Cottage Pie

Name: Cottage Pie
Total time: 1 h 38 min
Yield: 4 servings
Ingredients: 2 piece White onion; 2 piece Carrots; 2 piece Celery; 2 clove Garlic; 2 piece Bay leaf; 4 sprig Fresh thyme; 1 tbsp Sunflower oil; 600 g Minced beef / beef mince; 1 tbsp Plain flour; 2 tbsp Tomato purée; 1 tbsp Worcestershire sauce; 400 ml Beef stock; 1 tsp Salt; 0.5 tsp Ground black pepper; 900 g Floury potatoes; 1,500 ml Water; 1 tsp Salt; 50 g Butter; 60 ml Whole milk; 0.5 tsp Salt; 0.25 tsp Ground black pepper

1 hr 38 min · 31 min active · makes ~4.1 l · Medium

Cottage pie with minced beef, root vegetables, and herbs topped with creamy mashed potato. Serves 4.

See more →

Cottage Pie

Cottage pie with minced beef, root vegetables, and herbs topped with creamy mashed potato. Serves 4.

See more →

TOTAL TIME

1 hr 38 min

ACTIVE TIME

31 min

QUANTITY

~4.1 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/16

Ingredients

0/18 gathered · 4 servings

2piece

2clove

2piece

4sprig

1tbsp

600g

1tbsp

2tbsp

1tbsp

400ml

2.5tsp

0.75tsp

900g

1,500ml

50g

60ml

#	Quantity	Notes	State
1	2piece	—	—
2	2piece	—	—
3	2piece	—	—
4	2clove	—	—
5	2piece	—	—
6	4sprig	—	—
7	1tbsp	—	—
8	600g	—	—
9	1tbsp	—	—
10	2tbsp	—	—
11	1tbsp	—	—
12	400ml	—	—
13	2.5tsp	—	—
14	0.75tsp	—	—
15	900g	—	—
16	1,500ml	—	—
17	50g	—	—
18	60ml	—	—

Tools

16 items

Serveware

1 item

Procedure

47 steps

1 of 47

Set the oven to 200 °C and allow it to come fully up to temperature.

200°C

⏱ 10 min

2 of 47

Peel the onions, halve them through the root and remove the papery outer layers.

White onion · 2 piece

⏱ 30s

ResultPeeled onion

3 of 47

Finely chop the peeled onions into small, even pieces.

Peeled onion · step 2

⏱ 1 min

ResultFinely chopped white onion

4 of 47

Tip the chopped onion into the pan.

Finely chopped white onion · step 3

⏱ 5s

ResultFinely chopped white onion

5 of 47

Peel the carrots, removing both ends.

Carrots · 2 piece

⏱ 30s

ResultPeeled carrots

6 of 47

Cut the peeled carrots into small, even dice roughly 5 mm across.

Peeled carrots · step 5

⏱ 45s

ResultDiced Carrots

7 of 47

Add the diced carrot to the pan with the onion.

Diced Carrots · step 6

⏱ 5s

ResultDiced Carrots and finely chopped white onion

8 of 47

Trim the tops and base from the celery stalks.

Celery · 2 piece

⏱ 15s

ResultTrimmed celery

9 of 47

Finely chop the trimmed celery into small pieces.

Trimmed celery · step 8

⏱ 40s

ResultFinely chopped celery

10 of 47

Add the chopped celery to the pan.

Finely chopped celery · step 9

⏱ 5s

ResultFinely chopped celery and diced carrots and finely chopped white onion

11 of 47

Crush each garlic clove under the flat of the knife to loosen the skin, then peel it away.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

12 of 47

Mince the peeled garlic cloves into a fine paste, rocking the knife back and forth over them.

Peeled garlic cloves · step 11

⏱ 30s

ResultMinced garlic

13 of 47

Add the minced garlic to the pan.

Minced garlic · step 12

⏱ 5s

ResultDiced carrot mixture

14 of 47

Add the bay leaves to the pan.

