top of page

Cottage Pie

July, 2019

Cottage Pie

This hearty dish is perfect for a slow Sunday meal or to make in bulk for a busy weeknight. It freezes well and is a great for using up that limp celery at the back of the fridge! 

Cottage Pie

Serves 4


  • 1 tbs olive oil

  • 1 brown onion, diced

  • 2 garlic cloves, crushed

  • 500g beef mince

  • 2 carrots, diced

  • 3 celery sticks, diced

  • 1/2 can tinned tomato

  • 2 tbs worcesterchire sauce

  • 1 beef stock cube

  • 1 cup water

  • 2 bay leaves

  • 3 tbs tomato paste

  • 2 large potatoes or 1 large and 1 small sweet potato, peeled and cut into chunks

  • 1/4 cup milk

  • 1 tbs butter

  • Salt and pepper to taste


  1. Pre-heat oven to 200°c

  2. Heat oil in a large fry pan over medium-high heat and cook onion and garlic until soft (about 3-5 minutes)

  3. Add mince and cook for about 5 minutes until brown

  4. Add carrot, celery, tomato, Worcestershire sauce, stock, water, bay leaves and tomato paste. Stir and cook on low-medium heat for 15-20 minutes until sauce has thickened

  5. While the sauce is cooking, steam or microwave the potato for 5 minutes or until soft enough to mash with a fork

  6. Transfer the potato to a mixing bowl with the milk and butter. Mash to combine

  7. Taste the sauce and add salt and pepper for flavour then transfer into a medium baking dish and slightly push down mixture with a fork or spoon until even

  8. Spread mashed potato on top. To make the topping look extra special draw lines using a fork

  9. Cook for 25-30 minutes in the oven until the potato top gets a little crispy

  10. Serve with a side salad

bottom of page