Cottage Pie

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(3 votes)
Serves: 4 portions
2 chopped celery stalks
3 chopped carrots
1 chopped onion
1½ tbsp olive oil
1½ tbsp plain flour
1 tbsp tomato purée
450ml beef stock
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and black pepper
120g peas
500g beef mince
For the mash:
900g potatoes, chopped into 2cm chunks
Splash of milk
Large knob of butter


  • Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the mince until browned with no pink bits remaining. Remove from the pan and set aside.
  • Put the remaining oil into the same pan over a low heat and cook the onion, carrots and celery for 15 minutes until soft.
  • Add the garlic, flour and tomato purée. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the beef to the pan.
  • Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is thick. Season well, then add the peas and cook for two minutes. Discard the bay leaf.

TIP: Double or triple the meat mixture and freeze the extra for another day.

  • In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then return to the pan and steam dry for 1-2 minutes. Mash with the milk and butter, then season with some salt and pepper.
  • Spoon the meat and gravy into an ovenproof dish and carefully spoon over the mash to cover.

TIP: Brush with beaten egg for an extra-golden topping.

  • Preheat the oven to 220˚C/200˚C fan/gas mark 7 and cook for 25-30 minutes or until the topping is golden and the pie is bubbling around the edges.