Bay leaf · 2 piece

⏱ 5s

ResultDiced carrot mixture

15 of 47

Add the thyme sprigs to the pan.

Fresh thyme · 4 sprig

⏱ 5s

ResultDiced carrot mixture

16 of 47

Pour the oil into the pan over all the vegetables.

Sunflower oil · 1 tbsp

⏱ 5s

ResultDiced carrot mixture

17 of 47

Cook the vegetables over a medium heat, stirring occasionally, until they are soft and the onion is translucent, about 8 minutes.

⏱ 8 min

ResultSoftened vegetables

18 of 47

Add the beef mince to the pan, breaking up any large clumps with the spoon.

Minced beef / beef mince · 600 g

⏱ 10s

ResultSoftened vegetables and minced beef / beef mince

19 of 47

Cook over a high heat, stirring and breaking up the mince, until it is thoroughly browned and there is no pink remaining, about 8 minutes.

⏱ 8 min

ResultBrowned beef and vegetables

20 of 47

Sprinkle the flour over the meat mixture and stir it in thoroughly so no dry flour remains.

Plain flour · 1 tbsp

⏱ 10s

ResultBrowned beef and vegetables and plain flour

21 of 47

Stir continuously for 1 minute over a medium heat to cook out the raw flour taste.

⏱ 1 min

ResultFlour-coated beef and vegetables

22 of 47

Add the tomato purée and stir it through the meat mixture until evenly combined.

Tomato purée · 2 tbsp

⏱ 10s

ResultFlour-coated beef and vegetables and tomato purée

23 of 47

Add the Worcestershire sauce and stir it in.

Worcestershire sauce · 1 tbsp

⏱ 5s

ResultFlour-coated beef and tomato purée mixture

24 of 47

Pour in the beef stock and stir to lift any bits from the bottom of the pan.

Beef stock · 400 ml

⏱ 10s

ResultFlour-coated beef and tomato purée mixture

25 of 47

Bring to a gentle simmer, then cook uncovered for 30 minutes, stirring occasionally, until the sauce has thickened and the meat is tender.

⏱ 30 min

ResultBraised beef filling

26 of 47

Season the filling with salt, stirring it in.

Salt · 1 tsp

⏱ 10s

ResultBraised beef filling and salt

27 of 47

Add the black pepper and stir through, then set the filling aside while you make the mash.

Ground black pepper · 0.5 tsp

⏱ 10s

ResultSeasoned beef fillingused in step 41

28 of 47

Peel the potatoes thoroughly, removing all skin and eyes.

Floury potatoes · 900 g

⏱ 2 min

ResultPeeled potatoes

29 of 47

Cut the peeled potatoes into rough quarters of even size so they cook at the same rate.

Peeled potatoes · step 28

⏱ 1 min

ResultQuartered Potatoes

30 of 47

Place the quartered potatoes into the large saucepan.

Quartered Potatoes · step 29

⏱ 10s

ResultQuartered Potatoes

31 of 47

Pour in enough cold water to cover the potatoes generously.

Water · 1,500 ml

⏱ 10s

ResultQuartered Potatoes and water

32 of 47

Add salt to the water.

Salt · 1 tsp

⏱ 5s

ResultQuartered Potatoes and water and salt

33 of 47

Bring to the boil, then cook at a steady boil for 18–20 minutes until the potatoes are completely tender when pierced with a knife tip.

⏱ 20 min

ResultBoiled potatoes

34 of 47

Pour the potatoes into a colander set over the sink and drain thoroughly.

Boiled potatoes · step 33

⏱ 15s

ResultDrained potatoes

35 of 47

Tip the drained potatoes back into the empty saucepan.

Drained potatoes · step 34

⏱ 10s

ResultDrained potatoes

36 of 47

Add the butter to the hot potatoes.

Butter · 50 g

⏱ 5s

ResultDrained potatoes and butter

37 of 47

Pour in the milk.

