Cottage pie is the ultimate comfort food and this classic cottage pie recipe is sure to become a family favourite. 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 speedy 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. The beef mince in this recipe can be swapped for a mince of your choice including turkey mince and Quorn mince for vegetarians.
- 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.
For a crispy topping sprinkle your cottage pie with Cheddar cheese once cooked and pop under the grill until the cheese has melted