Hearty cottage pie recipe

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  • Yield: 6 Servings


  • 3 tablespoons oil
  • 800 g beef mince
  • 2 large onions chopped
  • 2 large carrots chopped small
  • 3-4 celery sticks chopped optional
  • 1-2 garlic cloves, finely chopped or 1 teaspoon garlic from a jar
  • 3 tablespoons of plain flour
  • 1 tablespoon tomato paste or purée
  • 1 cup of beef stock
  • 4 tablespoons Worcestershire sauce
  • Salt and pepper to taste
How to Make It
    For the Mash
  1. Peel and chop 4 large potatoes and put into a large pan and boiled until soft. Mash with a little milk and butter, add a handful of any grated cheese and salt and pepper to taste.
  2. Heat oil in a large fry pan over a medium heat and fry the mince until browned then set aside as it browns. Add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato paste or purée, increase the heat and cook for a few mins, then return the beef to the pan. Add the stock, Worcestershire sauce. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well.
  3. Spoon mince into a large ovenproof dish and spoon on the mash to cover. Sprinkle on another handful of cheese. Cook at 180C for 20 – 30 minutes until the topping is golden.

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