Cottage Pie

Loading © Steve Brown

Serves 2


  • 1 tablespoons vegetable oil
  • ½  onion, finely chopped
  • ½  carrot, finely grated
  • 175g lean minced beef
  • Approx 100ml tablespoons beef stock
  • 1 teaspoon Worchester sauce
  • 1 teaspoon tomato puree
  • 50g cooked peas
  • Salt and freshly ground black pepper


  1. Heat the oil in a large saucepan and fry the onion for 5 minutes.
  2. Add the meat to the pan, breaking it up and stirring until brown.
  3. Now add the rest of the ingredients except the peas. Stir well.
  4. Cook slowly for 30 minutes, stirring occasionally.
  5. Add the peas and stir again.

The Potato Topping


  • 450g boiled potatoes 
  • 1 egg yolk
  • 25g butter
  • Approx 3 tablespoons milk
  • 50g grated Cheddar cheese


  1. Mash the potatoes with a potato ricer then add all the other ingredients. The mashed potatoes should be light and fluffy.

The Cottage Pie

  1. Preheat the oven to 190°C/375°F/170°Fan/Gas 5
  2. Put the meat sauce into an oven proof dish then spread the potatoes over the top and sprinkle with the cheese.
  3. Bake for 30 minutes until golden brown.
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