A classic cottage pie recipe. Minced beef and gravy with a cheesy mashed potato topping that is baked in the oven. The only difference between cottage pie and Shepards pie is the meat. Cottage pie requires minced beef whereas Shepards pie requires minced lamb. You can use whichever meat you prefer.
Gravy
Don’t be alarmed by the amount of stock required in this recipe. The reason a lot of stock is required is that this recipe is a two in one. In that it also provides a delicious gravy to be served alongside the cottage pie and who doesn’t like gravy.
Make Ahead
This recipe also can be made ahead of time and reheated later. After adding the cheesy mash topping allow to cool wrap with cling film and refrigerate. Can be stored for up to three days. Increase cooking time by 10 minutes and ensuring piping hot.
Freeze
After topping with mash allow to cool. Wrap in cling film and another layer of tin foil. Use within 2 – 3 months. Thaw overnight in fridge and increase recipe cooking time by 10 – 15 minutes. Ensure piping hot within.
AuthordanieldiverA classic cottage pie recipe. Minced beef and gravy with a cheesy mashed potato topping that is baked in the oven. The only difference between cottage pie and Shepards pie is the meat. Cottage pie requires minced beef whereas Shepards pie requires minced lamb. You can use whichever meat you prefer.
Don't be alarmed by the amount of stock required in this recipe. The reason a lot of stock is required is that this recipe is a two in one. In that it also provides a delicious gravy to be served alongside the cottage pie.
Heat a glug of olive oil in a large pan and brown the minced beef over a high heat. You may need to do this in two batches if you haven't got a large pan. When the meat has developed a good colour, use a slotted spoon to transfer the meat to a dish leaving the fat behind in the pan.
Add the chopped onion, celery and carrot to the pan. Cook stirring almost constantly for 4 -5 minutes until it has softened and is beginning to become translucent. Return the browned mince to the pan and add the tomato puree and continue to stir for a moment before pouring in the Worcestershire sauce, beef stock and thyme. When it begins to bubble reduce the heat and simmer for 15 minutes.
Meanwhile, Boil or steam the potatoes until tender when pierced with a knife. Warm the milk and butter together in the microwave. Mash the potatoes and add the warm butter and milk a little at a time until desired consistency. Then stir through the cheese, season to taste with salt and pepper and set aside until required.
Heat oven to 200°C or 180°C fan. Mix the 3 tbsp corn flour with 3 tbsp water and stir into the meaty gravy and continue to cook for another moment until thickened. Add the frozen peas and stir through. Using a slotted spoon transfer the meat and veggies to a 12" x 8" oven proof dish. The aim is to transfer the meat and veggies and leave approx. 2/3 of the gravy behind in the pan. Top the meat with the mashed potatoes and using a fork fluff it up to create lots of peaks. Cook in the middle of the preheated oven for 25 - 30 minutes until the peaks are golden brown.
For the gravy. Reduce for a further 5 - 6 minutes over a high heat or until desired consistency. Pass through a sieve into a gravy jug and serve alongside the cottage pie.
Ingredients
Directions
Heat a glug of olive oil in a large pan and brown the minced beef over a high heat. You may need to do this in two batches if you haven't got a large pan. When the meat has developed a good colour, use a slotted spoon to transfer the meat to a dish leaving the fat behind in the pan.
Add the chopped onion, celery and carrot to the pan. Cook stirring almost constantly for 4 -5 minutes until it has softened and is beginning to become translucent. Return the browned mince to the pan and add the tomato puree and continue to stir for a moment before pouring in the Worcestershire sauce, beef stock and thyme. When it begins to bubble reduce the heat and simmer for 15 minutes.
Meanwhile, Boil or steam the potatoes until tender when pierced with a knife. Warm the milk and butter together in the microwave. Mash the potatoes and add the warm butter and milk a little at a time until desired consistency. Then stir through the cheese, season to taste with salt and pepper and set aside until required.
Heat oven to 200°C or 180°C fan. Mix the 3 tbsp corn flour with 3 tbsp water and stir into the meaty gravy and continue to cook for another moment until thickened. Add the frozen peas and stir through. Using a slotted spoon transfer the meat and veggies to a 12" x 8" oven proof dish. The aim is to transfer the meat and veggies and leave approx. 2/3 of the gravy behind in the pan. Top the meat with the mashed potatoes and using a fork fluff it up to create lots of peaks. Cook in the middle of the preheated oven for 25 - 30 minutes until the peaks are golden brown.
For the gravy. Reduce for a further 5 - 6 minutes over a high heat or until desired consistency. Pass through a sieve into a gravy jug and serve alongside the cottage pie.