Beef · The Sunday-night classic
Cottage Pie
There's no improving on a great cottage pie, only doing it properly. That means building real depth into the mince with a long, slow simmer of stock, a little tomato and a splash of Worcestershire, plus a generous, buttery mash forked into peaks so the top crisps in the oven. It's the dish everyone comes home for.
Total
2 hrs
Prep
30 mins
Cook
1.5 hrs
Serves
6
Difficulty
Easy
Method
- 1
Brown the mince in batches in a little oil until deeply coloured, then set aside. In the same pan, soften the onions and carrots for 10 minutes, then add the garlic.
- 2
Stir in the tomato purée and flour, cook for 2 minutes, then return the mince. Add the stock, Worcestershire and thyme. Simmer gently, uncovered, for 35–40 minutes until rich and thickened. Season well and spoon into a baking dish.
- 3
Meanwhile, boil the potatoes until tender, drain well, then mash with the butter and milk until smooth. Season generously.
- 4
Spread the mash over the mince and fork the top into rough peaks. Scatter with cheddar if using.
- 5
Bake at 200°C for 25–30 minutes until golden and bubbling at the edges. Rest for 5 minutes before serving.
Ben's Tip
Let the filling reduce until it's thick enough to hold a spoon trail. A loose, watery mince will bubble up through the mash and stop the top from crisping.
To Drink
A classic Claret, a Bordeaux blend of Cabernet and Merlot, has the structure and savoury fruit to sit perfectly with the beef.
Made with the best meat money can buy
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