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Cottage pie
Cottage PieShutterstock

Cottage Pie

This is a family-favourite and such a treat as a mid-week meal. We love the addition of some red wine to the recipe to add a touch of luxury to what is otherwise a very homely dish

Serving: 6
Time: 1 hour +
Difficulty: Easy


  • 2 tablespoons rapeseed oil

  • 1 onion, finely chopped

  • 2 carrots, peeled and diced

  • 2 celery sticks, washed and chopped

  • 800g beef mince

  • 2 tablespoons plain flour

  • 1 glass red wine

  • 1 tablespoon tomato purée

  • 1 tablespoon Worcestershire sauce

  • 2x400g tins chopped tomatoes

  • 1 teaspoon chopped thyme

  • 1kg potatoes, peeled and chopped into chunks

  • 25g butter

  • 150ml milk

  • 1 pinch nutmeg

  • Salt and white pepper


  1. In a large pot, heat the oil to medium and add the chopped onion, carrots and celery and cook for about 10 minutes until softened, but don’t let it brown.
  2. Turn the heat up and add the beef mince and cook until brown. Sprinkle over the flour and give a good stir.
  3. Add the red wine, tomato purée and Worcestershire sauce. Give a good stir and allow the wine to reduce slightly before adding the chopped tomatoes and thyme. Season. Leave to simmer for about 30–45 minutes, but the longer the better. If the mixture becomes dry, add some beef stock.
  4. Meanwhile, in a large pot add the potatoes and bring to a boil in salted water. Allow to simmer until tender – about 20 minutes. Drain, allowing them to steam-dry for a few minutes. Return to the pan and mash. Add the butter, milk, nutmeg and seasoning. Mash well together.
  5. Preheat the oven to 180ºC/gas mark 4. Once the mince is ready, pour into a large ovenproof dish. Spoon or pipe the mash on top and ensure it is spread evenly. Bake for about 30 minutes until bubbling and golden on top.


Grate some good quality cheddar on top of the mash before putting into the oven.