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Family dinner

Cottage Pie

A savoury beef and vegetable filling under crisp-edged buttery mash, with enough reduction in the gravy to keep each slice distinct.

Recipe bywjf.morris
MainFamily dinnerMake-aheadFreezer-friendlyDinnerHigh protein
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Total time2 hr 17 min
DifficultyModerate
Community ratingNew recipe
Per serving36.0g protein
Representative photograph for Cottage Pie
OK
Structure checkedAdaptive recipe data
Serves
6

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Heat half the oil

    6 minHands-on

    Heat half the oil in the saute pan over high heat. Brown the beef in three batches, allowing 5-6 minutes per batch so it colours rather than steams. Transfer each batch to a bowl.

  2. 02

    Reduce the heat to medium

    11 minHands-on

    Reduce the heat to medium. Add the remaining oil, onion, carrot, celery and 1/2 tsp salt. Cook for 10-12 minutes until soft. Add the garlic for 1 minute, then the tomato puree for 2 minutes.

  3. 03

    Stir in the flour

    3 minHands-on

    Stir in the flour for 1 minute. Gradually add the wine, scraping the pan, and bubble for 3 minutes. Add the stock, Worcestershire sauce, thyme, bay, browned beef, remaining salt and pepper.

  4. 04

    Simmer the filling

    32 minHands-off · check as directed

    Simmer uncovered for 30-35 minutes, stirring occasionally, until thick enough that a spoon drawn through the pan leaves a brief trail.

  5. 05

    Add peas and season the filling

    3 minHands-on

    Stir in the frozen peas for 2 minutes, remove the bay and taste for seasoning.

  6. 06

    Prepare the potatoes

    4 minHands-on

    While the filling simmers, cover the potatoes with cold salted water. Bring to the boil

  7. 07

    Simmer the potatoes

    18 minHands-off · check as directed

    Simmer for 15-20 minutes until completely tender.

  8. 08

    Drain the potatoes

    1 minHands-on

    Drain thoroughly

  9. 09

    Steam dry the potatoes

    2 minHands-off · check as directed

    Leave in the hot pan for 2 minutes to steam dry.

  10. 10

    Mash or rice the potatoes

    3 minHands-on

    Mash or rice the potatoes until smooth. Beat in the butter, warm milk, egg yolk, salt and pepper without overworking the mash.

  11. 11

    Transfer the filling to the dish

    3 minHands-on

    Heat the oven to 200°C fan. Spoon the filling into the ovenproof dish

  12. 12

    Cool the filling

    10 minHands-off · check as directed

    Leave it to cool for 10 minutes.

  13. 13

    Top with mash

    3 minHands-on

    Add the mash in spoonfuls, spread to the edges, then roughen the surface with a fork.

  14. 14

    Bake the cottage pie

    28 minHands-off · check as directed

    Place the dish on a baking tray and bake for 25-30 minutes until bubbling at the edges and well browned on top.

  15. 15

    Rest before serving

    10 minHands-off · check as directed

    Rest for 10 minutes before serving.

Equipment check

6 items required

  • Large saute pan or casserole
  • Large saucepan
  • Potato masher or ricer
  • 2.5 litre ovenproof dish, about 30 x 20 x 6cm
  • Baking tray
  • Fork

Dietary and allergen note: Contains dairy, celery and fish (Worcestershire sauce). Gluten-free if the stock and Worcestershire sauce are suitable.

Check the listed equipment and capacity before you start.

Recipe diagnostics

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Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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