Cottage Pie

Hearty Cottage Pie

Makes: 10 servings

Preparation Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours 30 minutes


  • 2 tablespoons Olive Oil
  • 1 kg Beef Mince
  • 2 Onions, finely chopped
  • 2 Carrots, chopped
  • 2 Celery Sticks, chopped
  • 2 Garlic Cloves, finely chopped
  • 3 tablespoons Plain flour
  • 2 tablespoons Tomato Puree
  • 200ml Red Wine
  • 700ml Beef Stock
  • 6 tablespoons Worcestershire Sauce
  • 10g Thyme Leaves
  • 1.5kg Potatoes
  • 40g Butter
  • 100ml Milk
  • 20ml Single Cream


  1. Heat 1 tablespoon of olive oil in a large pan and fry the mince until it has browned. Set it aside when it browns.
  2. Add the remainder of the olive oil into the pan with the chopped onions, carrots and celery. Cook on a medium low heat until soft and tender, for about 20 minutes.
  3. Increase the heat and add the garlic cloves, tomato puree and plain flour. Cook for a few minutes and add the mince back in.
  4. Pour the red wine in and cook until it reduces slightly.
  5. Pour in the beef stock, Worcestershire sauce and thyme sprigs.
  6. Bring to a simmer and cook for 50 minutes. Increase the heat if there is a lot of liquid left. You want the sauce to be coating everything but not too watery.
  7. Taste the mixture and season with salt and pepper to how you like it.
  8. While you are waiting for it to cook you can make the potato mash topping.
  9. Put the peeled, chopped potatoes in a large pot of cold salted water. Bring to a boil and simmer until tender.
  10. When they are cooked, drain them in your colander and let them steam dry for a few minutes.
  11. Mash them well with the milk, butter and cream. Taste and season with salt and pepper.
  12. Put the mixture into an ovenproof dish and put the mash potato on top.
  13. Heat the oven to 200c and cook for 30 minutes, or until golden brown.



  1. Cut in to servings and place in the freezer for quick lunches during the week. Do this on the day that it is cooked and once it has cooled completely.

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