Cottage Pie Recipe

Ingredients

• 1 large Brown Onion (top and tail removed, diced)
• 1 large Carrot (peeled and diced)
• 30 ml Olive Oil (extra virgin)
• 750 g Minced Beef (80% lean ground beef)
• 30 g Plain Flour (all‑purpose flour)
• 400 ml Beef Stock (low‑sodium beef stock)
• 30 g Tomato Puree (concentrated tomato puree)
• 40 ml Worcestershire Sauce (liquid Worcestershire sauce)
• 0.5 tsp Dried Mixed Herbs (blend of thyme, rosemary, oregano)
• 800 g Potatoes (Maris Piper or all‑purpose potatoes, peeled and quartered)
• 150 ml Single Cream (heavy cream)
• 30 g Unsalted Butter (cut into dice)
• to taste Salt (for seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Dice Onion and Carrot

   Trim the top and tail off the onion, halve it, peel, and dice into small pieces. Peel the carrot and dice it similarly.

   Time: PT5M

2. Sauté Vegetables

   Place a large saucepan over high heat, drizzle in 30 ml olive oil, add the diced onion and carrot, and cook until softened but not coloured, about 4–5 minutes.

   Time: PT5M

3. Brown the Minced Beef

   Add 750 g minced beef to the saucepan and cook, breaking it up with a spoon, until fully browned, roughly 5 minutes.

   Time: PT5M

4. Incorporate Flour

   Sprinkle 30 g plain flour over the browned meat, stir well and cook for another 5 minutes to remove the raw flour taste.

   Time: PT5M

5. Add Liquids and Seasonings

   Pour in 400 ml beef stock, then stir in 30 g tomato puree, 40 ml Worcestershire sauce, half a teaspoon dried mixed herbs, a pinch of salt and a grind of black pepper. Mix thoroughly.

   Time: PT2M

6. Simmer the Filling

   Bring the mixture to a boil, then reduce heat, cover with a lid and let it simmer for 10 minutes.

   Time: PT10M

7. Prepare Potatoes

   Peel 800 g potatoes and cut them into quarters.

   Time: PT5M

8. Boil Potatoes

   Place the quartered potatoes in a pan, cover with cold water, season generously with salt, bring to a boil over high heat, then reduce to a gentle simmer for about 20 minutes until tender.

   Time: PT20M

9. Drain and Steam Dry

   Drain the potatoes in a colander and let them sit for 5 minutes to allow excess steam to evaporate.

   Time: PT5M

10. Heat Cream and Butter

    Return the pan to medium heat, add 150 ml single cream and 30 g diced butter, warming until the butter melts.

    Time: PT2M

11. Mash the Potatoes

    Return the drained potatoes to the pan, pour in the warm cream‑butter mixture, season with salt and pepper, and mash until smooth and creamy.

    Time: PT5M

12. Assemble the Pie

    Transfer the beef filling into an ovenproof dish, smooth the top, then spoon the mashed potatoes over the filling and spread with a fork, creating peaks for crispness.

    Time: PT5M

13. Bake

    Place the assembled cottage pie in a pre‑heated oven at 190°C and bake for 20–25 minutes, until the potato topping is golden and crisp.

    Time: PT22M

    Temperature: 190°C

14. Rest and Serve

    Remove the pie from the oven, let it rest for 5 minutes, then serve with greens or vegetables of your choice.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Brown Onion: Yellow onion
• Instead of Carrot: Parsnip
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Minced Beef: Ground lamb, Ground turkey
• Instead of Plain Flour: Self‑raising flour (omit leavening)
• Instead of Beef Stock: Vegetable stock, Water + bouillon cube
• Instead of Tomato Puree: Tomato paste
• Instead of Worcestershire Sauce: Soy sauce + a dash of vinegar
• Instead of Dried Mixed Herbs: Individual dried thyme or rosemary
• Instead of Potatoes: Russet potatoes
• Instead of Single Cream: Milk + butter
• Instead of Unsalted Butter: Margarine

Equipment Needed

• Large Saucepan or Casserole Pot
• Ovenproof Dish
• Chef's Knife
• Cutting Board
• Measuring Jug
• Colander
• Mixing Bowl
• Fork
• Oven

Critical Steps — Do Not Skip

• Simmer the beef filling for 10 minutes to develop flavor.
• Boil potatoes until tender before mashing.
• Mash potatoes with butter and cream to a smooth yet slightly lumpy texture.
• Create peaks on the potato topping for a crisp crust.
• Bake at 190°C until the topping is golden.

Chef Tips from the Video

• Start with cold water for the potatoes; this ensures even cooking.
• Use unsalted butter so you can control the salt level precisely.
• A pinch of smoked paprika in the filling adds a subtle depth.
• For extra richness, stir a knob of butter into the hot filling before transferring to the dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat in oven.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the beef filling a day ahead and refrigerate; reheat gently before assembling.
• Boil and mash the potatoes ahead of time, keep them covered, and re‑warm with a splash of cream before topping.
• Assemble the pie, cover with foil, and refrigerate; bake directly from the fridge, adding a few extra minutes.

Frequently Asked Questions