Cottage pie with cheesy mash
A hearty and comforting cottage pie recipe featuring rich, savory beef mince simmered with vegetables and topped with creamy, golden mashed potatoes. Perfect for family dinners and cozy nights in.
Updated : 13 October, 2025
Easy
About 30 min.
Ingredients
1 tablespoon
Sunflower oil
1
Onion
2
Celery stalk
2
Carrot
2
Garlic
500 grams
Beef mince
150 milliliters
Red wine
2 tablespoon
Flour
500 milliliters
Meat broth
300 milliliters
Water
2 tablespoon
Tomato purée
0.5 teaspoon
Italian herbs
1
Laurel leaf
splash
Worcestershire sauce
to taste
Salt
to taste
Ground black pepper
For the topping
800 grams
Potato
40 grams
Butter
3 tablespoon
Milk
100 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Warm the sunflower oil in a large, deep pan with a lid over medium heat. Add the chopped onion, celery, and carrots, cooking gently for 7-8 minutes until the onions have softened and taken on a light golden color. Stir in the garlic and continue to cook for another 2-3 minutes.
Step 2
Add the beef mince to the vegetables and cook for 4-5 minutes, stirring often, until the meat is browned evenly.
Step 3
Pour in the wine, bring the mixture to a boil, and cook for 4-5 minutes until most of the liquid has evaporated. Sprinkle the flour over the mixture, stirring well for a few minutes to eliminate any lumps.
Step 4
Gradually pour in the beef stock, followed by the cold water, tomato purée, and dried herbs. Stir thoroughly, then bring everything to a gentle simmer. Cover the pan and cook on low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season to taste with Worcestershire sauce, salt, and freshly ground black pepper. Remove from the heat and spoon the mixture into a 1.5-litre (2 pints 13 fl oz) ovenproof dish. Set aside.
Step 5
Preheat the oven to 200°C.
Step 6
Fill a large pan halfway with cold water, add the potatoes, and bring to a boil. Reduce the heat and simmer for about 15 minutes, or until the potatoes are very soft.
Step 7
Drain well, then return the potatoes to the pan over medium heat for a few seconds to evaporate excess moisture. Remove from the heat and add the butter, milk, and cheese. Mash until smooth and creamy, seasoning with salt and freshly ground black pepper.
Step 8
Spread the mashed potatoes evenly over the mince mixture in the ovenproof dish, starting from the edges and working toward the center. Smooth the top with a palette knife, then use a fork to create decorative ridges or patterns on the surface.
Step 9
Place the dish on a baking tray and bake in the center of the oven for about 25 minutes, or until the mashed potatoes are golden brown and the filling is bubbling around the edges.
Step 10
Serve hot with fresh salad.