Cottage Pie

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
1.8kg potatoes chopped
225ml milk
25g butter
200g strong cheddar grated
freshly grated nutmeg

Instructions

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.
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.
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.
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.
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.
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.
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.
Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
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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A star rating of 4.9 out of 5.16 ratings

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal597
fat34g
saturates16g
carbs34.06g
sugars7g
fibre4g
protein36g
salt0.98g

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.
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.
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.

Frequently asked questions

What is the difference between cottage pie and shepherd’s pie?

Cottage pie is made with beef mince and shepherd's pie is made with lamb mince.

Can you freeze cottage pie?

Cottage pie freezes very well. Simply assemble up until the end of step 8 and leave to cool. Once cool, wrap well and freeze for up to 3 months. 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 the oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.

Why did my mash sink into the filling?

Your mash could have sunk either due to the filling being too wet and not thickened and reduced enough or there is too much moisture in the mash topping. Ensure your potatoes are drained well and left to steam dry, and only add enough butter and milk to make a smooth consistency. Ensure you use a floury potato too, such as Maris piper, as a waxy potato will not hold moisture as well. Also ensure the meat filling is not piping hot when topping with the mash, as the temperature difference can cause mash to sink.

What to serve with cottage pie

Serve with some steamed broccoli and peas or our honey-mustard steamed green medley.

Try this next-level, indulgent cottage pie from our sister title olivemagazine.com/cottage-pie.

Recipe from Good Food magazine, October 2010

Comments, questions and tips (536)

Overall rating

A star rating of 4.8 out of 5.1143 ratings

This was delicious I just halved the quantities as I didn’t need it to feed 10 and it was just right, so tasty.

The video and quantities are completely different to the recipe listed!

Really enjoyed this, and it made a massive amount, we've got enough leftovers for another 4 of us a meal and it looks to have frozen really well. Next time I'd get some really good stock instead of the stock pots and I used tinned carrots begrudgingly as it was all my shop had, added them last and…

After reading comments I stuck to the videos quantities which worked out a lot better for a family of 4! I used more red wine, added some brown sauce and a touch of sugar. Very rich recipe but delicious! Will be making again

I bought the ingredients earlier today and Im just seeing that theres also a video on here. why is the video completely different measurements of each ingredient. This also made me realize the recipe makes 2 dishes which is way more than I need. which measurements am I supposed to follow

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