Beef cottage pie
A family-sized mince and vegetable pie under a ridged potato topping. Reduce the filling before adding the mash so the layers stay distinct.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 500g raw beef mince
- 900g potatoes, peeled and cut into 3cm chunks
- 2 carrots, finely diced
- 1 onion, diced
- 150g frozen peas
- 2 tbsp tomato purée
- 350ml vegetable stock
- 100ml milk
- 25g butter
- 1 tbsp olive oil
- 1 tsp dried thyme
Method
- Prepare the vegetables
Peel potatoes and cut into evenly sized chunks. Dice carrots finely so they soften in the mince filling. Prepare vegetables before handling raw mince and use separate utensils afterwards.
- Make the filling
Heat oil in a large saucepan over medium heat. Soften onion and carrots for 8 minutes. Add mince, break it up and cook for 5 minutes. Stir in tomato purée, thyme and stock and simmer uncovered for 20 minutes, stirring, until thick rather than soupy.
- Make the mash
Meanwhile cover potatoes with cold water, bring to a boil and simmer for 15–20 minutes until tender. Drain and mash with butter and milk. Heat the oven to 200°C, or 180°C fan.
- Finish the filling
Add frozen peas to the mince and cook for their packet time. Check the meat mixture reaches 75°C for 30 seconds. Transfer to a 2.5-litre oven dish and let bubbling settle for 5 minutes.
- Top and bake
Spoon mash gently over the filling, spread to the edges and roughen with a fork. Bake for 25–30 minutes until golden and the filling bubbles at the edges and is steaming hot in the middle. Rest for 5 minutes before serving four portions.
Make it work with what you have
- Finely diced carrots soften in the sauce; large chunks need longer.
- Place the dish on a tray to catch bubbling filling. Do not add cold uncooked mince beneath the potato topping.