Cottage Pie

Name: Cottage Pie
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp Vegetable Oil; 1 Onion, finely chopped; 2 Carrots, diced; 2 stalks of Celery, diced; 500g Beef Mince; 1 tbsp Plain Flour; 1 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 300ml Beef Stock; 1 tsp Thyme, fresh leaves (or 1/2 teaspoon dried thyme); 1 Bay Leaf; 1 kg Floury Potatoes, peeled and cut into chunks (e.g., Maris Piper or King Edward); 60g Butter; 100ml Milk, warmed; Some Salt; Some Pepper (Black), freshly ground; Some Salt; Some Pepper (Black), freshly ground

A comforting cottage pie featuring a rich, savory beef and vegetable filling topped with a creamy mashed potato crust. Slow-simmered with herbs and a glossy gravy, then baked until the potato is golden — perfect for a cozy family dinner.

A comforting cottage pie featuring a rich, savory beef and vegetable filling topped with a creamy mashed potato crust. Slow-simmer... Show more

Traditional British Recipe

Health Grade

B · Healthy

Rating

4.5

Time

1 hr40 min

Price

1,64 €

Calories

693 kcal

meal prep

high protein

low carb

low sodium

Method

Heat the oven

Heat the oven to 200° C and set a baking dish aside while you cook.

Prep the veg

Peel the Floury Potatoes and cut them into evenly sized chunks. Finely chop the Onion and dice the Carrots and Celery into small, even pieces so they cook at the same speed.

Boil the potatoes

Put the potato chunks in a large saucepan, cover them with cold water, add Salt, and bring to a boil. Simmer for 15 minutes until the potatoes are tender when pierced with a knife, then drain them well and keep them covered off the heat if the filling needs a few more minutes.

Cook the filling

Heat the Vegetable Oil in a large frying pan over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring often, until they start to soften. Add the Beef Mince and cook for 8 minutes, breaking it up with a spoon, until it loses its pink colour and starts to brown. Stir in the Plain Flour and Tomato Paste for 1 minute, then pour in the Worcestershire Sauce and Beef Stock. Add the Thyme and Bay Leaf, season with salt and black pepper, and simmer for 15 minutes until the sauce is thick and glossy.

Mash the topping

Return the drained potatoes to the hot pan for 1 minute to steam dry. Warm the Milk gently, then mash it in with the Butter until the topping is smooth and fluffy. Taste and add a little more salt and pepper if needed.

Assemble the pie

Spoon the beef filling into a baking dish and remove the bay leaf. Spread the mashed potatoes over the top, then use a fork to rough up the surface and bring the mash right to the edges so the filling stays enclosed.

Bake the pie

Bake for 25 minutes until the topping is golden and the filling is bubbling around the edges.

Rest and serve

Let the cottage pie stand for 10 minutes so the filling settles, then scoop and serve.

Ingredients

Method

For 4 servings

Adjust servings

For the beef filling

1 tbsp Vegetable Oil
1 Onion, finely chopped
2 Carrots, diced
2 stalks of Celery, diced
500g Beef Mince
1 tbsp Plain Flour
1 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
300ml Beef Stock
1 tsp Thyme, fresh leaves (or 1/2 teaspoon dried thyme)
1 Bay Leaf
Some Salt
Some Pepper (Black), freshly ground

For the potato topping

1 kg Floury Potatoes, peeled and cut into chunks (e.g., Maris Piper or King Edward)
60g Butter
100ml Milk, warmed
Some Salt
Some Pepper (Black), freshly ground

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

693 kcal

35% of Daily kcal

Protein

39 g

78% RDI

Fat

38 g

16g sat fat

Carbs

47 g

17% RDI

Sugar

7.5 g

15% RDI

Fiber

6.6 g

22% RDI

Salt

1.4 g

27% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the beef filling

1 tbsp Vegetable Oil
1 Onion, finely chopped
2 Carrots, diced
2 stalks of Celery, diced
500g Beef Mince
1 tbsp Plain Flour
1 tbsp Tomato Paste
1 tbsp Worcestershire Sauce
300ml Beef Stock
1 tsp Thyme, fresh leaves (or 1/2 teaspoon dried thyme)
1 Bay Leaf
Some Salt
Some Pepper (Black), freshly ground

For the potato topping

1 kg Floury Potatoes, peeled and cut into chunks (e.g., Maris Piper or King Edward)
60g Butter
100ml Milk, warmed
Some Salt
Some Pepper (Black), freshly ground

🧂 Plus ~3g of salt

Cottage Pie

Method

Heat the oven

Prep the veg

Boil the potatoes

Cook the filling

Mash the topping

Assemble the pie

Bake the pie

Rest and serve

Ingredients

Method

For the beef filling

For the potato topping

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the beef filling

For the potato topping

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