Cottage Pie

Serves: 4-6 Ready in: 55 mins

Cottage pie is a family classic. It doesn’t take long to make and is real “all ages” comfort food. Use floury potatoes for the mash on the top, and serve with other seasonal vegetables.


For the filling
  • 500g beef mince
  • 1 onion, chopped
  • ¼ cup plain flour
  • 2 cups of beef stock
  • 1 ½ cups frozen mixed vegetables
  • ½ tsp mixed herbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp dark soy sauce
  • 2 tbsp tomato sauce
  • Salt and pepper
    For the topping
    • 800g potatoes peeled – use floury variety such as Agria
    • A knob of butter
    • 1/3 cup warm milk


              In a medium saucepan brown the meat, crumbling and mashing with a fork or potato masher till evenly crumbled and browned. Stir in the onion and cook till soft.

              Stir in the flour then gradually mix in the stock stirring to avoid lumps forming. Add the vegetables, seasonings and sauces, and season well with salt and pepper. Simmer for 15- 20 minutes, stirring regularly. While the mixture is cooking prepare the potatoes for the topping as follows.

              Preheat the oven to 190°C. Peel the potatoes, place in a saucepan of cold water. Add the salt and bring to the boil. Simmer until the potatoes are soft. Drain, then return the pan of potatoes to the heat and dry them off completely, this helps produce fluffy mashed spuds.

              Mash with fork or potato masher until broken up, then add the butter and continue mashing until lump free, adding enough warm milk to give a creamy consistency. I use a masher to start with then change to a fork to give the potatoes a final whip. Season with salt and pepper to taste.

              To assemble pour the meat mixture into an ovenproof dish or casserole and dollop on the mashed spuds. Spread the potato with the tines of a fork, so it has a few ridges and peaks to crisp nicely in the oven. A softer mash is easier to work with as will spread and is less inclined to submerge into the sauce.

              Bake in the preheated oven for 15-20 minutes until pastry is crisp and potato is turning golden.


              To make this Gluten free –substitute plain flour in meat mixture with Glutinous rice flour. Use Gluten free Worcestershire Sauce (master foods brand for example) and gluten free soy sauce

              Dairy free – substitute butter in pastry and potatoes with dairy free spread and use soy milk or other non dairy milk to mash potatoes.



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