So we are well and truly into cosy food season right now, and there isn’t much cosier than a big, steaming hot bowl of Cottage Pie!

It’s just the perfect meal to eat under a blanket, with a spoon with a Christmas Film on the TV – and the leftovers taste even better

This version doesn’t have Cheese on top, but I can confirm that is next level delicious, so feel free to add as much Cheese as your heart desires


Serves 6
325 calories per portion

500g lean Beef Mince
1 Onion, finely chopped
2 Carrots, finely chopped
2 Celery sticks, finely chopped
1 tbsp Tomato Pureé
1 tsp Worcestershire sauce
1 tsp dried Mixed Herbs
1tbsp Olive Oil
350ml hot beef stock
1 Beef Stock Pot (I used )
1 tbsp Plain Flour
900g floury potatoes, peeled and cut into small chunks
150ml semi-skimmed milk, warmed up
50g Light Spread

– Heat your oil in a large pan, then add your onions, carrots and celery and fry for about 10 minutes until slightly softened.

– Once the vegetables have softened a little, add the mince and cook 5 minutes or until lightly browned all over; meanwhile stir the tomato purée, Worcestershire sauce and mixed herbs into the stock and set aside.

– Sprinkle the flour over the beef and vegetables, and then stir in the flavoured stock along with the extra stock pot; bring it to the boil, then reduce the heat, cover and leave to simmer gently for 15 minutes.

– While the mince is cooking, cook the potatoes in a pan of boiling water for 10 minutes or until tender, then drain and mash with the warmed milk and the butter, and a generous amount of salt and pepper!

– Spoon the mince mixture into a large, warm ovenproof dish, top with the mashed potato and be sure to fluff up with a fork to get those crispy edges! Bake at 200c for 20 minutes until browned and crisp, and then serve.

Such a classic, and perfect for these super cold evenings! Let me know if you try it lovelies

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