Cottage pie

Cottage pie

  • 1
  • 2
  • 3
  • 4
  • 5
(175 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
manfas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My husband, 5yr old, 3yr old and 1yr old absolutely love this cottage pie when I make it. It disappears so fast. Definitely worth the time and effort. The good thing if you're busy at home is that you can make it in stages. I've even made the meat part one day and finished it off the next. Much, much better than the cottage pie that I remember being subjected to when I was a child.

janicehales's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So yummy, all the family loved it and could eat it for days !!

janeedlington's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty recipe, especially the mash on top. I added a tbsp of gravy powder to thicken the sauce.

becksharper's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sensational! I added a few finely chopped pre-roasted parsnips instead of celery and halved the amounts but otherwise stuck to the recipe. Easily the best cottage pie I've ever had...and I'm a Yorkshire lass ;) I'm currently living in Australia and just served this to guests. After eating it, one of the guests admitted that when he learned what I was making he was very apprehensive as his mother makes a cottage pie by boiling mince and gravy mix and then adding instant mash on the top(!). He finished every last scrap! I served it with peas and steamed cabbage, with just a dash of golden syrup, butter and pepper into the cabbage - delish!

johnjustice's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a second time and it is as good and consistant as ever. I ommitted the celery, increased the carrots and added a small parsnip which proves in a small way like other contributors that the recipie can be tinkered with quite succesfully provided the main ingredients remain. My wife loves the fact that it can be made earlier and popped in the oven just before family comes round. If I am feeling generous then making up an extra pie for family to take home is, I think a superb small "gift"as well as showing of my "extraordinary"cooking skills.

veinoz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Perfect recipe, this cottage pie is delicious. I made it exactly as the recipe said and also with a few changes of vegetables. Will be keeping this recipe for a long long time.

kaughtknee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I left the red wine out, which may have been a mistake. Taste was okay, though a bit bland. My partner commented it was rather "carrotty". Overall felt the result was not worth the time taken.

adam_aj59's picture

Very very nice cottage pie - make sure the meat isn't piping hot when you put the mash over the top otherwise it'll start to sink!
YUM!

lovetocook23's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was absolutely delicious and went down a treat with my family. Will cook the gravy a little longer next time to get rid of some of the liquid as the potato sunk into it but apart from that it was great.

lin-green1's picture

Stuck to the recipe but found it very bland, expected a lot more flavour considering the ingredients. Was disappointed.

isaaclare's picture

Halved the recipe as only had 500g mince. Still enough for two meals. Six year old asked for seconds which is high praise indeed. Served with peas and corn and beetroot chutney....YUM (omitted the celery)

hellewrites's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is an absolutely delicious recipe, and I highly recommend it.

janicedewdney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We made this cottage pie for the children, who loved it. The hidden vegetables are a great way to persuade children to eat a wider variety of things that are good for them.

rmitter3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

b/c of the wine i used was a bit sweet but good sweet. also used cottage cheese instead of cheddar. if the gravy isn't think enough add flour and let simmer for longer. very good!

dexter216's picture

done this dish about 6 times and it is great , also a great freezer dish .

ehoo118's picture
  • 1
  • 2
  • 3
  • 4
  • 5

super easy although it takes forever. i used peas instead of celery, and also added some marmite and lots of bisto! worked a treat :)

cherimoya's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice but heavy

cornishman1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not eaten Cottage pie for over 30years until i tried this recipe.
Now cant get enough. Takes time but be assured its worth it.

scornford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Family loved it, clean plates all round. Will definately do again as we tend to find the powder mixes too salty.

janicedewdney's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A very tasty cottage pie. The children love it. We liquidise the carrots and onions along with the celery to make it smooth enough for the younger children. We dont add the red wine.

Well worth making.

Pages

Questions

Tips