Preparation Time Cook Time
20 minutes 45 minutes
1 tbsp. oil
1 medium white onion, finely chopped
1 clove of garlic, crushed
2 medium carrots peeled and finely diced
1 stick celery peeled and finely chopped
500g beef mince
1 tbsp. tomato puree
Beef stock cube dissolved as per the instructions
2 tbsp. Worcestershire sauce
1 tsp. of fresh or dried thyme
Bay leaves x 2
Knob of butter
3 tbsp. milk or cream
1. Heat the oil in a saucepan.
2. Add the onions and cook on a medium heat until translucent and soft.
3. Add the carrots and celery – cook for 5 minutes
4. Add the mince and stir to break it up and until it turns brown
5. Add the tomato puree, stock, Worcestershire sauce and herbs – cook for 25 minutes
6. Whilst the mince is cooking peel, chop the potatoes and put in a saucepan of cold, salted water. Cook for 15-20 mins. until soft when you insert a fork.
7. When softened, drain the potatoes and mash.
8. Turn the mince into a casserole dish and top with the mashed potato.
9. Cook the Cottage Pie on 180ºC for 15 mins. until the top of the mash potato turns golden or cool and chill for later or alternatively freeze. (Cook from frozen for 35 mins. on 180ºC– always check the centre of the pie is piping hot before serving.)
Always save any left over mash and freeze and use it as a topper for Cottage or Shepherd’s Pies. Remember Cottage Pie is made with beef mince and Shepherds Pie is made with lamb mince.
Always save any left over Bolognese sauce and you can use that as a base for a more Italian Cottage Pie.
Tom loves this with baked beans. For me it would be a fresh green salad or steamed broccoli and spinach.