How to Make Classic Cottage Pie

Ingredients

• 500 g Ground Beef (lean (about 10% fat), broken up)
• 1 large Onion (peeled and diced)
• 2 medium Carrot (peeled and diced)
• 2 tablespoons Tomato Puree (smooth, no added sugar)
• 1 tablespoon Worcestershire Sauce (standard brand)
• 250 ml Beef Stock (low‑sodium)
• 800 g Potatoes (peeled and cut into even chunks)
• 30 g Unsalted Butter (softened, cut into cubes)
• 60 ml Whole Milk (warmed)
• 100 g Grated Cheddar Cheese (sharp, optional topping)
• 1 tablespoon Olive Oil (extra‑virgin, for frying)

Instructions

1. Dice the vegetables

   Peel and dice the onion and carrots into small, uniform pieces.

   Time: PT10M

2. Fry onions and carrots

   Heat the frying pan over medium heat, add a drizzle of olive oil and sauté the diced onion and carrot until soft, golden and fragrant.

   Time: PT8M

3. Brown the beef

   Transfer the softened vegetables to a plate, add another teaspoon of olive oil to the pan and add the ground beef. Cook, breaking it up, until fully browned and any moisture has evaporated.

   Time: PT8M

4. Combine vegetables and add tomato puree

   Return the sautéed onion and carrot to the pan, stir, then add the tomato puree and cook for a couple of minutes.

   Time: PT3M

5. Season with Worcestershire sauce

   Add the Worcestershire sauce, stir well – no additional salt or pepper is needed.

   Time: PT1M

6. Add beef stock and bring to simmer

   Pour in the beef stock, stir, and bring the mixture to a gentle simmer.

   Time: PT2M

7. Reduce the filling

   Let the beef mixture simmer uncovered for about 20 minutes, stirring occasionally, until the liquid has reduced and thickened.

   Time: PT20M

8. Boil the potatoes

   While the filling reduces, place the peeled potatoes in a saucepan, cover with cold water, bring to a boil and cook until fork‑tender.

   Time: PT15M

   Temperature: 100°C

9. Mash the potatoes

   Drain the potatoes, return to the pot, mash with butter and warm milk until smooth and creamy.

   Time: PT5M

10. Assemble the pie

    Spread the reduced beef mixture evenly in an ovenproof baking dish, then dollop the mashed potatoes on top and use a fork to create peaks.

    Time: PT5M

11. Add optional cheese topping

    Sprinkle the grated cheddar cheese evenly over the potato layer, if using.

    Time: PT1M

12. Bake the cottage pie

    Place the dish in a pre‑heated oven at 200°C and bake for 20–25 minutes, until the top is golden brown and bubbling around the edges.

    Time: PT22M

    Temperature: 200°C

13. Rest before serving

    Remove the pie from the oven and let it rest for 5 minutes so the filling sets.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g