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Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
For the mince:
  • 800 g Lean minced beef
  • 1 Large onion, diced
  • 1 Large carrot, diced
  • 2 Sticks of celery, diced
  • 1 Bunch of rosemary
  • 1 tbsp Oregano
  • 1 tbsp Minced garlic
  • 2 tbsps Plain flour
  • 1 tbsp Tomato pureé
  • A large glass of red wine
  • 400 ml Beef stock
  • 2 tbsps Worcestershire sauce
  • 3 Bay leaves
  • 300 g Frozen peas
For the topping:
  • 1 kg Maris piper potatoes
  • 50 g Butter
  • 1 tsp Ground nutmeg
  • 200 ml Milk
  • 400 g Grated cheddar
Cottage Pie
Cottage Pie Cottage Pie

Comfort food doesn't get more classic than this hearty cottage pie topped with lots of cheese!


  1. Fry the minced beef until browned all over, you may need to do it in batches. Set aside as it browns.
  2. In a separate large pan, add the diced onion, carrot and celery and cook over a medium heat until soft.
  3. Add the garlic and herbs and fry for a couple of minutes.
  4. Add the tomato pureé and plain flour, stir in well. Cook for one minute.
  5. Add the beef stock, worcestershire sauce and bay leaves.
  6. Once the mince beef is browned all over, pour in the red wine and reduce by half.
  7. Once reduced, add the minced beef into the pot with the sauce.
  8. Cover with a lid or tin foil and cook over a low heat for 45 minutes to an hour.
  9. Meanwhile, make the mash. In a large saucepan covered the peeled and chopped potatoes in salted cold water. Bring to the boil and simmer until tender.
  10. Drain well and allow to steam dry for a few minutes. Mash well with the milk, butter, nutmeg and half of the cheese.
  11. The sauce should be thick by now, if it has too much liquid, take the lid off and cook over a medium-high heat to reduce some of the liquid. It should be of a thick gravy like consistency.
  12. Add the frozen peas and stir in.
  13. Spoon the meat into a large ovenproof dish. Spoon the mash over to cover and then sprinkle over the remaining cheese.
  14. If cooking straight away, heat the oven to 200℃ and cook for 25-30 minutes, or until the topping is golden.
  15. Serve!
Cottage Pie
Cottage Pie Cottage Pie

Comfort food doesn't get more classic than this hearty cottage pie topped with lots of cheese!

Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
For the mince:
  • 800 g Lean minced beef
  • 1 Large onion, diced
  • 1 Large carrot, diced
  • 2 Sticks of celery, diced
  • 1 Bunch of rosemary
  • 1 tbsp Oregano
  • 1 tbsp Minced garlic
  • 2 tbsps Plain flour
  • 1 tbsp Tomato pureé
  • A large glass of red wine
  • 400 ml Beef stock
  • 2 tbsps Worcestershire sauce
  • 3 Bay leaves
  • 300 g Frozen peas
For the topping:
  • 1 kg Maris piper potatoes
  • 50 g Butter
  • 1 tsp Ground nutmeg
  • 200 ml Milk
  • 400 g Grated cheddar


  1. Fry the minced beef until browned all over, you may need to do it in batches. Set aside as it browns.
  2. In a separate large pan, add the diced onion, carrot and celery and cook over a medium heat until soft.
  3. Add the garlic and herbs and fry for a couple of minutes.
  4. Add the tomato pureé and plain flour, stir in well. Cook for one minute.
  5. Add the beef stock, worcestershire sauce and bay leaves.
  6. Once the mince beef is browned all over, pour in the red wine and reduce by half.
  7. Once reduced, add the minced beef into the pot with the sauce.
  8. Cover with a lid or tin foil and cook over a low heat for 45 minutes to an hour.
  9. Meanwhile, make the mash. In a large saucepan covered the peeled and chopped potatoes in salted cold water. Bring to the boil and simmer until tender.
  10. Drain well and allow to steam dry for a few minutes. Mash well with the milk, butter, nutmeg and half of the cheese.
  11. The sauce should be thick by now, if it has too much liquid, take the lid off and cook over a medium-high heat to reduce some of the liquid. It should be of a thick gravy like consistency.
  12. Add the frozen peas and stir in.
  13. Spoon the meat into a large ovenproof dish. Spoon the mash over to cover and then sprinkle over the remaining cheese.
  14. If cooking straight away, heat the oven to 200℃ and cook for 25-30 minutes, or until the topping is golden.
  15. Serve!