The BBC Good Food logo
Cottage pie bake

Cottage pie bake

By
A star rating of 4.5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

The combination of braised beef and cheesy mashed potatoes will always be a family favourite

  • Freezable (Freeze assembled or once baked)
Nutrition: per serving
NutrientUnit
kcal884
fat53g
saturates21g
carbs54g
sugars7g
fibre5g
protein49g
salt2.3g
Advertisement

Ingredients

  • 1kg beef shin or feather blade, cut into very large chunks
  • 2-4 tbsp sunflower oil
  • 200g bacon lardon
  • 3 tbsp plain flour
  • 2 celery sticks, chopped
  • 200g shallot , peeled
  • 2 beef stock cubes
  • 3 each thyme sprigs and bay leaves
  • 300g baby carrots or baby Chantenay carrot
  • 3 tbsp Worcestershire sauce

For the mash

  • 1 ½kg potato , peeled and cut into large chunks
  • 25g butter
  • 85g mature cheddar , grated
  • 100ml milk
  • 2 tsp English mustard powder

Method

  • STEP 1

    Brown beef in the oil, in batches, in a large casserole or pan. Tip in the lardons, shallots and celery, and fry for 10 mins until softened and golden. Stir in the flour until absorbed, crumble in the stock cubes, then gradually stir in 1 litre water and the Worcestershire sauce. Add herbs, return the beef and any juices, cover and simmer for 1 hr. Add carrots, cover and simmer for 1 hr more until really tender.

  • STEP 2

    Boil the potatoes in salted water until tender. Drain well, return to pan over a gentle heat and allow to steam-dry for 2 mins. Mash with the butter, cheese, milk, mustard powder and seasoning.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Strain beef and veg into a large colander over a deep pan. Set sauce over a high heat for 5 mins to reduce. Shred beef into chunky pieces and transfer to a baking dish with veg and bacon, and some thickened sauce. Pipe or spoon on mash. Bake for 30 mins until mash is golden and crisp. The pie can be assembled and chilled for up to 2 days, or frozen for up to 3 months. If frozen, defrost thoroughly, then bake as above, but for 50 mins-1 hr.

Goes well with

Recipe from Good Food magazine, January 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content