Traditional Cottage Pie 🥧

A comforting British farmhouse classic made with rich minced beef and vegetables beneath a golden, crisp-topped layer of creamy mashed potato.

Serves 6

Preparation: 25 minutes

Cooking: 1 hour 10 minutes

INGREDIENTS

For the filling:

• 1 tablespoon beef dripping or olive 🫒 oil

• 1 large onion, finely chopped

• 2 carrots, diced

• 2 celery sticks, diced

• 2 garlic cloves, finely chopped

• 750g minced beef

• 2 tablespoons tomato purée

• 1 tablespoon plain flour

• 500ml beef stock

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 bay leaf

• 100g frozen peas

• Sea salt and freshly ground black pepper

For the topping:

• 1.2kg floury potatoes, peeled and chopped

• 75g butter

• 100ml whole milk

• 50g mature Cheddar, grated — optional

• Sea salt and freshly ground black pepper

METHOD

1. Heat the dripping or oil in a large, heavy-based pan over a medium heat.

2. Add the onion, carrots and celery. Cook gently for 8–10 minutes until softened, stirring occasionally.

3. Add the garlic and cook for another minute.

4. Increase the heat, add the minced beef and cook until evenly browned. Break the meat apart with a wooden spoon as it cooks.

5. Stir in the tomato purée and cook for 2 minutes.

6. Sprinkle over the flour and stir thoroughly, then gradually pour in the beef stock.

7. Add the Worcestershire sauce, thyme and bay leaf. Season lightly with salt and black pepper.

8. Bring to a gentle simmer and cook uncovered for 30–35 minutes, stirring occasionally, until the filling is rich and thick. Stir in the peas during the final 5 minutes.

9. Meanwhile, place the potatoes in a large saucepan of lightly salted cold water. Bring to the boil and cook for 15–20 minutes until tender.

10. Drain the potatoes thoroughly and allow them to steam dry for a minute.

11. Mash with the butter and milk until smooth and creamy. Season with salt and black pepper.

12. Heat the oven to 200°C, 180°C fan or Gas Mark 6.

13. Remove the bay leaf and spoon the beef filling into a large ovenproof dish.

14. Spread the mashed potato evenly over the filling. Roughen the surface with a fork to create crispy ridges. Sprinkle with Cheddar if using.

15. Bake for 25–30 minutes until bubbling around the edges and beautifully golden on top.

16. Leave to rest for 5–10 minutes before serving.

REAL FOOD TIP

Allowing the filling to thicken properly prevents the mashed potato from sinking. Cottage pie also tastes excellent the following day, once its flavours have developed.

Serve with seasonal greens, buttered cabbage or garden peas.

🌱 Real food, cooked from scratch.

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Traditional Cottage Pie 🥧