Cottage pie
Family friendly

Cottage pie

Comfort food at it’s best! Serve up this cottage pie straight to the table and you’ll have everyone asking for seconds.

You can also get an extra portion of veg into the family by serving some peas on the side.


Serves 5

  • 2 tbsp olive oil
  • 800g beef mince
  • 1 onion, finely chopped
  • 1 large carrot, chopped
  • 1 celery stick, chopped
  • 1 garlic clove, finely chopped
  • 1½tbsp plain flour
  • ½tbsp tomato purée
  • 425ml low-salt beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tsp mixed herbs

For the mash:

  • 900g potatoes, chopped
  • 110ml milk
  • 15g butter
  • 100g Cheddar cheese, grated


1. Heat a tablespoon of oil in a large saucepan and fry the mince until browned. 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 minutes.

2. Add the garlic, flour and tomato purée, increase the heat and cook for a few minutes, 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 liquid has reduced down.

3. 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.

4. Spoon the meat into an ovenproof dish. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, preheat the oven to 220°C/gas 7 and cook for 25- 30 minutes, or until the topping is golden.

Fat 25.4g Sat.Fat 10g Carbs 39g Energy 629kcal Protein 58g Sodium .03g Sugar6.5g Fibre5.5g

More like this:

Quick chicken cassarole
Korean beef stew
Bacon and broccoli pasta bake