Mains
British
BritishCottage Pie
Savoury beef mince under a golden mash crust, from a quick family bake to a slow-braised, red-wine-enriched pie topped with cheesy truffled mash.
Nut-free
Budget version
Value mince, stock cube gravy and plain mash baked until golden.
Per serving£1.20
Total cost£4.80
Time50 min
Ingredients for 4
- Filling
- 500 g value beef mince
- 1 onion , diced
- 2 carrot , diced
- 1 beef stock cube , in 300ml water
- 1 tbsp tomato puree
- Topping
- 800 g potatoes , peeled and chunked
- 30 g butter
- 50 ml milk
- salt and pepper , to taste
Method
- Fry the onion and carrot until softening, then add the mince and brown all over.
- Stir in the tomato puree and stock, then simmer for 20 minutes until thickened, and season.
- Meanwhile boil the potatoes until tender, drain and mash with the butter and milk.
- Spoon the mince into an ovenproof dish and spread the mash over the top, roughing it up with a fork.
- Bake at 200C for 25 minutes until the topping is golden.
Equipment
- frying pan
- saucepan
- ovenproof dish
The three ways, side by side
Budget
Value mince, stock cube gravy and plain mash baked until golden.
Better
Leaner mince with mushrooms, Worcestershire sauce and a buttery cheddar-topped mash.
Ultimate
Slow-braised beef shin and mince in red wine and thyme, under truffled cheddar mash piped golden.
