Classic cottage pie

Classic cottage pie

  • serves 6
  • Easy

This is our take on a classic cottage pie. With rich beef and creamy mash, it's a long-standing family favourite and a good one to have in the freezer for emergencies!



  • beef mince 750g
  • garlic 1 clove, crushed
  • leeks 2, finely chopped
  • onions 2, chopped
  • carrots 2, peeled and grated
  • celery 2 stalks, finely chopped
  • plain flour 2 tbsp
  • red wine 250ml
  • Worcestershire sauce 3 tbsp
  • beef stock 750ml
  • tomato purée 2 tbsp
  • thyme a few sprigs
  • floury potatoes 1.75 kg, peeled and cut into chunks
  • butter 75g
  • milk for the mash
  • egg yolks 2


  • Step 1

    Heat a large non-stick pan then add the mince and fry it until it’s brown all over. There will probably be enough fat in the mince without adding oil, but if you need to, add a tiny splash.

  • Step 2

    Add the garlic, leek, onion, carrot and celery, then fry for another 10 minutes until everything is soft. Sprinkle over the flour and stir in well.

  • Step 3

    Add the wine and simmer for a minute, then add the Worcestershire sauce, stock, tomato purée and thyme. Cook until the sauce is reduced and thick. Season and cool.

  • Step 4

    To make the mash, boil the potatoes in salted water until tender then drain really well and mash with the butter, a splash of milk and lots of seasoning. Beat in the egg yolks.

  • Step 5

    Tip the beef mix into a large ovenproof dish and top with the mash. Cool, cover with clingfilm and and freeze until needed.

  • Step 6

    To cook, defrost completely overnight in the fridge. Heat the oven to 200C/fan 180C/gas 6. Bake for 30-35 minutes, or until the mash is golden and the filling is piping hot.

Nutritional Information

  • Kcals 748
  • Saturates 15.9g
  • Protein 36.4g