Classic Comforting Cottage Pie

Name: Classic Comforting Cottage Pie
Prep time: 35 min
Cook time: 110 min
Total time: 145 min
Yield: 10
Ingredients: 1.25 kg beef mince; 1.8 kg potatoes chopped; 850 ml beef stock; 225 ml milk; 200 g strong cheddar grated; 2 onions, finely chopped; 3 carrots, chopped; 3 celery sticks, chopped; 3 tbsp olive oil; 3 tbsp plain flour; 4 tbsp Worcestershire sauce; 2 clove garlic cloves; 25 g unsalted butter; 1 tbsp tomato puree; 1 glass large glass of red wine; 2 bay leaves; 1 bunch a few thyme sprigs; 1 pinch freshly grated nutmeg

A hearty and traditional British classic featuring savory minced beef in a rich gravy, topped with creamy, cheesy mashed potatoes. Perfect for a cozy family dinner, this recipe is pure comfort in every bite.

Servings10 Portions

Prep Time35 Mins

Cook Time110 Mins

Difficulty

Intermediate

Ingredients

beef mince
1.3 kg
potatoes chopped
1.8 kg
beef stock
850 ml
milk
225 ml
strong cheddar grated
200 g
onions, finely chopped
2
carrots, chopped
3
celery sticks, chopped
3
olive oil
3 tbsp
plain flour
3 tbsp
Worcestershire sauce
4 tbsp
garlic cloves
2 clove
unsalted butter
25 g
tomato puree
1 tbsp
large glass of red wine
1 glass
bay leaves
2
a few thyme sprigs
1 bunch
freshly grated nutmeg
1 pinch

Step-by-Step Instructions

Heat 1 tbsp of olive oil in a large saucepan over medium-high heat. Fry the beef mince in batches until thoroughly browned, setting each batch aside once finished.

Add the remaining 2 tbsp of olive oil to the same pan. Stir in the finely chopped onions, carrots, and celery. Cook over a gentle heat for about 20 minutes until the vegetables are soft.

Add the chopped garlic, flour, and tomato purée to the pan. Increase the heat slightly and cook for a few minutes to toast the flour, then return the browned beef and any juices to the pan.

Pour in the red wine (if using) and bring to a boil to reduce it slightly. Stir in the beef stock, Worcestershire sauce, thyme sprigs, and bay leaves.

Bring the mixture to a simmer and cook uncovered for 45 minutes. The gravy should become thick and coat the meat. Check after 30 minutes; if it's still too liquid, increase the heat to reduce further. Season well, then discard the bay leaves and thyme stalks.