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Cottage Pie

Cottage Pie

By Cook with Lisa
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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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

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

Method

12 steps

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. Step 4

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

  5. 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.

  6. Step 6

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

  7. Step 7

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

  8. Step 8

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

  9. Step 9

    Continue to cook over a low light for 10 minutes.

  10. 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.

  11. Step 11

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

  12. Step 12

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