Description
Mum’s Traditional Cottage Pie is a hearty, comforting dish featuring a rich minced beef and vegetable layer topped with creamy mashed potatoes and melted cheddar cheese. Perfectly seasoned with herbs, red wine, and Worcestershire sauce, this classic British recipe is slow-simmered to develop deep flavors and finished with a golden, crispy mashed potato crust.
Ingredients
Units
Scale
Beef Layer:
- 1 large White Onion, finely diced
- 2 medium Carrots, finely diced
- 150g / 5oz Mushrooms, finely diced (chestnut mushrooms recommended)
- 2 cloves Garlic, finely diced
- 1kg / 2.2lb Minced/Ground Beef (10-12% fat)
- 120ml / 1/2 cup Dry Red Wine
- 600ml / 2 1/2 cups Beef Stock
- 4 tbsp Worcestershire Sauce
- 2 heaped tbsp Gravy Granules (or 2 tbsp flour as alternative)
- 1 tbsp Tomato Puree (Tomato Paste)
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 Bay Leaf
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Mashed Potato Layer:
- 2kg / 4.4lbs Baking Potatoes, peeled and diced into chunks
- 3-4 heaped tbsp Butter
- 1/4-1/2 tsp Ground Nutmeg
- 250g / 2 1/2 cups Cheddar Cheese, grated
- 120ml / 1/2 cup Cream or Whole Milk
- Generous helpings of Salt & Pepper, to taste
Instructions
- Sweat the vegetables and brown the beef: Heat a drizzle of olive oil in a large deep pan over medium-high heat. Add the finely diced onion, carrot, mushrooms, and garlic. Cook gently, stirring, until softened and lightly colored. Add the minced beef and cook, breaking it up with a wooden spoon, until fully browned.
- Add wine and simmer: Pour in the dry red wine and let it simmer for a few minutes to infuse the beef with flavor and evaporate alcohol.
- Add liquids and seasonings: Stir in the beef stock, Worcestershire sauce, gravy granules, tomato puree, dried rosemary, thyme, bay leaf, and a generous pinch of salt and black pepper. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 40-45 minutes until the sauce reduces to a thick gravy consistency.
- Prepare the beef layer: When the sauce has thickened, taste and adjust seasoning if needed. Pour the beef mixture into a large baking dish. Allow it to cool for at least 15 minutes, preferably until a thin skin forms on top to prevent the mash from sinking.
- Boil the potatoes: Place peeled and diced potatoes in a large pot with heavily salted cold water. Bring to a boil and cook until potatoes are knife tender, about 10-15 minutes. Drain well and leave in the colander for 5 minutes to let excess moisture escape.
- Mash the potatoes: Return potatoes to the pot. Add butter, cream or milk, half of the grated cheddar cheese, ground nutmeg, and generous salt and pepper. Mash well until smooth and creamy. Season to taste, ensuring the mash is flavorful.
- Assemble the pie: Preheat the oven to 200°C (390°F). Spoon the mashed potato dollop by dollop onto the beef layer, smoothing gently to cover. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake until golden: Place the assembled pie in the oven and bake for 25-30 minutes until the top is golden and crispy.
- Rest and serve: Allow the cottage pie to rest for 5-10 minutes after baking to help it set and retain its shape before serving. Enjoy warm.
Notes
- Gravy granules: Use a reputable brand for best flavor and thickening; alternatively, use 2 tbsp flour added to the mince before liquids to thicken the sauce.
- Red Wine: Adds depth of flavor and mostly cooks off; can be substituted with additional beef stock if preferred.
- Vegetable dicing: Dice vegetables finely for an even texture without large chunks.
- Seasoned mash: Properly season the mashed potatoes with salt, pepper, and nutmeg to complement the beef layer.
- Prevent mash sinking: Let potatoes dry out before mashing and let the beef layer cool so the mash does not sink during baking.
- Make ahead: Prepare in advance, cool, cover tightly, and refrigerate for up to 2 days or freeze for up to 1 month. Reheat at 190°C (375°F) for 30-40 mins or until hot and bubbly.
- Leftovers: Store cooled leftovers in the fridge for 2-3 days or freeze up to 1 month. Reheat thoroughly in microwave or oven.
- Calories estimate: Based on 1 tsp olive oil and 90% lean ground beef per serving.
Nutrition
- Serving Size: 1/8 of pie
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
