Cottage Pie

Cottage Pie


5 people made this

About this recipe: A beautiful home-made dinner pie that will never go out of fashion. Gives a real sense of home-cooked rustic food. A real treat.


Serves: 6 

  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 900g minced beef
  • 450g onions, finely chopped
  • 2 cloves of garlic, crushed
  • 1 teaspoon chopped thyme
  • 2 tablespoons tomato paste or puree
  • 30g plain flour
  • 1 cup (250ml) red wine
  • 4 tablespoons (80ml)Worcestershire sauce
  • 1 litre chicken stock
  • 1kg peeled and halved potatoes
  • 2 egg yolks

Prep:55min  ›  Cook:30min  ›  Ready in:1hr25min 

  1. Preheat the oven to 180C.
  2. Heat half of the oil in a large frypan, add the minced beef and fry until cooked. Drain off excess fat, then place the minced beef on a plate.
  3. Gently fry the onions, garlic and thyme in the remaining oil in the frypan until soft. Add the meat and tomato puree and sprinkle with the flour. Stir constantly for a few minutes to cook the flour, then add the red wine and Worcestershire sauce. Continue to cook until the liquid has reduced by half.
  4. Add the stock and bring to the boil, then reduce heat and simmer for 30 - 40 minutes. By this time the mixture should be thick and glossy.
  5. While the mixture is simmering, cook the potatoes in salted boiling water until soft and tender. Mash them and then beat in the yolks.
  6. Remove the mince mixture from the heat and allow to cool slightly. Adjust the seasoning if required.
  7. Put the mince mixture into a large deep ovenproof dish and cover with mashed potato. Use a fork to rough up the surface.
  8. Bake for about 30 minutes until bubbling and golden brown

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