After looking at quite a few cottage pie recipes online, David came up with his version...and it's a totally comforting winter warmer!!
The savoury mince filling is delicious and rich and the smooth and creamy cheesy mashed potato topping compliments it perfectly.
We hope you enjoy it as much as we do!!
Tips
- Make ahead…the pie can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate. Cook in the oven for 45 to 50 minutes, the potato toping is golden and the filling is piping hot.
- This cottage pie recipe is easily adapted if you’re cooking for less or more people.
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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)
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 celery stalks (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
- 1 bay leaf
- 100g frozen peas or petit pois
- salt and freshly ground black pepper
Instructions
- See Tips for making ahead. Firstly, start with making the cheesy mashed potato topping - put the potatoes in a large 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.
- Meanwhile, brown the mince with 1 tbsp of olive oil over a high heat in a large saucepan or casserole. Once browned (this will take around 5 minutes), remove from the pan into a bowl and set aside.
- Add the other tbsp of olive oil to the pan along with the onion, carrots and celery. Cook gently for about 20 minutes until the vegetables are soft, stirring occasionally.
- 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 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.
- Once the vegetables are soft, add the garlic, flour and tomoto puree, increase the heat and cook for 2 minutes, stirring constantly. Now add the browned mince to the pan and pour in the wine and reduce slightly (about 2 to 3 minutes).
- 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.
- Remove the thyme sprigs and bay leaf, stir in the peas and season with salt and freshly ground black pepper, to taste.
Assemble and bake the pie:
- Transfer the mince to a suitable ovenproof dish. Leave to cool slightly for 15 minutes.
- Top the mince with the mash, using a fork to make a decorative pattern. Scatter over the 25g grated cheese.
- Bake the pie in the oven for 40 minutes, turning halfway through, until the potato topping is lightly golden and the filling is piping hot. Serve with green veg of your choice.
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Cottage Pie
Delicious and rich savoury mince, topped with smooth and creamy cheesy mashed potato - a perfectly comforting combination.
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)
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 celery stalks (approx. 90g), trimmed and diced
- 1 clove garlic finely chopped
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 125ml red wine
- 500nl beef stock (made with a stock cube or pot)
- 1 tsp Worcestershire sauce
- 2 thyme sprigs
- 1 bay leaf
- 100g frozen peas or petit pois
- salt and freshly ground black pepper
Instructions
- See Notes for making ahead. Firstly, start with making the cheesy mashed potato topping - put the potatoes in a large 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.
- Meanwhile, brown the mince with 1 tbsp of olive oil over a high heat in a large saucepan or casserole. Once browned (this will take around 5 minutes), remove from the pan into a bowl and set aside.
- Add the other tbsp of olive oil to the pan along with the onion, carrots and celery. Cook gently for about 20 minutes until the vegetables are soft, stirring occasionally.
- 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 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.
- Once the vegetables are soft, add the garlic, flour and tomoto puree, increase the heat and cook for 2 minutes, stirring constantly. Now add the browned mince to the pan and pour in the wine and reduce slightly (about 2 to 3 minutes).
- 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.
- Remove the thyme sprigs and bay leaf, stir in the peas and season with salt and freshly ground black pepper, to taste.
Assemble and bake the pie:
- Transfer the mince to a suitable ovenproof dish. Leave to cool slightly for 15 minutes.
- Top the mince with the mash, using a fork to make a decorative pattern. Scatter over the 25g grated cheese.
- Bake the pie in the oven for 40 minutes, turning halfway through, until the potato topping is lightly golden and the filling is piping hot. Serve with green veg of your choice.
Notes
- Make ahead…the pie can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate. Cook in the oven for 45 to 50 minutes, the potato toping is golden and the filling is piping hot.
- This cottage pie recipe is easily adapted if you’re cooking for less or more people.
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