Name: Mini cottage pies
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: olive oil; 500g lean minced beef; 2 onions finely chopped; 2 cloves garlic crushed; 2 small carrots finely diced; 2 stalks celery finely diced; 3 sprigs thyme leaves stripped; 2 tbsp tomato purée; 250ml red wine; 2 beef stock cubes dissolved in 500ml hot water; a small bunch parsley chopped; 1 kg Maris Piper potatoes; 75g butter diced; 2 tbsp horseradish cream; 100ml milk hot

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Mini cottage pies

Mini cottage pies

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 1 hr and 20 mins

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Cottage pie is a British classic and a firm family favourite. Making mini versions not only looks great, but if there are only two of you, makes it easier to freeze the rest for later. The horseradish mash topping gives an extra bit of welly, too.

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Alternatives

Complete the dish

Try these mini cottage pies, or check out our classic cottage pie, shepherd's pie, mini leek and potato pies and more comforting pie recipes.

Ingredients

Nutrition

olive oil
500g lean minced beef
2 onions

finely chopped
2 cloves garlic

crushed
2 small carrots

finely diced
2 stalks celery

finely diced
3 sprigs thyme

leaves stripped
2 tbsp tomato purée
250ml red wine
2 beef stock cubes

dissolved in 500ml hot water
a small bunch parsley

chopped

horseradish mash

1 kg Maris Piper potatoes
75g butter

diced
2 tbsp horseradish cream
100ml milk

hot

Nutrition: per serving

kcal710
fat35.9g
saturates16.1g
carbs59.2g
fibre6.1g
protein37.7g
salt1.57g

Method

step 1

Heat the oven to 200c/fan 180c/gas 6. Heat a large nonstick frying pan with 1 tbsp oil. Fry the mince on a high heat until browned all over. Scoop out then cook the onion, garlic, carrot and celery in the same pan with another tbsp oil until softened. Add back the mince with the thyme and tomato purée, stir well. Turn up the heat and pour in the wine. Bubble until reduced then add the stock and simmer for 30 minutes covered until the sauce has reduced and thickened slightly. Stir in the parsley and cool a little.
step 2

Boil the potatoes until tender. Mash with the butter and horseradish then beat in the milk. Cool a little. divide the beef mix between 4 individual ovenproof dishes. Spoon over the mash and fluff up the top with a fork. Bake for 20-25 minutes until the peaks are golden and crusted.

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