The Secret to the Best Cottage Pie? Red Wine + Bone Broth

There’s something deeply comforting about a bubbling casserole dish filled with tender beef, buttery mashed potatoes, and rich, savory gravy. This Cottage Pie — often mistaken for Shepherd’s Pie — is the beef-based cousin of the traditional lamb version. In true Sage & Silk Studio fashion, I’ve elevated it just a touch, with a large splash of red wine and nourishing bone broth for extra depth, protein, and warmth.

Why Red Wine and Bone Broth Make All the Difference

The secret to the most flavorful Cottage Pie is layering richness. A bold red wine deepens the sauce, while bone broth adds a silky, collagen-rich texture that gives this dish both body and nutrients. The result is a meal that feels gourmet but still cozy — perfect for Sunday supper or a crisp weeknight evening.

Ingredients

For the beef filling:

• 2 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1½ lbs ground beef (85% lean)

• 3 tbsp tomato paste

• 1 cup red wine (Cabernet works beautifully)

• 1 cup beef bone broth

• 2 tsp Worcestershire sauce

• 1 tsp fresh thyme

• 1 tsp fresh rosemary

• 1 cup corn

• 1 cup peas

• Salt and black pepper to taste

• 1 tbsp flour (optional, for thickening)

For the mashed potato topping:

• 2 lbs Yukon Gold potatoes, peeled and cubed

• 4 tbsp butter

• ¼ cup heavy cream

• Salt to taste

• ½ cup shredded Parmesan

Instructions

1. Prepare the mashed potatoes:
   Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain, mash, and stir in butter, cream, salt & peper and parm. Set aside.

2. Make the beef filling:
   In a large skillet, heat olive oil over medium heat. Sauté onions, carrots, and celery until softened (about 6–8 minutes). Add garlic and cook another minute.

3. Brown the beef:
   Add ground beef, breaking it up with a wooden spoon. Cook until no longer pink. Stir in tomato paste and cook for 2 minutes.

4. Deglaze and simmer:
   Pour in the red wine, scraping up any browned bits. Simmer for 2–3 minutes, then add the bone broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until the mixture thickens (8–10 minutes). If needed, sprinkle in flour to thicken further. Lasty stir in corn and peas - i usually just use frozen.

5. Assemble the pie:
   Preheat oven to 400°F. Spread the beef filling evenly in a baking dish. Spoon mashed potatoes over the top and smooth with a spatula. For extra texture, create light ridges with a fork.

6. Bake:
   Bake uncovered for 25–30 minutes until the top is golden and slightly crisp. For a rustic touch, broil for the final 2–3 minutes.

7. Serve and enjoy:
   Let the pie cool for 5 minutes before serving. Pair it with a simple green salad or roasted Brussels sprouts.

🕯️ Serving Tips & Cozy Touches

• Sprinkle fresh thyme or chopped parsley on top before serving.

• Serve in small crocks or individual ramekins for an intimate, cottage-style presentation.

• For an elevated twist, add a drizzle of truffle oil or sprinkle of smoked salt before serving.

Storage & Reheating

Cottage pie reheats beautifully! Store leftovers in an airtight container for up to 3 days or freeze for up to a month. Reheat in the oven at 350°F until warmed through.