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Cottage Pie

Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: English
Keyword: beef stock, brown sauce, carrot, minced beef, onion, turnip, worcestershire sauce
Servings: 6 people
Calories: 458kcal
Author: Chief Cook and Bottle Washer

Ingredients

  • 1 large White Onion chopped into small pieces
  • 2 Carrots chopped into equal size small pieces
  • 1 Turnip or Swede, chopped into equal size small pieces
  • 500 g Beef Mince
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Brown Sauce we use HP, we think it's the best!
  • 1 Beef Stock Pot
  • 200 ml Water
  • 1 tbsp Cornflour
  • 2 tbsp Water
  • Salt and Pepper to season
  • 1 kg Potatoes
  • 175 g Butter

Instructions

To make the mince base

  • Chop all the vegetables into equal sized pieces. It will seem like a lot of vegetables but they will cook down and they really add flavour to the end dish!
  • Fry the vegetables in a pan big enough to take the vegetables, the mince and the water. After you have fried for about 5 minutes over a medium heat, put a lid on which will help to steam the vegetables and soften them quicker than frying alone
  • Add the beef mince and cook until the beef has turned brown throughout (you don't want any pink bits left! Add the Worcestershire sauce and the brown sauce and stir to incorporate
  • Next add the beef stock pot and the water and stir. Cook for about 25 minutes over a medium heat, then mix the cornflour with the water and add to the mixture to thicken it slightly. Season with salt and pepper

For the mashed potato

  • Whilst the base is cooking, peel and cut the potatoes into even sized chunks. Fill a pan with enough cold water to just cover the potatoes, add a pinch of salt and then bring to a boil. Boil for 20-25 minutes until the potatoes are soft and cooked through
  • Once the potatoes are cooked, drain and add the butter. Mash until no lumps remain.

Assemble the Cottage Pie

  • Fill a pie dish with the base. Remember you have a fair amount of mashed potato to put on top, so don't over fill
  • Spoon the mashed potato over the top carefully so as not to draw up the base mixture, then, using a fork, smooth the potato over the pie
  • Place the assembled pie on a baking tray into a pre-heated over at 190℃, 170℃ fan, gas mark 5 and cook for 30 minutes until the top is golden brown. Stand for 5 minutes to let it settle and then serve with a green vegetable of your choice. Enjoy!

Nutrition

Calories: 458kcal | Carbohydrates: 8g | Protein: 15g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 476mg | Potassium: 398mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4129IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg