Welcome to comfort food central! This English classic has a rich savoury beef mince filling packed with aromatics and topped with creamy mashed potato, baked until golden. It’s a wholesome, satisfying family favourite.
Beef Cottage Pie
Beef Cottage Pie
with carrot & golden-baked mash topping
Hands on Time: 30 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Beef Stock
- Carrot
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Passata Sauce
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter
MAKE THE MASH
Boil the kettle and preheat the oven to 200°C. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Whilst the potatoes are cooking, dilute the stock with 40ml of boiling water and mix until dissolved. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until soft and the onion starts to caramelise, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 2-3 minutes. Stir in the passata sauce, the diluted stock and 5ml of sweetener. Place the pan lid at a slant, and reduce the heat. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, remove from the heat and spoon into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until the mash is starting to brown, 7-8 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour. Remove and set aside to cool slightly.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie. Go on, Chef... Indulge!
Potato - 200g
Beef Stock - 5ml
Carrot - 120g
Onion - 1
Beef Mince - 150g
Garlic Clove - 1
Passata Sauce - 105ml
MAKE THE MASH
Boil the kettle and preheat the oven to 200°C. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Whilst the potatoes are cooking, dilute the stock with 60ml of boiling water and mix until dissolved. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until soft and the onion starts to caramelise, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until browned, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 2-3 minutes. Stir in the passata sauce, the diluted stock and 10ml of sweetener. Place the pan lid at a slant, and reduce the heat. Simmer until reduced and thickened, 10-12 minutes (stirring occasionally).
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, remove from the heat and spoon into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until the mash is starting to brown, 7-8 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour. Remove and set aside to cool slightly.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie. Go on, Chef... Indulge!
Potato - 400g
Beef Stock - 10ml
Carrot - 240g
Onion - 1
Beef Mince - 300g
Garlic Clove - 1
Passata Sauce - 210ml
MAKE THE MASH
Boil the kettle and preheat the oven to 200°C. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Whilst the potatoes are cooking, dilute the stock with 80ml of boiling water and mix until dissolved. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until soft and the onion starts to caramelise, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until browned, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 2-3 minutes. Stir in the passata sauce, the diluted stock and 15ml of sweetener. Place the pan lid at a slant, and reduce the heat. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally).
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, remove from the heat and spoon into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until the mash is starting to brown, 7-8 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour. Remove and set aside to cool slightly.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie. Go on, Chef... Indulge!
Potato - 600g
Beef Stock - 15ml
Carrot - 360g
Onions - 2
Beef Mince - 450g
Garlic Cloves - 2
Passata Sauce - 315ml
MAKE THE MASH
Boil the kettle and preheat the oven to 200°C. Place the potato pieces into a pot of salted water. Bring to the boil and cook until soft, 120-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk. Mash with a fork, season, and cover.
FOR THE FILLING
Whilst the potatoes are cooking, dilute the stock with 100ml of boiling water and mix until dissolved. Place a pan with a lid over medium-high heat with a drizzle of oil. When hot, fry the diced carrot and diced onion until soft and the onion starts to caramelise, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Allow to cook until browned, 5-6 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 2-3 minutes. Stir in the passata sauce, the diluted stock and 20ml of sweetener. Place the pan lid at a slant, and reduce the heat. Simmer until reduced and thickened, 12-15 minutes (stirring occasionally).
ASSEMBLE THE GOODNESS
When the mince mixture has reduced, remove from the heat and spoon into an ovenproof dish. Evenly spread the potato mash over the top. Scrape some patterns on the mash with a fork if you’re feeling fancy! Bake in the oven until the mash is starting to brown, 7-8 minutes. In the final 1-2 minutes, turn the oven onto the grill setting for some golden colour. Remove and set aside to cool slightly.
COMFORTING NOURISHMENT
Plate up a generous helping of cosy cottage pie. Go on, Chef... Indulge!
Potato - 800g
Beef Stock - 20ml
Carrot - 480g
Onions - 2
Beef Mince - 600g
Garlic Cloves - 2
Passata Sauce - 420ml
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