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 37.0g, carbohydrate 40.0g, fat 34.0 g, saturated fat 16.0g, fibre 4.0g, sugar 7.0g, salt 1.15 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

Results 141-160

  • Binder photo foodyfoodfood

    31 October 2012

    foodyfoodfood rated and commented on this recipe

    5 stars

    Never had so many compliments for a cottage pie I've made, I also added a few gravy granules to the sauce to thicken it a touch more, and some peas! Not a scrap was left!

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  • Binder photo Moonfan

    03 November 2012

    Moonfan rated and commented on this recipe

    5 stars

    Really great recipe! I didn't use nutmeg for the mash but it still turned out really tasty! I will definitely be making this again.

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  • Binder photo Paolo

    05 November 2012

    Paolo rated and commented on this recipe

    5 stars

    This took me a bit longer to make than what the projected time says, but it turned out great! I completely forgot to to get some tomato purée but it turns out diced tomatoes are fine if you use a slow cooker or a pressure cooker. Dried thyme does an okay job if you can't get your hands on fresh thyme. A dash of Italian seasoning herbs, too, may be a welcome addition.

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  • Binder photo Moonfan

    06 November 2012

    Moonfan commented on this recipe

    Really loved this recipe! So easy to make and a huge hit with my family!

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  • Binder photo secrisp

    08 November 2012

    secrisp rated and commented on this recipe

    5 stars

    Slightly lengthy but very easy to make and delicious! Will definately make again.

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  • Binder photo Ann

    10 November 2012

    Ann commented on this recipe

    Fed 30 people with this recipe today, I froze the meat base as I had prepared it earlier in the week. Topped with mashed potato and cheese this morning before popping in oven. Without exception everyone said it was the best cottage pie they have ever eaten!

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  • Binder photo Amy

    12 November 2012

    Amy rated and commented on this recipe

    5 stars

    I found this recipe extremely easy & very tasty. Unlike some of the others on the site, I didn't find it took particularly long to prepare.

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  • Binder photo ShelleyAnne

    14 November 2012

    ShelleyAnne commented on this recipe

    Absolutely AMAZING!! Making it again tonight for entertaining friends. Such a hit.

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  • Binder photo Gypsy-angel

    29 November 2012

    Gypsy-angel commented on this recipe

    Was looking for a nice recipe to make for a large batch to make for us and another for an ill friend. Will be making tonight for us and delivering to her for tomorrow

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  • Binder photo Kath London

    09 December 2012

    Kath London commented on this recipe

    Excellent recipe! Love it and will definitely be making it again :-)

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  • Binder photo bethesue

    10 December 2012

    bethesue commented on this recipe

    Is beef mince the same as ground beef or chuck in the US? I've been waiting for a great recipe since we visited Great Britain!

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  • Binder photo amyloureilly

    10 December 2012

    amyloureilly rated and commented on this recipe

    5 stars

    Delicious. I blitzed the carrots, onion and celery in the food processor so it took hardly any time at all. Made two family dinners portions so will freeze the other half. Will definitely make this again.

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  • Binder photo Dognpony

    16 December 2012

    Dognpony rated and commented on this recipe

    5 stars

    Loved this! Made a slight modification by replacing half the Worcestershire Sauce with Soy Sauce and it was delicious .... the gravy is to die for! Next time I'll double the quantity of gravy in the mix. A new firm favourite

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  • Binder photo Pamp

    19 December 2012

    Pamp rated and commented on this recipe

    5 stars

    Fabulous winter meal in one dish. Easy to follow and delicious.

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  • Binder photo Gareb

    06 January 2013

    Gareb commented on this recipe

    Yummy scrummy. Halved the recipe and because we were hungry my partner and I demolished the whole thing after going back for seconds :-) I missed out the thyme because I don't like it, and swapped for a bit of dried parsley. Had it with curly kale and peas and will definitely be making again.

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  • Binder photo Gareb

    06 January 2013

    Gareb rated and commented on this recipe

    5 stars

    forgot to rate it....

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  • Binder photo domesticgoddessnmore

    09 January 2013

    domesticgoddessnmore rated and commented on this recipe

    5 stars

    Excellent! This is my go-to recipe for cottage pie. I make this often and sometimes substitute ground turkey for the mince. My boys love this dish and I do too.

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  • Binder photo zuzu

    13 January 2013

    zuzu rated and commented on this recipe

    5 stars

    super yummie!!

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  • Binder photo Dee

    27 January 2013

    Dee rated and commented on this recipe

    5 stars

    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.

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  • Binder photo msrisotto

    28 January 2013

    msrisotto rated and commented on this recipe

    5 stars

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

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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 37.0g, carbohydrate 40.0g, fat 34.0 g, saturated fat 16.0g, fibre 4.0g, sugar 7.0g, salt 1.15 g

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