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Winter Cottage Pie

This gorgeous beef cottage pie is topped with cheesy mash potato.

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  • 1.25 kg Lean Beef mince

  • 2 Medium Brown onions, finely diced

  • 3 carrots, medium diced

  • 3 celery sticks, medium diced

  • 2 garlic cloves, finely diced

  • 3 thyme sprigs picked

  • 3 bay leaves

  • 2 tbsp. plain flour

  • 2 tbsp. tomato purée

  • 750ml beef stock

  • 4 tbsp. Worcestershire sauce

  • 4 tbsp. Extra Virgin olive oil

  • For Mash

  • 1.5kg potatoes, peeled then diced

  • 225ml milk

  • 25g butter

  • 100g cheddar cheese, grated

  • 100g parmesan cheese, grated


  • For Pie Filling:

  • 1.

    Heat 2 tbsp. Olive oil in a large frypan, then add the mince meat and break it apart with a wooden spoon whilst cooking until it is nice and golden brown.

  • 2.

    Tip out any excess fat that builds up as you go. Leave to one side.

  • 3.

    Heat 2 tbsp. Olive oil in a large saucepan, then add diced onions, garlic, carrots, celery, bay leaves & thyme, cook on a low heat for approx. 15 min until soft then add browned beef, flour, tomato puree, beef stock & Worcestershire sauce.

  • 4.

    Bring up to a simmer and cook uncovered for 40 minutes.

  • 5.

    Check consistency of liquid it should be thick like gravy at this stage. If not continue to reduce awhile longer. When good consistency turn off and season with salt & pepper.

  • For Mash Potato Topping::

  • 1.

    Take another large saucepan add diced potatoes and cover with cold water, bring to the boil and cook until very soft.

  • 2.

    Drain them and then mash whilst adding butter, milk, 70g Parmesan, 70g cheddar cheese. Season with salt & pepper and then whisk together to aerate and make extra soft & fluffy.

  • To Assemble & Cook::

  • 1.

    Pre heat oven to 200oC

  • 2.

    Take large one large or two medium oven proof dishes fill with beef mixture till around 1 cm from the top then divide out mash evenly and spread smooth taking care not to leave any holes. Cover with remaining cheese and cook in pre heated oven for around 20-30 minutes or until top is golden brown.

  • 3.

    Serve hot from the oven with a simple side salad and enjoy!


Recipe, Styling, Photography: Julio Castellano 2014

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