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
Better version
Leaner mince with mushrooms, Worcestershire sauce and a buttery cheddar-topped mash.
Per serving£2.13
Total cost£8.50
Time1 hr 5 min
Ingredients for 4
- Filling
- 500 g beef mince (15% fat)
- 1 onion , diced
- 2 carrot , fine dice
- 150 g chestnut mushrooms , chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 350 ml beef stock , fresh
- Topping
- 900 g Maris Piper potatoes , peeled and chunked
- 50 g butter
- 70 ml whole milk , warmed
- 60 g mature cheddar , grated
Method
- Soften the onion, carrot and mushrooms in a little oil for 8 minutes.
- Add the mince and brown well, then stir in the tomato puree and cook for 2 minutes.
- Pour in the Worcestershire sauce and stock and simmer for 25 minutes until rich and thickened, then season.
- Boil the potatoes until tender, drain well and mash with the butter and warm milk until smooth.
- Spread the mince in a dish, top with the mash and fork up the surface, then scatter over the cheddar.
- Bake at 200C for 25 minutes until bubbling and golden.
Equipment
- large 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.
