Mini Cottage Pies

February 7, 2016

I actually can’t say or think the words “Mini Cottage Pie” without an English accent. It just sounds so cute and dainty right?

Cottage Pie is actually just Shepherd’s Pie but with beef instead of lamb and it’s damn good. This dish represents comfort food and all that is right in my world.


Unfortunately, two people eating an entire pie tin full of meat, vegetables, and gravy wasn’t exactly “good” for our waistlines or our wallets. My husband and I often ate more than we intended to simply because it was there. And, well, it’s freaking delicious.

Luckily, a family friend gave us a gorgeous French bakeware set for our wedding. This has allowed us to shrink our beloved comfort food into delightfully adorable sizes. Side note: why are smaller versions of food more fun to eat?!

French Bakeware

The recipe for this tasty dinner is pretty simple and straight-forward which makes it easy to make substitutions based on taste and preferences.

Don’t like onions? Leave em out! Want to add roasted corn. Go for it! Everything is prepared separately and then thrown together for the final presentation so making ahead and freezing is easy too.

Just please remember to let it cool after it comes out of the oven. <3

Mini Cottage Pies

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 60 minutes

4-6 servings


  • 1 pound ground beef or turkey
  • 5 carrots chopped
  • 6 russet potatoes
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 cup frozen peas
  • 2 teaspoons worcestershire sauce
  • A few glugs of red wine
  • 1 tablespoon olive oil
  • 2 tablespoons of butter
  • 4 tablespoons of milk
  • salt and pepper
  • Optional: shredded cheddar cheese
  • Gravy:
  • 4 tablespoons of butter
  • 4 cups chicken stock or broth
  • 2 tablespoons flour
  • 1 teaspoon of soy sauce or kitchen bouquet
  • salt and pepper


  1. Peel and chop russet potatoes, place them in a large pot of water and boil until soft.
  2. Heat 4 tablespoons of butter in a small saucepan and whisk two tablespoons of flour in when completely melted. After thoroughly mixed, add chicken stock, soy sauce or kitchen bouquet, salt and pepper. Bring to a slow boil then simmer, stirring occasionally, until thickened.
  3. Heat oil in large skillet and cook carrots for 8-10 minutes. Add onion and cook until slightly translucent. Add peas and garlic, cook for another five minutes.
  4. Add meat, worcestershire, and red wine to skillet and cook until browned.
  5. Add gravy to meat and veggies and bring to a boil, then simmer for another 10 minutes.
  6. Drain water from potatoes. Place them back in the pot and add butter, milk, salt, and pepper. Blend with a hand mixer until smooth.
  7. Spoon meat and veggies mixture into bottom of bakeware. When the bottom 1.5 inches is filled, top with mashed potatoes and a sprinkle of shredded cheese then pop in the oven.
  8. Bake on 375 for 15 minutes or until the edges of the mashed potato start to brown and crisp up.
  9. Remove from oven and let cool before serving.
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  1. Reply

    Miera Nadhirah

    That looks pretty yummy… and thanks so much for the recipes… I will try to make it myself too…

    1. Reply

      Thank you so much Miera!

  2. Reply

    Michael Yip

    Thanks for the lovely tip, sure will try to make them myself after the CNY break.

    1. Reply

      Thank you Michael! Have a great break!

  3. Reply


    They are simply yum. Photographs and bakeware is also awesome.

    1. Reply

      Thank you Shubhada!

  4. Reply

    Pooja Kawatra

    These looks so gorgeous and i am surely going to give a try to it.

  5. Reply


    am putting this in my bookmark! The pie looks so cute and tasty!

  6. Reply

    Sharon Lee

    The cottage pie looks super cute and yummy! I should try this next time. Thanks for your sharing =D

  7. Reply


    Oh they are so dainty! I wish I had the patience to make them! I would love a neighbour who could just send them over!

  8. Reply


    this so so yummy! am gonna learn it from you & make it for myself & my parents πŸ™‚ thanks for this great sharing πŸ™‚ cheers, siennylovesdrawing

  9. Reply


    Yes it looks delicious but kinda sinful to me. Yet I just couldn’t resist such yummy goodness

  10. Reply


    I love Sheperd’s pie, so this shouldn’t be far off from what I normally eat. I used to cook these a lot (sheperd’s pie) and I add a lot of pepper!! πŸ˜€

  11. Reply

    Ayue Idris look so yummy and healhty! Nice photo and thanks for the lovely tip πŸ™‚

  12. Reply


    Is it okay if I didn’t put in the red wine? I want to try this later after holiday.

    1. Reply

      Absolutely! I’ve left the red wine off and it was still delicious!

  13. Reply

    Sunshine Kelly

    Thanks for the recipes. I might try it over the weekend.

  14. Reply

    Nicholas Ng

    I absolutely love cottage pies, what more mini ones! I’m not a baker myself but I can image it to be very fun. I love the clean layout of your blog. Feels very crisp! Where are you from?

    1. Reply

      I’m in Oregon, thank you so much Nicholas!

  15. Reply

    Xin A Day

    They look yummy~ Thank you for sharing the recipe~ Will try it on my own~
    Btw, I love your blog~

    1. Reply

      Thank you so much! I appreciate it.

  16. Reply

    Sebrinah Yeo

    OMG I’m gonna save this! Thx for sharing I love pies!

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