Cottage Pie


When it comes to crowd-pleasing family dinners, you can't beat cottage pie. Make the mash with our favourite potatoes at the moment - Dutch Creams, and serve with lovely green peas for the full British experience. 

Cottage Pie



  • 3 tbsp olive oil 
  • 1¼kg beef mince 
  • 2 onions, finely chopped 
  • 3 carrots, chopped 
  • 3 celery sticks, chopped 
  • 2 garlic cloves, finely chopped 
  • 3 tbsp plain flour 
  • 1 tbsp tomato purée 
  • large glass red wine (optional) 
  • 850ml beef stock 
  • 4 tbsp Worcestershire sauce 
  • few thyme sprigs 
  • 2 bay leaves


  • 1.8kg potatoes, chopped 
  • 225ml milk 
  • 25g butter 
  • 200g strong cheddar, grated 
  • freshly grated nutmeg


  1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned
  2. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins.
  3. Add the garlic, flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly
  4. Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
  5. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
  6. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas and cook for 25-30 mins, or until the topping is golden.