Cottage Pie with Cheesy Top

Download a printable PDF version of the recipe.


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


  1. 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.
  2. Peel the carrots, then dice carrots and onions.
  3. 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.
  4. Stir the garlic into the onions and carrots, then add the beef mince to the pot and begin browning.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.