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 81-100

  • Binder photo janee

    04 November 2011

    janee commented on this recipe

    Really tasty, I just used mild cheddar and was just as nice. The nutmeg really gives a nice taste to the mash.

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  • Binder photo Jet

    14 November 2011

    Jet rated and commented on this recipe

    5 stars

    Absolutely lovely, well worth the wait.

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  • Binder photo Fay

    17 November 2011

    Fay rated and commented on this recipe

    5 stars

    Very very yummy!

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  • Binder photo Fay

    17 November 2011

    Fay commented on this recipe

    Very very yummy! Without celery though!

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  • Binder photo Fay

    17 November 2011

    Fay commented on this recipe

    Very very yummy! Without celery though!

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  • Binder photo Romy

    24 November 2011

    Romy rated and commented on this recipe

    5 stars

    A brilliant recipe! I am not English and normally not a fan of English food, but this is delicious :)! Since discovering this recipe I have been cooking this cottage pie over and over again and all the family love it! Will definately be looking at thw website for more tasty recipes - thank you bbc!

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  • Binder photo The Cherub

    28 November 2011

    The Cherub rated and commented on this recipe

    5 stars

    This was lovely and is now my failsafe recipe for cottage pie. Definately one to do again and again. Can't improve on this. YUM! By the way the stock I used was the extra rich knorr stockpots which helped (they can be a bit salty though so no need to add extra throughout cooking!)

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  • Binder photo Dawn

    28 November 2011

    Dawn rated this recipe

    5 stars

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  • Binder photo Josy G

    29 November 2011

    Josy G rated and commented on this recipe

    4 stars

    Lovely recipe, halved the ingredients as no space in the freezer, turned out just like the picture and tasted delicious!

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  • Binder photo Bloomincatspyjamas

    02 December 2011

    Bloomincatspyjamas rated and commented on this recipe

    4 stars

    Lovely, used mixed spices instead of nutmeg and used half a vegetable stock cube too

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  • Binder photo Steve

    08 December 2011

    Steve rated and commented on this recipe

    5 stars

    A great version. Went down very well. I can't beleive how many celery-phobes have posted. It's one of the standards I use for most meat sauces including Bolagnanse etc.

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  • Binder photo mv_bel

    12 December 2011

    mv_bel rated and commented on this recipe

    5 stars

    Easy and simple - I spend an hour in the kitchen this afternoon and we all have really nice tasting dinner. Will do it again.

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  • Binder photo st.k8

    21 December 2011

    st.k8 rated and commented on this recipe

    4 stars

    Really liked this! Was a big hit with my family

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  • Binder photo Lindsay Jack

    13 January 2012

    Lindsay Jack rated this recipe

    5 stars

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  • Binder photo Shiny108

    26 January 2012

    Shiny108 rated and commented on this recipe

    4 stars

    Halved all the portions and so much more manageable size. Wouldn't add as much thyme as suggested and would leave out the nutmeg - would mean son and partner would be happier !! Was really tasty and will make again.

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  • Binder photo Noodle Head

    30 January 2012

    Noodle Head rated and commented on this recipe

    5 stars

    I've made this a few times now and love it. I divide everything in 3 so there's enough for my husband and I and one leftover portion that we fight over for lunch! With the smaller portion I find it only takes 30 mins for the sauce to thicken. Definitely makes the "to-be-made-again" list!

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  • Binder photo Julesrecipes

    02 February 2012

    Julesrecipes rated this recipe

    4 stars

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  • Binder photo Queenvix

    02 February 2012

    Queenvix rated and commented on this recipe

    5 stars

    The prep for this takes a while chopping all the vegtables but the taste is lovey and the thyme gives it a real depth of flavour. I found that the meat sauce was thick enough after about 25 mins of simmering.another great recipie- thanks!

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  • Binder photo louloubelle

    05 February 2012

    louloubelle rated and commented on this recipe

    5 stars

    Really lovely Cottage Pie recipe. I added some leeks to my mash and sprinkled the top with cheese. Didn't use any celery (food of the devil) but it was still gorgeous. It does take time but I made a big batch and froze some down.

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  • Binder photo wattsy

    12 February 2012

    wattsy rated and commented on this recipe

    4 stars

    This is really good with some cinnamon in it, although I found it a little wet, but maybe I just didn't reduce it for long enough.

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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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