Whole milk · 60 ml

⏱ 5s

ResultDrained potatoes and butter and whole milk

38 of 47

Mash the potatoes vigorously until completely smooth, with no lumps remaining, and the butter and milk are fully incorporated.

⏱ 2 min

ResultSmooth mashed potato

39 of 47

Season the mash with salt and stir through.

Salt · 0.5 tsp

⏱ 10s

ResultSmooth mashed potato and salt

40 of 47

Add the black pepper and stir through to combine.

Ground black pepper · 0.25 tsp

⏱ 10s

ResultSeasoned mashed potatoused in step 42

41 of 47

Tip the seasoned beef filling into the baking dish, about 30 × 20 cm, spreading it into a level layer.

Seasoned beef filling · step 27

⏱ 20s

ResultSeasoned beef filling

42 of 47

Spoon the mashed potato over the filling in large dollops, covering it completely.

Seasoned mashed potato · step 40

⏱ 30s

ResultSeasoned mashed potato and seasoned beef filling

43 of 47

Spread the mash into an even layer that reaches the edges of the dish, then drag a fork across the surface in long lines to create ridges that will brown in the oven.

⏱ 30s

ResultAssembled cottage pie

44 of 47

Place the dish in the oven.

⏱ 10s

ResultAssembled cottage pie

45 of 47

Bake for 30 minutes until the potato topping is deeply golden and the filling is bubbling around the edges.

200°C

⏱ 30 min

ResultGolden-topped cottage pie

46 of 47

Lift the dish out of the oven using oven gloves and set it on the counter.

⏱ 15s

ResultGolden-topped cottage pie

47 of 47

Leave the pie to rest for 5 minutes so the filling settles and is easier to portion.

