Cottage pie

Treat the family this winter to this comforting classic cottage pie. Layered with beef mince and fluffy, buttery mash, it’s a guaranteed crowd-pleaser.

30 minutes prep. time
30 minutes cooking time
Serves 6
Pies & savoury treats

Freshly cooked cottage pie in a square dish — This warming dish is the ultimate comfort food to share with loved ones | © National Trust/William Shaw

For the filling

30ml vegetable oil
3 cloves garlic, roughly chopped
1 tsp dried mixed herbs
300g onion, roughly chopped
300g mushrooms, roughly chopped
300g carrot, roughly chopped
1kg minced beef
500g chopped tomatoes
100ml beef stock
Salt and pepper to taste

For the topping

1.5kg potatoes, peeled and chopped
50g butter or margarine
50ml milk
Salt and pepper

Enhance the mash

Make sure you rough up the top of the mashed potato so that it goes nice and crispy in the oven. For extra flavour why not add some herbs into the mash or top off with some grated cheese before you place in the oven?

Step 1

Boil the potatoes until soft. Mash together with the butter, milk, salt and pepper.

Step 2

Place a pan over a medium heat and add the oil. Once hot, add the onion and garlic, and sauté until soft.

Step 3

Add the mushrooms and mixed herbs followed by the carrots, then stir.

Step 4

Add the minced beef and cook until browned.

Step 5

Add the chopped tomatoes and beef stock. Simmer for 30–40 minutes until the beef is cooked and the sauce has reduced. Season to taste.

Step 6

Decant the mince mixture into an oven dish. Top with the mashed potato and place in the oven at 170°C (150°C fan/gas mark 3) for 20–30 minutes, until golden and crispy.

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Volunteer picking vegetables from kitchen garden at Ham House, London

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