Recipes

Cottage pie
By Good Food team

889 ratings Rate 435 comments

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Prep: 35 mins
Cook: 1 hr and 50 mins

Easy

Serves 10

Make our classic meat and potato pie for a

comforting dinner. This great-value family favourite
freezes beautifully and is a guaranteed crowd-pleaser
Freezable

Nutrition: per serving

kcal fat saturates carbs

600 34g 16g 40g

low in
sugars fibre protein salt
7g 4g 37g 1.15g

Save recipe

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 of red wine (optional)

850ml beef stock

4 tbsp Worcestershire sauce

a few thyme sprigs

2 bay leaves

For the mash

1.8kg potatoes, chopped

225ml milk

25g butter

200g strong cheddar, grated

freshly grated nutmeg

Method
STEP 1
Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg
beef mince until browned – you may need to do this in
batches. Set aside as it browns.

STEP 2
Put the other 2 tbsp olive oil into the pan, add 2 finely
chopped onions, 3 chopped carrots and 3 chopped
celery sticks and cook on a gentle heat until soft, about
20 mins.

STEP 3
Add 2 finely chopped garlic cloves, 3 tbsp plain flour and
1 tbsp tomato purée, increase the heat and cook for a
few mins, then return the beef to the pan.

Recipe continues below advert

STEP 4
Pour over a large glass of red wine, if using, and boil to
reduce it slightly before adding the 850ml beef stock, 4
tbsp Worcestershire sauce, a few thyme sprigs and 2
bay leaves.

STEP 5
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.

STEP 6
Meanwhile, make the mash. In a large saucepan, cover
the 1.8kg potatoes which you've peeled and chopped,
in salted cold water, bring to the boil and simmer until
tender.

STEP 7
Drain well, then allow to steam-dry for a few mins. Mash
well with the 225ml milk, 25g butter, and three-quarters
of the 200g strong cheddar cheese, then season with
freshly grated nutmeg and some salt and pepper.

STEP 8
Spoon the meat into 2 ovenproof dishes. Pipe or spoon
on the mash to cover. Sprinkle on the remaining cheese.

STEP 9
If eating straight away, heat oven to 220C/200C fan/gas
7 and cook for 25-30 mins, or until the topping is golden.

Recipe continues below advert

STEP 10
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 the
previous steps, and then oven cook in the same way to
finish.

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RECIPE TIPS

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.

Try this next-level, indulgent cottage pie from our sister

title olivemagazine.com/cottage-pie.

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.

Recipe from Good Food magazine, October 2010

Goes well with

Slow-roasted rhubarb with

ginger ice cream
9 ratings

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Comments, questions and tips (435)

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Comment Question Tip

Overall rating
889 ratings

barb.vogel3j0u0INBx
2 weeks ago

This is the best Cottage Pie I've ever tasted! It was a hit
with everyone. It did make a lot so yes, 2 oven proof
pans are definitely needed. It would be nice to see the
serving size adjustable. Tip? This took way longer than
the indicated Prep and Cook times. Keep the good
recipes coming!

Reply

suetsimpson
1 month ago

Good, tasty, easy recipe. What’s not to like ? Plus wine

left over to accompany meal, result !

Reply

sharonQ7NAZe_p
1 month ago

Made this for dinner last night for 6 people would as it

states easily of fed 10 people I split in two dishes one
with cheese one without so people had options but per‐
sonally cheese one for me all day long - everyone loved
it it was a hit !! I would suggest following the recipe to the
letter as it… More

Reply

leelee32891htkxBGZA
1 month ago

I made this for a dinner party and everyone said several

times how amazing it was. Everyone had seconds and
wanted thirds as well but unfortunately there wasn't
enough. Seriously it was absolutely delicious and will be
one of my favorite recipes to make from now on.

Reply

lisaann612
1 month ago

I’ve tried many different recipes for Shepherds Pie but

this one is the best. It was really tasty and the reducing
down of the stock makes a really concentrated flavour. I
added mushrooms as husband doesn’t like celery.
Served with green beans, leeks and parsnips for a warm
and hearty Sunday… More

Reply

Olli Astley
1 month ago

This is cottage not shepherds pie

Show replies (1)

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