Cottage pie cakes

Prep: 15 mins Cook: 20 mins Plus chilling


Makes 6
These rostis with beef mince are great for using up leftover mashed potato and are ideal for a family supper

Nutrition and extra info

Nutrition: per serving

  • kcal426
  • fat25g
  • saturates7g
  • carbs31g
  • sugars2g
  • fibre3g
  • protein23g
  • salt1.22g
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  • 400g pack lean beef mince
  • 1 beef stock cube
  • 50g plain flour
  • 2 tbsp Worcestershire sauce
  • 140g frozen pea
  • 450g leftover mashed potato
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g panko or dried breadcrumbs
  • vegetable oil, for frying
  • baked beans, to serve


  1. Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine.

  2. Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.

  3. Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.

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Comments, questions and tips

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Comments (3)

traciekan's picture

You could do this with corned beef!

lizzafezza's picture

These were really nice - didn't change the recipe other than making the mash fresh. Added lots of ground black pepper and served with veg and gravy. Will defo make again.

emmac8007's picture

Really plain & bland, could do with 3 stock cubes, 5 tbsp Worcestershire sauce and some herbs and add salt!!!

Questions (2)

wikkiwoodles's picture

Can you freeze these as well?

goodfoodteam's picture

Hi there, 

Yes the cakes freeze well, freeze after breadcrumbing, then defrost and cook as per the recipe. 

Best wishes. 

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