Cottage Pie
Beef and vegetables under mashed potato, with extra filling reserved for loaded potatoes.
- Prep
- 20 mins
- Cook
- 45 mins
- Total
- 65 mins
- Difficulty
- easy
- Serves
- 2
Get ready
Ingredients for 2 portions
- 300g beef mince
- 1 medium brown onionfinely chopped
- 2 medium carrotsdiced
- 100g frozen peas
- 500g white potatoespeeled and chopped
- A splash of milk
- A small knob of butter
Optional extras
- 30 g mature Cheddar, grated
Equipment
- saucepan
- large frying pan
- ovenproof dish
- chopping board
- knife
Cook
Method
Make the mash
Boil the potatoes until tender. Drain, then mash with the milk and butter.
Brown the mince
Cook the mince in a large frying pan until browned, breaking it up as it cooks.
Cook the vegetables
Add the onion and carrots and cook for about 8 minutes. Stir in the garlic and tomato purée for 1 minute.
Simmer the filling
Add the Worcestershire sauce, stock cube and enough water to make a thick sauce. Simmer until the carrots are tender, then stir in the peas.
Reserve filling
Before assembling the pie, set aside approximately one-third of the finished filling for Cottage Pie Loaded Potatoes.
Assemble
Spoon the remaining filling into an ovenproof dish and spread the mash over the top. Add Cheddar if using.
Bake
Bake at 200°C / 180°C fan / Gas 6 for about 20–25 minutes until hot throughout and golden on top.
For later
Storing and using leftovers
Ideas
Reheat the reserved filling until steaming hot and spoon it over baked potatoes, adding Cheddar if available.
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