Quick and easy cottage pie recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 30 min

Nutrition per portion

Calories 570 kCal 29%
Fat 30g 43%
  -  Saturates 13g 65%
Carbohydrates 33g 29%
  -  of which Sugars 7g 8%
Protein 42g 84%
Salt 2.2g 37%
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  • Easy to make, this delicious cottage pie is packed with delicious veggies, mince and a big dash of Worcester sauce.

    This scrumptious cottage pie recipe is packed with the goodness of onions, carrots, chestnut mushrooms, tomatoes and of course plenty of mince.

    According to research conducted by Blueclaw, Cottage Pie is one of the nation’s favourite dinners. Their results revealed that cottage pie is the favourite pie in England, Scotland, Wales and Northern Ireland, so this recipe is sure to be a winner all round!

    Rich in protein and vegetable goodness this recipe makes for a wholesome, satisfying meal. It’s a wickedly good combo with a cheesy mash topper. For that lovely, crispy finish, sprinkle with lashings of cheddar cheese and pop under the grill for a few minutes.

    Enjoy with a lovely glass of red wine and pop any leftovers in the fridge. Just make sure they are tightly wrapped up first or popped in a fridge-safe container.

    Looking for more meals to batch cook? Check out our best recipes to make in bulk and freeze.


    • 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.

    Top tip for making Quick and easy cottage pie

    Leftovers of this dish can be kept in the freezer for up to two months.

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