • 2 pounds lean ground beef
  • 1 pound ground pork
  • 1 white onion, small dice
  • 3 carrots, small dice
  • 7 garlic cloves, crushed
  • 1 rosemary sprig
  • 1 tablespoon fresh thyme leaves
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 5 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 1 1/2 tablespoon Italian parsley, chopped
  • Black pepper, fresh cracked, as needed
  • Kosher salt, as needed
  • 4 large russet potatoes
  • 1/2 cup heavy cream
  • 2/3 cup butter
  • 4 egg yolks
  • 2 cups cheddar, optional


  1. Heat large casserole dish and add half of the grapeseed oil. Add beef and pork and stir, breaking up the meat with a whisk if necessary. Season well
  2. Once meat is cooked, drain in a colander and wipe out pan.
  3. Put casserole back on the stove and add remaining oil. Sweat onions and carrots until just tender around 10 minutes. Season.
  4. Add crushed garlic and cook for a further 3 minutes.
  5. Add rosemary, thyme and bay leaf.
  6. Add tomato paste and cook until oil begins to separate.
  7. Add flour and cook for four minutes.
  8. Add meat back to the dish along with beef broth and Worcestershire sauce. Cook for 30 minutes until flavors develop.
  9. Remove bay and rosemary. Add peas and cook for 5 minutes. Add parsley and stir together. Adjust seasoning with salt and black pepper.
  10. Place mixture into a baking dish.
  11. Place peeled and cut potatoes into cold water in a saucepan along with salt. Bring to a simmer and cook until potatoes are cooked through. Drain.
  12. Mash potatoes in a ricer or through a tamis. While the potatoes are warm, add heavy cream, butter and egg yolk. Season well with salt.
  13. Incorporate optional cheese and mix thoroughly.
  14. Spoon potatoes over meat mixture and score the top with a fork to allow the potatoes to get crispy.
  15. Bake for 30 minutes at 375 F until golden brown. Serve immediately or chill and store. The flavor gets better overnight.

Study with Chef Barry in ICE's Culinary Arts program.

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