Classic and oh-so comforting, this traditional cottage pie recipe is perfect for winter weather. Rich beef mince is topped with a velvety blanket of mashed potatoes, then baked until golden and bubbling. Serve with simple steamed vegetables for a crowd-pleasing family dinner to repeat time and time again.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
420
Ingredients
For the filling
1Tbsp.
olive oil
2
onions, chopped
1
garlic clove, crushed
500g
extra-lean minced beef
2Tbsp.
tomato purée
2Tbsp.
plain flour
1Tbsp.
Worcestershire sauce
450ml
hot beef stock
2
bay leaves
For the Mash
900g
potatoes, cut into large chunks
75ml
skimmed milk
Directions
Step 1
Heat the oil in a pan and fry the onions and garlic softly for 10min. Add the mince to the pan and cook on a higher heat, stirring constantly with a wooden spoon, until the mince is broken up and well browned.
Step 2
Stir in the tomato purée and flour and cook for 1min. Add the Worcestershire sauce, stock and bay leaves. Cover, bring to the boil and season generously. Reduce the heat and simmer for 30-40min until the meat is tender. Remove the bay leaves and discard, then spoon the mixture into a 1.8 litre ovenproof dish.
Step 3
Meanwhile, cook the potatoes in a large pan of boiling, salted water. Drain well, tip the potatoes back into the pan and heat for 1min to dry off. Add the skimmed milk, season with salt and freshly ground black pepper and mash well. Preheat the oven to 200ºC (180ºC fan oven) mark 6.
Step 4
Spoon the mash on top of the mince, spread over evenly and rough up the surface with a fork. Put the dish on a baking sheet to catch any spillages and cook for 20-25min until golden and bubbling.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
