Cottage Pie
This traditional cottage pie is made with a rich savory beef mince and a layer of creamy mashed potato and cooked until golden brown. It is the perfect homemade comfort food that the whole family will love!
Servings 6 serves
Calories 435kcal
Ingredients
For the beef filling:
- 500 grams beef mince
- 1 brown onion
- 4 garlic cloves minced
- 1 large carrot grated
- 2 tablespoons tomato paste
- 1 tablespoon plain flour
- 1-2 tablespoons worcestershire sauce
- 2 cups stock beef or chicken
- ½ cup red wine
- 1 teaspoon dried thyme or 3-4 sprigs fresh thyme
- 1 cup peas frozen
- salt and pepper to taste
For the mashed potato:
- 800 grams potatoes
- 2 tablespoons butter
- ¼ cup dairy-free milk
- salt and pepper to taste
- ¼ cup parmesan cheese finely grated (optional)
Instructions
- Heat a frying pan over high heat with a little bit of oil and add the beef mince. Cook the beef mince, breaking it down with a wooden spoon and continue cooking until it browns and all water that releases has been cooked out. Remove the beef from the pan and set aside.
- Add the onion to the pan and cook for a couple of minutes until translucent. Add in the grated carrot and minced garlic and continue to saute until soft.
- Add the beef mix back to the pan and mix through the onions and carrot mixture. Add in the flour and cook for a couple of minutes, followed by the tomato paste. Add in the thyme, worcestershire sauce and red wine and cook down for another few minutes to remove the alcohol taste.
- Add in the peas and stock and season with salt and pepper. Bring to the boil and then turn down the heat and let simmer until the liquid has cooked out and the mixture is thick. You’ll know it’s done when you scrape the bottom of the pan along the bottom of the pan and the mixture holds firm. Set aside to cool slightly.
- While the beef is simmering down, peel and chop the potatoes and add to a medium saucepan with enough water to cover them and bring to the boil. Preheat the oven to 200°C.
- Boil the potatoes for about 15 minutes until soft. Drain all excess water from the potatoes and return to the saucepan. Add in the butter and a pinch of salt and pepper to taste. Add in the milk a little at a time and mash until the potatoes are smooth and creamy.
- Assemble the pie by placing the cooked beef in a medium sized casserole dish and smooth out the top so that it is flat. Scoop on the mashed potatoes and then smooth down with the back of a spoon until all of the beef is covered. Score across the mashed potatoes with a fork and top with a sprinkle of parmesan cheese and some extra thyme leaves if desired.
- Bake the pie for 30 minutes or until the top is golden brown and the gravy is bubbling out the sides. Let sit for 10 minutes before serving.
Nutrition
Calories: 435kcal | Carbohydrates: 35g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 568mg | Potassium: 1036mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2331IU | Vitamin C: 41mg | Calcium: 122mg | Iron: 4mg