Cozy English Cottage Pie: A Warm, Welcoming Delight

Cottage pie

By Good Food team

Make our classic meat and potato pie for a comforting dinner. This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Prep: 35 mins

Cook: 1hr and 50 mins

Serves: 10

Freezable

Nutrition: per serving

kcal

597

fat

34g

saturates

16g

carbs

34.06g

low in sugars

7g

fibre

4g

high in protein

36g

low in salt

0.98g

Ingredients

3 tbsp olive oil

1¼kg beef mince

2 onions, finely chopped

3 carrots, chopped

3 celery sticks, chopped

2 garlic cloves, finely chopped

3 tbsp plain flour

1 tbsp tomato purée

a generous serving of red wine (optional)

850ml beef stock

4 tbsp Worcestershire sauce

a few thyme sprigs

2 bay leaves

For the mash

1.8kg potatoes,chopped

225ml milk

25g butter

200g strong cheddar, grated

freshly grated nutmeg

Method

Step 1

Warm 1 tablespoon of olive oil in a pan. large saucepan And cook 1.25 kilograms of beef mince until it turns brown – you might have to do this in several batches. Remove it from the heat as it becomes brown.

Step 2

Add another 2 tablespoons of olive oil to the pan, then include 2 finely diced onions, 3 chopped carrots, and 3 cut-up celery stalks. Cook these ingredients over low heat until they become tender, which should take around 20 minutes.

Step 3

Include 2 minced garlic cloves, stir in 3 tablespoons of plain flour and 1 tablespoon of tomato puree, turn up the heat and cook for several minutes, before adding the beef back into the pan.

Step 4

Decant a generous measure of red wine into a large glass, if desired, then simmer until reduced somewhat prior to incorporating the 850ml of beef broth, 4 tablespoons of Worcestershire sauce, several sprigs of thyme, and 2 bay leaves.

Step 5

Heat until it reaches a gentle simmer and continue cooking, without covering, for 45 minutes. At this point, the sauce should be nicely thickened and clinging to the meat. Approximately around the 30-minute mark, check; if excess liquid persists, turn up the heat somewhat to help thicken the sauce further. Add seasoning as needed, then remove and discard the bay leaves and thyme stems before serving.

Step 6

In the meantime, prepare the mashed potatoes. Place 1.8kg of peeled and diced potatoes into a large saucepan, add some salted cold water to cover them, then bring it to a boil and let it simmer until they become soft.

Step 7

Drain well, then allow to steam-dry For a short while, mash together 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese until smooth. Then add seasoning with freshly grated nutmeg along with some salt and pepper.

Step 8

Ladle the meat into 2 portions. ovenproof dishes Use a pipe or spoon to spread the mash evenly. Then sprinkle the leftover cheese on top.

Step 9

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

Step 10

Should you opt to use a slow cooker, brown the mince in portions before transferring it to the slow cooker. Mix in the veggies, flour, puree, wine, broth, Worcestershire sauce, and herbs along with some salt and pepper. Seal it and let it simmer on high heat for 4-5 hours. Prepare the mashed potatoes as outlined previously, then bake them accordingly to conclude the dish.

Frequently asked questions

What distinguishes cottage pie from shepherd’s pie?

Cottage pie consists of beef mince, whereas Shepherd's pie is prepared using lamb mince.

Is it possible to freeze cottage pie?

Cottage pie can be easily frozen. Complete all steps except the final one, let it cool down, then thoroughly wrap it before freezing for up to three months. It’s best to freeze the dish on the same day you prepare it. To defrost, place it in the refrigerator overnight, then proceed according to the recipe instructions. If cooking directly from frozen, preheat your oven to 180°C / 160°C fan / gas mark 4, cover with foil, and bake for an hour and a half. Afterward, increase the temperature to 220°C / 200°C fan / gas mark 7, remove the foil, and continue baking uncovered for another twenty minutes or so until it turns golden brown and starts bubbling.

Why has my mashed potato sunk into the filling?

It’s possible that your mash sank because the filling was too moist and wasn’t sufficiently thickened and reduced, or perhaps there was excess liquid in the mashed topping itself. Make sure your potatoes are thoroughly drained and allowed to steam-dry before adding just enough butter and milk for a creamy texture. Additionally, opt for floury potatoes like Maris Piper; they retain less moisture compared to waxy varieties. It’s also important to let the meat filling cool slightly before covering it with the mash layer, since a significant temperature disparity might lead to sinking of the top layer.

What can you serve alongside cottage pie?

Serve alongside some steamed broccoli and peas or ours. honey-mustard steamed green medley.

Give this elevated, decadent cottage pie recipe from our sibling publication a try. olivemagazine.com/cottage-pie .

A recipe from the October 2010 issue of Good Food magazine