Cottage Pie Recipe | How to Make Classic Cottage Pie

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Begin by taking one large brown onion, top and tail it, cut it in half, peel it, and then cut it into small dice.

Next, take one large carrot, peel it, and also cut it into small dice.

Place a large saucepan or a Castalian pot over high heat and drizzle in 30 ml of olive oil.

Add in the diced onion and carrot and cook until soft without color, roughly 4 to 5 minutes.

Add in 750 g of minced beef and cook until it turns brown.

Once browned, sprinkle in 30 g of plain flour, mix it through, and cook for 5 minutes.

Pour in 400 ml of beef stock, followed by 30 g of tomato puree, 40 ml of Worcestershire sauce, half a teaspoon of dried mixed herbs, and a good pinch of salt and ground black pepper.

Mix everything through and bring it to the boil.

Once boiling, turn the heat down, place the lid on, and simmer for 10 minutes.

While the cottage pie filling is cooking, prepare the potatoes for the mash.

Take 800 g of Maris Piper potatoes, peel them, and cut them into quarters.

Fill up a pan halfway with cold water and generously season it with salt.

Place in the potatoes and put the pan over high heat to bring it to the boil.

Once boiling, turn it down and simmer for roughly 20 minutes until the potatoes are tender.

Take the cottage pie filling off the heat and transfer it into an ovenproof dish.

Leave the filling to cool slightly while finishing the mash.

Drain the potatoes through a colander and leave the steam to evaporate for around 5 minutes.

Place the pan back over medium heat and add in 150 ml of single cream and 30 g of diced butter.

Warm the cream through until the butter melts.

Place the potatoes into the butter and cream, take it off the heat, and season with salt and pepper.

Mash the potatoes until smooth.

Spoon the mashed potato over the cottage pie filling and spread it out using a fork, creating rough bits on top.

Place the cottage pie into a preheated oven at 190°C for 20 to 25 minutes until golden and crisp on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens