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Cottage Pie

Cottage Pie

Serves: 4 Prep: 10 mins Cook: 15 mins Total: 25 mins

Weekend project: Cottage Pie takes its time and pays it back.



 

Ingredients

For the Meat Filling

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 cloves garlic, minced
  • 500g beef mince
  • 2 tbsp tomato purée
  • 2 tbsp plain flour
  • 250ml beef stock
  • 150ml red wine (or extra stock)
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt & black pepper, to taste

For the Mashed Potato Topping

  • 900g potatoes, peeled and chopped
  • 50g butter
  • 100ml milk (warm)
  • 50g mature cheddar, grated (optional)
  • Salt & black pepper

Instructions

No instruction steps were available for this recipe.

Additional Notes

Instructions

  • Make the Filling
  • Heat olive oil in a large pan.
  • Add onion, carrots, and celery. Cook 8–10 minutes until softened.
  • Stir in garlic, then add beef mince. Brown well.
  • Add tomato purée and flour, cook for 2 minutes.
  • Pour in stock, red wine, Worcestershire sauce, thyme, and rosemary.
  • Simmer 20–25 minutes until thickened. Season to taste.
  • Make the Mash
  • Boil potatoes in salted water for 15 minutes until tender. Drain.
  • Mash with butter, warm milk, salt, and pepper until smooth.
  • Stir in half the cheese if using.
  • Assemble the Pie
  • Preheat oven to 200°C (180°C fan).
  • Spoon filling into a baking dish.
  • Spread mash evenly over the top, fluffing with a fork.
  • Sprinkle with remaining cheese if desired.
  • Bake
  • Cook for 25–30 minutes until golden and bubbling at the edges.

Serve

  • Best enjoyed hot, with steamed peas, green beans, or cabbage on the side.

Suggested Pairing

  • A pint of ale or glass of red wine
  • Pickled red cabbage for a tangy contrast

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