Cottage pie

Cottage pie

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(170 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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emsta88's picture
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really nice and comforting. also a pleasure to cook.

tydrawirafon's picture

Made this weekend and clean plates all round tonight. Very nice recipe. Made more or less as per ingredients (just chop the celery small - no one will notice !) Saved time by gently frying the vegetables in my big casserole dish and at the same time dry frying the mince in batches in a frying pan, then draining it to get rid of all the unnecessary sat fat before adding it to the veg.
So sorry but I cheated and used Tesco ready mash -it was on offer :o) I added some cheddar, piped it on top of the cold meat then popped in the oven. Husband and three kids (23, 17 and 8) all said they wanted this recipe everytime.
Its also nice to know I now have another batch sitting in the freezer at the ready. I can happily highly recommend you try it.

rowley123's picture
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Stuck to the recipe and it was absolutely delicious.

lakelandlass's picture

I made this for the family evening meal last night and it was so lovely. I didn't use wine, only stock as we have a 12 month old and I substituted the thyme and used a good pinch of Marjaram instead. It was a hit with everyone and so easy to make.

sue_milton's picture
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Delicious. Good flavours and fabulous cheesy mash. This recipe will be a regular on the menu.

Marloes's picture
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This one everybody loves, the kids, the neighbours, the old guy I cook for, everybody I know loves this recipe. Never seen so many dutch people eat cottage pie!

mariecath's picture
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Great recipe that the whole family loved, worth the extra effort!

itrynity's picture

it looked good and tasted great, will definitely make again and again

netski15's picture
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Well, I never thought I would ever cook celery, it just seems so wrong! However it was me who was wrong. I did a meat version for hubby and quorn mince version for me. When I had the first batch I did like it but wasnt sure it was worth the time (maybe I was just a bit flustered!). However, once I had the next batch I really did notice the flavours and am now converted to this recipe, it is worth the time.

I now make batches of just the meat/quorn (no mash) and freeze, get them out the freezer the night before I want them, cook the mash when I get home from work as it just seems better fresh and add it on top of the oven heated meat .. a delicious dinner ready in 20 mins and about 6 weeks worth in the freezer!

dideto's picture
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Very nice and tasty , didn't take that long and its very easy too.Will be making it again cheap and tasty meal that freezes well.

torisian's picture

It really doesnt take any longer then any other cottage pie recipe, not sure why everyone thinks so?!!! :)
Thought it was a lovely cottage pie recipe and we all loved it. I will make this my normal cottage pie recipe from now on.

marzipanfeind's picture
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Delicious; not sophisticated or anything, but it just tasted like it should. Didn't make any changes to the recipe except using dried herds as I can't get fresh. Great comfort food and a lovely change from rice and noodles when you live in China! I would say it serves 8 rather than 10, unless you also serve a fairly substantial side dish and dessert.

annkelman's picture
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I DIDN'T FIND THIS RECIPE ANY MORE TIME CONSUMING THAN MY USUAL ONE BUT I CAN CERTAINLY SAY IT WAS A GREAT HIT WITH THOSE WHO ATE IT.

foodielove's picture
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I agree with all the other comments - the bet cottage pie ever!! I made my mash with potato, sweet potato, carrot and parsnip and topped with cheese - was absolutely sublime!

Frantic Flapjack's picture
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This was very well received in our house. Took a while to make but it was worth the wait. Also followed the tip of allowing the mince to cool before adding the potato and it didn't sink!

lillie2009's picture
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Made this for dinner today, the kids absolutely loved it new family favourite, will try it with the soy sauce and sweet chilli

lari_ssa's picture
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I made this last night and everyone absolutely loved it! I also added spanish chorizo which made it taste even better. Try dry fry(as you dry fry, a lot of fat will come out of it) the chorizo. After that set aside. Then use the chorizos fat to fry the mince beef. If you think that is not enough oil, add a little bit of oliver oil. This will make a real difference to your cottage pie!

heavensent1972's picture
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I changed the ingredients even further by adding Mushrooms and Peas simply because my husband doesn't eat vegetables usually and this is a good way of disguising the taste. Also he didn't know he was eating celery which was a bonus.

Absolutely loved it and we had two big portions that only another portion was left for his lunch the next day and I froze a small one too.

I will be trying this one again. Oh and I forgot to mention when frying the meat I used one stock cube and then used another melted down with hot water to make the gravy for extra meatyness.

berternie's picture
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WOW... this has got to be the most tasty Cottage Pie I have tasted! Will definately be making it again.

foodielove's picture
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Just finished eating mine! By far the best Cottage Pie ever!!! I took Satu's advice and addes Soy and Sweet Chilli Sauce which was lovely!!

I also only had 1kg of meat so I added extra veg (with parsnips and turnip) - Lovely!

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