Cottage Pie

Classic Cottage Pie!! Real comfort food!!

Cottage Pie

  • Servings: 6
  • Difficulty: Easy
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  • 5 Jacket Potatoes
  • Milk and Butter
  • 2 Onions Diced
  • 2 Garlic Cloves Grated
  • 2 Celery Sticks diced
  • 2 Carrots Diced
  • 1/2 Glass of Red Wine
  • 700g Beef Mince
  • 700g Beef Mince
  • 2tbsp Tin Toms
  • 1 Small Tin of Tom Puree
  • 4tbsp Worcestershire
  • 500g Beef Stock
  • 1 tsp of Sugar
  • 1 Bay Leaf
  • 2tsp Dried Mixed Herbs
  • 2 Handfuls of Frozen Peas


    For The Mash (Sweet Potato is a delicious alternative. Just season and add butter)
  1. Preheat your oven 200°C, get your potatoes in the oven straight away and bake them for 1hr whilst you make your filling
  2. Once baked, take the potatoes out of the oven and remove the skin (wear clean marigold gloves as they will be hot)
  3. Put the fluffy potatoes in a bowl and mash adding milk and butter, eyeballing to the consistency of your liking.
  4. Season the potatoes generously with salt and pepper- even a little Dijon Mustard if you like a bit of heat (Cooked buttery sliced leeks is also a delicious addition folded through your mash)
  5. For the Filling
  6. Heat oven 220℃
  7. Fry off the beef mince and pour away the fat
  8. In a different frying pan, fry off onions, garlic, celery and carrots
  9. Once the veggies are soft add the red wine and leave to cook on a high heat for a couple of mins- this burns off the alcohol
  10. Add beef mince and stir through the flour
  11. Season with salt and pepper, tip the beef mince into the same pan and add all the remaining ingredients
  12. Bring mixture to a boil and simmer for 10mins
  13. Remove the bay leaf and pour the filling into a baking dish
  14. Top with mash
  15. Put in the oven for 30mins (if you want a crispier top put the cottage pie under the grill for the final few minutes).

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