Cottage Pie
It's cold outside, so warm up the kitchen with this hearty cottage pie. A simple yet rich beef and vegetable filling is topped with creamy mash and baked until golden. It hits the spot if you're feeding kids, housemates or dinner party guests, they'll all thank you for a comforting home-cooked meal (well, maybe not the kids... but they'll ask for the recipe when they grow up).
This recipe is a good base you can build on, adding in extra veggies like grated mushrooms, zucchini or a few handfuls of frozen peas. You can make the filling on the weekend and easily turn it into a pie when you get home from work on a Tuesday night.
Serve it with a side of green beans or a big green salad, and enjoy the leftovers for lunch the next day.
If you're in your meal prepping era, double the recipe and make two pies. Bake one for dinner tonight, and freeze the other one, unbaked and well wrapped, for a night when don't have the energy to cook.
Ingredients 16
For The Filling
1 onion
3 cloves garlic
1 carrot, large
2 sticks celery
4 sprigs thyme, plus extra for garnish
2 tbsp olive oil
1⁄2 tsp salt
1 tsp black pepper, cracked
2 1⁄2 tbsp tomato paste
750 g beef mince
1 cup beef stock
2 tbsp Worcestershire sauce
1 tsp salt
For The Mash
1 kg potatoes
3⁄4 cup milk, plus extra for brushing on top
2 tbsp butter
To Assemble
2 tbsp parmesan, grated
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 10
For The Filling
Finely dice the , and . Mince the and strip the leaves from their stem.
Heat the in a large saucepan over medium-low heat. Add the and a pinch of and cook for 5 minutes until softened.
Add the , , , , and and cook for 5 minutes, until the carrot and celery soften slightly. Add the and cook for another 3-4 minutes, until fragrant. You want the tomato paste to caramelise slightly to take away the raw tomato flavour and create a richer flavour.
Increase the heat to medium-high. Push the vegetable mix to one side of the saucepan and add about 250g of the mince meat. Cook for 3-4 minutes until well browned, then stir through the vegetable mix. Push everything to one side again and add the next 250g of mince meat. Add the final 250g until all mince is in the saucepan and nicely browned. Take your time with this step as it helps to develop flavour.
Add the and to the pot, bring to a gentle simmer and cook for 20 minutes, until the mixture has slightly reduced and thickened. Taste and adjust seasoning with more or if needed and set aside to cool while you make the mash.
For The Mash
Peel the and cut into quarters. Bring a large pot of salted water to the boil, add the potatoes and cook for 20 minutes, until easily pierced with a knife. While the potatoes are cooking preheat the oven to 180 degrees.
Drain the , and tip back into the pot. Add the , and and mash until smooth. Season with more salt and to taste.
To Assemble
Pour the slightly cooled mince mixture into a medium sized baking dish, about 20cm x 25cm, and spread into an even layer. Spoon the mash over the top and gently smooth out with the back of a large spoon. If you want a more rustic look, run a fork over the surface. Lightly brush with a little more , then top with the .
Carefully cover the tray with aluminium foil and bake in the oven for 20 minutes. Remove the foil and bake for a further 10 minutes, until golden on top and bubbling at the edges.
Remove from oven and let sit for 5 minutes before serving. Sprinkle with more and serve.
Clove Kitchen's tips
We've used onion, celery and carrot as a classic base for this recipe, but feel free to add a few handfuls of grated mushrooms or frozen peas to the mix. Fry the mushrooms before browning the meat, and add the peas with the stock and Worcestershire sauce.
Helpful tips
What can I use instead of Worcestershire sauce?
Why do I need to cover the dish in the oven?
Can I make the filling ahead of time?
Can I freeze Cottage Pie?
Rate this recipe
Notes
6
