Cottage pie

Cottage pie

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(172 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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maginly's picture
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All smelt lovely and tasted gorgeous, sadly when I put it in the dish to cook in oven, it just refused to heat up. Ended up having it in there for nearly an hour. Might have the been the dish I used! Hubby ate it all he loved it!

joanneeland's picture
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This recipe is absolutely delicious. I made it tonight again for St Patrick's Day and made champ for the topping. It's sooooooo gooooood. I'm entertaining friends tonight with it! MAKE IT!

biffa1954's picture
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Followed the instructions of this very easy resipe, I made two huge pies from the ingredients ate one and froze the other. I served it with extra steamed vegetables and a nice thick onion gravy.

merrysee's picture
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Delicious. Made this last night as we had family over, everybody had second helpings, the meat sauce was lovely and thick, & very flavoursome! Added the wine and reduced which gave it a more grown up feel. Great recipe for feeding a crowd.

dangerwank's picture
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I love this recipe and have made it many times!
My fiancee said cottage pie was her favourite meal (comfort food) so i looked for a recipe. This one looked good despite taking longer than others to make. But it's worth every minute as it is the best cottage pie i've ever had (complimenting the recipe rather than my own cooking abilities there). Never look for another recipe again.

keenoyt's picture
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great recipe only thing i added wss more flour to thicken the gravy up as it was a big too runny, does take a long time but hopefully it will be a hit for dinner tonight :)

zdickinson's picture

Does take a long time to make - but well worth it :). I grated some swede into mine to get some more veg into 2 fussy kids. I also added some sweet potatoes in the mash. Delicious.

suzehar's picture
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Gorgeous! More effort to make than some cottage pies but definitely worth it! I tend to make a big batch & then freeze the mixture - it's then a really easy meal as you just need to make some mash. Highly recommend!

amylarkin's picture
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Wow this is great my boyfriend doesn't really like mince but he loved this, its a bit long winded but well worth it.

kayjade's picture
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This is one of the best cottage pie recipes, family loved it, very tasty. Halved the ingredients and didn't put in the celery.

nbryan's picture
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best cottage pie recipe I've found.

i05wahan's picture
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This is really good with some cinnamon in it, although I found it a little wet, but maybe I just didn't reduce it for long enough.

louloubelle22's picture
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Really lovely Cottage Pie recipe. I added some leeks to my mash and sprinkled the top with cheese. Didn't use any celery (food of the devil) but it was still gorgeous. It does take time but I made a big batch and froze some down.

queenvixofclifton's picture
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The prep for this takes a while chopping all the vegtables but the taste is lovey and the thyme gives it a real depth of flavour. I found that the meat sauce was thick enough after about 25 mins of simmering.another great recipie- thanks!

devaodoherty's picture
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I've made this a few times now and love it. I divide everything in 3 so there's enough for my husband and I and one leftover portion that we fight over for lunch! With the smaller portion I find it only takes 30 mins for the sauce to thicken. Definitely makes the "to-be-made-again" list!

shiny108's picture
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Halved all the portions and so much more manageable size. Wouldn't add as much thyme as suggested and would leave out the nutmeg - would mean son and partner would be happier !! Was really tasty and will make again.

stkate's picture
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Really liked this! Was a big hit with my family

mv_bel's picture
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Easy and simple - I spend an hour in the kitchen this afternoon and we all have really nice tasting dinner. Will do it again.

steveogilvie's picture
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A great version. Went down very well. I can't beleive how many celery-phobes have posted. It's one of the standards I use for most meat sauces including Bolagnanse etc.

fubble201187's picture
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Lovely, used mixed spices instead of nutmeg and used half a vegetable stock cube too

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