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Cottage Pie
A hearty and comforting British classic, this Cottage Pie features a rich, savory beef mince filling topped with fluffy mashed potatoes and baked until golden brown. Perfect for a weeknight meal.
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- 500 g Beef mince(Choose a mince with around 15-20% fat for best flavour.)
- 1 kg Potatoes(Maris Piper, King Edward, or other floury varieties work best for mashing.)
- 1 medium Onion(Finely chopped.)
- 1 medium Carrots(Finely chopped.)
- 2 cloves Garlic(Minced (optional, but recommended).)
- 1 tbsp Tomato puree (paste)(Adds depth of flavour.)
- 2 tbsp Worcestershire sauce
- 250 ml Beef stock(Good quality stock cube or liquid stock.)
- 50 g Butter(For mashing potatoes.)
- 100 ml Milk(Warm, for mashing potatoes. Adjust for desired consistency.)
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil(For frying.)
ðšâð³ äœãæ¹
- 1
Prepare the potato topping: Peel the potatoes and cut them into even-sized chunks. Place them in a large saucepan, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well and return to the hot saucepan for a minute to allow any excess moisture to evaporate.
â±ïž 20 minutes - 2
While the potatoes are cooking, make the filling: Heat the vegetable oil in a large, oven-safe frying pan or casserole dish over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.
â±ïž 10 minutes - 3
Add the chopped onion and carrots to the pan with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened slightly. Stir in the minced garlic (if using) and tomato puree, and cook for another minute until fragrant.
â±ïž 7 minutes - 4
Pour in the beef stock and Worcestershire sauce. Bring to a simmer, then reduce the heat to low, cover, and cook gently for 15 minutes, allowing the flavours to meld. Season with salt and pepper to taste. If the sauce is too thin, you can simmer uncovered for a few extra minutes to thicken.
â±ïž 15 minutes - 5
Mash the potatoes: Add the butter and warm milk to the drained potatoes. Mash until smooth and creamy, adding more milk if needed to reach your desired consistency. Season generously with salt and pepper.
â±ïž 5 minutes - 6
Assemble the pie: Preheat your oven to 200°C (180°C fan/400°F/Gas Mark 6). If your frying pan is not oven-safe, transfer the beef mixture to an ovenproof dish. Spoon the mashed potato evenly over the top of the beef filling, spreading it to the edges to seal. Use a fork to create ridges or a pattern on the potato topping, which will help it crisp up.
â±ïž 5 minutes - 7
Bake: Place the dish on a baking tray (to catch any potential drips) and bake for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges. For an extra crispy top, you can finish under the grill (broiler) for a minute or two, watching carefully to prevent burning.
â±ïž 25 minutes - 8
Rest and serve: Let the cottage pie stand for 5-10 minutes before serving. This allows the filling to settle slightly.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âBeef mince is for 'cottage' pie, while lamb mince makes it a 'shepherd's' pie.
- âFor a crispier mash topping, ensure the potatoes are well-drained and dry before mashing. Creating peaks and valleys with a fork also helps.
- âThis is a true comfort food classic, perfect for chilly evenings.
- âIf you have leftover mash, you can pipe it onto the pie for a more decorative finish.
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- Add grated cheese (like cheddar) to the top of the mash before baking for a cheesy crust.
- Stir in a handful of frozen peas or sweetcorn into the beef filling during the last 5 minutes of simmering for added sweetness and texture.