Cottage Pie

3.6/5 rating (35 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 1 hour 45 mins
  • Difficulty: Very Easy
  • Print:
Cottage Pie
book SMGD 200


  • 1 tablespoon any oil
  • 250g chestnut mushrooms, very finely chopped (I use a food processor)
  • 4 small onions, finely chopped
  • 250g 12% fat beef mince
  • 250g 12% fat beef mince
  • 2 tablespoons tomato puree
  • Pinch of dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons yeast extract
  • ½ x 10g reduced-salt stock cube
  • 250g frozen mixed vegetables
  • 250g fresh spinach
  • 400g can butter beans
  • 400g frozen mash pallets, defrosted
  • 150ml hot skimmed milk
  • salt and freshly ground black pepper

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  • Heat the oil in a frying pan over a medium heat and add the mushrooms. Fry for 15 minutes until the moisture from the mushrooms begins to reduce. Add the onions and mince and break up well.
  • Fry for 15 minutes until all the moisture has evaporated and the mince starts to brown in the oil and its fat. Add the flour and mix well, then cook for a further 2-3 minutes, or until the flour browns well on the bottom of the pan.
  • Add the tomato puree, thyme, Worcestershire sauce, yeast extract, stock cube and enough water to just cover the meat (about 300ml). Season well with pepper and check the salt - as there is already salt in the stock cube you probably won’t need it. Lower the heat and cook gently for 20-25 minutes, stirring occasionally so the flour doesn’t catch.
  • Add the vegetables and wilt in the spinach, mixing well: it should be fairly thick. Spoon into a baking dish and leave to cool.
  • Place the butter beans into a bowl and break up with a potato masher, then add the defrosted mash and mix well. Add a little milk and season with pepper and salt, if needed: the mash should be soft but not too creamy. Spoon onto the cooled, set mince and fluff up with a fork.
  • When ready, preheat the oven to 200°C/gas 6, then bake for 20-25 minutes until golden and slightly crunchy

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