Classic Cottage Pie

Nothing screams winter comfort food more than cottage pie. This hearty, cosy cottage pie is layered with rich flavours and topped with a lovely buttery mash – what’s not to love?! Remember comfort food has a place in the diet too and these meals can be super nutritious and comforting. 

Makes 6 servings 


  • 500g beef mince (or you could substitute for Quorn/Soya mince) 
  • 1 tbsp olive oil 
  • 1 onion, finely chopped 
  • 2 carrots 
  • 2 celery stalks 
  • 2 garlic cloves 
  • 2 tbsp tomato puree 
  • 1 x 400g tin chopped tomatoes 
  • 1 beef stock cube 
  • 1 bay leaf 
  • 1 tbsp mixed herbs 
  • 1 kg Maris piper potatoes 
  • 50g butter 
  • 50g cheese 
  • 150ml milk 


  1. Bring a large pan of salted water to the boil and in a large frying pan, heat the olive oil. 
  2. Saute the onion, carrot, celery and garlic on a medium heat in the frying pan until softened, then add the beef mince. Turn up the heat for 4-5 minutes and fry until the mince is browned.
  3. Meanwhile, peel, halve and boil the potatoes for 20 minutes or until soft. Drain and allow to steam for 10 minutes. 
  4. Preheat the oven to 180°C
  5. Add the tomato puree, tinned tomatoes, stock cube, bay leaf, mixed herbs and salt and pepper to the mince mixture. 
  6. Fill the tomato tin with water and add that as well. 
  7. Bring to the boil and simmer for 15 minutes to reduce. Remove the bay leaf.
  8. Once the potatoes have steamed, mash them well with the butter, 3/4 of the cheese and milk until the butter is melted and mixed through. 
  9. Pour the mince mixture into an ovenproof dish and top with the mash. Use a fork to rough up the top to help it colour and top it with the remaining cheese. 
  10. Bake in the oven for 20-25 minutes or until piping hot and golden.

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