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How to Cook

Comforting Cottage Pie

This Comforting Cottage Pie brings together savoury minced beef, vegetables and a rich gravy, topped with creamy mashed potato and baked until golden. As it cooks, the flavours come together to create a hearty, satisfying dish that’s full of familiar tastes. Perfect for a family supper or a meal to prepare ahead, it’s a well-loved classic that proves simple ingredients, carefully prepared, can make something worth coming back to.

Prep Time: 15 minutes

Cooking Time: 1 hour

Serves: 4

Method

  1. 1 Preheat the oven to 200 C / Gas mark 6.
  2. 2 Heat the oil in pan, add the diced onion and carrot and cook gently for about 5 minutes or until softened, remove from the pan and save in a dish.
  3. 3 Add a splash more oil to the pan. When it’s hot, fry the mince for 5 minutes or until browned all over.
  4. 4 Stir the carrot and onion mixture back into and the tomato puree and cook for 1 minute.
  5. 5 Stir in the flour and thyme cook for another minute. Pour in the stock and the Henderson’s Relish, stir and reduce the heat to simmer for 20 minutes.
  6. 6 After 15 minutes stir in the frozen peas and season to taste.
  7. 7 While the mince is cooking, boil the potatoes for 20-25 minutes and mash with the butter.
  8. 8 Spoon the mince mixture into an oven-proof dish then top with the mash potato ensuring you create a seal over the mince.
  9. 9 Bake the cottage pie uncovered, for 30 minutes, or until cooked through and golden brown on top.

Ingredients

  • For the mince:
  • 2tbsp olive oil
  • 500g Blacker Hall steak mince
  • 2tbsp tomato puree
  • 1x large onion, diced
  • 2x carrots, diced
  • 100g of frozen peas
  • 1 tbsp plain flour
  • 1 tsp of dried thyme or 4 sprigs of fresh thyme
  • 350ml beef stock
  • 1 tsp Henderson’s relish
  • Salt and pepper to taste
  • For the mash topping:
  • 1kg of good mashing potatoes, peeled and chopped
  • 25g butter

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