Costs: Cheap as chips
Skill level: Easy peasy
Cottage pie is one of the ultimate British classics and if you're looking for the easiest way for how to make cottage pie, look no further - we can help! Cottage pie is the ultimate comfort food and this recipe for cottage pie is sure to become a family favourite. Really easy to make, this delicious cottage pie is packed with a sweet tomato sauce and tender beef mince which make a great combo with a creamy mash topper. This easy cottage pie recipe will take around 20 mins to prepare and 30 mins to cook - so you'll have a hearty, family meal on the table in no time. This simple cottage pie recipe is a great midweek meal that the whole family can enjoy together. The protein-rich beef in this cottage pie will leave you and your family satisfied, so it's also a healthy way to make a lovely dinner for your family. The carrots and mushrooms in this simple cottage pie recipe will also help you up your 5-a-day intake in the tastiest way possible. If you make this cottage pie recipe, it will serve 4 people, so it makes enough for a family. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure you reheat thoroughly before serving. This recipe is a great one to be made and frozen in bulk, so you always have a homemade meal at hand if you’re too busy to cook for you and your family.
For a crispy topping sprinkle your cottage pie with Cheddar cheese once cooked and pop under the grill until the cheese has melted
IngredientsFor your cottage pie, you will need:
- 1tbsp sunflower oil
- 1 med onion, peeled and chopped
- 2 carrots, peeled and diced
- 500g minced beef
- 250g chestnut mushrooms, sliced
- 2 level tbsp plain flour
- 400g can chopped tomatoes
- 1 beef stock cube
- Salt and freshly ground black pepper
- Dash of Worcestershire sauce
- 450g mashed potato
- Knob of butter
- Heat the oil in a sauté pan or large frying pan, add the onion and carrots and cook over a med heat for about 5 mins, stirring occasionally, until the vegetables have started to soften. Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent it sticking and burning, but don’t keep stirring it, otherwise it just cools the mixture, rather than letting the meat brown. Add the mushrooms to the pan and cook for a few mins.
- Sprinkle over the flour, then mix it in well and heat for 3-4 mins to cook the flour. The flour will absorb the fat that comes out of the meat, which will then thicken the sauce.
- Pour in the can of tomatoes, sprinkle in the stock cube and bring the mixture to the boil, stirring continually, then reduce the heat and simmer for about 10 mins, until it thickens slightly and the vegetables are tender. If the sauce seems very thick, just add a little boiling water.
- Set oven to 200°C/400°F/Gas Mark 6.
- Stir the Worcestershire sauce into mince, then spoon into a dish and level the surface.
- Beat the potato to soften it and spread over the mince. Score the surface with a fork and put butter on top.
- Bake in the centre of the oven for about 20-30 mins, or until the pie is golden and the filling is bubbling. Serve straight from the oven.
Nutritional information per portion
- Calories 516(kcal)
- Fat 30.0g
- Saturates 13.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.