Cottage pie

Serves: 6
Preparation time: 
25 minutes
Cooking time: 
20-25 minutes

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700g (1½lb) lean minced beef (typically 10% fat)

1 onion, chopped

3-4 carrots, diced

1½ tbsp tomato purée

3 tbsp Worcestershire sauce

375ml (13fl oz) beef stock (from a stock cube)

1kg (2¼lb) potatoes, diced

125ml (4fl oz) milk


1. Preheat the oven to 200°C/R6. Fry the mince, onion and carrots in a large, non-stick saucepan for 5 minutes until browned. Add the tomato purée, Worcestershire sauce and stock, cover and simmer for 20 minutes.

2. Meanwhile, cook the potatoes in boiling water for 15-20 minutes until tender. Drain and mash with the milk and a little butter, if required. Season to taste.

3. Transfer the mince to an ovenproof serving dish and top with the mashed potato. Bake for 20-25 minutes.

Recipe and image courtesy of

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