Cottage Pie

Serves4-6 Prepare40 Mins Cooks1-2 Hours


  • 500g Beef Mice (12% fat)
  • 2 Carrots, chopped
  • 1 Onion, chopped
  • 450ml Beef stock
  • 2 Tbsp Olive Oil
  • 750g potatoes
  • 200ml Whole milk
  • Knob of Butter
  • Salt & Pepper


    1. Heat 1 tbsp olive oil in a large saucepan and fry 500g beef mince until browned, and set aside
    2. Put the other 2 tbsp olive oil into the pan, add 1 finely chopped onion, 2 chopped carrots cook on a gentle heat until soft, about 20 mins.
    3. Increase the heat and add the beef mince back to the pan and add 450ml beef stock.
    4. Bring to a simmer and cook uncovered for 45 minutes. So the sauce thickens and has the same consistency to gravy. Season well.
    5. Meanwhile, make the mash. Boil 750g peeled and chopped potatoes, in salted cold water, bring to the boil and simmer until tender.
    6. Drain the potatoes and then allow to steam-dry for a few minutes. Then mash well with the milk and butter. Season well with salt and pepper.

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