Cottage Pie

A proper cottage pie - rich, savoury minced beef in a deeply flavoured gravy, topped with creamy cheesy mashed potatoes and baked until golden. Classic British comfort food at its best. 

The savoury mince filling is slow-simmered for depth resulting in a delicious rich flavour and the smooth and creamy cheesy mashed potato topping compliments it perfectly.

We hope you enjoy it as much as we do!!

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How to make this Cottage Pie

Ingredients

For the cheesy mashed potato topping:

• 800g Maris Piper potatoes, peeled and cut into equal chunks (halved/thirds/ quartered, depending on the size of the potatoes)
• cooking salt
• 50ml milk (I use semi-skimmed)
• 35g butter
• 90g extra mature cheddar cheese, grated (divided into 65g and 25g)
• salt and freshly ground black pepper

For the filling:

• 2 tbsp olive oil
• 500g beef mince
• 1 medium onion (approx. 120g), finely chopped
• 2 carrots (approx. 220g), peeled and diced
• 1.5 sticks celery (approx. 90g), trimmed and diced
• 1 clove garlic, finely chopped
• 2 tbsp plain flour
• 1 tbsp tomato puree
• 125ml red wine
• 500ml beef stock (made with a stock cube or pot)
• 1 tsp Worcestershire sauce
• 2 thyme sprigs (or 1 tsp dried thyme)
• 1 bay leaf
• 100g frozen peas or petit pois
• salt and freshly ground black pepper

Instructions

1. See Tips for making ahead. Firstly, start with making the cheesy mashed potato topping - put the potatoes in a medium saucepan of cold water, bring to the boil and add some cooking salt.   Cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
2. Meanwhile, brown the mince with 1 tbsp of olive oil over a high heat in a large saucepan or casserole, breaking it up with a wooden spoon. Once browned (this will take around 5 minutes), remove from the pan into a bowl and set aside.
3. Add the other tbsp of olive oil to the pan along with the onion, carrots and celery. Reduce the heat to medium low and cook for 20 minutes, until the vegetables are soft, stirring occasionally.
4. When the potatoes are cooked, drain well in a colander and let them sit for a minute or 2 to steam dry.   Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter.   Turn off the heat and add the cooked potatoes.   Mash well until the potatoes are smooth and the milk and butter are combined.   Season with salt, if needed, and black pepper, to taste and stir in the 65g of grated cheese. Set aside until needed at step 2 below.
5. Once the vegetables are soft,  add the garlic, flour and tomoto puree, increase the heat to medium and cook for 2 minutes, stirring constantly. Now add the browned mince to the pan and pour in the wine, stir to combine, increase the heat to high and reduce slightly (about 2 to 3 minutes).
6. Stir in the stock, Worcestershire sauce, thyme and bay leaf. Bring to a simmer and cook for 45 minutes, uncovered.  Heat the oven to 180C/160C fan/gas 4.
7. Remove the thyme sprigs, if using, and bay leaf, stir in the peas and season with salt and freshly ground black pepper, to taste.

Assemble and bake the pie:

1. Transfer the mince to a suitable pie dish or ovenproof dish (I use a 26cm round pie dish or 27cm x 20cm rectangular dish). Leave to cool slightly for 15 minutes.
2. Top the mince with the mash, using a fork to make a decorative pattern. Scatter over the 25g grated cheese.
3. Bake the pie in the oven for 40 minutes, turning the dish around halfway through, until the potato topping is lightly golden and the filling is piping hot.   Serve with green veg of your choice.