Easy Cottage Pie Recipe

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1 kg White Potatoes (peeled and diced into small cubes)
• 100 g Butter (cubed)
• 100 ml Milk
• ½ tsp Salt
• 1 tbsp Olive Oil
• 1 Onion (peeled and finely chopped)
• 1 Carrot (peeled and diced)
• 1 tbsp Plain Flour
• 1 tbsp Tomato Puree
• 1 tsp Thyme
• 500 g Minced Beef
• 60 ml Red Wine
• 350 ml Beef Stock
• ¼ tsp Worcestershire Sauce
• ½ tsp Salt
• ¼ tsp Pepper

Method

1. Preheat the oven to 200°c (180 fan/ Gas 6/ 400F)
2. To make the mashed potato, place the peeled and diced potato into a large pan of salted water. Bring to the boil then reduce the heat and simmer for 15 minutes.
3. Drain the mashed potatoes and return to the pan over a low heat for 1 minute to allow any moisture to evaporate. Mash with a potato masher then add the cubed butter and mash until incorporated. Finally, beat in the milk and salt with a wooden spoon.
4. For the beef layer, heat the oil in a shallow casserole or frying pan and cook the onion and carrot until soft. This should take about 4 minutes.
5. Stir in the flour, tomato puree, and thyme.
6. Turn up the heat and add the minced beef. Stir with a wooden spoon until brown.
7. Pour in the wine and allow it to evaporate.
8. Add the beef stock and simmer on a low heat for 30 minutes until the sauce has thickened. Stir in the Worcestershire sauce, salt and pepper.
9. Spoon the minced beef into a baking dish and allow to cool slightly. Top with the mashed potato.
10. Bake in the oven for 20-30 minutes until golden and bubbling.