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 21-40

  • Binder photo Niclier

    01 January 2011

    Niclier rated and commented on this recipe

    5 stars

    This is yummy! I used parsnips instead of celery and had to reduce the gravy down. I made it as stomach lining for new years eve and it worked - the hangovers were much less than they should have been!

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  • Binder photo Sarah Wales

    06 January 2011

    Sarah Wales rated and commented on this recipe

    5 stars

    Tried this tonight and it was delicious. I used spray olive oil instead of proper olive oil and made a swede mash instead of using potatoes to make it a healthier option. My husband loved it.

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  • Binder photo Applemuncher

    10 January 2011

    Applemuncher rated and commented on this recipe

    5 stars

    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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  • Binder photo Katey

    13 January 2011

    Katey commented on this recipe

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

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  • Binder photo Katey

    13 January 2011

    Katey rated this recipe

    5 stars

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  • Binder photo Jasmine9

    13 January 2011

    Jasmine9 rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Larissa

    15 January 2011

    Larissa rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Lynette105

    16 January 2011

    Lynette105 commented on this recipe

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

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  • Binder photo Lynette105

    16 January 2011

    Lynette105 rated this recipe

    3 stars

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  • Binder photo Frantic Flapjack

    21 January 2011

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Applemuncher

    23 January 2011

    Applemuncher commented on this recipe

    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!

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  • Binder photo ANNIE

    28 January 2011

    ANNIE rated and commented on this recipe

    5 stars

    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.

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  • Binder photo marzipan fiend

    31 January 2011

    marzipan fiend rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Torisian

    03 February 2011

    Torisian commented on this recipe

    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.

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  • Binder photo dida

    04 February 2011

    dida rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Netski

    05 February 2011

    Netski rated and commented on this recipe

    5 stars

    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!

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  • Binder photo tryn

    06 February 2011

    tryn commented on this recipe

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

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  • Binder photo cathy

    10 February 2011

    cathy rated and commented on this recipe

    5 stars

    Great recipe that the whole family loved, worth the extra effort!

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  • Binder photo Lisarose

    13 February 2011

    Lisarose rated this recipe

    5 stars

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  • Binder photo Marloes

    18 February 2011

    Marloes rated and commented on this recipe

    5 stars

    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!

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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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