top of page



750g mince beef

50mls olive oil

2 medium size onions finely chopped

2 carrots grated

1 stick of celery grated

1 tbsp tomato puree

250mls red wine

500mls beef stock

1 tsp mustard or mustard powder

1 tsp dried thyme

3 - 4 bay leaves

1 tbsp Worcestershire sauce

1 tbsp corn flour (optional)

salt and pepper to taste

For the mash potato

900g potatoes

100g butter

50g parmesan cheese

100ml whole milk

pinch of white pepper (optional)

1 tsp salt


Start by peeling and chopping the potatoes and placing them in cold water.  Turn the heat on and bring to the boil, once boiling turn the heat down to simmer until the potatoes break apart.

While the potatoes are simmering, start the filling by adding the onions, carrots and celery to the oil and fry on a medium heat until softened. Add the mince beef and break in to the fried vegetables cooking for 10 minutes, afterwhich add the bay leaves, thyme, mustard powder, tomato puree, salt and pepper. Cook out for 2 minutes and turn the heat up adding the wine. Reduce the wine by half and then add the stock and Worcestershire sauce.

Cook out the filling until the liquid has almost evaporated. If you like a thick filling put the corn flour in but ensure you add a little water to the cornflour first and mix thoroughly before adding to the mince beef filling. 

Add the filling to a large dish and leave to cool. Whilst this is cooling, drain the potatoes and mash them (preferably with a ricer) adding the butter, milk and parmesan until smooth. Salt and pepper to taste. 

Add (pipe) the potatoes on top of the filling and fork the top to make the topping a little crunchy. Place in an oven at 180/160 fan and cook for 30 minutes. Serve with vegetables of your choice!

Cottage Pie: Files
bottom of page