Yummiest Cottage Pie
This is a fantastic way to use up extra mince and makes a delicious and cost effective dinner.
Prep time: 1hr 30mins / Serves 5-8 people
Ingredients
Filling
1½ tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 carrot, finely chopped*
1 celery stick, finely chopped*
750g beef mince
¼ cup (40g) plain flour
¼ cup (55g) tomato paste
2 cups (500ml) beef stock/broth
½ cup (125ml) red wine (or water)
1 beef bouillon/stock cube (or 1 tsp stock powder), crumbled
2 tbsp Worcestershire sauce
1 tsp dried thyme (or 3 fresh thyme sprigs)
2 dried bay leaves
¾ tsp salt
½ tsp black pepper
Potato Topping
1.2kg potatoes, peeled and cut into 2.5cm cubes
⅔ cup (165ml) warm milk
2 tbsp (30g) butter
Optional Parmesan Crust
2 tbsp (30g) butter, melted
2 tbsp (20g) parmesan
Method
Make the Filling
Heat oil in a large skillet over medium-high heat.
Add onion and garlic – cook for 1 minute.
Add carrot and celery – cook for 3 minutes until softened.
Increase heat to high. Add beef mince – break it up as it browns.
Stir in flour.
Add tomato paste, beef stock, wine, bouillon cube, Worcestershire, thyme, bay leaves, salt, and pepper.
Bring to a simmer, then reduce heat to maintain a rapid simmer.
Cook for 30 minutes, stirring occasionally, until thick and gravy-like.
Taste and season if needed.
Transfer mixture to a 1.5-litre (6 cup) pie dish and let it cool (cooling helps when spreading mash).
Make the Mash
Boil potatoes for 15 minutes or until soft.
Drain, return to pot, and steam dry briefly.
Mash with butter until melted, then add milk and salt. Mash until smooth.
Assemble the Pie
Preheat oven to 180°C (fan 160°C).
Spread mash over filling and rough up the surface with a fork (more texture = more golden crust!).
Sprinkle with parmesan and drizzle with butter (or olive oil).
Bake for 25–30 minutes until golden and bubbling at the edges.
Check centre is piping hot with a knife.
Let stand for 5 minutes before serving. Garnish with thyme if you like.
