Few dishes are as incredibly comforting and satisfying as a classic cottage pie. Rich, hearty and full of warm, homely flavour, it’s the perfect seasonal meal to enjoy and share with family or close friends on cozy evenings. Topped with creamy mashed potato and baked until golden and bubbling, it’s a timeless autumn favourite that never fails to please.
INGREDIENTS FOR THE FILLING
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 carrots, diced
2 celery sticks, diced
250g mushrooms, sliced
500g beef mince
2 tbsp tomato puree
150ml red wine (optional)
400g chopped tomatoes
1 tbsp Worcestershire sauce
1 tsp dried thyme
1tsp dried rosemary
salt and freshly ground pepper
FOR THE MASH
800g floury potatoes, peeled and cubed
50g butter
100ml milk
1/4 tsp ground nutmeg
Salt and freshly ground pepper
METHOD
- Boil the potatoes in salted water for 15-20 minutes until tender. Drain well and mash with the butter, milk and nutmeg. Season to taste.
- Meanwhile, heat the olive oil in a large frying pan. Add the onion, garlic, carrots and celery and cook for 5-7 minutes until softened. Stir in the mushrooms and cook for a further 3 minutes.
- Add the beef mince and cook until browned, breaking it up with a wooden spoon.
- Stir in the tomato purée and cook for one minute. Add the red wine, if using, and allow it to reduce slightly. Mix in the chopped tomatoes, Worcestershire sauce, thyme and rosemary. Simmer gently for 20-25 minutes until thickened. Season to taste.
- Preheat the oven to 200°C (180°C fan/Gas Mark 6). Spoon the filling into an ovenproof dish and spread the mashed potato evenly over the top. Rough up the surface with a fork.
- Bake for 20-25 minutes until the topping is golden brown and the filling is bubbling. Leave to stand for 5 minutes before serving.