Recipe

Cottage pie

Transport yourself back to those family dinners with a hearty beef and veg filling and a cheesy mashed potato topping. Cottage pie is the ultimate savoury comfort food, so go on, treat yourself.

May 15, 2019 6:00pm
  • 1 hr 30 mins cooking
  • Serves 4
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Ingredients

  • 2 teaspoons olive oil
  • 1 kilogram (2 pounds) minced (ground) lean beef
  • 1 medium brown onion (150g), chopped finely
  • 1 medium carrot (120g), sliced finely
  • 1 trimmed celery stalk (100g), sliced finely
  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup (250ml) beef stock
  • 1 tablespoon worcestershire sauce
  • 1/4 cup (70g) tomato paste
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1/2 cup (60g) frozen peas
  • 2 tablespoons grated cheddar
Mashed potato topping
  • 6 medium potatoes (1.2kg), chopped coarsely
  • 60 grams (2 ounces) butter
  • 1/4 cup (60ml) skim milk

Method

  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Heat oil in a large saucepan over high heat; cook beef and onion, stirring, for 5 minutes or until browned.
  • 3
    Add carrot, celery, thyme, stock, sauce, paste and tomatoes; simmer, uncovered, for 30 minutes or until carrots are tender. Add peas; cook for 10 minutes or until peas are tender and the liquid has thickened.
  • 4
    Meanwhile, to make mashed potato topping, boil, steam or microwave potatoes until tender; drain. Mash potato with butter and milk.
  • 5
    Spoon beef mixture into a 2.5-litre (10-cup) ovenproof dish. Spread topping over beef mixture; sprinkle with cheese. Bake, uncovered, for 30 minutes or until pie is heated through and topping is golden. Serve sprinkled with extra thyme, if you like.

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