Classic Cottage Pie

🥘 Ingredients

Beef Filling

• Worcestershire sauce
  4 tbsp
• bay leaves
  2
• beef mince
  1.25 kg
• beef stock
  850 ml
• black pepper
• carrots
  3
• celery sticks
  3
• fresh thyme
  4 sprigs
• garlic
  2 cloves
• olive oil
  3 tbsp
• onions
  2
• plain flour
  3 tbsp
• red wine
  175 ml
• salt
• tomato purée
  1 tbsp

Cheddar Mash

• butter
  25 g
• freshly grated nutmeg
  1/4 tsp
• milk
  225 ml
• potatoes
  1.8 kg
• strong cheddar cheese
  200 g

🍳 Cookware

• large saucepan
• large saucepan
• colander
• potato masher
• large ovenproof baking dishes

Beef Filling

1. 1

   Heat olive oil in a large saucepan over medium-high heat. Add beef mince (in batches if needed) and cook until nicely browned. Transfer the browned beef to a plate and set aside.

   olive oil: 1 tbsp, beef mince: 1.25 kg
2. 2

   Add the remaining olive oil to the pan over gentle heat. Add finely chopped onions , chopped carrots , and chopped celery sticks . Cook gently for ⏱️ 20 minutes until soft and sweet.

   olive oil: 2 tbsp, onions: 2, carrots: 3, celery sticks: 3
3. 3

   Add finely chopped garlic , plain flour , and tomato purée . Turn up the heat and cook, stirring constantly, for ⏱️ 2 minutes .

   garlic: 2 cloves, plain flour: 3 tbsp, tomato purée: 1 tbsp
4. 4

   Return the browned beef to the pan. Pour in red wine and boil for ⏱️ 2 minutes to reduce slightly.

   red wine: 175 ml
5. 5

   Pour in beef stock , Worcestershire sauce , fresh thyme , and bay leaves .

   beef stock: 850 ml, Worcestershire sauce: 4 tbsp, fresh thyme: 4 sprigs, bay leaves: 2
6. 6

   Bring to a simmer and cook uncovered for ⏱️ 45 minutes , until the meat is tender and the gravy is thick and glossy. Season generously with salt and freshly ground black pepper . Discard the bay leaves and thyme sprigs.

   salt, black pepper

Cheddar Mash

1. 1

   While the filling simmers, peel and chop potatoes . Place in a large saucepan , cover with cold salted water, bring to the boil, and simmer for ⏱️ 15-20 minutes until tender when pierced with a knife.

   potatoes: 1.8 kg
2. 2

   Drain well in a colander , then return the potatoes to the warm pan and let steam-dry for ⏱️ 2 minutes .
3. 3

   Mash thoroughly with a potato masher together with milk , butter , and three-quarters of the grated strong cheddar cheese . Season with freshly grated nutmeg , salt, and pepper.

   milk: 225 ml, butter: 25 g, strong cheddar cheese: 200 g, freshly grated nutmeg: 1/4 tsp

Assembly & Baking

1. 1

   Preheat your oven to 220°C / 200°C fan (425°F / gas 7).
2. 2

   Spoon the beef filling evenly into two large ovenproof baking dishes (or one large roasting tray).
3. 3

   Spread or pipe the warm mashed potato evenly over the filling, roughing up the surface with a fork for extra crispy edges. Scatter the remaining grated cheddar cheese over the top.
4. 4

   Bake in the preheated oven for ⏱️ 25-30 minutes until bubbling and the cheese topping is golden and crisp. Let rest for 10 minutes before serving.