Cottage pies with cheddar-mustard mash

Latest comments and suggestions

• Sam

  29 October 2009

  Sam commented on this recipe

  Seems to be too much liquid as doesn't thicken up enough!?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ThePotatoGirls

  30 October 2009

  ThePotatoGirls commented on this recipe

  This sounds fabulous. I particularly like the use of mustard in the mash. I quite often make too much mash and then freeze it to use later on as it reheats perfectly so I might try that with this mash recipe adn see how it goes!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EYA

  18 December 2009

  EYA rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicki Flashman

  07 January 2010

  Vicki Flashman rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Natalie

  18 February 2010

  Natalie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annelies Robinson

  07 March 2010

  Annelies Robinson rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flower

  04 August 2010

  flower commented on this recipe

  Just taken this one out of the oven, and it looks fantastic!!! Really easy to make, although it took longer than i anticipated. Despite being the beginning of August and at 40 degrees c (i live in Spain), i have a dreadful flu bug and am hoping this will help me on my way to recovery!! Hope it tastes as good as it looks!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Peter

  18 August 2010

  Peter commented on this recipe

  As a novice cook I'm looking for a few basic meals and "variations on a theme" which I can cook in quantity, divide into portions and freeze-I'm cooking mainly for one i.e. me. The variety of recipes for the Shepherd's Pie are really welcome until I have the confidence to experiment. I also want to keep it fairly simple and use readily available ingredients. With mince, for example, I can make different Shepherd's Pies, bolognese and chilli con carne. My other "staples" are going to be casseroles and curries. I really don't know why I bought a cookery book (Delia's "One is Fun" when there is this wonderful website. I feel as though I have found hidden treasure!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ali

  08 October 2010

  Ali rated and commented on this recipe

  

  Hey, Made this yesterday, didn't actually taste it being a veggie (it was for my dad, brother, friend). They said it was lovely, but one issue was that it was too runny even when added 2 tsp cornflour.Next time I am only going to use 1 pint of liquid, but will use recipe again! Alicia

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lsrush2

  26 October 2010

  lsrush2 rated and commented on this recipe

  

  This recipe is really tasty and easy to make, made this last night and still have some left to eat tonight. The mustard really gives the potato some zing and goes well with the cheddar. The sauce is just the right thickness and flavour. Will be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Phil

  12 November 2010

  Phil rated and commented on this recipe

  

  After reading previous comments about it being too watery, I reduced the stock to 500ml, put in an extra spoonful of flour, and I also added a good splash of red wine. Gorgeous, and the mash was perfect!! 10/10 for this one!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  20 November 2010

  Kate commented on this recipe

  Really nice flavor recipe, but i agree with some of the other comments, only needs half the stock.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• feemac

  13 April 2011

  feemac commented on this recipe

  Great recipe. love the Worcester sauce. Will make again, but might try piping the mash on top as the sauce is loose and the mash is stiff...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karen

  10 May 2011

  Karen commented on this recipe

  tried this tonight, only used 500ml stock including 200ml red wine. will certainly do this again, best cottage pie we have ever had.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BeckyDrew

  22 September 2011

  BeckyDrew rated and commented on this recipe

  

  Great recipe. I made this last year for my boyfriend when we first started going out. He thought (as did I) that it was fantastic... well it certainly did the trick as we are still together nearly 18 months on.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kate

  24 November 2011

  Kate rated and commented on this recipe

  

  Lush recipe!! Had no problem with the amount of stock, just let it simmer for a bit longer. Used about 1 and 1/2 tbsp of mustard and that was plenty. Definitely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cath34980

  19 April 2012

  cath34980 rated and commented on this recipe

  

  Hmmm this wasnt great! Couldn't taste the cheese in the mash, the sauce was too watery and bland, so we added marmite, more stock cubes, more Worcestershire sauce and cooked the meat and veg separately to start with and it was still only just OK.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cath34980

  19 April 2012

  cath34980 commented on this recipe

  Hmmm this wasnt great! Couldn't taste the cheese in the mash, the sauce was too watery and bland, so we added marmite, more stock cubes, more Worcestershire sauce and cooked the meat and veg separately to start with and it was still only just OK.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gemma

  16 July 2012

  gemma rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lauryloo

  19 September 2012

  lauryloo commented on this recipe

  made this for my very fussy hubby and he loved it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13397/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 500g lean minced beef
• olive oil
• 2 onions , chopped
• 3 carrots , grated
• 2 sticks celery , finely diced
• 2-3 tbsp tomato purée
• 1 tbsp flour
• 2 tbsp Worcestershire sauce
• 750ml beef stock
• 1kg floury potatoes , cut into cubes
• 50g butter
• 100g cheddar , grated
• 2 tbsp wholegrain mustard

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 15 minutes

Ingredients

• 500g lean minced beef
• olive oil
• 2 onions , chopped
• 3 carrots , grated
• 2 sticks celery , finely diced
• 2-3 tbsp tomato purée
• 1 tbsp flour
• 2 tbsp Worcestershire sauce
• 750ml beef stock
• 1kg floury potatoes , cut into cubes
• 50g butter
• 100g cheddar , grated
• 2 tbsp wholegrain mustard

Per serving

710 kcalories, protein 38.9g, carbohydrate 60.4g, fat 36.4 g, saturated fat 19.4g, fibre 6.7g, salt 3.58 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.