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 37g, carbohydrate 40g, fat 34 g, saturated fat 16g, fibre 4g, sugar 7g, salt 1.15 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

Results 161-180

  • Binder photo Livvyx

    31 January 2013

    Livvyx commented on this recipe

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

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  • Binder photo Big Cheese

    31 January 2013

    Big Cheese commented on this recipe

    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!

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  • Binder photo candycane

    03 February 2013

    candycane rated and commented on this recipe

    5 stars

    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.

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  • Binder photo hunimummy

    03 February 2013

    hunimummy rated and commented on this recipe

    5 stars

    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

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  • Binder photo Claire

    07 February 2013

    Claire rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Hady

    08 February 2013

    Hady commented on this recipe

    Excellent recipe, and tastes beautiful.

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  • Binder photo Karen@Dublin

    09 February 2013

    Karen@Dublin rated and commented on this recipe

    5 stars

    Lovely recipe, tasted great, kid-friendly, and froze very well.

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  • Binder photo bryan-n.i

    12 February 2013

    bryan-n.i rated this recipe

    5 stars

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  • Binder photo claire3110

    16 February 2013

    claire3110 commented on this recipe

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

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  • Binder photo Emma

    19 February 2013

    Emma rated and commented on this recipe

    5 stars

    Kids loved this, I also omitted the celery and increased the carrots.

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  • Binder photo Lindsay Jack

    24 February 2013

    Lindsay Jack commented on this recipe

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

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  • Binder photo Lindsay Jack

    24 February 2013

    Lindsay Jack commented on this recipe

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

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  • Binder photo Cheryl1980

    28 February 2013

    Cheryl1980 rated and commented on this recipe

    1 stars

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

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  • Binder photo Patricia

    01 March 2013

    Patricia commented on this recipe

    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.

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  • Binder photo Patricia

    01 March 2013

    Patricia rated and commented on this recipe

    2 stars

    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.

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  • Binder photo soaz

    02 March 2013

    soaz commented on this recipe

    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!

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  • Binder photo AlisonL324

    03 March 2013

    AlisonL324 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo AlisonL324

    03 March 2013

    AlisonL324 commented on this recipe

    Thought I'd given it 5 stars

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  • Binder photo justin

    06 March 2013

    justin rated and commented on this recipe

    5 stars

    Bootiful

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  • Binder photo Natalie

    06 March 2013

    Natalie rated and commented on this recipe

    5 stars

    This is the best cottage pie I have ever had. The mash is lovely. You do need to put a lot of work into it but it is worth it. I got two big pies out of this. Next time I will have a go at doing it in the slow cooker.

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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 37g, carbohydrate 40g, fat 34 g, saturated fat 16g, fibre 4g, sugar 7g, salt 1.15 g

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