Cottage pie

Cottage pie

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 1 hr 50 mins

Freezable

Method

  1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. 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, then discard the bay leaves and thyme stalks.
  2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
  3. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.
Try

OUR TOP TIPS

To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.

FOOLPROOF FREEZING

Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.

IF YOU WANT TO USE A SLOW COOKER...

Brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following step 2, above, and then oven cook to finish according to step 3.

Per serving

600 kcalories, protein 37g, carbohydrate 40g, fat 34 g, saturated fat 16g, fibre 4g, sugar 7g, salt 1.15 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo olivia

    2010-09-16 15:12:46.053028

    olivia commented on this recipe

    wow i gonna be the 1st one to try this one . . . gonna do it tonight and tell u how it was .

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  • Binder photo olivia

    2010-09-17 09:32:37.119145

    olivia rated and commented on this recipe

    4 stars

    so made it yesterday and it was pretty yummy !!! thank u for this receipe .

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  • Binder photo KellyB

    2010-09-18 20:35:14.183641

    KellyB commented on this recipe

    I made this tonight for my tea and then portioned it up for freezing. It was the yummiest Cottage Pie I've ever made. It takes a bit of time to do but it's easy to make in bulk and it's just so delicious I can't wait until I have it again!

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  • Binder photo Satu

    2010-09-23 11:09:12.14836

    Satu rated and commented on this recipe

    5 stars

    Made this last night and it was divine! Omitted celery and added some soy sauce & thai sweet chili sauce to deepen the flavours but essentially kept the basics the same. Wonderful! Made in bulk to freeze some individual portions for DH's dinner when I'm out :) Perfect autumn dish!

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  • Binder photo michaela

    2010-09-29 18:06:57.75394

    michaela commented on this recipe

    Made this today, didn't think it was going to taste that good after spending ages preparing it, then cooking it, but we have just eaten it and it was absolutely lovely! My husband was well impressed, so tomorrow we will be having again!

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  • Binder photo michaela

    2010-09-29 18:07:16.262188

    michaela rated this recipe

    5 stars

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  • Binder photo springbob

    2010-10-01 14:07:05.808686

    springbob rated and commented on this recipe

    5 stars

    Best cottage pie recipe - lengthy but easy and worth it.

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  • Binder photo Bernadette

    2010-10-02 15:37:25.294548

    Bernadette commented on this recipe

    very very gorgeous cottage pie although a bit timely to make. def one for a saturday or sunday! the whole family loved it.

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  • Binder photo Momble

    2010-10-02 20:39:37.204972

    Momble rated and commented on this recipe

    5 stars

    Absolutely lovely! Omitted the celery and added extra carrots. Time consuming but end result definitely worth it, big hit with all of the family. Will make this again.

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  • Binder photo Janis

    2010-10-07 17:36:53.01513

    Janis rated and commented on this recipe

    5 stars

    This was the tastiest cottage pie ever. Definately worth the effort.

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  • Binder photo Amanda006

    2010-10-10 21:07:44.45919

    Amanda006 rated and commented on this recipe

    5 stars

    Took longer than usual to make this cottage pie but it was definitely worth the extra effort as it was delicious and there was enough left over to freeze for another time!!!

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  • Binder photo LOVEFOOD

    2010-10-13 21:43:03.433859

    LOVEFOOD rated and commented on this recipe

    5 stars

    Just had the "Blue Peter" version (one we made earlier). Froze the meat base in individual dishes and made fresh cheesy mash. Hubby & I loved it first time around and again tonight.

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  • Binder photo Monika

    2010-10-26 14:07:04.643365

    Monika rated and commented on this recipe

    5 stars

    Really nice recipe my toddler son loved it!

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  • Binder photo Sue Campbell

    2010-10-31 09:32:48.671029

    Sue Campbell rated and commented on this recipe

    5 stars

    Wow this is a delicious recipe, the meat was really tasty and I loved the cheesy mash. A new favourite in our house :o)

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  • Binder photo Lozerooney

    2010-11-25 22:14:48.491918

    Lozerooney rated and commented on this recipe

    5 stars

    Made this for my family - everyone loved it! Would definatley make again with confidence.

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  • Binder photo proudmama

    2010-12-11 01:08:18.34919

    proudmama rated and commented on this recipe

    5 stars

    Yummy!

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  • Binder photo clockworkpurple

    2010-12-15 20:49:36.016003

    clockworkpurple rated and commented on this recipe

    5 stars

    Wow, this is lovely. Took a long time to make, as I only have one pan big enough for meat/potatoes. But I ended up with two HUGE cottage pies. Definitely worth the time and effort.

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  • Binder photo jeansean

    2010-12-15 23:04:04.166403

    jeansean rated and commented on this recipe

    5 stars

    I made this tonight and my hubby said that it was the best cottage pie he had ever tasted, he especially likes the mashed potato with cheese. Although it took quite a while to make, it was well worth the effort and I will definitely make it again.

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  • Binder photo Lisa

    2010-12-19 12:05:24.772177

    Lisa rated and commented on this recipe

    4 stars

    I also omitted celery and increased carrots. I halved the recipe and had more than enough for one to eat and one to freeze for me and my partner and although it did take some time to make it wasn't too labour intensive. Lovely flavour even without the wine!

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  • Binder photo K311y

    2010-12-21 08:45:19.831045

    K311y rated and commented on this recipe

    3 stars

    Was ok, didn't really like the celery in it and felt it need more thicker gravy for the meat.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 1 hr 50 mins

Freezable

Ingredients

  • 3 tbsp olive oil
  • 1¼kg beef mince
  • 2 onions , finely chopped
  • 3 carrots , chopped
  • 3 celery sticks, chopped
  • 2 garlic cloves , finely chopped
  • 3 tbsp plain flour
  • 1 tbsp tomato purée
  • large glass red wine (optional)
  • 850ml beef stock
  • 4 tbsp Worcestershire sauce
  • few thyme sprigs
  • 2 bay leaves

FOR THE MASH

  • 1.8kg potatoes , chopped
  • 225ml milk
  • 25g butter
  • 200g strong cheddar , grated
  • freshly grated nutmeg
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Per serving

600 kcalories, protein 37g, carbohydrate 40g, fat 34 g, saturated fat 16g, fibre 4g, sugar 7g, salt 1.15 g

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