Cottage Pie with Cheesy Top
Download a printable PDF version of the recipe.
Ingredients
Makes 4 individual pies
- 500g lean beef mince
- 1 medium brown onion
- 2 medium carrots
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 tbsp tomato paste
- 1 tbsp mixed dry herbs
- 1 tsp minced garlic
- 500ml beef stock
- 4 tbsp gravy powder
- cornflour (optional)
- salt and pepper
For mashed potato:
- 900g peeled potatoes (or 4 large ones)
- 125g butter
- 125ml cream

Method
- Cut potatoes into large chunks of roughly the same size, put into pot of water, bring to the boil and cook for about 20 minutes.
- Peel the carrots, then dice carrots and onions.
- Add oil to a hot pot then add onions and start to sweat the onions before adding the carrots. Cook for a further 2-3 minutes.
- Stir the garlic into the onions and carrots, then add the beef mince to the pot and begin browning.
- Add tomato paste and mix through thoroughly. Season with salt and pepper and add herbs. Once beef has browned, add the stock and bring to simmer for 3-4 minutes.
- Mix corn and peas into the beef mix and bring back up to simmer. Mix the gravy powder with a small amount of cold water to make a slurry and add this to the beef mix wile stirring at the same time. If still not thick enough, make a cornflour slurry and mix to desired thickness. Remove from heat.
- Drain the cooked potatoes, leaving them for a minute to steam out extra moisture. Add butter, cream and season with salt and pepper and mash well.
- Fill pie dishes two-thirds full with the mince and top with mashed potato. Use a palette knife to smooth the potato, or pipe mash on top of mince.
- Top with grated cheese and put under a hot grill until cheese has melted. Serve hot.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.