Comforting Cottage Pie

24 Nov 2020


There really is nothing better than home-made cottage pie on a winter’s day, why not take a look at this simple recipe and try it for yourself!



  • 1 ¼ kg minced beef
  • 1 ¾ kg chopped potatoes
  • 25g butter
  • 3 tbsp olive oil
  • 3 tbsp plain flour
  • 1 tbsp tomato puree
  • 4 tbsp Worcestershire sauce
  • 250ml red wine
  • 850ml beef stock
  • 225ml milk
  • 2 finely chopped onions
  • 3 chopped carrots
  • 3 chopped celery sticks
  • 2 finely chopped garlic cloves
  • 200g grated cheddar
  • 2 bay leaves
  • 2 thyme sprigs
  • Grated nutmeg



  1. Heat 1 tbsp of the olive oil in a pan, add the beef and fry until browned, then set aside.
  2. Add the rest of the olive oil to the pan, and add the onions, carrots, and celery to cook until soft.
  3. Add the garlic cloves, flour, and tomato puree, cook for a few minutes, and then add the beef to the pan.
  4. If you’re using the wine, add it now and boil to reduce it slightly, then add the beef stock, Worcestershire sauce, thyme, and bay leaves.
  5. Bring to a simmer and cook for around 45 minutes, season well and discard the bay leaves and thyme.
  6. Simmer the potatoes in a large pan of salted water, cook until tender.
  7. Drain the potatoes, then add the milk, butter, ¾ of the cheese, and season with nutmeg and salt and pepper.
  8. Spoon the meat into an ovenproof dish, add the mash on top and sprinkle over the remaining cheese.
  9. Cook for around 30 minutes at 220°C, until the top is golden.
  10. Serve and enjoy!