Cottage Pie

Ingredients

• 3 tbsp olive oil
• 1.25kg beef mince
• 1 onion, finely chopped
• 3 carrots, diced
• 3 celery sticks, diced
• 2 garlic cloves, minced
• 3 tbsp plain flour
• 1 tbsp tomato purée
• 1 large glass red wine (optional)
• 850ml beef stock
• 4 tbsp Worcestershire sauce
• A few thyme sprigs
• 2 bay leaves
• Salt & black pepper
• 1.8kg potatoes
• 225ml milk
• 25g butter
• 200g strong cheddar, grated
• Freshly grated nutmeg

Method

1. 1

   Brown the mince in batches until caramelised, set aside

2. 2

   Cook onions, carrots, and celery 15-20 minutes until soft

3. 3

   Add garlic, flour, and tomato purée. Cook 1-2 minutes

4. 4

   Deglaze with wine, add stock, Worcestershire sauce, thyme, and bay leaves

5. 5

   Simmer uncovered 45 minutes until thickened

6. 6

   Boil potatoes, mash with milk, butter, nutmeg, and ¾ of the cheddar

7. 7

   Spoon meat into baking dish, top with mash, scatter remaining cheese

8. 8

   Bake at 220°C for 25-30 minutes until golden

Swaps & variations

• Add mushrooms for umami richness
• Add chopped rosemary with thyme
• Add peas or sweetcorn to the filling
• Add Dijon mustard to the mash
• Make it dairy-free or gluten-free with simple swaps

Storing & freezing

Assemble, cool, wrap well, and freeze for up to 3 months. Defrost overnight in fridge, then bake as normal.