Cottage pie

Cottage pie

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(176 ratings)

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Cooking time

Prep: 35 mins Cook: 1 hr, 50 mins

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
600
protein
37g
carbs
40g
fat
34g
saturates
16g
fibre
4g
sugar
7g
salt
1.15g

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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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.

Recipe from Good Food magazine, October 2010

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Comments

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alisonl262's picture
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Thought I'd given it 5 stars

alisonl262's picture
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Absolutely delicious. My usual cottage pie recipe has virtually the same ingredients but doesn't taste nearly as nice. Obviously the different method of preparing the mince makes all the difference. Will definitely make again.

16family's picture

simply delicious! my guests enjoyed it . I didn't find worcestershire sauce but even without it it was very tasty. I added some leeks. Thanks for the recipe!

squeaker1942's picture
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Just made this cottage pie for tonight's meal. Like celery, but didn't have any. Looking forward to eating tonight, sounds yummy as described by others comments.

squeaker1942's picture
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Just made this cottage pie for tonight's meal. Like celery, but didn't have any. Looking forward to eating tonight, sounds yummy as described by others comments.

cheryl1980's picture
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Followed this to the letter. Great if you like a sloppy mess. Would highly recommend to people with no teeth.

jackli12's picture
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This is so satisfying and warming - a big favourite in our house but does take quite a while to make. Worth it though!

jackli12's picture
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This is so satisfying and warming - a big favourite in our house but does take quite a while to make. Worth it though!

888emma's picture
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Kids loved this, I also omitted the celery and increased the carrots.

claire3110's picture

Trying this tonight. Will let you know how it goes...

karenk1411's picture
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Lovely recipe, tasted great, kid-friendly, and froze very well.

hazelr74's picture

Excellent recipe, and tastes beautiful.

claire333's picture
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I have just finished eating this cottage pie and I can honestly say that of all the recipes I have cooked from this website over the years this one is the best. This is the most delicious cottage pie I have ever eaten. It was also a lot easier and quicker to make than it appears at first glance.

hunimummy's picture
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this is a favourite for my family without the celery just added more carrots (eaten once a week ) and a full pie left to freeze for next week love it

sometimes ill put a layer of baked beans between the mince and potatoes and change it to cowboy pie the kids love it
defo a good 1 for a big family

clairemc28's picture
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This is easily the nicest cottage pie I've ever had. It is well worth taking the time to make it. I have frozen it too and it still tastes delicious once defrosted and cooked. Thoroughly recommend it and made it several times now.

alka666's picture

Just spent ages cooking this for my family, and I don't even eat meat!!! But boy was it worth the sweat! I was told by my husband and teenagers it was the best cottage pie they have ever had! Result! Thank you!

princess132's picture

Really looking forward to making this recipe, anyone know what size pie dish is needed?

charlottemarriott's picture
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Excellent recipe. This will be my go to cottage pie recipe from now on! Lovely!

dee1971's picture
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This was really tastey and all the family enjoyed very much,I made according to the full recipe instructions,took a good bit if time but was well worth it.

pasham's picture
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super yummie!!

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