Beef Cottage Pie
Mince under a mash lid, and the leftovers reheat better than the first night.
Ingredients
- Beef mince600 g
- Potatoes1 kg
- Carrots200 g
- Brown onion150 g
- Frozen peas150 g
- Butter40 g
- Milk80 ml
- Plain flour30 g
- Tomato paste50 g
- Olive oil20 ml
- Dried thyme2 g
Method
- Heat the oven to 200C and boil the peeled, chunked potatoes for 20 minutes until soft.
- Meanwhile cook the finely diced onion and carrot in the oil over medium heat for 8 minutes until soft.
- Add the mince and brown it well, then stir in the flour and tomato paste and cook for 2 minutes.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Plant-Based Cottage Pie
- 600 g Plant-based mince instead of Beef mince
Brown the plant-based mince for only 4 to 5 minutes, then simmer for 10 minutes with 250 ml water instead of 400 ml, as it needs no time to tenderise.
Vegan
Plant-Based Cottage Pie
- 600 g Plant-based mince instead of Beef mince
- 40 ml Olive oil instead of Butter
- 80 ml Oat milk instead of Milk
Brown the plant-based mince for only 4 to 5 minutes, then simmer for 10 minutes with 250 ml water instead of 400 ml; mash the potatoes with the olive oil and oat milk.
Gluten-free
- 25 g Cornflour instead of Plain flour
Skip the flour when browning the mince; instead mix the cornflour with a little cold water and stir it in for the last 5 minutes of simmering.
Dairy-free
- 40 ml Olive oil instead of Butter
- 80 ml Oat milk instead of Milk
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Beef mince · 600 g
- Potatoes · 1 kg
- Carrots · 200 g
- Brown onion · 150 g
- Frozen peas · 150 g
- Butter · 40 g
- Milk · 80 ml
- Plain flour · 30 g
- Tomato paste · 50 g
- Olive oil · 20 ml
- Dried thyme · 2 g