⏱ 5 min

ResultRested cottage pie

Total Time1 hr 38 min

#	Product	Tool	Action
1	—	200°C	Set the oven to 200 °C and allow it to come fully up to temperature.⏱ 10 min
2	2 piece		Peel the onions, halve them through the root and remove the papery outer layers.⏱ 30sResultPeeled onion
3	Peeled onionstep 2		Finely chop the peeled onions into small, even pieces.⏱ 1 minResultFinely chopped white onion
4	Finely chopped white onionstep 3		Tip the chopped onion into the pan.⏱ 5sResultFinely chopped white onion
5	2 piece		Peel the carrots, removing both ends.⏱ 30sResultPeeled carrots
6	Peeled carrotsstep 5		Cut the peeled carrots into small, even dice roughly 5 mm across.⏱ 45sResultDiced Carrots
7	Diced Carrotsstep 6		Add the diced carrot to the pan with the onion.⏱ 5sResultDiced Carrots and finely chopped white onion
8	2 piece		Trim the tops and base from the celery stalks.⏱ 15sResultTrimmed celery
9	Trimmed celerystep 8		Finely chop the trimmed celery into small pieces.⏱ 40sResultFinely chopped celery
10	Finely chopped celerystep 9		Add the chopped celery to the pan.⏱ 5sResultFinely chopped celery and diced carrots and finely chopped white onion
11	2 clove		Crush each garlic clove under the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves
12	Peeled garlic clovesstep 11		Mince the peeled garlic cloves into a fine paste, rocking the knife back and forth over them.⏱ 30sResultMinced garlic
13	Minced garlicstep 12		Add the minced garlic to the pan.⏱ 5sResultDiced carrot mixture
14	2 piece		Add the bay leaves to the pan.⏱ 5sResultDiced carrot mixture
15	4 sprig		Add the thyme sprigs to the pan.⏱ 5sResultDiced carrot mixture
16	1 tbsp		Pour the oil into the pan over all the vegetables.⏱ 5sResultDiced carrot mixture
17	—		Cook the vegetables over a medium heat, stirring occasionally, until they are soft and the onion is translucent, about 8 minutes.⏱ 8 minResultSoftened vegetables
18	600 g		Add the beef mince to the pan, breaking up any large clumps with the spoon.⏱ 10sResultSoftened vegetables and minced beef / beef mince
19	—		Cook over a high heat, stirring and breaking up the mince, until it is thoroughly browned and there is no pink remaining, about 8 minutes.⏱ 8 minResultBrowned beef and vegetables
20	1 tbsp		Sprinkle the flour over the meat mixture and stir it in thoroughly so no dry flour remains.⏱ 10sResultBrowned beef and vegetables and plain flour
21	—		Stir continuously for 1 minute over a medium heat to cook out the raw flour taste.⏱ 1 minResultFlour-coated beef and vegetables
22	2 tbsp		Add the tomato purée and stir it through the meat mixture until evenly combined.⏱ 10sResultFlour-coated beef and vegetables and tomato purée
23	1 tbsp		Add the Worcestershire sauce and stir it in.⏱ 5sResultFlour-coated beef and tomato purée mixture
24	400 ml		Pour in the beef stock and stir to lift any bits from the bottom of the pan.⏱ 10sResultFlour-coated beef and tomato purée mixture
25	—		Bring to a gentle simmer, then cook uncovered for 30 minutes, stirring occasionally, until the sauce has thickened and the meat is tender.⏱ 30 minResultBraised beef filling
26	1 tsp		Season the filling with salt, stirring it in.⏱ 10sResultBraised beef filling and salt
27	0.5 tsp		Add the black pepper and stir through, then set the filling aside while you make the mash.⏱ 10sResultSeasoned beef fillingused in step 41
28	900 g		Peel the potatoes thoroughly, removing all skin and eyes.⏱ 2 minResultPeeled potatoes
29	Peeled potatoesstep 28		Cut the peeled potatoes into rough quarters of even size so they cook at the same rate.⏱ 1 minResultQuartered Potatoes
30	Quartered Potatoesstep 29		Place the quartered potatoes into the large saucepan.⏱ 10sResultQuartered Potatoes
31	1,500 ml		Pour in enough cold water to cover the potatoes generously.⏱ 10sResultQuartered Potatoes and water
32	1 tsp		Add salt to the water.⏱ 5sResultQuartered Potatoes and water and salt
33	—		Bring to the boil, then cook at a steady boil for 18–20 minutes until the potatoes are completely tender when pierced with a knife tip.⏱ 20 minResultBoiled potatoes
34	Boiled potatoesstep 33		Pour the potatoes into a colander set over the sink and drain thoroughly.⏱ 15sResultDrained potatoes
35	Drained potatoesstep 34		Tip the drained potatoes back into the empty saucepan.⏱ 10sResultDrained potatoes
36	50 g		Add the butter to the hot potatoes.⏱ 5sResultDrained potatoes and butter
37	60 ml		Pour in the milk.⏱ 5sResultDrained potatoes and butter and whole milk
38	—		Mash the potatoes vigorously until completely smooth, with no lumps remaining, and the butter and milk are fully incorporated.⏱ 2 minResultSmooth mashed potato
39	0.5 tsp		Season the mash with salt and stir through.⏱ 10sResultSmooth mashed potato and salt
40	0.25 tsp		Add the black pepper and stir through to combine.⏱ 10sResultSeasoned mashed potatoused in step 42
41	Seasoned beef fillingstep 27		Tip the seasoned beef filling into the baking dish, about 30 × 20 cm, spreading it into a level layer.⏱ 20sResultSeasoned beef filling
42	Seasoned mashed potatostep 40		Spoon the mashed potato over the filling in large dollops, covering it completely.⏱ 30sResultSeasoned mashed potato and seasoned beef filling
43	—		Spread the mash into an even layer that reaches the edges of the dish, then drag a fork across the surface in long lines to create ridges that will brown in the oven.⏱ 30sResultAssembled cottage pie
44	—		Place the dish in the oven.⏱ 10sResultAssembled cottage pie
45	—	200°C	Bake for 30 minutes until the potato topping is deeply golden and the filling is bubbling around the edges.⏱ 30 minResultGolden-topped cottage pie
46	—		Lift the dish out of the oven using oven gloves and set it on the counter.⏱ 15sResultGolden-topped cottage pie
47	—		Leave the pie to rest for 5 minutes so the filling settles and is easier to portion.⏱ 5 minResultRested cottage pie
Total Time			1 hr 38 min

