Slow-cooked minced beef in a deep savoury gravy with vegetables, blanketed under creamy mashed potato and baked until crisp on top.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: fresh parsley
Accompaniments: buttered peas, crusty bread
Instructions
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1
Brown mince in a large pan, breaking up lumps. Remove and set aside.
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2
Sauté onion, carrots, and celery in the same pan for 5 min. Return mince.
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3
Add tomato paste, stock, Worcestershire, and thyme. Simmer 25 min until thick.
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4
Boil potatoes until tender, drain, mash with butter and milk. Season.
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5
Pour filling into a baking dish. Spread mash on top, fork the surface, scatter with grated Cheddar.
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6
Bake at 200°C (400°F) for 25 min until golden and bubbling.
Did You Know?
Cottage pie (beef) predates shepherd's pie (lamb) — the name refers to the cottages of agricultural workers who invented it.
Chef's Notes
Equipment Tips
- oven-safe baking dish
- large saucepan
- potato masher
Garnishing
fresh parsley
Accompaniments
buttered peas, crusty bread
The Story Behind Cottage Pie
Cottage pie appeared in the late 18th century when potatoes became affordable. It was a practical way to reuse leftover roast beef in an era before refrigeration, and remains one of England's most comforting one-dish meals.
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