Traditional English Cottage Pie Food

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Cottage Pie image

Cottage pie is classic British comfort meal comprising a flavoured beef mince and vegetable filling that is topped with mashed potatoes and baked.

Provided by Michelle Minnaar

Categories     Main Course

Time 1h20m

Number Of Ingredients 18

30ml (2 tbsp) olive oil
1kg (2.2lbs) beef mince
3 medium onions, peeled and grated
3 garlic cloves, peeled and crushed
2 large carrots, peeled and grated
3 thyme sprigs, washed
2 rosemary sprigs, washed
800g (2 tins) chopped tomatoes
30ml (2 tbsp) tomato puree
375ml (1½ cup) red wine
80ml (⅓ cup) Worcestershire sauce
250ml (1 cup) beef stock
200g (2 cups) baby button mushrooms, cleaned and halved
130g (1 cup) peas
1kg (2.2lbs) floury potatoes, peeled and sliced
120g (½ cup) butter
11g (2 tbsp) Parmesan cheese, grated
1 egg yolk


  • Heat half of the oil in a large frying pan or cast iron casserole dish.
  • Brown the meat, which would take approximately 5 minutes, then remove from the pan. Place the meat in a sieve to remove excess fat.
  • Using the same pan, add the remaining oil, then fry the onion, garlic, carrots, thyme and rosemary over a medium heat for 5-10 minutes or until the excess moisture has evaporated.
  • Add the browned mince back into the pan along with the tomatoes and tomato puree. Cook for 5 minutes, stirring constantly.
  • Add red wine and Worcestershire sauce and simmer until the liquid has been reduced by half.
  • Pour in stock and bring it to a slow simmer. Continue to cook for 20-25 minutes. If the meat sauce doesn't seem thick enough, continue cooking for another 5-10 minutes.
  • Stir in mushrooms and peas, then season to taste. Remove from heat and set aside.
  • Preheat the oven to 180˚C/fan 160˚C/356˚F/gas 4.
  • Meanwhile, add the potatoes to a pan of salted water and bring to a boil. Cook until tender, which will take about 10-15 minutes. Drain then return to the pan and leave to steam dry.
  • Pass the potatoes through a potato ricer then return the mash to the pan.
  • Stir in the butter, cheese and egg yolk, then season to taste.
  • Spoon the mince into a large ovenproof casserole dish and even out the layer.
  • Top the mince with mash and level out with a fork. Run the fork along the mash to leave a ripple effect that will help the topping become crispy.
  • Sprinkle over extra cheese, if you prefer, then place in the oven for 30 minutes.
  • Serve immediately. It goes well with cauliflower cheese and braised red cabbage. Enjoy!

Nutrition Facts : ServingSize A heap, Calories 502 calories, Sugar 9.4 g, Sodium 398.2 mg, Fat 21.1 g, SaturatedFat 10.5 g, TransFat 0.1 g, Carbohydrate 36.7 g, Fiber 6.7 g, Protein 34.1 g, Cholesterol 131 mg


Classic Cottage Pie image

Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 20

1 pound ground lamb or beef
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups reduced-sodium beef broth
2 tablespoons dry red wine or additional reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 cup frozen peas
4 medium potatoes, peeled and cubed
1/2 cup 2% milk
1/4 cup butter, cubed
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper


  • In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.


Proper English Cottage Pie image

Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas.

Provided by Caroline

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 6

Number Of Ingredients 15

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 ½ cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
¼ cup butter, softened
1 cup milk
salt and pepper to taste
¼ pound shredded Cheddar cheese


  • Preheat oven to 400 degrees F (200 degrees C).
  • To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
  • In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.
  • To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
  • Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
  • Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 34.8 g, Cholesterol 100.2 mg, Fat 30.9 g, Fiber 4.9 g, Protein 24.1 g, SaturatedFat 15.8 g, Sodium 490.6 mg, Sugar 5.7 g


Traditional English Cottage Pie image

Make and share this Traditional English Cottage Pie recipe from

Provided by Jubes

Categories     Meat

Time 1h

Yield 1 large cottage pie bake, 8 serving(s)