Serving

Scoop generous portions of the pie onto warmed dinner plates, making sure each serving has both filling and golden mash topping. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	749kcal
	42g
	42g
	18g
	54g
	9g
	7g
	1,424mg

Ingredients0/18

Tools0/16

Recipe

Cottage Pie

Cottage pie with minced beef, root vegetables, and herbs topped with creamy mashed potato. Serves 4.

What you’ll doYou will build the dish in two stages: first a seasoned beef filling with vegetables and stock that simmers for 30 minutes, then a separate batch of mashed potatoes. While the filling cools slightly, boil and mash the potatoes with butter and milk. Spread the filling into a baking dish, top with the mash, fork the surface for browning, and bake for 30 minutes until golden and bubbling.

Serves4

Total1 hr 38 min

LevelMedium

Ingredients

White onion2 piece
Carrots2 piece
Celery2 piece
Garlic2 clove
Bay leaf2 piece
Fresh thyme4 sprig
Sunflower oil1 tbsp
Minced beef / beef mince600 g
Plain flour1 tbsp
Tomato purée2 tbsp
Worcestershire sauce1 tbsp
Beef stock400 ml
Salt2.5 tsp
Ground black pepper0.75 tsp
Floury potatoes900 g
Water1,500 ml
Butter50 g
Whole milk60 ml

Tools

SpoonLarge saucepanLarge baking dishOvenPalette knifeChef's knifePotato masherWooden spoonDinner plateColanderLarge heavy based panLarge spoonPeelerForkOven gloveChopping board

Method

Set the oven to 200 °C and allow it to come fully up to temperature.

200°C10 minOven

Peel the onions, halve them through the root and remove the papery outer layers.

30sChopping board, Chefs knifeWhite onion · 2 piece

Finely chop the peeled onions into small, even pieces.

1 minChopping board, Chefs knifePeeled onion · step 2

Tip the chopped onion into the pan.

5sLarge heavy based panFinely chopped white onion · step 3

Peel the carrots, removing both ends.

30sChopping board, PeelerCarrots · 2 piece

Cut the peeled carrots into small, even dice roughly 5 mm across.

45sChopping board, Chefs knifePeeled carrots · step 5

Add the diced carrot to the pan with the onion.

5sLarge heavy based panDiced Carrots · step 6

Trim the tops and base from the celery stalks.

15sChopping board, Chefs knifeCelery · 2 piece

Finely chop the trimmed celery into small pieces.

40sChopping board, Chefs knifeTrimmed celery · step 8

Add the chopped celery to the pan.

5sLarge heavy based panFinely chopped celery · step 9

Crush each garlic clove under the flat of the knife to loosen the skin, then peel it away.

20sChopping board, Chefs knifeGarlic · 2 clove

Mince the peeled garlic cloves into a fine paste, rocking the knife back and forth over them.

30sChopping board, Chefs knifePeeled garlic cloves · step 11

Add the minced garlic to the pan.

5sLarge heavy based panMinced garlic · step 12

Add the bay leaves to the pan.

5sLarge heavy based panBay leaf · 2 piece

Add the thyme sprigs to the pan.

5sLarge heavy based panFresh thyme · 4 sprig

Pour the oil into the pan over all the vegetables.

5sLarge heavy based panSunflower oil · 1 tbsp

Cook the vegetables over a medium heat, stirring occasionally, until they are soft and the onion is translucent, about 8 minutes.

8 minLarge heavy based pan, Wooden spoon

Add the beef mince to the pan, breaking up any large clumps with the spoon.

