Our cottage pie recipe, mmmmh cottage pie, can you smell it? Can you taste it? The very sound of it feels good. Say cottage pie a few times in your head and you’ll notice your mouth watering. A recipe that’s familiar, tastes amazing and even better is a cinch to make with and for the family. #bonus1 it can be doubled up, made and frozen to give you a delicious option on a busier night. #bonus2 this recipe is very versatile, taking many dietary requirements and ingredients-to-use-up- opportunities into the mix.
Serve this cottage pie recipe with peas. We love ours with sliced buttered bread, our Sherston loaf would be perfect.
If your children love to bake why not send them on one of our Kid’s Cookery Courses.
Takes 1.5hrs to make and cook
Kit you will need
Big roasting tin
Hot oven 200°C
Sharp knife for chopping
Big heavy pan
4 large potatoes
500g minced beef
4 small onions
4 small carrots
4 cloves of garlic
4 spoons of oil (rapeseed or olive)
2 spoons of sugar (Demerara)
2 spoons of Worcestershire Sauce
500ml of stock (beef ideally or chicken)
Big knob of butter
Sea Salt and pepper for seasoning
Preheat your oven to 200°C
Put your potatoes in the big roasting tin and drizzle with oil, roll them around until covered in the oil the sprinkle a pinch of salt on top.
Bake in the hot oven till golden and cooked through [the knife should easily push into the hot jacket potato. Any resistance inside and they'll need longer].
Finely chop the onions.
Drizzle some oil into the heavy pan and put over a medium heat.
Sweat the onions for 10 minutes in the pan, stirring occasionally. Meanwhile Chop the garlic and the carrots and when the onion is golden, add them to the pan. Fry for a couple of minutes to soften them. [If you are adding ingredients-that-need-using-up, [peppers, mushrooms, tomatoes] nows the time, chop them and get them in]
Add the minced beef to the pan and stir occasional to get some delicious flavour enhancing golden caramelisation of the meat. Pour in the stock, and add the sugar and the Worcestershire sauce. Stir occasionally and cook for a further 10 minutes.
Take off the heat. Once the potatoes have baked in their jackets take them out and cool them until you can handle them. [kitchen paper or a tea towel will help].
Cut the potatoes in half and gently scoop out the soft potato into the bowl.
Add a big knob of butter to the bowl and smash it together with a pinch of salt. Spoon the filling into the empty jackets. Spoon some mashed potato on top of the filling. Place the refilled Cottage Pie in a Jacket potato back into the roasting tin and bake for a further 20 minutes or until the mash is golden.
Serve with peas or buttery cabbage. [any leftover filling or mash can be used to make a little pie for another night].