Cottage Pie

A classic family favourite, wholesome & comforting!

Allowing both parts to cool before assembling the pie is important otherwise the mash will just sink into the mince & make a mess!


Serves 4 Approx cost per person £1.36

Prep time 30 minutes Cooking time 30-35 minutes (doesn't include cooling time)

Level 🍴🍴🍴


  • 1kg minced beef
  • 1 large onion, finely chopped
  • 1 tin sliced carrots
  • 100g frozen peas
  • 2 beef stock cubes, 1 made into 500ml of stock, the other to add during cooking
  • 2 tbsp Worcester sauce
  • 1 ½ tbsp tomato puree
  • 2 tsp dried thyme
  • Salt & pepper
  • 1kg potatoes, peeled & chopped
  • grated cheddar (optional)

Cook the potatoes in a large pan of boiling salted water, drain then mash with a little milk & butter. Set aside to cool.

Place a large frying pan over a medium heat & brown the mince in batches. Set aside.

Add about 1 tbsp of oil to the frying pan & cook the onion for 2-3 minutes before adding the dried thyme.

Place the mince & onion into a large saucepan off the heat. Add the tomato puree, Worcestershire sauce & crumble over the stock cube. Season with salt & pepper & stir.

Put the pan on a low to medium heat & add the stock stir again then simmer for 15 minutes. Add the carrots & peas & simmer for another 10 minutes.

Allow the mince to cool. 

Pre-heat the oven to 200C/Fan180C/Gas6

To assemble the pie transfer the mince to an oven proof dish then carefully spoon the mash on top. Spread out with the back of a spoon & make a swirly pattern with a fork if you like!

Top with the grated cheese (if using).

Place in the oven for about 30 minutes until golden & bubbling.

Serve immediately.

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