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Cottage Pie - Gluten Free

Cottage Pie

Brought to you by: Cook with Lisa
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The combination of rich meat and creamy mash is a timeless classic, you can always add diced carrots and peas to the beef mixture if you wanted to add some vegetables.
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Ingredients

  • 4 potatoes , cut into quarters
  • 500g lean minced beef
  • 2 shallots , finely chopped
  • 1 tbsp tomato puree
  • 3 tbsp tomato ketchup
  • 2 tsp Worcestershire sauce
  • 2 tbsp sunflower oil
  • 30g salted butter
  • 1 sprinkle garlic granules

Method

Step 1

Preheat the oven to 375°f, gas mark 5, 190°C (170 °C fan assisted)

Step 2

Put the potatoes in a large saucepan of lightly salted water and bring to the boil.

Step 3

Reduce the heat slightly and simmer for 15-20 minutes until soft.

Step 4

Drain through a colander, then mash through a potato ricer directly back into the saucepan.

Step 5

Season the poatoes lightly with sea salt and white pepper, then mash in the butter over a gentle heat for 1 minute, then set aside.

Step 6

Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes until soft.

Step 7

Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minuets until browned.

Step 8

Add the tomato puree, tomato ketchup, worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.

Step 9

Continue to cook over a low light for 10 minutes.

Step 10

Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling.

Step 11

Using a fork create a pattern over the top of the potato.

Step 12

Bake in the preheated over for 30 minutes, until heated through and the crust is golden - enjoy!

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