Number Of Ingredients 17

400 ml beef stock (can use 1 stock cube dissolved in 400mls hot water)
50 g butter
2 onions, peeled and finely chopped
2 carrots, peeled and finely diced
2 celery, trimmed and finely diced
3 garlic cloves
1 sprig fresh thyme
1 bay leaf
1 kg minced beef (ground beef)
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
175 ml red wine
1 kg white potato
75 g butter
1 splash milk
parmesan cheese, for grating


  • Melt the butter in a pan on a medium heat. Add the onion, carrot, celery, garlic, thyme and bay leaf and fry over a medium/low heat for 10 minutes, or until softened but not coloured.
  • Add the beef mince and cook for a further 10 minutes, or until brown.
  • Add the tomato purée, worcestershire sauce and Tabasco, then stir and cook for 2 minutes.
  • Turn the heat up to high and add the red wine. Let it bubble away and reduce for 5 minutes then add the stock and reduce to a medium heat. Simmer for a further 20 minutes, stirring often.
  • Meanwhile, cut the potatoes into halves and quarters so they're all a fairly even size. Cook in a pan of boiling, salted water for 15 to 20 minutes, or until cooked through. Drain in a colander and leave to steam dry.
  • Preheat the oven to 190C/170C fan/gas 5.
  • Taste the mince and season accordingly with salt and pepper. Transfer it to an ovenproof dish (approximately 20cm by 30cm).
  • Mash the potatoes with the butter, milk and a pinch of salt and pepper then spread over the top of the mince.
  • Finely grate over a little parmesan cheese then cook for 45 minutes, or until golden and bubbling.
  • Serve with buttered peas or a simple side salad.

Nutrition Facts : Calories 536, Fat 31.7, SaturatedFat 15.4, Cholesterol 118.4, Sodium 746.7, Carbohydrate 31.6, Fiber 3.7, Sugar 3.9, Protein 26.9


Cottage pie image

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Provided by Good Food team

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 18

3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg


  • Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
  • Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
  • Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
  • Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
  • Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
  • Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
  • Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
  • Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
  • If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
  • If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium


Traditional English Cottage Pie With Cheese and Leek Topping image

Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy.

Provided by French Tart

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

600 g lean ground beef or 600 g cooked beef, shredded
2 onions, peeled and diced
1 large carrots, peeled and finely diced or 1 large cooked carrot, diced
1 ounce butter or 1 ounce dripping
cooked peas (optional)
1 teaspoon dried herbs or 1 -2 tablespoon fresh mixed herbs, chopped
1 tablespoon flour
1 tablespoon tomato puree
1 tablespoon Worcestershire sauce
250 ml beef stock (OR 250 ml red wine mixed with 2 teaspoons sugar) (optional)
1 kg potato, peeled and cut into small even sized pieces
2 large leeks, cleaned and finely shredded or 2 large cooked leeks, sliced into rings
2 ounces butter
2 -4 tablespoons milk
4 ounces mature farmhouse cheddar cheese, grated


  • To make the pie filling:.
  • Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
  • Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
  • Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
  • Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
  • To make the topping:.
  • Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
  • If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
  • Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
  • Assemble:.
  • Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
  • Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
  • Serve with an assortment of fresh seasonal vegetables and a jug of gravy.

Nutrition Facts : Calories 796.7, Fat 42.4, SaturatedFat 23.3, Cholesterol 174.1, Sodium 512.2, Carbohydrate 60.2, Fiber 7.9, Sugar 7.7, Protein 44.3


English Cottage Pie image

Make and share this English Cottage Pie recipe from

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs floury potatoes
salt and pepper
2 large onions
1 ounce beef drippings
2 lbs minced beef
3 teaspoons flour
1/2 pint strong beef stock
1 (14 ounce) can chopped tomatoes
8 ounces frozen vegetables (green beans are nice)
1/4 pint milk
2 ounces butter


  • Cook potatoes in boiling salted water.
  • Preheat oven to 375* Thinly slice onions.
  • Heat dripping in a fry pan and fry onions until transparent.
  • Add beef and fry until browned.
  • Sprinkle in the flour and cook, stirring for 1 minute.
  • Slowly add stock and bring to a boil stirring constantly.
  • Add tomatoes with juice, s& p and frozen veg.
  • Simmer for 5 min.
  • Spoon cooked mixture into a casserole dish and spread on the mashed spuds.
  • Bake for 30 min.

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