Prepare to fall in love with a dish that brings together all the warmth, comfort, and nostalgic flavors of home: Southern Cottage Pie. This classic, hearty casserole is a celebration of tender beef, creamy potatoes, golden cheese, and flaky crust, all baked to bubbling perfection in a trusty cast iron skillet. Whether you’re feeding a hungry crowd or simply craving a taste of Southern hospitality, every bite delivers savory goodness and a cozy feeling that only the best comfort foods can offer.

Southern Cottage Pie Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list for Southern Cottage Pie is blissfully simple, every item earns its keep. Each component adds important layers of flavor, texture, and color to create a balanced, mouthwatering meal you’ll want to make on repeat.

Mini red potatoes: Quartered and boiled just until fork-tender, these potatoes add creaminess and a pop of color—don’t skip the skin for extra rustic charm!
Ground beef: Rich and hearty, it’s the flavorful base that gives the pie its classic Southern soul—go for 80/20 for the best results.
Green onions: Chopped and sautéed with the meat, they bring subtle sharpness and freshness to every bite.
Minced garlic: Infuses aromatic depth into both the filling and the cheese sauce, making the flavors pop.
Salt and pepper: Essential for seasoning the meat and cheese sauce perfectly—don’t be shy, taste as you go!
Half and half cream: The secret to a rich, velvety cheese sauce that binds the pie together luxuriously.
Sharp cheddar cheese: Melts into the sauce with bold, tangy flavor and that irresistible gooey texture we all crave.
Refrigerated deep-dish pie crusts: Using two crusts makes this a true Southern Cottage Pie, giving you that beautiful, flaky finish top and bottom without all the fuss.

How to Make Southern Cottage Pie

Step 1: Preheat and Prep

Start by heating your oven to a piping hot 450 degrees Fahrenheit—this ensures a flaky, golden crust from the very first moment your pie hits the oven. Grab your favorite 10- or 11-inch cast iron skillet and get ready for some comforting magic.

Step 2: Brown the Beef Filling

In the skillet, brown your ground beef over medium heat. Toss in the chopped green onions as the meat cooks, letting their fragrance blend with the savory beef. Sprinkle with salt, pepper, and minced garlic, seasoning as you go. Cook just until the beef is no longer pink; don’t overdo it—the oven will finish the job.

Step 3: Make the Creamy Cheese Sauce

While the beef is cooling, pour half and half cream into a saucepan and warm it over low heat. Add a dash of salt, pepper, and a little more minced garlic. When the cream is pleasantly warm, stir in the shredded cheddar a half cup at a time, waiting for each batch to melt before adding more. When the sauce is silky smooth and perfectly combined, remove from heat.

Step 4: Assemble the Pie

Grease the bottom and sides of your skillet, then lay the first refrigerated pie crust snugly along the bottom—let it rise up the sides to hold all your delicious fillings. Spoon the browned beef into the crust, cover it evenly with the boiled red potatoes, and pour the luscious cheese sauce right over those spuds.

Step 5: Top and Seal

Place the second pie crust gently over everything, and carefully press the edges of the top and bottom crusts together. Crimp the edges—this step might get a little messy with the pie so full, but embrace the process! Cut a few slits in the center of the crust to allow steam to escape during baking.

Step 6: Bake and Rest

Slide your assembled Southern Cottage Pie into the hot oven and bake for 45 minutes to 1 hour, or until the crust is beautifully golden and the filling is bubbling at the edges. When it’s done, let the pie rest for 10-15 minutes before slicing—this makes serving so much easier and helps all those luscious layers set up just right.

How to Serve Southern Cottage Pie

Garnishes

A little flourish goes a long way! Sprinkle your slices of Southern Cottage Pie with extra chopped green onions or fresh parsley for a burst of color and added freshness. Cracked black pepper or a final dusting of cheddar can’t hurt, either.

Side Dishes

Since the pie itself is so hearty, balance it with simple sides. A crisp green salad with a citrusy vinaigrette or some bright steamed green beans make ideal partners. For extra Southern charm, serve with sweet iced tea and homemade pickles.

Creative Ways to Present

For parties or potlucks, bake your Southern Cottage Pie in individual ramekins or oven-safe mugs—cute and perfectly portioned. Or, cut out little pastry shapes with extra dough to decorate the top before baking for a personalized touch.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in foil or transfer them to an airtight container. They’ll keep in the refrigerator for up to three days, staying just as satisfying for lunch or dinner later in the week.

Freezing

Absolutely! Let your baked Southern Cottage Pie cool completely, then freeze big wedges wrapped individually in plastic wrap and foil. Or freeze the whole pie right in the skillet—just double-wrap and squeeze out as much air as possible to prevent freezer burn.

Reheating

For best results, reheat slices in the oven at 350 degrees until warmed through, keeping the crust perfectly crisp. The microwave works in a pinch, but the crust won’t have the same golden crunch.

FAQs

Can I use a different type of meat in Southern Cottage Pie?

Definitely! If you prefer ground turkey, chicken, or even a mix with pork sausage, they all work beautifully. Just remember to adjust the seasoning and cooking time as needed for your chosen meat.

What if I don’t have a cast iron skillet?

No worries—a deep-dish pie plate or any oven-safe casserole dish will do. The cast iron skillet adds a little extra crispness to the crust, but your Southern Cottage Pie will still be delicious no matter what pan you use.

Can I make the cheese sauce ahead of time?

Absolutely! The cheese sauce can be prepared a day in advance. Just store it in an airtight container in the refrigerator and gently reheat before assembling your pie.

Do I have to use store-bought pie crusts?

Store-bought keeps things simple, but if you have a cherished homemade pie crust recipe, feel free to use it. The key is to have a sturdy, deep-dish crust for both the base and the top to hold all that glorious filling.

How do I know when the pie is done baking?

Look for a deeply golden crust and bubbling filling peeking out from the vent slits. If you notice the edges browning too quickly, you can loosely cover them with foil during the last 15 minutes to protect them.

Final Thoughts

If you crave a dish that delivers comfort, flavor, and a sense of tradition, you can’t beat Southern Cottage Pie. It’s a true crowd-pleaser—one you’ll reach for every time you want to bring people together over something special. I hope you’ll give it a try and make it part of your own family’s favorites!

Southern Cottage Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: Sophia
Total Time: 1 hour 45 minutes
Yield: 8 slices
Diet: Gluten Free

Print Recipe

Description

A delicious twist on the classic cottage pie, this Southern Cottage Pie features layers of seasoned ground beef, creamy cheese sauce, and tender potatoes, all baked in a flaky crust. Perfect for a comforting family meal.

Ingredients

For the Pie:

1 ½ pounds mini red potatoes, quartered, boiled until tender, and drained
2 pounds ground beef
4–5 green onions, chopped
½ teaspoon minced garlic (+ ¼ teaspoon for cheese sauce)
Salt & pepper to taste (+ ¼ teaspoon each for cheese sauce)
1 pint half and half cream
2 cups grated sharp cheddar cheese
2 deep-dish, refrigerated pie crusts

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450 degrees Fahrenheit.

In a large skillet, brown the meat. While browning, add chopped green onions. Add salt, pepper, and minced garlic & season to taste. When browned, set aside to cool.

In a medium saucepan, over low heat, slowly warm the cream.

Add ¼ tsp. each of salt, pepper, and minced garlic. When the cream is warm, add the cheese ½ C at a time, stirring until melted each time. Remove from heat and set aside.

Grease the bottom and sides of the skillet.

Line the bottom with one pre-made crust. Fill with meat, cover with potatoes, pour cheese sauce, and top with second crust. Seal edges and cut slits for venting.