Cottage Pie with Crushed New Potatoes
By Ocado
Published on 27 August 2024
We’ve topped our Cottage Pie with crispy, chunky pieces of new potato instead of mash for a speedier twist on classic mash. Serve with your favourite seasonal greens for a burst of fresh flavour, we love a mixture of spring greens, chard and green beans. Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 750g new potatoes, halved
- 50g butter
- 25g parsley or chives, chopped (we like a mixture of both)
- 1 tbsp olive oil
- 1 onion
- 2 carrots, finely chopped
- 2 celery sticks, finely sliced
- 2 tbsp tomato puree
- 500g beef mince
- 1 tbsp plain flour
- 500ml beef or vegetable stock
- 2 tbsp Worcestershire Sauce
- 450g mixed greens
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6.Step 2
Tip the potatoes into a pan of salted water and bring to the boil. Cook for 10-12 mins, or until tender.Step 3
Drain the potatoes, steam dry in the colander for a few mins then return to the pan with the butter.Step 4
Use a potato masher, or fork, and roughly squash to break them up, but keeping them chunky.Step 5
Stir in the chopped herbs, season and set to one side.Step 6
Heat the oil in a large frying pan over a medium heat, then add the onion, carrot and celery. Cook for 10 mins until softened and starting to go golden brown.Step 7
Stir through the tomato purée and cook for another 2 mins. Tip in the mince and fry for 5 mins or until browned all over, breaking it up with a wooden spoon as it cooks.Step 8
Add the plain flour and stir to combine. Pour in the stock and Worcestershire sauce. Stir often and simmer for 10 mins until the sauce has thickened. Spoon into an ovenproof dish, 25cm x 18cm, and top with the potatoes.Step 9
Cook in the oven for 15-20 mins until the potatoes are golden and beginning to crisp.Step 10
Meanwhile, boil, steam or pan fry the greens for 5 mins until tender. Serve with generous spoonfuls of pie.