10sLarge heavy based pan, SpoonMinced beef / beef mince · 600 g

Cook over a high heat, stirring and breaking up the mince, until it is thoroughly browned and there is no pink remaining, about 8 minutes.

8 minLarge heavy based pan, Wooden spoon

Sprinkle the flour over the meat mixture and stir it in thoroughly so no dry flour remains.

10sLarge heavy based panPlain flour · 1 tbsp

Stir continuously for 1 minute over a medium heat to cook out the raw flour taste.

1 minLarge heavy based pan, Wooden spoon

Add the tomato purée and stir it through the meat mixture until evenly combined.

10sLarge heavy based panTomato purée · 2 tbsp

Add the Worcestershire sauce and stir it in.

5sLarge heavy based panWorcestershire sauce · 1 tbsp

Pour in the beef stock and stir to lift any bits from the bottom of the pan.

10sLarge heavy based panBeef stock · 400 ml

Bring to a gentle simmer, then cook uncovered for 30 minutes, stirring occasionally, until the sauce has thickened and the meat is tender.

30 minLarge heavy based pan, Wooden spoon

Season the filling with salt, stirring it in.

10sLarge heavy based panSalt · 1 tsp

Add the black pepper and stir through, then set the filling aside while you make the mash.

Result · Seasoned beef filling · used in step 41

10sLarge heavy based panGround black pepper · 0.5 tsp

Peel the potatoes thoroughly, removing all skin and eyes.

2 minChopping board, PeelerFloury potatoes · 900 g

Cut the peeled potatoes into rough quarters of even size so they cook at the same rate.

1 minChopping board, Chefs knifePeeled potatoes · step 28

Place the quartered potatoes into the large saucepan.

10sLarge saucepanQuartered Potatoes · step 29

Pour in enough cold water to cover the potatoes generously.

10sLarge saucepanWater · 1,500 ml

Add salt to the water.

5sLarge saucepanSalt · 1 tsp

Bring to the boil, then cook at a steady boil for 18–20 minutes until the potatoes are completely tender when pierced with a knife tip.

20 minLarge saucepan, Chefs knife

Pour the potatoes into a colander set over the sink and drain thoroughly.

15sColanderBoiled potatoes · step 33

Tip the drained potatoes back into the empty saucepan.

10sLarge saucepanDrained potatoes · step 34

Add the butter to the hot potatoes.

5sLarge saucepanButter · 50 g

Pour in the milk.

5sLarge saucepanWhole milk · 60 ml

Mash the potatoes vigorously until completely smooth, with no lumps remaining, and the butter and milk are fully incorporated.

2 minLarge saucepan, Potato masher

Season the mash with salt and stir through.

10sLarge saucepanSalt · 0.5 tsp

Add the black pepper and stir through to combine.

Result · Seasoned mashed potato · used in step 42

10sLarge saucepanGround black pepper · 0.25 tsp

Tip the seasoned beef filling into the baking dish, about 30 × 20 cm, spreading it into a level layer.

20sLarge baking dishSeasoned beef filling · step 27

Spoon the mashed potato over the filling in large dollops, covering it completely.

30sLarge baking dish, SpoonSeasoned mashed potato · step 40

Spread the mash into an even layer that reaches the edges of the dish, then drag a fork across the surface in long lines to create ridges that will brown in the oven.

30sLarge baking dish, Fork

Place the dish in the oven.

10sLarge baking dish, Oven, Oven glove

Bake for 30 minutes until the potato topping is deeply golden and the filling is bubbling around the edges.

200°C30 minLarge baking dish, Oven

Lift the dish out of the oven using oven gloves and set it on the counter.

15sLarge baking dish, Oven, Oven glove

Leave the pie to rest for 5 minutes so the filling settles and is easier to portion.

5 minLarge baking dish

Scoop generous portions of the pie onto warmed dinner plates, making sure each serving has both filling and golden mash topping. The bay leaf is there for flavour; don't eat it.

Result · Cottage Pie

30sDinner plate, Large spoonRested cottage pie · step 47

Printed 7 October 2026